Main 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.

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