About this book
Food quality represents the sum of all properties and assessable attributes of a food item. This book is the collection of articles, collected from the yearbook of Agriculture. The book entitled "Food: Quality and Nutrition" is divided into two parts i.e. Nutrition and Quality. All Chapters contributed by eminent researchers in their respective fields. The whole book consists of 24 chapters. Efforts have been made to incorporate the information on food energy, proteins, amino acids, fatty acids, carbohydrates, calcium, phosphorus, sodium, potassium, magnesium, trace elements, vitamins, water, quality in animal products, livestock production in transition, fish, fruit and vegetables, quality of cereal grains, factors that affect the nutrients in plants, farm practices, quality and cost, marketing and modern food processing.It is hoped that this book will be immense value to students, teachers and researchers of food science & technology, human nutrition, home science, nutrition advisors, and mostly professional of food industries. This book is also a valuable source for any one interested in knowing more about food, nutrition and quality..
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Information
Table of contents
- Food - Nutriets
- chapters