Food science
Title:
Food science
Author:
Mudambi, Sumati R.
ISBN:
9788122423082
Personal Author:
Edition:
2nd rev. ed.
Publication Information:
New Delhi : New Age International, c2006.
Physical Description:
1 online resource (244 p.)
Contents:
Cover; Preface; Contents; Chapter 1 Nature of Food Study; Chapter 2 Basic Chemistry of Foods; Chapter 3 Food as a Source of Nutrients; Chapter 4 Basic Food Groups and their Nutrient Contribution; Chapter 5 Food Preparation and Processing Techniques; Chapter 6 Effect of Preparation and Processing on Food Components; Chapter 7 Food Acceptance and Sensory Evaluation of Foods; Chapter 8 Water; Chapter 9 Carbohydrates in Foods; Chapter 10 Protein Foods of Plant and Animal Origin; Chapter 11 Oils and Fats; Chapter 12 Vegetables; Chapter 13 Fruits and Fruit Preparations
Abstract:
The book deals with the nature of food study from chemical, biochemical and physical point of view. Foods as a source of nutrients in the Indian dietary and selection of a balanced diet based on usage of foods of Indian origin is discussed in detail.
Subject Term:
Genre:
Electronic Access:
EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=258320