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Ajouter au panierHardcover. Etat : New. ISBN:9789354611469.
Edité par Astral International (P) Ltd
ISBN 10 : 935461146X ISBN 13 : 9789354611469
Vendeur : Biblios, Frankfurt am main, HESSE, Allemagne
EUR 15,11
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Ajouter au panierEtat : New.
Edité par Daya Publishing House, 2022
ISBN 10 : 935461146X ISBN 13 : 9789354611469
Vendeur : Vedams eBooks (P) Ltd, New Delhi, Inde
EUR 25,06
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Ajouter au panierHardcover. Etat : New. Contents: Preface. 1. Food Science: Definition, Scope, Classification and Food Pyramid. 2. Cooking Methods of Food. 3. Scope and Importance of Nutrition and the Relation of Nutrition to Health. 4. Carbohydrate: Classification, Function, Digestion, Absorption, Deficiency Symptoms, Sources and Requirements. 5. Protein: Classifications, Functions, Digestion, Absorption, Deficiency Symptoms, Sources, Requirements and Protein Quality. 6. Fat: Classification, Functions, Digestion and Absorption, Deficiency Symptoms, Sources, Requirements and Rancidity. 7. Fat Soluble Vitamins: Functions, Deficiency Symptoms, Sources and Requirements. 8. Water Soluble Vitamins: Functions, Deficiency Symptoms, Sources and Requirements. 9. Minerals: Functions, Sources, Requirements and Deficiency Diseases. 10. Water: Importance of Water and Maintenance of Electrolyte Balance, Health Benefits of Fibre. 11. Preservation of Food by Low and High Temperature and Food Irradiation. 12. Processing of Puffed Flaked and Extruded Products. 13. Preservation by Using Sugar and Salt. 14. Canning of Fruits and Vegetables. 15. Drying and Dehydration. 16. Food Packaging: Importance, Types of Packaging Materials and Nutritional Labelling. 17. Food Adulteration. 18. Food Laws, Regulations and Quality Control Standards. References. Index.