A Handbook of Foods and Nutritional Biochemistry: A Complete Source Book

As a student, I always realized that there is a dearth of books dealing specifically with nutritional and therapeutic significance of foods having latest information. So this book on foods and nutritional biochemistry has been written keeping in mind the importance and the absence of a recent book with latest information in this field. the scope of this book is not restricted to any specific area of readers, it concerns people as varied as students to housewives, hotel management graduates to entrepreneurs and academicians to research scientists. In present era it is very important to know the contents of food one eats to judiciously decide what to consume for a healthy living. The book is well framed including an introduction of foods and nutrition macro and micro nutrients their working food processing and preservation techniques and nutritional and therapeutic significance of different foods for well being.

Contents: 1. Foods and nutrition: an overview. 2. Energy value of foods and energy needs. 3. Food requirements of different age groups. 4. Macronutrients: organic components: carbohydrates. 5. Organic components : proteins. 6. Organic components: lipids. 7. Micronutrients: the vitamins. 8. Minerals and trace metals. 9. Non-nutrient components of foods and their significance. 10. Water : the solvent of life. 11. Enzymes. 12. Nutrient metabolism. 13. Digestion absorption and excretion of food. 14. Food processing and preservation: an overview. 15. Principles and methods of food processing and preservation. 16. Food processing techniques. 17. Food shelf life and storage. 18. Food packaging. 19. Nutritive value and therapeutic uses of cereals grains and products. 20. Nutritive value and therapeutic uses of pulses and legumes. 21. Nutritive value and therapeutic uses of vegetables. 22. Nutritive value and therapeutic uses of fruits. 23. Nutritive value and therapeutic uses of nuts and oilseeds. 24. Nutritive value and therapeutic uses of spices. 25. Nutritive value and therapeutic uses of some food plant parts. 26. Nutritive value and therapeutic uses of fish, meat, poultry, seafood. 27. Nutritive value and therapeutic uses of milk and milk products. 28. Nutritive value and therapeutic uses of fats and edible oils in foods. 29. Nutritive value and therapeutic uses of sugars. 30. Nutritive value and therapeutic uses of beverages. 31. Nutritive value and therapeutic uses of common salt. Glossary.