Food Technology : Objective Food Chemistry and Nutrition
authored by: Suresh Chandra, Ratnesh Kumar & Ruchi VermaLength: 152 mm | Breadth: 20.2 mm | Height: 229 mm | Imprint: NIPA | Weight: 566 GMS
Keywords
Molecular gastronomy, Food engineering, Nutritional biochemistry, Food science, Edible innovations, Sustainable food production, Culinary chemistry, Functional foods, Nutrient analysis, Gastronomic technology, Food formulation, Bioactive compounds, Sensory analysis, Food quality control, Nutraceuticals, Food processing techniques, Food preservation methods, Macronutrients, Micronutrients, Flavor encapsulation, Food safety standards, Food packaging innovations, Biotechnology in food, Dietary supplements, Food and health researchThe primary aim of the book Food Technology: Objective Food Chemistry and Nutrition is to offer a comprehensive and simplified understanding of the fundamental concepts of Food Chemistry & Nutrition to students studying Food Technology. It comprises 09 chapters, each containing concise notes and multiple-choice questions on various topics such as Carbohydrates, dietary fiber, starch, proteins, lipids, pigments, food flavors, enzymes, nutrition, balanced diets, essential amino acids and essential fatty acids, protein efficiency ratio, water-soluble and fat-soluble vitamins, minerals' role in nutrition, co-factors, anti-nutrients, nutraceuticals, and nutrient deficiency diseases. Additionally, it covers chemical and biochemical changes that occur in food during various processing methods.
This book is particularly beneficial for students preparing for higher studies or appearing in competitive examinations, such as GATE/NET/ARS/FSSAI, among others. It is also useful for students pursuing Food Processing, Dairy and Food Engineering, Food Science and Technology, Process and Food Engineering, Food Technology, Dairy Science and Technology, Post-Harvest Engineering and Technology, Agricultural Structure and Process Engineering, Horticulture (specialized in Post-Harvest Technology), and Home Science (Food and Nutrition), among other fields. Furthermore, it is helpful for those preparing for competitive examinations, such as ICAR/CSIR/UGC fellowships, NET, ARS, SRF, JRF, and for written exams and interviews for RA/SRF/SMS/Assistant Professor, Food Safety officers, Food inspectors, Public analysts, and national and multinational food process industries, among others.
Suresh Chandra: Ph.D., Associate Professor, Department of Agricultural Engineering, College of Post Harvest Technology & Food Processing, Sardar Vallabhbhai Patel University of Agriculture & Technology, Meerut-250110 (UP), India
Ratnesh Kumar: Ph.D., Department of Agricultural Engineering, College of Technology, Sardar Vallabhbhai Patel University of Agriculture & Technology, Meerut-250110 (UP), India
Ruchi Verma: Ph.D., Department of Agricultural Engineering, College of Technology, Sardar Vallabhbhai Patel University of Agriculture & Technology, Meerut-250110 (UP), India
1.Short Notes on Food Chemistry, 2.Carbohydrates, 3.Protein and Amino Acids, 4.Fat and Lipids
5.Flavour Science, 6.Pigments and Food Colours, 7.Vitamins, 8.Food Enzymes, 9.Food and Nutrition