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NIPA GENX ELECTRONIC RESOURCES & SOLUTIONS PRIVATE LIMITED

© 2020 NIPA GENX ELECTRONIC RESOURCES & SOLUTIONS. All Rights Reserved

Food Technology : Objective Food Chemistry and Nutrition (Paperback, Suresh Chandra, Ratnesh Kumar & Ruchi Verma)

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ITC-HSN: 49011010

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Country Of Origin : India

The 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. 

  • Additional Information

    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. 


    Contents of the book Food Technology : Objective Food Chemistry and Nutrition authored by Suresh Chandra, Ratnesh Kumar & Ruchi Verma


    Short Notes on Food Chemistry

    Carbohydrates

    Protein and Amino Acids

    Fat and Lipids

    Flavour Science

    Pigments and Food Colours

    Vitamins

    Food Enzymes

    Food and Nutrition

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