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Food Science and Nutrition, 2e Sunetra Roday (Senior faculty member at the Maharashtra State Institute of hotel Management and Catering Technology (MSIHMCT), Pune)

Food Science and Nutrition, 2e von Sunetra Roday (Senior faculty member at the Maharashtra State Institute of hotel Management and Catering Technology (MSIHMCT), Pune)

Food Science and Nutrition, 2e Sunetra Roday (Senior faculty member at the Maharashtra State Institute of hotel Management and Catering Technology (MSIHMCT), Pune)

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Zusammenfassung

Food Science and Nutrition, 2e is the only title that provides a comprehensive and combined coverage of both food science and nutrition. It completely matches the National Council for Hotel Management & Catering Technology (NCHMCT) syllabus.

Food Science and Nutrition, 2e Zusammenfassung

Food Science and Nutrition, 2e Sunetra Roday (Senior faculty member at the Maharashtra State Institute of hotel Management and Catering Technology (MSIHMCT), Pune)

The second edition of Food Science and Nutrition has been updated with three new chapters on Fruits and Vegetables, Food Microbiology, and Food Laws and Standards. Divided into two parts - (a) food science and (b) nutrition - the book presents the fundamental concepts of food science and nutrition in a manner that students can understand easily. It also suggests methods for planning nutritionally balanced meals for all ages, and discusses menu planning, nutrient enhancement, and diet modifications.

Über Sunetra Roday (Senior faculty member at the Maharashtra State Institute of hotel Management and Catering Technology (MSIHMCT), Pune)

Sunetra Roday is a senior faculty member at the Maharashtra State Institute of Hotel Management & Catering Technology (MSIHMCT), Pune. She has a master's degree in tourism management and has a teaching experience of over 25 years. She is actively involved in consultancy projects and curriculum development of the travel and tourism programme, and has travelled widely in India and abroad.

Inhaltsverzeichnis

1. INTRODUCTION TO FOOD SCIENCE; 2. FOOD SCIENCE CONCEPTS; 3. COLLOIDAL SYSTEMS IN FOODS; 4. CARBOHYDRATES; 5. PROTEINS; 6. FRUITS AND VEGETABLES (NEW CHAPTER); 7. FATS AND OILS; 8. FLAVOUR; 9. BROWNING REACTIONS; 10. FOOD MICROBIOLOGY (NEW CHAPTER); 11. FOOD PROCESSING AND PRESERVATION; 12. FOOD LAWS AND STANDARDS (NEW CHAPTER); 13. EVALUATION OF FOOD; 14. NEW TRENDS IN FOODS; 15. INTRODUCTION TO NUTRITION; 16. CARBOHYDRATES; 17. PROTEINS; 18. LIPIDS; 19. WATER; 20. VITAMINS; 21. MINERALS; 22. ENERGY METABOLISM; 23. BALANCED DIET; 24. MENU PLANNING AND MASS FOOD PRODUCTION; 25. MODIFIED DIETS; 26. NEW TRENDS IN NUTRITION

Zusätzliche Informationen

GOR009150228
9780198078869
0198078862
Food Science and Nutrition, 2e Sunetra Roday (Senior faculty member at the Maharashtra State Institute of hotel Management and Catering Technology (MSIHMCT), Pune)
Sunetra Roday (Senior faculty member at the Maharashtra State Institute of hotel Management and Catering Technology (MSIHMCT), Pune)
Gebraucht - Sehr Gut
Broschiert
OUP India
20121200
428
N/A
Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden.
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