Principles of Food Science and Nutrition

by Chandraprabha, S, K Prakash, M Balmurugan, P Sheela & A Ravanachandar

ISBN: 9789354618215
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Imprint : Daya Publishing House
Year : 2024
Price : Rs. 6595.00
Biblio : viii+178p., tabls., figs., col., ind 25 cm

Author Profile

Ms­. S. Chandraprabha, completed M.Sc., in Food Science and Nutrition from Kerala Agricultural University. Presently working with SRM Faculty of Agricultural Science, SRM University, Tamil Nadu. She is author of 'Post Harvest Management and Value addition of Fruits and Vegetables' which is used as a textbook by B.Sc (Hons.) Agricultural Students. She has lot of experience in the area of Food Science, Post harvest Technology and having long teaching experience at Palar Agricultural College, Ambur. Dr. K. Prakash, pursued Ph.D., in Fruit Science from Tamil Nadu Agricultural University, Presently Working in SRM College of Agricultural Science, SRM University, Tamil Nadu. He is expertise in Fruit Science and Post harvest Technology and having 6 years of teaching experience at JKK Munirajah College of agriculture, Erode and Palar Agricultural College, Ambur. Mr. M. Balmurugan, pursuing doctoral degree in Food Science and Nutrition at Tamil Nadu Agricultural University. He has 3 years of Research experience in Post harvest Technology Centre, TNAU and 2 years of teaching experience at JKK Munirajah College of Agriculture, Erode. Dr. P. Sheela, completed her Ph.D., in Food Science and Nutrition from Tamil Nadu Agricultural University. She is currently working in SRM College of Agricultural Science, SRM University, Tamil Nadu. Dr. A Ravanachandar, pursued his Ph.D., in Spices from TNAU. He has several years teaching experience in JKK Munirajah College of Agriculture, Erode. Currently working in the SRM College of Agricultural Science, SRM University, Tamil Nadu.

About The Book

This book provides complete and exhaustive coverage of topics related to food science and nutrition. It contains 18 chapters related to terminologies dealing with food science, nutrition, macro nutrients, micro nutrients and value addition of fruits and vegetables. This book will meet the requirements of students, academicians, food technologists, food processors, food scientists, nutritionist, dietician, researchers, post harvest technologists and peoples who are working in relevant fields.

Table of Contents

Preface v 1. Food Science: Definition, Scope, Classification and Food Pyramid 1 2. Cooking Methods of Food 9 3. Scope and Importance of Nutrition and the Relation of Nutrition to Health 19 4. Carbohydrate: Classification, Function, Digestion, Absorption, Deficiency Symptoms, Sources and Requirements 27 5. Protein: Classifications, Functions, Digestion, Absorption, Deficiency Symptoms, Sources, Requirements and Protein Quality 37 6. Fat: Classification, Functions, Digestion and Absorption, Deficiency Symptoms, Sources, Requirements and Rancidity 47 7. Fat Soluble Vitamins: Functions, Deficiency Symptoms, Sources and Requirements 55 8. Water Soluble Vitamins: Functions, Deficiency Symptoms, Sources and Requirements 63 9. Minerals: Functions, Sources, Requirements and Deficiency Diseases 75 viii 10. Water: Importance of Water and Maintenance of Electrolyte Balance, Health Benefits of Fibre 89 11. Preservation of Food by Low and High Temperature and Food Irradiation 95 12. Processing of Puffed Flaked and Extruded Products 105 13. Preservation by Using Sugar and Salt 111 14. Canning of Fruits and Vegetables 123 15. Drying and Dehydration 137 16. Food Packaging: Importance, Types of Packaging Materials and Nutritional Labelling 141 17. Food Adulteration 149 18. Food Laws, Regulations and Quality Control Standards 155 References 167 Index 173