Name: Bio-Chemical Analysis of Processed Food Groups and Their Snacks (en Inglés)
Price: 1672.65 MXN
Availability: InStock
Author: Sharma, Deepika ; Gupta, Raakhi ; Joshi, Ila
ISBN: 9786202814584

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portada Bio-Chemical Analysis of Processed Food Groups and Their Snacks (en Inglés)

Formato

Libro Físico

Autor

Deepika Sharma

Raakhi Gupta

Ila Joshi

Editorial

LAP Lambert Academic Publishing

Idioma

Inglés

N° páginas

276

Encuadernación

Tapa Blanda

Dimensiones

22.9 x 15.2 x 1.6 cm

Peso

0.41 kg.

ISBN13

9786202814584

Categorías

Botánica y ciencias de las plantas
Horticultura comercial

Bio-Chemical Analysis of Processed Food Groups and Their Snacks (en Inglés)

Deepika Sharma (Autor) · Raakhi Gupta (Autor) · Ila Joshi (Autor) · LAP Lambert Academic Publishing · Tapa Blanda

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Reseña del libro "Bio-Chemical Analysis of Processed Food Groups and Their Snacks (en Inglés)"

The chemical and bio-chemical composition of foods is fundamental to the study of their properties and processing application. The initial skills as learnt by man in the earlier days had been in the food chemistry. A phenomenal growth in the knowledge of biochemistry or food chemistry has since then occurred. The developments in this field have resulted in a better understanding of the biological materials, which we use as food. Still, only a small percentage of the reactions that occur when a food is cooked or processed in some way are known, infact more are being studied every day.Different foods have widely differing nutritional contents and in order to maintain health it is necessary to select foods that fulfill the requirements of a healthy diet. The nutritional requirements vary according to the age, sex, and level of activity of a consumer. Most of the snack foods available in the market are high in energy but contain little protein, vitamin and minerals. Traditional snacks made from rice or other cereals and minor millets are common around the world especially in Asia. The aim of the present research is to provide a unified picture of food from a chemical stand point.