Food Science and Nutrition
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15 760 Ft (15 010 Ft + 5% VAT)
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15 760 Ft
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Product details:
- Publisher OUP India
- Date of Publication 7 June 2007
- ISBN 9780195689112
- Binding Paperback
- No. of pages384 pages
- Size 240x184x18 mm
- Weight 596 g
- Language English 0
Categories
Short description:
Food Science and Nutrition aims to meet the requirements of students of hotel management and food science courses at the undergraduate and postgraduate level.
MoreLong description:
Food Science and Nutrition is a comprehensive textbook that is specially designed to meet the needs of students of Hotel Management. The section on Food Science deals with the nature of food materials, i.e. composition, structure, and behaviour during preparation, serving and storage, and that on Nutrition covers the functions of food and the various nutrients, their sources, requirements, and deficiency symptoms.
The book focuses on those aspects of food science and nutrition that are of particular importance to catering. Emphasis has been made on the importance of food science and nutrition in institutional catering, besides suggesting measures for retaining and enhancing nutrients while processing food.
The textbook is likely to become popular for discussions on the latest trends in health foods and convenience foods, ample illustrations, and simple and systematic presentation of concepts and principles underlying food science and nutrition.
Table of Contents:
Part A - Food Science
Introduction
Carbohydrates
Fats
Proteins
Emulsions
Colloids
Flavour
Food Processing
Browing
New Trends
Concerns
Part B - Nutrition
Introduction
Micronutrients
Macronutrients
Water
Balanced Diet
Menu Planning and Nutrition
Mass Food Production
New Trends
Part C - Laws and Regulations Relating to Food
New Trends
International Regulations
