語系:
繁體中文
English
說明(常見問題)
圖資館首頁
登入
回首頁
到查詢結果
[ author_sort:"varghese, suni mary." ]
切換:
標籤
|
MARC模式
|
ISBD
Trends in food chemistry, nutrition and technology in Indian Sub-Continent
紀錄類型:
書目-電子資源 : Monograph/item
正題名/作者:
Trends in food chemistry, nutrition and technology in Indian Sub-Continentby Suni Mary Varghese ... [et al.].
其他作者:
Varghese, Suni Mary.
出版者:
Cham :Springer International Publishing :2022.
面頁冊數:
vi, 69 p. :ill. (chiefly color), digital ;24 cm.
Contained By:
Springer Nature eBook
標題:
Food scienceSouth Asia.
電子資源:
https://doi.org/10.1007/978-3-031-06304-6
ISBN:
9783031063046$q(electronic bk.)
Trends in food chemistry, nutrition and technology in Indian Sub-Continent
Trends in food chemistry, nutrition and technology in Indian Sub-Continent
[electronic resource] /by Suni Mary Varghese ... [et al.]. - Cham :Springer International Publishing :2022. - vi, 69 p. :ill. (chiefly color), digital ;24 cm. - Chemistry of foods,2199-7209. - Chemistry of foods..
Antioxidants and Nutritional Significance -- Phytochemicals -- Health Benefits of Non-nutrients. Dietary Fibre And Water -- Food Additives -- Food Safety and Quality Control in Food Industry -- Food Preservation -- Popular Indian Weight Loss Diets- Pros and Cons -- Nutrition Education and Diet Counseling.
This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology. The Hygiene, Integrity, Traceability and Sharing (HITS) strategy has been proposed recently as a coordinated and powerful tool to contextualize the plethora of different menaces for the food consumer. The book examines this approach from eight different perspectives, with a particular emphasis on the Indian Subcontinent. Topics such as food additives, the importance of water in the food industry, the use of antioxidants, and novel food preservation methods are used to illustrate these points of view. This book is particularly appealing as a guide for graduate and undergraduate courses covering food production, food safety, and the training of teachers working in these science areas.
ISBN: 9783031063046$q(electronic bk.)
Standard No.: 10.1007/978-3-031-06304-6doiSubjects--Topical Terms:
931641
Food science
--South Asia.
LC Class. No.: TP369.S64
Dewey Class. No.: 664.00954
Trends in food chemistry, nutrition and technology in Indian Sub-Continent
LDR
:02263nmm a2200337 a 4500
001
627536
003
DE-He213
005
20220705212325.0
006
m d
007
cr nn 008maaau
008
230201s2022 sz s 0 eng d
020
$a
9783031063046$q(electronic bk.)
020
$a
9783031063039$q(paper)
024
7
$a
10.1007/978-3-031-06304-6
$2
doi
035
$a
978-3-031-06304-6
040
$a
GP
$c
GP
041
0
$a
eng
050
4
$a
TP369.S64
072
7
$a
PNF
$2
bicssc
072
7
$a
TEC012000
$2
bisacsh
072
7
$a
PND
$2
thema
082
0 4
$a
664.00954
$2
23
090
$a
TP369.S64
$b
T794 2022
245
0 0
$a
Trends in food chemistry, nutrition and technology in Indian Sub-Continent
$h
[electronic resource] /
$c
by Suni Mary Varghese ... [et al.].
260
$a
Cham :
$b
Springer International Publishing :
$b
Imprint: Springer,
$c
2022.
300
$a
vi, 69 p. :
$b
ill. (chiefly color), digital ;
$c
24 cm.
490
1
$a
Chemistry of foods,
$x
2199-7209
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.
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.
650
0
$a
Food science
$z
South Asia.
$3
931641
650
0
$a
Food industry and trade
$z
South Asia.
$3
931642
650
1 4
$a
Food Chemistry.
$3
911838
650
2 4
$a
Food Safety.
$3
721462
650
2 4
$a
Food Analysis.
$3
302061
700
1
$a
Varghese, Suni Mary.
$3
931640
710
2
$a
SpringerLink (Online service)
$3
273601
773
0
$t
Springer Nature eBook
830
0
$a
Chemistry of foods.
$3
826350
856
4 0
$u
https://doi.org/10.1007/978-3-031-06304-6
950
$a
Chemistry and Materials Science (SpringerNature-11644)
筆 0 讀者評論
全部
電子館藏
館藏
1 筆 • 頁數 1 •
1
條碼號
館藏地
館藏流通類別
資料類型
索書號
使用類型
借閱狀態
預約狀態
備註欄
附件
000000217791
電子館藏
1圖書
電子書
EB TP369.S64 T794 2022 2022
一般使用(Normal)
在架
0
1 筆 • 頁數 1 •
1
多媒體
多媒體檔案
https://doi.org/10.1007/978-3-031-06304-6
評論
新增評論
分享你的心得
Export
取書館別
處理中
...
變更密碼
登入