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Applied Nutrition And Food Science
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Book Synopsis Applied Nutrition and Food Technology by : Cristina García Jaime
Download or read book Applied Nutrition and Food Technology written by Cristina García Jaime and published by Delve Publishing. This book was released on 2019-11 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Applied Nutrition and Food Technology introduces the readers to the application of technology in the field of food and technology, as it goes on to explain what food technology is and updates the people with the history of food science. Listing the various principles of food technology and preservation. Also discussed in the book are the methods of food technology, the role of fruits, vegetables, meat and the products based on it, in providing the required nutrition to the people. It also provides the readers with knowledge on the preservation practices in the storage of meat and meat-based products, discussing the future possibilities in the field of applied nutrition and food technology.
Book Synopsis Applied Nutrition and Food Science (HB) by : Jyoti S. Sharma
Download or read book Applied Nutrition and Food Science (HB) written by Jyoti S. Sharma and published by . This book was released on 2009-01-01 with total page 271 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Applied Nutrition and Food Science by : Jyoti K. Sharma
Download or read book Applied Nutrition and Food Science written by Jyoti K. Sharma and published by . This book was released on 2009-01-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Applied Nutrition by : R. Rajalakshmi
Download or read book Applied Nutrition written by R. Rajalakshmi and published by CBS Publishers & Distributors Pvt Limited, India. This book was released on 2013-11-30 with total page 477 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food that carries nutrients to the body is connected with tradition, socio-economic background and resources of the country. Food recipes and varieties have evolved out of these factors over a period of time. However, judicious application of nutritional science can render these ethnic foods highly nutritious without sacrificing their palatability, acceptance and cost. The book contains several recipes of region-specific ethnic foods and methods of their preparation. Formulation of diets appropriate for human subjects suffering from various disorders and planning of their meals is highly useful to dieticians. Detailed descriptions are given on principles and methods of preservation common foods with focus on avoiding food wastages. Issues relating to food safety is addressed in this book. The current and future situations of food security in India have been summarized projecting available statistics. Diseases caused by malnutrition have been narrated with special refer enc to their incidence, etiology and practical solutions to their elimination and input of this knowledge will help in building a healthy nation.
Book Synopsis Applied Nutrition and Food Science by : Z.A Fakunle
Download or read book Applied Nutrition and Food Science written by Z.A Fakunle and published by . This book was released on 2018 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Science of Food by : P. M. Gaman
Download or read book The Science of Food written by P. M. Gaman and published by Elsevier. This book was released on 2013-10-22 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Science of Food: An Introduction to Food Science, Nutrition and Microbiology, Second Edition conveys basic scientific facts and principles, necessary for the understanding of food science, nutrition, and microbiology. Organized into 17 chapters, this book begins with a discussion on measurement, metrication, basic chemistry, and organic chemistry of foods. Nutrients such as carbohydrates, fats, proteins, vitamins, mineral elements, and water in food are then described. The book also covers aspects of food poisoning, food spoilage, and food preservation. This book will be useful to students following TEC diploma courses in Catering, Home Economics, Food Science, FoodTechnology, Dietetics, and Nutrition.
Book Synopsis Applied Nutrition and Food Science by : Mohan Bhargav
Download or read book Applied Nutrition and Food Science written by Mohan Bhargav and published by . This book was released on 2016 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food Science and Nutrition by : Leigh Fisher
Download or read book Food Science and Nutrition written by Leigh Fisher and published by Scientific e-Resources. This book was released on 2019-04-13 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Science is a highly inter-disciplinary applied science. It incorporates concepts from many different fields including microbiology, chemical engineering, and biochemistry. Nutrition science investigates the metabolic and physio-logical responses of the body to diet. With advances in the field of molecular biology, biochemistry, and genetics, the study of nutrition is increasingly concerned with metabolism and metabolic pathways: the sequences of biochemical steps through which substances in living things change from one form to another. Food Science and Nutrition is a comprehensive textbook that is specially designed to meet the needs of students of hospitality studies, hotel management, and catering technology. Food Science and Nutrition provides comprehensive coverage of all aspects of the food, nutrition and human health. The purpose of this book is to offer its readers a thoroughly adequate and up-to-date view of the food science and nutrition. Foods science and their nutritive value. With the development of the work, need has been felt for a text book presenting in concise form the composition and physical properties of foods, and discussing some of the main factors which affect their nutritive value. This book has been written so as to serve the purpose of equipping readers with all that entails the science of handling food in a technical and scientific manner, and retaining its nutritive qualities. The book begins with an all-round look into the intricacies of food science - what import it carries, the techniques and principles underlying it, the development of foods, the disciplines and aspects of food involved etc.
Book Synopsis Directory of Food and Nutrition Information for Professionals and Consumers by : Robyn C. Frank
Download or read book Directory of Food and Nutrition Information for Professionals and Consumers written by Robyn C. Frank and published by Greenwood. This book was released on 1992 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emphasizes nutrition education, food science, food service management, and related aspects of applied nutrition. Part I has chapters on: organizations that provide information services and/or resources on food and nutrition; academic programs; software; and databases. Part II is composed of annotated bibliographic entries and lists of organizations. Intended to assist nutritionists, dietitians, health professionals, educators, librarians, and consumers in identifying sources of food and nutrition information.
Author :Management Association, Information Resources Publisher :IGI Global ISBN 13 :1522552081 Total Pages :511 pages Book Rating :4.5/5 (225 download)
Book Synopsis Food Science and Nutrition: Breakthroughs in Research and Practice by : Management Association, Information Resources
Download or read book Food Science and Nutrition: Breakthroughs in Research and Practice written by Management Association, Information Resources and published by IGI Global. This book was released on 2018-02-02 with total page 511 pages. Available in PDF, EPUB and Kindle. Book excerpt: Health and nutrition has become a global focal point as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. Food Science and Nutrition: Breakthroughs in Research and Practice is an innovative reference source for the latest academic material on how dietary nutrition can impact people’s lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting a range of topics, such as health preservation, functional foods, and herbal remedies, this publication is ideally designed for researchers, academics, students, policy makers, government officials, and technology developers.
Book Synopsis Food Science and Technology by : Dev Raj
Download or read book Food Science and Technology written by Dev Raj and published by New India Publishing Agency. This book was released on 2011-01-01 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: Keeping the importance of the food in our life, it is very important that all people either engaged in food processing or not, should know about the various terminologies being used in food processing for better understanding the concept. But to understand the various concepts of food science and technology, some sort of documentation is needed which the book does to perfection covering the following: o The book contains around 5000 word important acronyms; glossary of related terms for all alphabets from A to Z. o terminology pertaining to food processing, post harvest technology, food science and technology, food engineering, food packaging, food biochemistry and applied nutrition, food and industrial microbiology, processing technology of snack food o bakery and confectionary, cereal crop, beverages, fruits and vegetables, diary, meat, poultry & fish, food biotechnology, food additives, food enzymes, waste management, food toxicants, fermentation technology, health foods and nutraceutical, food quality systems, and analytical techniques for quality control etc. o The terminology in each alphabet has been well illustrated with examples for better understanding. Book shall prove to be a boon to the food professionals like students, researchers, teachers and all those who have interest in the area of Postharvest Technology, Food Technology, Food Science and Technology as well as for professionals related to food processing. The book will be highly beneficial to the undergraduate as well as postgraduate students of various agricultural universities
Book Synopsis Encyclopaedia of Food Science and Applied Nutrition by : Basanti Kumari
Download or read book Encyclopaedia of Food Science and Applied Nutrition written by Basanti Kumari and published by . This book was released on 2009 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Molecular Nutrition by : Janos Zempleni
Download or read book Molecular Nutrition written by Janos Zempleni and published by CABI. This book was released on 2003 with total page 423 pages. Available in PDF, EPUB and Kindle. Book excerpt: Molecular nutrition (the study of interactions between nutrients and various intracellular and extracellular molecules) is one of the most rapidly developing fields in nutritional science. Ultimately, molecular nutrition research will reveal how nutrients may affect fundamental processes such as DNA repair, cell proliferation, and apoptosis. This book is the only single complete volume available reviewing the field of molecular nutrition. It contains contributions from leading international experts, and reviews the most important and latest research from various areas of molecular nutrition.
Book Synopsis Food Science and Applied Nutrition Unit, 1963-1973 by : University of Ibadan. Food Science and Applied Nutrition Unit
Download or read book Food Science and Applied Nutrition Unit, 1963-1973 written by University of Ibadan. Food Science and Applied Nutrition Unit and published by . This book was released on 1973 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :Workshop on the Role of Land Grant Institutions in Applied Human Nutrition (Greensboro, N.C.)) Publisher : ISBN 13 : Total Pages :136 pages Book Rating :4.E/5 ( download)
Book Synopsis Workshop on the Role of Land Grant Institutions in Applied Human Nutrition by : Workshop on the Role of Land Grant Institutions in Applied Human Nutrition (Greensboro, N.C.))
Download or read book Workshop on the Role of Land Grant Institutions in Applied Human Nutrition written by Workshop on the Role of Land Grant Institutions in Applied Human Nutrition (Greensboro, N.C.)) and published by . This book was released on 1973 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Essentials of Food Science by : Vickie A. Vaclavik
Download or read book Essentials of Food Science written by Vickie A. Vaclavik and published by Springer Nature. This book was released on 2020-11-27 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student. This latest edition includes new discussions of food quality and new presentations of information around biotechnology and genetically modified foods. Also new in this edition is a discussion of the Food Safety Modernization Act (FSMA), a comparison chart for Halal and Kosher foods and introductions to newly popular products like pea starchand the various plant-based meat analogues that are now available commercially and for household use. Each chapter ends with a glossary of terms, references, and a bibliography. The popular “Culinary Alert!” features are scattered throughout the text and provide suggestions for the reader to easily apply the information in the text to his or her cooking application. Appendices at the end of the book include a variety of current topics such as Processed Foods, Biotechnology, Genetically Modified Foods, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, and a Brief History of Foods Guides including USDA Choosemyplate.gov. V.A. Vaclavik, Ph.D., RD. has taught classes in nutrition, food science and management and culinary arts for over 25 years at the college level in Dallas, Texas. She is a graduate of Cornell University, human nutrition and food; Purdue University, restaurant, hotel, institution management; and Texas Woman’s University, institution management and food science. Elizabeth Christian, Ph.D. has been an adjunct faculty member at Texas Woman’s University for more than 25 years, teaching both face-to-face and online classes in the Nutrition and Food Science department. She obtained her B.S. and her PhD. In Food Science from Leeds University, England, and then worked as a research scientist at the Hannah Dairy Research Institute in Scotland for Five years before moving to the United States. Tad Campbell, MCN, RDN, LD is a clinical instructor at The University of Texas Southwestern Medical Center at Dallas, where he teaches Food Science and Technology as well as other nutrition courses in the Master of Clinical Nutrition – Coordinated Program. He holds a Bachelor of Business Administration degree from Baylor University as well as a Master of Clinical Nutrition from UT Southwestern where he studied Food Science under Dr. Vickie Vaclavik.
Book Synopsis Nutrition in the Prevention and Treatment of Disease by : Ann M. Coulston
Download or read book Nutrition in the Prevention and Treatment of Disease written by Ann M. Coulston and published by Academic Press. This book was released on 2008-05-12 with total page 921 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutrition in the Prevention and Treatment of Disease, Second Edition, focuses on the clinical applications and disease prevention of nutrition. This revised edition offers 18 completely new chapters and 50% overall material updated. Foundation chapters on nutrition research methodology and application clearly link the contributions of basic science to applied nutrition research and, in turn, to research-based patient care guidelines. Readers will learn to integrate basic principles and concepts across disciplines and areas of research and practice as well as how to apply this knowledge in new creative ways. Chapters on specific nutrients and health cover topics where data are just beginning to be identified, such as choline, antioxidants, nutrition and cognition, and eye disease. Established areas of chronic disease: obesity, diabetes, cardiovascular disease, gastrointestinal disease, and bone health are presented each in their own sections, which aim to demonstrate the inter-action of basic science, genetics, applied nutrition research, and research-based patient care guidelines. Given its unique focus and extensive coverage of clinical applications and disease prevention, this edition is organized for easy integration into advanced upper-division or graduate nutrition curriculums. Busy researchers and clinicians can use this book as a "referesher course" and should feel confident in making patient care recommendations based on solid current research findings. * 18 completely new chapters and 50% overall new material* Unique focus and extensive coverage of clinical applications and disease prevention.* Clearly links the contributions of basic science to applied nutrition research and, in turn, to research-based patient care guidelines. * Assimilates a large body of research and applications and serves as a “refresher course for busy researchers and clinicians.
