Food Science and Nutrition, 2e / Edition 2

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Overview

The second edition of Food Science and Nutrition has been updated with three new chapters on Fruits and Vegetables, Food Microbiology, and Food Laws and Standards.

Divided into two parts - (a) food science and (b) nutrition - the book presents the fundamental concepts of food science and nutrition in a manner that students can understand easily. It also suggests methods for planning nutritionally balanced meals for all ages, and discusses menu planning, nutrient enhancement, and diet modifications.

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Product Details

  • ISBN-13: 9780198078869
  • Publisher: Oxford University Press, USA
  • Publication date: 9/3/2012
  • Edition number: 2
  • Pages: 428
  • Product dimensions: 9.40 (w) x 7.20 (h) x 1.00 (d)

Meet the Author

Sunetra Roday is a senior faculty member at the Maharashtra State Institute of Hotel Management & Catering Technology (MSIHMCT), Pune. She has a master's degree in tourism management and has a teaching experience of over 25 years. She is actively involved in consultancy projects and curriculum development of the travel and tourism programme, and has travelled widely in India and abroad.

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Table of Contents

1. Introduction to food science
2. Food science concepts
3. Colloidal systems in foods
4. Carbohydrates
5. Proteins
6. Fruits and Vegetables (new chapter)
7. Fats and oils
8. Flavour
9. Browning reactions
10. Food Microbiology (new chapter)
11. Food processing and Preservation
12. Food Laws and Standards (new chapter)
13. Evaluation of food
14. New trends in foods
15. Introduction to nutrition
16. Carbohydrates
17. Proteins
18. Lipids
19. Water
20. Vitamins
21. Minerals
22. Energy metabolism
23. Balanced diet
24. Menu planning and mass food production
25. Modified diets
26. New trends in nutrition

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