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Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent/ by Suni Mary Varghese, Salvatore Parisi, Rajeev K. Singla, A. S. Anitha Begum.
Author:	Varghese, Suni Mary.
other author:	Parisi, Salvatore.
Description:	VI, 69 p. 10 illus., 9 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Food—Analysis. -
Online resource:	https://doi.org/10.1007/978-3-031-06304-6
ISBN:	9783031063046

Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent
Varghese, Suni Mary.

Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent[electronic resource] /by Suni Mary Varghese, Salvatore Parisi, Rajeev K. Singla, A. S. Anitha Begum. - 1st ed. 2022. - VI, 69 p. 10 illus., 9 illus. in color.online resource. - Chemistry of Foods,2199-7209. - Chemistry of Foods,.

Antioxidants and Nutritional Significance -- Phytochemicals -- Health Benefits of Non-nutrients. Dietary Fibre And Water -- Food Additives -- Food Safety and Quality Control in Food Industry -- Food Preservation -- Popular Indian Weight Loss Diets- Pros and Cons -- Nutrition Education and Diet Counseling.

This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology. The Hygiene, Integrity, Traceability and Sharing (HITS) strategy has been proposed recently as a coordinated and powerful tool to contextualize the plethora of different menaces for the food consumer. The book examines this approach from eight different perspectives, with a particular emphasis on the Indian Subcontinent. Topics such as food additives, the importance of water in the food industry, the use of antioxidants, and novel food preservation methods are used to illustrate these points of view. This book is particularly appealing as a guide for graduate and undergraduate courses covering food production, food safety, and the training of teachers working in these science areas. .

ISBN: 9783031063046

Standard No.: 10.1007/978-3-031-06304-6doiSubjects--Topical Terms:

1366578
Food—Analysis.

LC Class. No.: TX541-549

Dewey Class. No.: 543

Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent
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