Khetarpaul (149 risultati)

Condizione: New. pp. viii + 315 Figure, Illus. (Mostly Col.).

Condizione: New. pp. viii + 315 Index.

Condizione: New. pp. viii + 315.

Condizione: New. pp. viii + 312 Figures, Illus.

Condizione: New. pp. viii + 312.

Condizione: New. pp. viii + 312.

Soft cover. Condizione: New. ISBN:9788170356875.

Soft cover. Condizione: New. 2nd Edition. Contents Preface 1 Importance of cereals 2 Nutrient composition of cereal grains 3 Structure of cereal grains 4 Milling of wheat 5 Types and grades of flour 6 Processing and parboiling of rice 7 Processing of maize 8 Processing of Sorghum 9 Processing of Barley 10 Processing of oats 11 Quality evaluation and functional properties used in baking 12 Characterization and importance of wheat gluten protein in baking 13 Role of bakery ingredients 14 Bread making 15 Quality control of bread making 16 Baked products from soft wheat 17 Macaroni products 18 Storage of bakery ingredients 19 Bakery norms and setting of bakery unit 20 Specification for raw material used in bakery 21 Losses in baking 22 Packaging and sale of baked products 23 Bakery sanitation and personal hygiene 24 Prospects and problems in bakery Appendix Glossary of baking terms Reference IndexBakery Science and Cereal Technology is one of the important courses being offered to undergraduate students as a professional elective Through this course the students shall acquire adequate knowledge of structure nutrient composition and processing of various cereals particularly those which are used in bakery industry milling of wheat physico-chemical and functional properties of cereals role and storage of ingredients used in baking types and grades of flour baked products prepared by hard and soft wheat viz bread cakes crackers cookies wafers etc losses in baking quality evaluation standards packaging and sale of bakery products and prospects and problems of bakery industry This book containing the above information can also be used as a technical guide and reference book to personnel engaged in bakeries 312 pp. tables, figs (illustratore).…

Soft cover. Condizione: New. ISBN:9788170357636.

pbk. Contents Preface 1 Sampling and sampling procedures 2 Solvent extraction 3 Basic anatomy of olfaction 4 Analysis of food volatiles 5 Flavor isolation and analysis 6 Fluorescence techniques 7 Fluorescence and scanning electron microscopy 8 Spectroscopy 9 Fluorescence spectroscopy 10 Gas liquid chromatography application in aroma investigation 11 High performance pressure liquid chromatography HPLC Application 12 Atomic spectroscopy 13 Multivariate calibration Bibliography IndexThe science of food analysis has grown tremendously in its scope in recent years New analysis techniques are being developed and existing techniques optimized Moreover there is a growing demand from students of various disciplines to acquire training in the fundamentals of quantitative and qualitative analysis with sufficient laboratory technique to equip them for research work in these different specialized fields To meet the demands and interests of such students this book on food analysis has been prepared This book provides information on general topics like sampling and sampling procedures and sovent extraction also which is very essential prior to application of various techniques needed to analyze foods in laboratory experiments Other topics covered include information on the basic principles procedures advantages limitations and applications of gas liquid chromatography high performance liquid chromatography fluorescence techniques fluorescence microscopy fluorescence spectroscopy atomic absorption and emission spectroscopy multivariate calibration etc from the perspective of their use in the chemical analysis of foods 316 pp.…

Condizione: New. pp. viii + 311 Figures, Illus.

Condizione: New. pp. viii + 311 Index 2nd Impression.

Condizione: New. pp. viii + 311.

Condizione: New. pp. 189.

Condizione: New. pp. 189.

Condizione: New. pp. 189.

Condizione: New. pp. viii + 315 Figure, Illus. (Mostly Col.).

Soft cover. Condizione: New. ISBN:9789354612381.

Condizione: New. pp. viii + 315 Index 1st Edition.

Condizione: New. pp. viii + 315.

Hardcover. Condizione: New. ISBN:9788170353508.

Hardcover. Condizione: New. As you all know that nutrition is the core of human health. The type of diet in everday life, we eat has a direct and significant impact on our health. Eating a healthy balanced diet improves the quality of our life, whereas a poor diet may lead to morbidity and disease. This book has been divided into two units. Unit I provides comprehensive overview of basic principles of meal planning, use of food pyramid in meal planning, RDAs, food exchanges, balanced diets for various age groups and nutrition across human life span. Different aspects of normal human nutrition i.e. foods and nutrients required and planning balanced diets during various phases of life including pregnancy, lactation, infancy, childhood, adolescent, adulthood and old age have been covered. In the Unit II, key information about therapeutic nutrition i.e. principles of diet therapy, various kinds of dietary modifications in disease conditions, enteral and parenteral feeding, nutrition screening and nutrition assessment of hospitalized patients, types of diets to be planned during various diseases e.g. diseases of liver, pancreas, gall bladder, GIT, kidney, heart etc., food hypersensitivity, inherited metabolic disorders etc. has been provided in detail. In this Unit, knowledge about what kind of diet should be provided during obesity, underweight, surgery, burn condition, febrile conditions caused by infectious diseases may be due to bacteria and virus (COVID-19) has been given. A topic on nutrition for sports persons has also been covered. This book is a ready reference and an indispensable resource for students, academicians, dietitians, hospital professionals and anyone who is interested to learn about the role of human nutrition in health and disease. …

Condizione: New.

Condizione: New. pp. viii + 348 Figures, Illus.

Condizione: New. 574.

Condizione: New. pp. viii + 348 Index.

Condizione: New. 574.

Condizione: New.

Condizione: New. pp. viii + 348.

Condizione: New. 574.