Food Science and Nutrition
Author:   Roday
Publisher:   OUP India
ISBN:  

9780195689112


Pages:   384
Publication Date:   15 December 2007
Replaced By:   9780198078869
Format:   Paperback
Availability:   To order   Availability explained
Stock availability from the supplier is unknown. We will order it for you and ship this item to you once it is received by us.

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Food Science and Nutrition


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Overview

Food Science and Nutrition is a comprehensive textbook that is specially designed to meet the needs of students of Hotel Management. The section on Food Science deals with the nature of food materials, i.e. composition, structure, and behaviour during preparation, serving and storage, and that on Nutrition covers the functions of food and the various nutrients, their sources, requirements, and deficiency symptoms. The book focuses on those aspects of food science and nutrition that are of particular importance to catering. Emphasis has been made on the importance of food science and nutrition in institutional catering, besides suggesting measures for retaining and enhancing nutrients while processing food. The textbook is likely to become popular for discussions on the latest trends in health foods and convenience foods, ample illustrations, and simple and systematic presentation of concepts and principles underlying food science and nutrition.

Full Product Details

Author:   Roday
Publisher:   OUP India
Imprint:   OUP India
Dimensions:   Width: 18.40cm , Height: 1.80cm , Length: 24.00cm
Weight:   0.576kg
ISBN:  

9780195689112


ISBN 10:   0195689119
Pages:   384
Publication Date:   15 December 2007
Audience:   Adult education ,  Further / Higher Education
Replaced By:   9780198078869
Format:   Paperback
Publisher's Status:   Active
Availability:   To order   Availability explained
Stock availability from the supplier is unknown. We will order it for you and ship this item to you once it is received by us.

Table of Contents

Part A - Food Science; 1: Introduction; 2: Carbohydrates; 3: Fats; 4: Proteins; 5: Emulsions; 6: Colloids; 7: Flavour; 8: Food Processing; 9: Browing; 10: New Trends; 11: Concerns; Part B - Nutrition; 12: Introduction; 13: Micronutrients; 14: Macronutrients; 15: Water; 16: Balanced Diet; 17: Menu Planning and Nutrition; 18: Mass Food Production; 19: New Trends; Part C - Laws and Regulations Relating to Food; 1: New Trends; 2: International Regulations

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Author Information

Sunetra Roday is Acting Principal and Faculty at Maharashatra State Institute of Hotel Management and Catering Technology, Pune.

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