ISBN: 9789354611469 (5 resultados)
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Hardcover. Condición: New. ISBN:9789354611469.
Principles of Food Science and Nutrition
S Chandraprabha K Prakash M Balmurugan P Sheela A Ravanachandar
Editorial: Astral International (P) Ltd Daya
Librería: Books Puddle, Woodside, NY, Estados Unidos de AmericaBooks Puddle
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Principles of Food Science and Nutrition
Ravanachandar S Chandraprabha K Prakash M Balmurugan P Sheela A
Editorial: Astral International (P) Ltd
Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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Principles of Food Science and Nutrition
Ravanachandar S Chandraprabha K Prakash M Balmurugan P Sheela A
Editorial: Astral International (P) Ltd
Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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Principles of Food Science and Nutrition
S Chandraprabha, K Prakash, M Balmurugan, P Sheela & A Ravanachandar
Editorial: Daya Publishing House, 2022
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Librería: Vedams eBooks (P) Ltd, New Delhi, IndiaVedams eBooks (P) Ltd
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Hardcover. Condición: New. Contents: Preface. 1. Food Science: Definition, Scope, Classification and Food Pyramid. 2. Cooking Methods of Food. 3. Scope and Importance of Nutrition and the Relation of Nutrition to Health. 4. Carbohydrate: Classification, Function, Digestion, Absorption, Deficiency Symptoms, Sources and Requirements. 5. Protein: Classifications, Functions, Digestion, Absorption, Deficiency Symptoms, Sources, Requirements and Protein Quality. 6. Fat: Classification, Functions, Digestion and Absorption, Deficiency Symptoms, Sources, Requirements and Rancidity. 7. Fat Soluble Vitamins: Functions, Deficiency Symptoms, Sources and Requirements. 8. Water Soluble Vitamins: Functions, Deficiency Symptoms, Sources and Requirements. 9. Minerals: Functions, Sources, Requirements and Deficiency Diseases. 10. Water: Importance of Water and Maintenance of Electrolyte Balance, Health Benefits of Fibre. 11. Preservation of Food by Low and High Temperature and Food Irradiation. 12. Processing of Puffed Flaked and Extruded Products. 13. Preservation by Using Sugar and Salt. 14. Canning of Fruits and Vegetables. 15. Drying and Dehydration. 16. Food Packaging: Importance, Types of Packaging Materials and Nutritional Labelling. 17. Food Adulteration. 18. Food Laws, Regulations and Quality Control Standards. References. Index.…
