This book provides a comprehensive picture on three aspects of food.
Part I: Food nutrition, which covers fundamental of food and nutrition, macro nutrients, micro nutrients, nutritive value of plant and animal based food and dietary allowance in normal life cycle and in various diseases. Part II: Food science which includes food sources, nutritional benefits maximization, food selection, food storage, food enzymes, food additives, food preservation techniques, food quality evaluation and food packaging. Part III: Food technology which deals processing techniques of various products of cereals, pulses, nuts and oil seeds, fats and oil, fruits, vegetables, spices, mushrooms, sugar cane, tea, coffee, milk, meat, poultry and fish, processing waste utilization and food safety.
The information provided in this book serves as a knowledge pool that can be of great use to undergraduate and postgraduate students, teachers, researchers, extension workers, entrepreneurs, processors and others interested in these fields.
