Overview

This book explores the nexus of science, technology and nutrition that shapes the way we produce, consume and experience food. It discusses the innovations and principles driving the future of nourishment. The latest scientific information on food nutrition, science and technology are compiled for a better understanding of each division. Print edition not for sale in South Asia (India, Sri Lanka, Nepal, Bangladesh, Pakistan and Bhutan)

Full Product Details

Author:   Neelam Singh ,  I. S. Singh
Publisher:   Taylor & Francis Ltd
Imprint:   CRC Press
Weight:   1.220kg
ISBN:  

9781032760612

ISBN 10:   1032760613
Pages:   554
Publication Date:   09 August 2024
Audience:   General/trade ,  College/higher education ,  Professional and scholarly ,  General ,  Tertiary & Higher Education
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

Foreword Preface Part I: Food Nutrition 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 Part II: Food Science 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 Part III: Food Technology 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

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Author Information

Neelam Singh is Lifestyle Health Coach on CDC's Diabetes Prevention Program at Providence Hospital Orenco, USA. She holds M.Sc in Food And Nutrition from Karnataka State University Bangalore, India. She has worked as consultant dietician and educated groups and companies on different aspects of nutrition and nutrition related health issues. I. S. Singh holds Ph.D and has received advanced training in Food Technology at CFTRI, Mysore, India. Dr. Singh specializes in teaching, research and extension, and is recepient of Dr. Rajendra Prasad award for excellence in the field of post harvest technology.

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