Trends In Food Chemistry Nutrition And Technology In Indian Sub Continent
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Trends In Food Chemistry Nutrition And Technology In Indian Sub Continent
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Author : Suni Mary Varghese
language : en
Publisher:
Release Date : 2022
Trends In Food Chemistry Nutrition And Technology In Indian Sub Continent written by Suni Mary Varghese and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022 with categories.
This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology. The Hygiene, Integrity, Traceability and Sharing (HITS) strategy has been proposed recently as a coordinated and powerful tool to contextualize the plethora of different menaces for the food consumer. The book examines this approach from eight different perspectives, with a particular emphasis on the Indian Subcontinent. Topics such as food additives, the importance of water in the food industry, the use of antioxidants, and novel food preservation methods are used to illustrate these points of view. This book is particularly appealing as a guide for graduate and undergraduate courses covering food production, food safety, and the training of teachers working in these science areas. .
Trends In Food Chemistry Nutrition And Technology In Indian Sub Continent
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Author : Suni Mary Varghese
language : en
Publisher: Springer Nature
Release Date : 2022-07-05
Trends In Food Chemistry Nutrition And Technology In Indian Sub Continent written by Suni Mary Varghese and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-07-05 with Technology & Engineering categories.
This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology. The Hygiene, Integrity, Traceability and Sharing (HITS) strategy has been proposed recently as a coordinated and powerful tool to contextualize the plethora of different menaces for the food consumer. The book examines this approach from eight different perspectives, with a particular emphasis on the Indian Subcontinent. Topics such as food additives, the importance of water in the food industry, the use of antioxidants, and novel food preservation methods are used to illustrate these points of view. This book is particularly appealing as a guide for graduate and undergraduate courses covering food production, food safety, and the training of teachers working in these science areas.
Food Science And Technology
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Author : Oluwatosin Ademola Ijabadeniyi
language : en
Publisher: Walter de Gruyter GmbH & Co KG
Release Date : 2020-12-07
Food Science And Technology written by Oluwatosin Ademola Ijabadeniyi and has been published by Walter de Gruyter GmbH & Co KG this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-12-07 with Technology & Engineering categories.
Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.
Food Chemistry Research Developments
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Author : Konstantinos N. Papadopoulos
language : en
Publisher: Nova Publishers
Release Date : 2008
Food Chemistry Research Developments written by Konstantinos N. Papadopoulos and has been published by Nova Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Science categories.
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with lactic acid; an example of a preventing process would be stopping the Maillard reaction on the surface of freshly cut Red Delicious apples whether by hand or mechanical methods. This book presents the recent research from around the world in this field.
Food Technology
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Author : Suresh Chandra
language : en
Publisher: New India Publishing Agency
Release Date : 2022-05-27
Food Technology written by Suresh Chandra and has been published by New India Publishing Agency this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-05-27 with Technology & Engineering categories.
The essential goal of Food Technology: Objective Food Chemistry and Nutrition is to provide complete and simplified reach out to understanding of the basic Food Chemistry & Nutrition to the students of the Food Technology. This book has 09 chapters containing short notes and multiple-choice questions on Carbohydrates, dietary fibre, starch. Proteins, Lipids, Pigments, Food flavours, Enzymes, Nutrition, balanced diet, essential amino acids and essential fatty acids, protein efficiency ratio, water soluble and fat-soluble vitamins, role of minerals in nutrition, co-factors, anti-nutrients, nutraceuticals, nutrient deficiency diseases. Chemical and biochemical changes: changes occur in foods during different processing. The book is also beneficial to students preparing and having ambition of higher studies or going to appear in competitive examination such as GATE/NET/ARS/FSSAI examination etc. This is also valuable to the students of the 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) etc., and also those are preparing for the competitive examination such as ICAR/CSIR/UGC fellowships, NET, ARS, SRF, JRF, and for the written exam and interviews of RA/SRF/SMS/Assistant Professor, Food Safety officers, Food inspector, Public analyst and also for national and multinational food process industries and so on.
Ethnic Fermented Foods And Alcoholic Beverages Of Asia
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Author : Jyoti Prakash Tamang
language : en
Publisher: Springer
Release Date : 2016-08-05
Ethnic Fermented Foods And Alcoholic Beverages Of Asia written by Jyoti Prakash Tamang and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-08-05 with Technology & Engineering categories.
Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. Though there are hundreds of research articles, review papers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the first of this kind on compilation of various ethnic fermented foods and alcoholic beverages of Asia. This book has fifteen chapters covering different types of ethnic fermented foods and alcoholic beverages of Asia. Some of the authors are well-known scientists and researchers with vast experiences in the field of fermented foods and beverages who include Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists, dieticians, food entrepreneurs, agriculturalist, government policy makers, ethnologists, sociologists and electronic media persons may read this book who keep interest on biological importance of Asian fermented foods and beverages.
Food Chemistry 3e
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Author : H D Belitz
language : en
Publisher:
Release Date : 2007-11-01
Food Chemistry 3e written by H D Belitz and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-11-01 with categories.
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.
Food Technology Objective Food Chemistry And Nutrition
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Author : Suresh Chandra
language : en
Publisher:
Release Date : 2024
Food Technology Objective Food Chemistry And Nutrition written by Suresh Chandra and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024 with categories.
Functional Bakery Products Novel Ingredients And Processing Technology For Personalized Nutrition
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Author :
language : en
Publisher: Academic Press
Release Date : 2022-05-17
Functional Bakery Products Novel Ingredients And Processing Technology For Personalized Nutrition written by and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-05-17 with Technology & Engineering categories.
Advances in Food and Nutrition Research, Volume 99 highlights new advances in the field, with this updated volume presenting interesting chapters on a variety of topics, including Personalizing bakery products using 3D food printing, Dietary fiber in bakery products: source, processing, and function, The realm of plant proteins with focus on their application in developing new bakery products, Guiding the formulation of baked goods for the elderly population through food oral processing: challenges and opportunities, Gluten free bakery products: Ingredients and processes, Enhancing health benefits of bakery products using phytochemicals, Sugar, salt and fat reduction of bakery products, and more. Provides the authority and expertise of leading contributors from an international board of authors Presents the latest release in the Advances in Food and Nutrition Research series Includes the latest information on Functional Bakery Products