Publisher : Daya Publishing House Author : S Chandraprabha, K Prakash, M Balmurugan, P Sheela, A Ravanachandar Language : English Edition : Latest By Publishers Book Cover : Hard Back ISBN : 9789354611469
Table of Content
Preface v 1. Food Science: Definition
Scope
Classification and Food Pyramid 1 2. Cooking Methods of Food 9 3. Scope and Importance of Nutrition and the Relation of Nutrition to Health 19 4. Carbohydrate: Classification
Function
Digestion
Absorption
Deficiency Symptoms
Sources and Requirements 27 5. Protein: Classifications
Functions
Digestion
Absorption
Deficiency Symptoms
Sources
Requirements and Protein Quality 37 6. Fat: Classification
Functions
Digestion and Absorption
Deficiency Symptoms
Sources
Requirements and Rancidity 47 7. Fat Soluble Vitamins: Functions
Deficiency Symptoms
Sources and Requirements 55 8. Water Soluble Vitamins: Functions
Deficiency Symptoms
Sources and Requirements 63 9. Minerals: Functions
Sources
Requirements and Deficiency Diseases 75 viii 10. Water: Importance of Water and Maintenance of Electrolyte Balance
Health Benefitsof Fibre 89 11. Preservation of Food by Low and High Temperature and Food Irradiation 95 12. Processing of Puffed Flaked and Extruded Products 105 13. Preservation by Using Sugar and Salt 111 14. Canning of Fruits and Vegetables 123 15. Drying and Dehydration 137 16. Food Packaging: Importance
Types of Packaging Materials and Nutritional Labelling 141 17. Food Adulteration 149 18. Food Laws
Regulations and Quality Control Standards 155 References 167 Index 173
