Food Science and Nutrition
Price: 535.00 INR
ISBN:
9780198078869
Publication date:
30/06/2012
Paperback
436 pages
244.0x185.0mm
Price: 535.00 INR
ISBN:
9780198078869
Publication date:
30/06/2012
Paperback
436 pages
244.0x185.0mm
The second edition of Food Science and Nutrition, with its expanded coverage of topics, is a comprehensive textbook aimed at students of undergraduate, diploma, or certificate courses in hotel management, hospitality studies, and catering technology.
Suitable for: A comprehensive textbook aimed at students of undergraduate, diploma, or certificate courses in hotel management, hospitality studies, and catering technology.
Table of contents
PART ONE FOOD SCIENCE
Chapter 1. Introduction to Food Science
Chapter 2. Food Science Concepts
Chapter 3. Colloidal Systems in Foods
Chapter 4. Carbohydrates
Chapter 5. Proteins
Chapter 6. Fruits and Vegetables
Chapter 7. Fats and Oils
Chapter 8. Flavour
Chapter 9. Browning Reactions
Chapter 10. Food Microbiology
Chapter 11. Food Processing and Preservation
Chapter 12. Evaluation of Food
Chapter 13. New Trends in Foods
PART TWO NUTRITION
Chapter 14. Introduction to Nutrition
Chapter 15. Carbohydrates in Nutrition
Chapter 16. Proteins in Nutrition
Chapter 17. Lipids
Chapter 18. Water
Chapter 19. Vitamins
Chapter 20. Minerals
Chapter 21. Energy Metabolism
Chapter 22. Balanced Diet
Chapter 23. Menu Planning and Mass Food Production
Chapter 24. Modified Diets
Chapter 25. New Trends in Nutrition
Features
- Completely matches the Food Science and Nutrition National Council for Hotel Management & Catering Technology (NCHMCT) syllabus.
- Emphasizes the importance of sensory as well as chemical properties of food.
- Provides ample examples, review questions, analytical thinking exercises, and reference charts and tables.
- New to this edition
- New chapters on fruits and vegetables, and food microbiology
- New sections on cereals and cereal products, pulses, nuts and oilseeds, spices and herbs, storage of food, food additives, and more.
- Expanded coverage of topics such as factors affecting food intake and food habits, recommended dietary allowances, antioxidants, and the food guide pyramid.
- Colour plates depicting rich sources of nutrients.
Table of contents
PART ONE FOOD SCIENCE
Chapter 1. Introduction to Food Science
Chapter 2. Food Science Concepts
Chapter 3. Colloidal Systems in Foods
Chapter 4. Carbohydrates
Chapter 5. Proteins
Chapter 6. Fruits and Vegetables
Chapter 7. Fats and Oils
Chapter 8. Flavour
Chapter 9. Browning Reactions
Chapter 10. Food Microbiology
Chapter 11. Food Processing and Preservation
Chapter 12. Evaluation of Food
Chapter 13. New Trends in Foods
PART TWO NUTRITION
Chapter 14. Introduction to Nutrition
Chapter 15. Carbohydrates in Nutrition
Chapter 16. Proteins in Nutrition
Chapter 17. Lipids
Chapter 18. Water
Chapter 19. Vitamins
Chapter 20. Minerals
Chapter 21. Energy Metabolism
Chapter 22. Balanced Diet
Chapter 23. Menu Planning and Mass Food Production
Chapter 24. Modified Diets
Chapter 25. New Trends in Nutrition
