Food Nutrition, Science and Technology

Neelam Singh is Lifestyle Health Coach on CDC's Diabetes Prevention Program at Providence Hospital Orenco, USA. She holds M.Sc in Food And Nutrition from Karnataka State University Bangalore, India. She has worked as consultant dietician and educated groups and companies on different aspects of nutrition and nutrition related health issues. I. S. Singh holds Ph.D and has received advanced training in Food Technology at CFTRI, Mysore, India. Dr. Singh specializes in teaching, research and extension, and is recepient of Dr. Rajendra Prasad award for excellence in the field of post harvest technology.

Foreword

Preface

Part I: Food Nutrition

1. Fundamentals of food and nutrition science

2. Macro nutrients: Carbohydrate and water

3. Macro nutrients: Proteins and fats

4. Micro nutrients: Vitamins

5. Minerals

6. Nutritive value of plant-based foods

7. Nutritive value of animal-based foods

8. Dietary allowances in normal life cycle

9. Dietary allowances in disorders/diseases

Part II: Food Science

10. Food sources

11. Nutritional benefits maximization

12. Food selection

13. Food storage

14. Food spoilage

15. Food Enzymes

16. Food additives

17. Food preservation

18. Food quality evaluation

19. Food packaging

Part III: Food Technology

20. Cereal food products and processing technique

21. Pulse products and processing technique

22. Nuts and oil seed products and processing technique

23. Fats and oil processing

24. Fruit products and processing technique

25. Vegetable products and processing technique

26. Spice products and processing technique

27. Sugarcane products and processing technique

28. Tea, coffee and cocoa beverage

29. Milk products and processing technique

30. Meat and poultry products and processing technique

31. Fish products and processing technique

32. Processing waste and utilization

33. Food safety and standard

Index