000			02046nam a22002657a 4500
003			OSt
005			20250903080521.0
008			250903b |||||||| |||| 00| 0 eng d
020			_a9781647403287
040			_beng _cASCOT College Library.
082			_aRef 641.3 B93f 2023.
100			_4author. _aBurnett, Reese.
245			_aFood science and nutrition: _ban integrated approach / _cby Reese Burnett.
260			_aNew York, NY : _bSyrawood Publishing House, _cc2023.
300			_aviii, 224 pages: _bcol. illus. ; _e26 cm.
500			_aIncludes bibliographical references and index.
505			_aChapter 1. Introduction. - - Chapter 2. Branches of food science. - - Chapter 3. Nutrients. - - Chapter 4. Common food additives. - - Chapter 5. Food contamination. - - Chapter 6. Food preservation.
520			_a"Food science deals with the study of food. It is an interdisciplinary field that encompasses engineering, biological and physical sciences. It uses all such fields to study the nature of foods, causes of deterioration, principles of food processing as well as the improvement of food in order to make it ready for consumption. Food science is also involved in the development of new food products, designing of processes that are used to produce these foods, choosing packaging materials, shelf-life studies as well as microbiological and chemical testing. It applies concepts from various fields such as chemistry, microbiology, biochemistry and physiology. This book attempts to understand the multiple aspects of food science and nutrition, and how such concepts have practical applications. It is appropriate for students seeking detailed information in this area as well as for experts. Coherent flow of topics, student-friendly language and extensive use of examples make this book an invaluable source of knowledge." -- Provided by publisher.
650			_aFood.
650			_aNutrition.
650			_aFood--Technology.
650			_aFood industry and trade.
650			_aDiet.
942			_cBK _2ddc
999			_c5821 _d5821