Food Science: The Biochemistry of Food & Nutrition, Student Edition PDF Download
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Author: McGraw-Hill Education
Publisher: Glencoe/McGraw-Hill
ISBN: 9780078226038
Category : Technology & Engineering
Languages : en
Pages : 496
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Book Description
Enhance your program by offering a Food Science course! This high-interest Food Science text teaches students to use the scientific method as they study the biological and chemical bases of food and nutrition.
Author: McGraw-Hill Education
Publisher: Glencoe/McGraw-Hill
ISBN: 9780078226038
Category : Technology & Engineering
Languages : en
Pages : 496
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Book Description
Enhance your program by offering a Food Science course! This high-interest Food Science text teaches students to use the scientific method as they study the biological and chemical bases of food and nutrition.
Author: Sharon Rodgers
Publisher: McGraw-Hill Education
ISBN: 9780078690815
Category : Technology & Engineering
Languages : en
Pages : 496
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Book Description
In Food Science: The Biochemistry of Food and Nutrition students learn to use the scientific method as they study the biological and chemical basis of food and nutrition. The text combines scientific principles with real-life applications of food preparation and nutrition. It is taught by the Family and Consumer Sciences teacher, a Science teacher, or by the two together. Students will learn to apply scientific principles of food and nutrition as they explore foods and nutrition using basic scientific equipment. Measurement, use of equipment, problem solving, reasoning skills and writing are emphasized. This flexible text format is adaptable to a one or two semester course.
Author: Fatih Yildiz
Publisher: CRC Press
ISBN: 1420007696
Category : Medical
Languages : en
Pages : 524
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Book Description
Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate m
Author: McGraw-Hill Education
Publisher: McGraw-Hill Education
ISBN: 9780078690822
Category : Health & Fitness
Languages : en
Pages : 208
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Book Description
The Biochemistry of Food & Nutrition Lab Manual features 208 pages of experiments and support materials. Includes: The Food Science Lab Working Safely in the Lab Understanding Lab Techniques Building Skills Conducting Lab Experiments Contains 67 hands-on experiments.
Author: Michael EJ Lean
Publisher: CRC Press
ISBN: 1444113372
Category : Health & Fitness
Languages : en
Pages : 323
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Book Description
The seventh edition of this classic book has been entirely revised and updated by one of the leading professors of human nutrition in the UK. Written in a clear and easy-to-read style, the book deals with a wide range of topics, from food microbiology and technology to healthy eating and clinical nutrition. It also tackles the more difficult area o
Author: Tom Brody
Publisher: Academic Press
ISBN: 9780121348366
Category : Medical
Languages : en
Pages : 1044
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Book Description
This "real-world" approach allows students to come away with a realistically informed view of the basis for much of our understanding of nutritional biochemistry.
Author: Manvesh Kumar Sihag
Publisher: New India Publishing Agency
ISBN: 9387973549
Category : Science
Languages : en
Pages : 14
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Book Description
This textbook has been written for the students of B.Tech. (Dairy Technology) course being offered by different Dairy Science Colleges and various Agricultural and Deemed Universities across the country. The book will be helpful for those students, who study biochemistry and/or human nutrition as one of the subjects in Food Technology, Food Science and Technology, Food and Nutrition and other allied streams of under-graduate levels. This book is mainly divided into two sections: 1) Biochemistry; 2) Human Nutrition. First section comprises eight chapters based on metabolism of macronutrients (carbohydrates, proteins and lipids), basics of vitamins, enzymes, hormones and nucleic acids. Second section deals with the digestion & absorption of macronutrients, nutritional requirements of different age groups, analytical methods for qualitative & quantitative determination of nutrients, milk intolerance & hypersensitivity, safety aspects of food additives, toxic elements and radionuclides and various nutritional polices initiated by Government of India to combat malnutrition.
Author: Chad Cox
Publisher: CRC Press
ISBN: 1771882859
Category : Medical
Languages : en
Pages : 297
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Book Description
This title includes a number of Open Access chapters. Nutrition is becoming ever more central to our understanding of metabolic processes. Nutritional biochemistry offers insight into the mechanisms by which diet influences human health and disease. This book focuses on five aspects of this complex field of study: nutritional genomics, clinical nut
Author: Jose Perez-Castineira
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3110593165
Category : Science
Languages : en
Pages : 616
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Book Description
This book provides an excellent platform for understanding the chemical processes involved in food transformation. Starting with the examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry of digestion and energy metabolism of food ingredients. The last section of the book is devoted to modern food technologies and their future perspectives.
Author: Casimir C. Akoh
Publisher: CRC Press
ISBN: 1498744877
Category : Medical
Languages : en
Pages : 1048
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Book Description
Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids. New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol Physical Characterization of Fats and Oils Processing and Modification Technologies for Edible Oils and Fats Crystallization Behavior of Fats: Effect of Processing Conditions Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers Microbial Lipid Production Food Applications of Lipids Encapsulation Technologies for Lipids Rethinking Lipid Oxidation Digestion, Absorption and Metabolism of Lipids Omega-3 Polyunsaturated Fatty Acids and Health Brain Lipids in Health and Disease Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology Production of Edible Oils Through Metabolic Engineering Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.
