Food Science and Nutrition
Also covers FOOD SAFETY
Price: 715.00 INR
We sell our titles through other companies
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ISBN:
9789354977909
Publication date:
29/08/2024
Paperback
Price: 715.00 INR
We sell our titles through other companies
Disclaimer :You will be redirected to a third party website.The sole responsibility of supplies, condition of the product, availability of stock, date of delivery, mode of payment will be as promised by the said third party only. Prices and specifications may vary from the OUP India site.
ISBN:
9789354977909
Publication date:
29/08/2024
Paperback
Fourth Edition
Sunetra Roday
- One new chapter on Advances in Processing and Packaging Techniques with special emphasis on ultra-processed and HFSS foods
- Detailed discussions on new trends in food including plant-based proteins, meat substitutes, biofortification, and more
- Updated nutritional requirements for Indians as suggested by ICMR-NIN
- Food labeling regulations, dietary guidelines for food intolerances, food allergies, and more have been covered in detail
Rights: World Rights
Fourth Edition
Sunetra Roday
Description
Based on the recent developments and changing trends in the field, the fourth edition of Food Science and Nutrition provides exhaustive and updated chapters in the areas of food science, food safety and nutrition. The aim of the book is to enable readers apply their knowledge efficiently—be it at home, in the food industry, hospitality or healthcare sector, and provide safe, wholesome, and quality food without harming the environment. It caters to all the students pursuing a career in any discipline related to food including Hospitality Studies, Catering Technology, Food Technology, Food Science, Nursing, Home Science or Health Sciences. It is aimed at students of undergraduate, diploma, or certificate courses in hotel management, hospitality studies, and catering technology.
About the author
Sunetra Roday is a Food Safety, Nutrition and Wellness Specialist, and the Former Principal of Maharashtra State Institute of Hotel Management and Catering Technology (MSIHMCT), Pune.
Fourth Edition
Sunetra Roday
Table of contents
Preface
Acknowledgements
Detailed 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
- Advances in Processing and Packaging Techniques
- New Trends in Foods
Index
About the Author
Fourth Edition
Sunetra Roday
Review
This book covers all aspects of food. One cannot think well, love well, sleep well, if one has not dined well. It is an invaluable resource to all those who prepare and serve the food.
— Dr Chandrakant S. Pandav (Padma Shri Awardee 2021, Medicine), The Iodine Man of India
The new edition of "Food Science and Nutrition" has been extensively revised and updated, incorporating many additions and features. This edition stands out as an invaluable resource for students and others, offering a comprehensive exploration of the subject with fresh insights and the latest information.
— Mr Pawan Agarwal, CEO (Food Future Foundation) and Former CEO (Food Safety and Standards Authority of India)
Fourth Edition
Sunetra Roday
Description
Based on the recent developments and changing trends in the field, the fourth edition of Food Science and Nutrition provides exhaustive and updated chapters in the areas of food science, food safety and nutrition. The aim of the book is to enable readers apply their knowledge efficiently—be it at home, in the food industry, hospitality or healthcare sector, and provide safe, wholesome, and quality food without harming the environment. It caters to all the students pursuing a career in any discipline related to food including Hospitality Studies, Catering Technology, Food Technology, Food Science, Nursing, Home Science or Health Sciences. It is aimed at students of undergraduate, diploma, or certificate courses in hotel management, hospitality studies, and catering technology.
About the author
Sunetra Roday is a Food Safety, Nutrition and Wellness Specialist, and the Former Principal of Maharashtra State Institute of Hotel Management and Catering Technology (MSIHMCT), Pune.
Table of contents
Preface
Acknowledgements
Detailed 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
- Advances in Processing and Packaging Techniques
- New Trends in Foods
Index
About the Author
Food and Beverage Service (Third Edition)
R. Singaravelavan
Hotel Housekeeping (Fourth Edition)
G Raghubalan & Smritee Raghubalan
Sunetra Roday
Hotel Front Office (Third Edition)
Jatashankar R. Tewari
Amitabh Devendra
Food Production Operations (Fourth Edition)
Dr Parvinder S. Bali
R. Sudha & P. Ranjith Kumar & Rahul I
