A Handbook of Foods and Nutritional Biochemistry: A Complete Source Book

By Nandal U more
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Product Specifications

Publisher Agrobios Publications All Agriculture Process & Food Engineering books by Agrobios Publications
ISBN 9788177544954
Author: Nandal U
Number of Pages 776
Available in all digital devices
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  • About the book

A Handbook of Foods and Nutritional Biochemistry: A Complete Source Book by Nandal U
Book Summary:
The book is well framed including an introduction of foods and nutrition, macro and micro nutrients-their working, food processing and preservation techni-ques and nutritional and therapeutic significance of different foods for well being. The author has incorp-orated recent advances and develop-ments with relevant data. The text in the book has been aptly supple-mented with tables, charts and flow charts in order to make text clear and reading practical and easy. The book aims at covering all aspects of the subject.
Audience of the Book :
This book Useful for Agriculture Process & Food Engineering.
Table of Contents:

Foods and Nutrition:

1. An Overview

2. Energy Value of Foods and Energy Needs

3. Food Requirements of Different Age Groups

4. Macronutrients: Organic Components: Carbohydrates

5. Organic Components: Proteins

6. Organic Components: Lipids

7. Micronutrients: The Vitamins

8. Minerals and Trace Metals

9. Non-Nutrient Components of Foods and their Significance

10. Water: The Solvent of Life

11. Enzymes

12. Nutrient Metabolism

13. Digestion, Absorption and Excretion of Food

14. Food Processing and Preservation: An Overview

15. Principles and Methods of Food Processing and Preservation

16. Food Processing Techniques

17. Food Shelf Life and Storage

18. Food Packaging

Nutritive Value and Therapeutic Uses of:

1. Cereals, Grains and Products

2. Pulses and Legumes

3. Vegetables

4. Fruits

5. Nuts and Oilseeds

6. Spices

7. Some Food Plant Parts

8. Fish, Meat, Poultry, Seafood

9. Milk and Milk Products

10. Fats and Edible Oils in Foods

11. Sugars

12. Beverages

13. Common Salt


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