A Text Book of Food Chemistry - A hand book of macro nutrients, micro nutrients and food processing for the undergraduate students

This text book consists of components of food, digestion of food, food processing, food additives such as coloring agents, emulsifying agents, flavoring agents, different types of sweeteners. and also it comprises the different types of vitamins, proteins, lipids, cholesterol, antibiotics and synthesis of carbohydrates during photosynthesis.This text book is very useful for the undergraduate students who can understand the basic knowledge of food and nutrition.

About the author

Dr. Narayana Hebbar arbeitet derzeit als außerordentlicher Professor, Frau Aparna Nadumane als Assistenzprofessorin und Dr. Prasad P. als Professor in der Abteilung für Nanotechnologie am SIT, Srinivas Group of Institutions, Karnataka, Indien.

Product details

• Authors: Ganavi D, Narayana Hebbar, Vishawanatha P
• Publisher: LAP Lambert Academic Publishing
• Languages: English
• Product format: Paperback / Softback
• Released: 26.11.2019
• EAN: 9786200471338
• ISBN: 978-620-0-47133-8
• No. of pages: 56
• Dimensions: 150 mm x 220 mm x 4 mm
• Weight: 102 g
• Subject: Natural sciences, medicine, IT, technology > Chemistry > Miscellaneous