Food and Nutritional Science Objective Questions describes the modern concept of food and its technical aspects of its preparation. It includes the innovative concepts of food processing and related issues. Factors associated with food preparation, research and preservation by applying innovative techniques are also explained. It also deals with the importance of technology and how technology is applied in food preparations and formulation of new food products. The book deals with the chemical substances which are mainly added during the preparation, preservation and quality of food items. The components present in food contributing to health and nutrition are well explained. After the text, 1000 objective questions collected from various sources have been given to help the students who are preparing to appear in entrance tests for undergraduate, postgraduate and other related courses, especially UGC NET, ICAR NET and other similar examinations.
|Publishers||CBS Publishers & Distributors|
|Subject||Food Science & Technology|
|About the Author||NA|
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Fundamental Concepts of Inorganic Chemistry Vol 6