Isbn: 9789394490178 - food technology: objective food chemistry and nutrition (17 resultados)

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Soft cover. Condición: New. ISBN:9789394490178.

Soft cover. Condición: New. The essential goal of Food Technology: Objective Food Chemistry and Nutrition is to provide complete and simplified reach out to understanding of the basic Food Chemistry & Nutrition to the students of the Food Technology. This book has 09 chapters containing short notes and multiple-choice questions on Carbohydrates, dietary fibre, starch. Proteins, Lipids, Pigments, Food flavours, Enzymes, Nutrition, balanced diet, essential amino acids and essential fatty acids, protein efficiency ratio, water soluble and fat-soluble vitamins, role of minerals in nutrition, co-factors, anti-nutrients, nutraceuticals, nutrient deficiency diseases. Chemical and biochemical changes: changes occur in foods during different processing.…

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PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

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Condición: New. 2022. paperback. . . . . .

Paperback. Condición: Brand New. 392 pages. 9.09x5.98x0.80 inches. In Stock.

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Condición: New. 2022. paperback. . . . . . Books ship from the US and Ireland.

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Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The primary aim of the book Food Technology: Objective Food Chemistry and Nutrition is to offer a comprehensive and simplified understanding of the fundamental concepts of Food Chemistry & Nutrition to students studying Food Technology. It comprises 09 chapters, each containing concise notes and multiple-choice questions on various topics such as Carbohydrates, dietary fiber, starch, proteins, lipids, pigments, food flavors, enzymes, nutrition, balanced diets, essential amino acids and essential fatty acids, protein efficiency ratio, water-soluble and fat-soluble vitamins, minerals role in nutrition, co-factors, anti-nutrients, nutraceuticals, and nutrient deficiency diseases. Additionally, it covers chemical and biochemical changes that occur in food during various processing methods.This book is particularly beneficial for students preparing for higher studies or appearing in competitive examinations, such as GATE/NET/ARS/FSSAI, among others. It is also useful for students pursuing Food Processing, Dairy and Food Engineering, Food Science and Technology, Process and Food Engineering, Food Technology, Dairy Science and Technology, Post-Harvest Engineering and Technology, Agricultural Structure and Process Engineering, Horticulture (specialized in Post-Harvest Technology), and Home Science (Food and Nutrition), among other fields. Furthermore, it is helpful for those preparing for competitive examinations, such as ICAR/CSIR/UGC fellowships, NET, ARS, SRF, JRF, and for written exams and interviews for RA/SRF/SMS/Assistant Professor, Food Safety officers, Food inspectors, Public analysts, and national and multinational food process industries, among others. 392 pp. Englisch.…

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The primary aim of the book Food Technology: Objective Food Chemistry and Nutrition is to offer a comprehensive and simplified understanding of the fundamental concepts of Food Chemistry & Nutrition to students studying Food Technology. It comprises 09 chapters, each containing concise notes and multiple-choice questions on various topics such as Carbohydrates, dietary fiber, starch, proteins, lipids, pigments, food flavors, enzymes, nutrition, balanced diets, essential amino acids and essential fatty acids, protein efficiency ratio, water-soluble and fat-soluble vitamins, minerals role in nutrition, co-factors, anti-nutrients, nutraceuticals, and nutrient deficiency diseases. Additionally, it covers chemical and biochemical changes that occur in food during various processing methods.This book is particularly beneficial for students preparing for higher studies or appearing in competitive examinations, such as GATE/NET/ARS/FSSAI, among others. It is also useful for students pursuing Food Processing, Dairy and Food Engineering, Food Science and Technology, Process and Food Engineering, Food Technology, Dairy Science and Technology, Post-Harvest Engineering and Technology, Agricultural Structure and Process Engineering, Horticulture (specialized in Post-Harvest Technology), and Home Science (Food and Nutrition), among other fields. Furthermore, it is helpful for those preparing for competitive examinations, such as ICAR/CSIR/UGC fellowships, NET, ARS, SRF, JRF, and for written exams and interviews for RA/SRF/SMS/Assistant Professor, Food Safety officers, Food inspectors, Public analysts, and national and multinational food process industries, among others.…