Food Science And Nutrition
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Food Science And Nutrition
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Author : Leigh Fisher
language : en
Publisher: Scientific e-Resources
Release Date : 2019-04-13
Food Science And Nutrition written by Leigh Fisher and has been published by Scientific e-Resources this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-04-13 with categories.
Food Science is a highly inter-disciplinary applied science. It incorporates concepts from many different fields including microbiology, chemical engineering, and biochemistry. Nutrition science investigates the metabolic and physio-logical responses of the body to diet. With advances in the field of molecular biology, biochemistry, and genetics, the study of nutrition is increasingly concerned with metabolism and metabolic pathways: the sequences of biochemical steps through which substances in living things change from one form to another. Food Science and Nutrition is a comprehensive textbook that is specially designed to meet the needs of students of hospitality studies, hotel management, and catering technology. Food Science and Nutrition provides comprehensive coverage of all aspects of the food, nutrition and human health. The purpose of this book is to offer its readers a thoroughly adequate and up-to-date view of the food science and nutrition. Foods science and their nutritive value. With the development of the work, need has been felt for a text book presenting in concise form the composition and physical properties of foods, and discussing some of the main factors which affect their nutritive value. This book has been written so as to serve the purpose of equipping readers with all that entails the science of handling food in a technical and scientific manner, and retaining its nutritive qualities. The book begins with an all-round look into the intricacies of food science - what import it carries, the techniques and principles underlying it, the development of foods, the disciplines and aspects of food involved etc.
The Science Of Food
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Author : P. M. Gaman
language : en
Publisher: Elsevier
Release Date : 2013-10-22
The Science Of Food written by P. M. Gaman and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-22 with Cooking categories.
The Science of Food: An Introduction to Food Science, Nutrition and Microbiology, Second Edition conveys basic scientific facts and principles, necessary for the understanding of food science, nutrition, and microbiology. Organized into 17 chapters, this book begins with a discussion on measurement, metrication, basic chemistry, and organic chemistry of foods. Nutrients such as carbohydrates, fats, proteins, vitamins, mineral elements, and water in food are then described. The book also covers aspects of food poisoning, food spoilage, and food preservation. This book will be useful to students following TEC diploma courses in Catering, Home Economics, Food Science, FoodTechnology, Dietetics, and Nutrition.
Statistics In Food Science And Nutrition
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Author : Are Hugo Pripp
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-09-10
Statistics In Food Science And Nutrition written by Are Hugo Pripp and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-09-10 with Technology & Engineering categories.
Many statistical innovations are linked to applications in food science. For example, the student t-test (a statistical method) was developed to monitor the quality of stout at the Guinness Brewery and multivariate statistical methods are applied widely in the spectroscopic analysis of foods. Nevertheless, statistical methods are most often associated with engineering, mathematics, and the medical sciences, and are rarely thought to be driven by food science. Consequently, there is a dearth of statistical methods aimed specifically at food science, forcing researchers to utilize methods intended for other disciplines. The objective of this Brief will be to highlight the most needed and relevant statistical methods in food science and thus eliminate the need to learn about these methods from other fields. All methods and their applications will be illustrated with examples from research literature.
Essentials Of Food Science
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Author : Vickie A. Vaclavik
language : en
Publisher: Springer Science & Business Media
Release Date : 2007-12-03
Essentials Of Food Science written by Vickie A. Vaclavik and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-12-03 with Technology & Engineering categories.
Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.
Food Science And Nutrition Breakthroughs In Research And Practice
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Author : Management Association, Information Resources
language : en
Publisher: IGI Global
Release Date : 2018-02-02
Food Science And Nutrition Breakthroughs In Research And Practice written by Management Association, Information Resources and has been published by IGI Global this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-02 with Medical categories.
Health and nutrition has become a global focal point as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. Food Science and Nutrition: Breakthroughs in Research and Practice is an innovative reference source for the latest academic material on how dietary nutrition can impact peoples lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting a range of topics, such as health preservation, functional foods, and herbal remedies, this publication is ideally designed for researchers, academics, students, policy makers, government officials, and technology developers.
Encyclopedia Of Food Science And Nutrition
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Author : Benjamin Caballero
language : en
Publisher:
Release Date : 2003
Encyclopedia Of Food Science And Nutrition written by Benjamin Caballero and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Medical categories.
The Encyclopedia of Food Sciences and Nutrition, Second Edition is an extensively revised, expanded and updated version of the successful eight-volume Encyclopedia of Food Science, Food Technology and Nutrition (1993). Comprising ten volumes, this new edition provides a comprehensive coverage of the fields of food science, food technology, and nutrition. Every article is thorough in its coverage, the writing is succinct and straightforward, and the work presents the reader with the best available summary and conclusions on each topic. Easy to use, meticulously organized, and written from a truly international perspective, the Encyclopedia is an invaluable reference tool. An essential item on the bookshelf for every scientist or writer working in the fields of food and nutrition. * Contains over 1,000 articles covering all areas of food science and nutrition * Edited and written by a distinguished international group of editors and contributors * Includes 'Further Reading' lists at the end of each article * A complete subject index contained in one volume * Extensive cross-referencing * Many figures and tables illustrate the text, with a color plate section in each volume
Introducing Food Science
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Author : Robert L. Shewfelt
language : en
Publisher: CRC Press
Release Date : 2011-05-16
Introducing Food Science written by Robert L. Shewfelt and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-05-16 with Medical categories.
As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answers. Introducing Food Science addresses a range of food issues facing today's consumer, proceeding from a general and student-friendly discussion to an
Fox And Cameron S Food Science Nutrition Health
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Author : Michael EJ Lean
language : en
Publisher: CRC Press
Release Date : 2006-03-31
Fox And Cameron S Food Science Nutrition Health written by Michael EJ Lean and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-03-31 with Health & Fitness categories.
The seventh edition of this classic book has been entirely revised and updated by one of the leading professors of human nutrition in the UK. Written in a clear and easy-to-read style, the book deals with a wide range of topics, from food microbiology and technology to healthy eating and clinical nutrition. It also tackles the more difficult area o
Food Science
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Author : B. Srilakshmi
language : en
Publisher: New Age International
Release Date : 2007
Food Science written by B. Srilakshmi and has been published by New Age International this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Food categories.
The Book Presents A Clear And Systematic Account Of The Composition And Nutritive Value Of Different Types Of Foods. Cereals, Pulses, Nuts, Milk, Vegetables, Fruits And Spices Have Been Discussed In Considerable Detail. Fats And Oils, Sugar And Various Beverages And Appetisers Have Also Been Explained. Separate Chapters Have Been Devoted To Eggs And Flesh Foods. Ways Of Evaluating Food Quality Alongwith Food Preservation Have Been Explained In Detail. Various Food Laws And Standards In Relation To Adulteration Have Been Highlighted Alongwith The Recent Trends In Food Technology. With Its Detailed Coverage And Simple Style Of Presentation, This Is An Essential Text For Home Science Students. This Book Is Also A Valuable Reference Source For Anyone Interested In Knowing More About Food And Nutrition.
Nutrition And Food Science
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Author :
language : en
Publisher:
Release Date : 2021
Nutrition And Food Science written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with Home economics categories.