|
|
|
|
| LEADER |
02455nmm a2200373 u 4500 |
| 001 |
EB002018753 |
| 003 |
EBX01000000000000001181651 |
| 005 |
00000000000000.0 |
| 007 |
cr||||||||||||||||||||| |
| 008 |
220804 ||| eng |
| 020 |
|
|
|a 9783031063046
|
| 100 |
1 |
|
|a Varghese, Suni Mary
|
| 245 |
0 |
0 |
|a Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent
|h Elektronische Ressource
|c by Suni Mary Varghese, Salvatore Parisi, Rajeev K. Singla, A. S. Anitha Begum
|
| 250 |
|
|
|a 1st ed. 2022
|
| 260 |
|
|
|a Cham
|b Springer International Publishing
|c 2022, 2022
|
| 300 |
|
|
|a VI, 69 p. 10 illus., 9 illus. in color
|b online resource
|
| 505 |
0 |
|
|a 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
|
| 653 |
|
|
|a Food / Safety measures
|
| 653 |
|
|
|a Food Chemistry
|
| 653 |
|
|
|a Chemistry
|
| 653 |
|
|
|a Food / Analysis
|
| 653 |
|
|
|a Food Analysis
|
| 653 |
|
|
|a Food Safety
|
| 700 |
1 |
|
|a Parisi, Salvatore
|e [author]
|
| 700 |
1 |
|
|a Singla, Rajeev K.
|e [author]
|
| 700 |
1 |
|
|a Begum, A. S. Anitha
|e [author]
|
| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
|
| 989 |
|
|
|b Springer
|a Springer eBooks 2005-
|
| 490 |
0 |
|
|a Chemistry of Foods
|
| 028 |
5 |
0 |
|a 10.1007/978-3-031-06304-6
|
| 856 |
4 |
0 |
|u https://doi.org/10.1007/978-3-031-06304-6?nosfx=y
|x Verlag
|3 Volltext
|
| 082 |
0 |
|
|a 543
|
| 082 |
0 |
|
|a 664.07
|
| 520 |
|
|
|a 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.
|