Main description:

This book provides a comprehensive picture on three aspects of food.

Part I: Food nutrition, which covers fundamental of food and nutrition, macro nutrients, micro nutrients, nutritive value of plant and animal based food and dietary allowance in normal life cycle and in various diseases.
Part II: Food science which includes food sources, nutritional benefits maximization, food selection, food storage, food enzymes, food additives, food preservation techniques, food quality evaluation and food packaging.
Part III: Food technology which deals processing techniques of various products of cereals, pulses, nuts and oil seeds, fats and oil, fruits, vegetables, spices, mushrooms, sugar cane, tea, coffee, milk, meat, poultry and fish, processing waste utilization and food safety.

The information provided in this book serves as a knowledge pool that can be of great use to undergraduate and postgraduate students, teachers, researchers, extension workers, entrepreneurs, processors and others interested in these fields.

Contents:

Foreword
Preface
1 Fundamentals of food and nutrition science
2 Macro nutrients: Carbohydrate and water
3 Macro nutrients: Proteins and fats
4 Micro nutrients: Vitamins
5
Minerals
6 Nutritive value of plant-based foods
7 Nutritive value of animal-based foods
8 Dietary allowances in normal life cycle
9 Dietary allowances in disorders/diseases
10 Food sources
11 Nutritional benefits maximization
12 Food selection
13 Food storage
14 Food spoilage
15 Food Enzymes
16 Food additives
17 Food preservation
18 Food quality evaluation
19 Food packaging
20 Cereal food products and processing technique
21 Pulse products and processing technique
22 Nuts and oil seed products and processing technique
23 Fats and oil processing
24 Fruit products and processing technique
25 Vegetable products and processing technique
26 Spice products and processing technique
27 Sugarcane products and processing technique
28 Tea, coffee and cocoa beverage
29 Milk products and processing technique
30 Meat and poultry products and processing technique
31 Fish products and processing technique
32 Processing waste and utilization
33 Food safety and standard
Index