Food Science and Nutrition
Material type:
TextPublication details: New Delhi Oxford University Press 2012Edition: 2ndDescription: 408pISBN: - 9780198078869
- 613.2 ROD-F
| Item type | Current library | Collection | Call number | URL | Status | Date due | Barcode | |
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Reference Book
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Amity Central Library Hotel Management | Reference | 613.2 ROD-F (Browse shelf(Opens below)) | Link to resource | Not For Loan | 26655 | ||
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Amity Central Library Hotel Management | Text Book | 613.2 ROD-F (Browse shelf(Opens below)) | Link to resource | Available | 26656 | ||
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Books
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Amity Central Library Hotel Management | Text Book | 613.2 ROD-F (Browse shelf(Opens below)) | Link to resource | Available | 26657 | ||
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Books
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Amity Central Library Hotel Management | Text Book | 613.2 ROD-F (Browse shelf(Opens below)) | Link to resource | Available | 26658 | ||
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Books
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Amity Central Library Hotel Management | Text Book | 613.2 ROD-F (Browse shelf(Opens below)) | Link to resource | Available | 26659 |
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| 387.7422 NEG-A Air Travel Ticketing and Fare Construction | 387.7422 NEG-A Air Travel Ticketing & Fare Construction | 387.7422 NEG-A Air Travel Ticketing and Fare Construction | 613.2 ROD-F Food Science and Nutrition | 641 AYT-A Oxford an A-Z of Food & Drinks | 641.2 AYT-A A-Z of Food and Drink | 641.2 COU-F Food and Beverage Service |
Table of contents
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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