Food Science and Nutrition

Roday

$29.95

Paperback

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English

OUP India
15 December 2007

Hotel & catering trades; Cookery, food & drink

Food Science and Nutrition is a comprehensive textbook that is specially designed to meet the needs of students of Hotel Management. The section on Food Science deals with the nature of food materials, i.e. composition, structure, and behaviour during preparation, serving and storage, and that on Nutrition covers the functions of food and the various nutrients, their sources, requirements, and deficiency symptoms.

The book focuses on those aspects of food science and nutrition that are of particular importance to catering. Emphasis has been made on the importance of food science and nutrition in institutional catering, besides suggesting measures for retaining and enhancing nutrients while processing food.

The textbook is likely to become popular for discussions on the latest trends in health foods and convenience foods, ample illustrations, and simple and systematic presentation of concepts and principles underlying food science and nutrition.

By: Roday
Imprint: OUP India
Dimensions: Height: 240mm, Width: 184mm, Spine: 18mm
Weight: 576g
ISBN: 9780195689112
ISBN 10: 0195689119
Pages: 384
Publication Date: 15 December 2007
Audience: Adult education , Tertiary & Higher Education
Replaced By: 9780198078869
Format: Paperback
Publisher's Status: Active

Part A - Food Science; 1: Introduction; 2: Carbohydrates; 3: Fats; 4: Proteins; 5: Emulsions; 6: Colloids; 7: Flavour; 8: Food Processing; 9: Browing; 10: New Trends; 11: Concerns; Part B - Nutrition; 12: Introduction; 13: Micronutrients; 14: Macronutrients; 15: Water; 16: Balanced Diet; 17: Menu Planning and Nutrition; 18: Mass Food Production; 19: New Trends; Part C - Laws and Regulations Relating to Food; 1: New Trends; 2: International Regulations

Sunetra Roday is Acting Principal and Faculty at Maharashatra State Institute of Hotel Management and Catering Technology, Pune.