Food Science and Nutrition, 2e
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8 594 Ft (8 185 Ft + 5% VAT)
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8 594 Ft
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Product details:
- Edition number 2
- Publisher OUP India
- Date of Publication 2 August 2012
- ISBN 9780198078869
- Binding Paperback
- No. of pages428 pages
- Size 242x185x20 mm
- Weight 650 g
- Language English
- Illustrations Over 90 line diagrams and illustrations 0
Categories
Short description:
Food Science and Nutrition, 2e is the only title that provides a comprehensive and combined coverage of both food science and nutrition. It completely matches the National Council for Hotel Management & Catering Technology (NCHMCT) syllabus.
MoreLong description:
The second edition of Food Science and Nutrition has been updated with three new chapters on Fruits and Vegetables, Food Microbiology, and Food Laws and Standards.
Divided into two parts - (a) food science and (b) nutrition - the book presents the fundamental concepts of food science and nutrition in a manner that students can understand easily. It also suggests methods for planning nutritionally balanced meals for all ages, and discusses menu planning, nutrient enhancement, and diet modifications.
Table of Contents:
1. Introduction to food science
2. Food science concepts
3. Colloidal systems in foods
4. Carbohydrates
5. Proteins
6. Fruits and Vegetables (new chapter)
7. Fats and oils
8. Flavour
9. Browning reactions
10. Food Microbiology (new chapter)
11. Food processing and Preservation
12. Food Laws and Standards (new chapter)
13. Evaluation of food
14. New trends in foods
15. Introduction to nutrition
16. Carbohydrates
17. Proteins
18. Lipids
19. Water
20. Vitamins
21. Minerals
22. Energy metabolism
23. Balanced diet
24. Menu planning and mass food production
25. Modified diets
26. New trends in nutrition
