Food Technology : Objective Food Chemistry and Nutrition

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

395589 characters.