Food Chemistry and Nutrition : A Comprehensive Treatise

Contents: 1. Overview of Food Constituents and their Role in Food Chemistry and Nutrition. 2. Major Food Constituents-Properties and Interactions. 3. Changes in Foods During Storage and Processing. 4. Minor Food Constituents. 5. Role of Food in Human Nutrition. 6. Digestion, Absorption Transport and Metabolism of Nutrients.

Food chemistry plays a vital role in food industry because it helps Food Technologists to understand the components and behavior of food and nutritionists to develop healthy diets. The main aim of nutritional professionals now is to apply nutrition principles to promote health and well-being, to prevent disease and to restore health in individuals, families and community. To achieve this goal, application of various scientific principles of food and food processing is essential. This book “Food Chemistry and Nutrition: A comprehensive Treatise” presents the complete spectrum of information about these principles in a clear and accessible format. It serves as an ideal book for undergraduate/graduate students of Food Technology, Food Science and Nutrition.