Advances in Food Biochemistry

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Advances in Food Biochemistry by Md. Jamaluddin, Anmol Publications PVT. LTD.
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Md. Jamaluddin ISBN: 9789387798496
Publisher: Anmol Publications PVT. LTD. Publication: June 30, 2015
Imprint: Anmol Publications PVT. LTD. Language: English
Author: Md. Jamaluddin
ISBN: 9789387798496
Publisher: Anmol Publications PVT. LTD.
Publication: June 30, 2015
Imprint: Anmol Publications PVT. LTD.
Language: English

Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism’s cells to provide energy, maintain life, or stimulate growth. Food Science can be defined as the application of the basic sciences and engineering to study the fundamental physical, chemical, and biochemical nature of foods and the principles of food processing. Much of biochemistry deals with the structures, functions and interactions of biological macromolecules, such as proteins, nucleic acids, carbohydrates and lipids, which provide the structure of cells and perform many of the functions associated with life. This book presents the recent research from around the world in this field. Students learn to use the scientific method as they study the biological and chemical basis of food and nutrition. This textbook 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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism’s cells to provide energy, maintain life, or stimulate growth. Food Science can be defined as the application of the basic sciences and engineering to study the fundamental physical, chemical, and biochemical nature of foods and the principles of food processing. Much of biochemistry deals with the structures, functions and interactions of biological macromolecules, such as proteins, nucleic acids, carbohydrates and lipids, which provide the structure of cells and perform many of the functions associated with life. This book presents the recent research from around the world in this field. Students learn to use the scientific method as they study the biological and chemical basis of food and nutrition. This textbook 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.

More books from Anmol Publications PVT. LTD.

Cover of the book Basics of Marketing Research Methods by Md. Jamaluddin
Cover of the book Economics of Social Sector and Environment by Md. Jamaluddin
Cover of the book Introduction To Psychology by Md. Jamaluddin
Cover of the book Organic Farming Prototype For Sustainable Agricultures by Md. Jamaluddin
Cover of the book Socio-Economic Thoughts of B.R. Ambedkar by Md. Jamaluddin
Cover of the book Tourist Customer Service Satisfaction by Md. Jamaluddin
Cover of the book A Handbook on Management of Fruits and Vegetables by Md. Jamaluddin
Cover of the book Statistics For Veterinary And Animal Science by Md. Jamaluddin
Cover of the book Essentials Of E-Commerce by Md. Jamaluddin
Cover of the book Creative Tourism by Md. Jamaluddin
Cover of the book Dalit And Social Equality by Md. Jamaluddin
Cover of the book Poultry Nutrition and Management by Md. Jamaluddin
Cover of the book Vascular Plants by Md. Jamaluddin
Cover of the book A Textbook of Two Dimensional Geometry by Md. Jamaluddin
Cover of the book Encyclopaedia of Advertising, Society and Consumer Culture by Md. Jamaluddin
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy