Food chemistry plays a vital role in food industry because it helps Food Technologists to understand the components and behavior of food and nutritionists to develop healthy diets. The main aim of nutritional professionals now is to apply nutrition principles to promote health and well-being, to prevent disease and to restore health in individuals, families and community. To achieve this goal, application of various scientific principles of food and food processing is essential. This book “Food Chemistry and Nutrition: A comprehensive Treatise” presents the complete spectrum of information about these principles in a clear and accessible format. It serves as an ideal book for undergraduate/graduate students of Food Technology, Food Science and Nutrition.
This book provides information on:
· Major and minor food constituents, properties and food applications of carbohydrates, proteins & fats.
· Different interactions in food systems and various changes in foods on storage and processing.
· Nutritional functions of food and Recommended dietary allowances of nutrients.
Digestion, absorption, transport and metabolism of nutrients.