Food Nutrition, Science and Technology

AvNeelam Singh,I. S. Singh

Häftad, Engelska, 2025

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Beskrivning

This book explores the nexus of science, technology and nutrition that shapes the way we produce, consume and experience food. It discusses the innovations and principles driving the future of nourishment. The latest scientific information on food nutrition, science and technology are compiled for a better understanding of each division. Print edition not for sale in South Asia (India, Sri Lanka, Nepal, Bangladesh, Pakistan and Bhutan)

Produktinformation

Utgivningsdatum:2025-10-27
Mått:152 x 229 x 31 mm
Vikt:960 g
Format:Häftad
Språk:Engelska
Antal sidor:554
Förlag:Taylor & Francis Ltd
ISBN:9781032760636

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Mer om författaren

Neelam Singh is Lifestyle Health Coach on CDC's Diabetes Prevention Program at Providence Hospital Orenco, USA. She holds M.Sc in Food And Nutrition from Karnataka State University Bangalore, India. She has worked as consultant dietician and educated groups and companies on different aspects of nutrition and nutrition related health issues.I. S. Singh holds Ph.D and has received advanced training in Food Technology at CFTRI, Mysore, India. Dr. Singh specializes in teaching, research and extension, and is recepient of Dr. Rajendra Prasad award for excellence in the field of post harvest technology.

Innehållsförteckning

ForewordPrefacePart I: Food Nutrition1. Fundamentals of food and nutrition science2. Macro nutrients: Carbohydrate and water3. Macro nutrients: Proteins and fats4. Micro nutrients: Vitamins5. Minerals6. Nutritive value of plant-based foods7. Nutritive value of animal-based foods8. Dietary allowances in normal life cycle9. Dietary allowances in disorders/diseasesPart II: Food Science10. Food sources11. Nutritional benefits maximization12. Food selection13. Food storage14. Food spoilage15. Food Enzymes16. Food additives17. Food preservation18. Food quality evaluation19. Food packagingPart III: Food Technology20. Cereal food products and processing technique21. Pulse products and processing technique22. Nuts and oil seed products and processing technique23. Fats and oil processing24. Fruit products and processing technique25. Vegetable products and processing technique26. Spice products and processing technique27. Sugarcane products and processing technique28. Tea, coffee and cocoa beverage29. Milk products and processing technique30. Meat and poultry products and processing technique31. Fish products and processing technique32. Processing waste and utilization33. Food safety and standardIndex