Trends in food chemistry, nutrition and technology in Indian Sub-Continent / Suni Mary Varghese, Salvatore Parisi, Rajeev K. Singla, A.S. Anitha Begum.
Varghese, Suni Mary, author.; Parisi, Salvatore, 1970- author.; Singla, Rajeev K., author.; Begum, A. S. Anitha, author.
2022
TP369.S64
Available Online

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Title Trends in food chemistry, nutrition and technology in Indian Sub-Continent / Suni Mary Varghese, Salvatore Parisi, Rajeev K. Singla, A.S. Anitha Begum.
Author Varghese, Suni Mary, author.
ISBN 9783031063046 (electronic bk.)
303106304X (electronic bk.)
9783031063039
3031063031
DOI https://doi.org/10.1007/978-3-031-06304-6
Published Cham : Springer, [2022]
Copyright ©2022
Language English
Description 1 online resource : illustrations (chiefly color).
Other Standard Identifiers 10.1007/978-3-031-06304-6 doi
Call Number TP369.S64
Dewey Decimal Classification 664.00954
Summary This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology. The Hygiene, Integrity, Traceability and Sharing (HITS) strategy has been proposed recently as a coordinated and powerful tool to contextualize the plethora of different menaces for the food consumer. The book examines this approach from eight different perspectives, with a particular emphasis on the Indian Subcontinent. Topics such as food additives, the importance of water in the food industry, the use of antioxidants, and novel food preservation methods are used to illustrate these points of view. This book is particularly appealing as a guide for graduate and undergraduate courses covering food production, food safety, and the training of teachers working in these science areas. .
Bibliography, etc. Note Includes bibliographical references.
Access Note Access limited to authorized users.
Source of Description Description based on print version record.
Added Author Parisi, Salvatore, 1970- author.
Singla, Rajeev K., author.
Begum, A. S. Anitha, author.
Series SpringerBriefs in molecular science. Chemistry of foods.
Available in Other Form Trends in food chemistry, nutrition and technology in Indian Sub-Continent.
Linked Resources Online Access
Record Appears in Online Resources > Ebooks
All Resources
Antioxidants and Nutritional Significance
Phytochemicals
Health Benefits of Non-nutrients. Dietary Fibre And Water
Food Additives
Food Safety and Quality Control in Food Industry
Food Preservation
Popular Indian Weight Loss Diets- Pros and Cons
Nutrition Education and Diet Counseling.

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