Food Science and Nutrition
Material type:
TextPublication details: Oxford University Press 2009 New DelhiDescription: 356pISBN: - 9780195689112
- 613.2 ROD-F
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Amity Central Library Dietetics & Applied Nutrition | Text Book | 613.2 ROD-F (Browse shelf(Opens below)) | Link to resource | Checked out | 28/11/2024 | 9595 | |
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Amity Central Library Dietetics & Applied Nutrition | Text Book | 613.2 ROD-F (Browse shelf(Opens below)) | Link to resource | Damaged | 9596 | ||
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Amity Central Library Dietetics & Applied Nutrition | Text Book | 613.2 ROD-F (Browse shelf(Opens below)) | Link to resource | Available | 9597 | ||
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Books
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Amity Central Library Dietetics & Applied Nutrition | Text Book | 613.2 ROD-F (Browse shelf(Opens below)) | Link to resource | Available | 9598 | ||
Reference Book
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Amity Central Library Dietetics & Applied Nutrition | Reference | 613.2 ROD-F (Browse shelf(Opens below)) | Link to resource | Not For Loan | 9599 |
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| 572 JAI-D` Dictionary of Biochemistry | 612 JAY-H Human Anatomy Physiology & Health Education | 612.2 OXF-O Oxford Handbook of Nutrition and Dietitics | 613.2 ROD-F Food Science and Nutrition | 642.4 AND-F FOOD AND BEVERAGE SERVICE : A TRAINING MANUAL | 664 SRI-F Food Science | 664.001579 FRA-F Food microbiology |
PART I FOOD SCIENCE
Introduction to Food Science
Colloidal Systems in Foods
Carbohydrates
Proteins
Fruits and Vegetables
Fats and Oils
Flavour
Browning Reactions
Evaluation of Food
PART II FOOD SAFETY
Food Microbiology
Food Processing and Preservation
Food Safety
Food Standards, Regulations, and Quality Management
PART III NUTRITION
Introduction to Nutrition
Carbohydrates in Nutrition
Proteins in Nutrition
Lipids
Water
Vitamins
Minerals
Energy Metabolism
Balanced Diet
Menu Planning and Mass Food Production
Modified Diets
New Trends in Foods
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