Foreword
Preface
Part I: Food Nutrition
1. Fundamentals of food and nutrition science
2. Macro nutrients: Carbohydrate and water
3. Macro nutrients: Proteins and fats
4. Micro nutrients: Vitamins
5. Minerals
6. Nutritive value of plant-based foods
7. Nutritive value of animal-based foods
8. Dietary allowances in normal life cycle
9. Dietary allowances in disorders/diseases
Part II: Food Science
10. Food sources
11. Nutritional benefits maximization
12. Food selection
13. Food storage
14. Food spoilage
15. Food Enzymes
16. Food additives
17. Food preservation
18. Food quality evaluation
19. Food packaging
Part III: Food Technology
20. Cereal food products and processing technique
21. Pulse products and processing technique
22. Nuts and oil seed products and processing technique
23. Fats and oil processing
24. Fruit products and processing technique
25. Vegetable products and processing technique
26. Spice products and processing technique
27. Sugarcane products and processing technique
28. Tea, coffee and cocoa beverage
29. Milk products and processing technique
30. Meat and poultry products and processing technique
31. Fish products and processing technique
32. Processing waste and utilization
33. Food safety and standard
Index
Biography
Neelam Singh is Lifestyle Health Coach on CDC's Diabetes Prevention Program at Providence Hospital Orenco, USA. She holds M.Sc in Food And Nutrition from Karnataka State University Bangalore, India. She has worked as consultant dietician and educated groups and companies on different aspects of nutrition and nutrition related health issues.
I. S. Singh holds Ph.D and has received advanced training in Food Technology at CFTRI, Mysore, India. Dr. Singh specializes in teaching, research and extension, and is recepient of Dr. Rajendra Prasad award for excellence in the field of post harvest technology.
