Essentials of Food Science and Nutrition

242 Seiten, Hardcover

Kurzbeschreibung des Verlags

Food science refers to the study of quality, processing, chemical traits and physical traits and deterioration of food. It unifies the elements of biochemistry, microbiology and chemical engineering for a better understanding for the traits of food. In this book using case studies and examples, constant effort has been made to make the understanding of the difficult concept of food science and nutrition as easy and informative as possible, for the readers. This book provides thorough information about food science and nutrition. It gives insights into the role of nutrition in food and how it is essential for the human body. The aim of this text is to present researches that have transformed this discipline and aided its advancement. It will help the readers in keeping pace with the rapid changes in this field.

• Themen: Technologie, Ingenieurswissenschaft, Landwirtschaft, Industrieprozesse Industrielle Chemie und Fertigungstechnologien Industrielle Chemie und Chemietechnologie Lebensmittel- und Getränketechnologie
• ISBN: 9781632398420
• Sprache: Englisch
• Erscheinungsdatum: 27.06.2017
• Größe: 286 x 221 mm
• Verlag: CALLISTO REFERENCE
• Herausgegeben von: Lisa Jordan