This book Food Science emphasises on the composition of foods and the changes that occur when they are subjected to processing. Nutritive value of foods are taken from Indian Food Composition Tables published by National Institute of Nutrition.
In addition to nutritive value, antioxidants present in different foods are highlighted throughout the book. Nutraceuticals and medicinal values of foods are discussed in all the chapters.
This book focusses not only on the basic facts but also reflects the recent advances in the field of food science like biofortification, Food Safety and Standards Act and packaging of food. The topics cover the syllabi of all the Indian universities.
With its detailed coverage and simple style of presentation, this is a text book for BSc. Food and Nutrition students and a reference book for MSc. students. This book is valuable for anyone who wants to get authentic information on the subject.
Menu Planning
Adjuncts to Diet Therapy
Nutritional and Food Requirements of Adults
Nutritional and Food Requirements of Infants
Nutritional and Food Requirements of Preschool Children-1 to 6 Years
Nutritional and Food Requirements of School Children-7 to 12 Years
Nutritional and Food Requirements of Adolescents
Nutritional and Food Requirements of Expectant Mother
Nutritional and Food Requirements of Lactating Women
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