TY  - BOOK
AU  -  Suri, Sukhneet and Malhotra,  Anita
TI  - Food Science, Nutrition and Safety
SN  - 9788131771105
U1  - 613.2 
PY  - 2024///
CY  - Chennai
PB  - Pearson Education 
KW  - Commerce & Management
N1  - Table of Content
PART 1: FOOD SCIENCE
Chapter 01  Food Science - an Introduction
Chapter 02  Carbohydrates
Chapter 03  Fats and Oils
Chapter 04  Proteins 
Chapter 05  Food Processing
Chapter 06  Evaluation of Food
Chapter 07  Emulsions
Chapter 08  Colloids
Chapter 09  Flavours
Chapter 10  Browning
 
PART 2: NUTRITION
Chapter 11  Nutrition: Basic Aspects
Chapter 12  Energy
Chapter 13  Macronutrients
Chapter 14  Micronutrients
Chapter 15  Water
Chapter 16  Balanced Diet
Chapter 17  Meal Planning
Chapter 18  Food Processing and Nutritive Value
Chapter 19  Nutrition and Health: Focus of the Food Industry
 
PART 3: FOOD SAFETY AND QUALITY
Chapter 20  Introduction to Food Safety
Chapter 21  Micro-organisms in Food
Chapter 22  Food Spoilage and Preservation
Chapter 23  Beneficial Role of Microorganisms
Chapter 24  Food Borne Diseases
Chapter 25  Food Additives
Chapter 26  Food Contaminants and Adulterants
Chapter 27  Food Laws and Regulations
Chapter 28  Quality Management
Chapter 29  Hygiene and Sanitation in Food Sector
Chapter 30  Recent Concerns

ER  -