Food science & nutrition

Abstract

PART A - FOOD SCIENCE 1. Introduction 2. Carbohydrates 3. Fats 4. Proteins 5. Emulsions 6. Colloids 7. Flavour 8. Food Processing 9. Browing 10. New Trends 11. Concerns PART B - NUTRITION 12. Introduction 13. Micronutrients 14. Macronutrients 15. Water 16. Balanced Diet 17. Menu Planning and Nutrition 18. Mass Food Production 19. New Trends PART C - LAWS AND REGULATIONS RELATING TO FOOD 1. New Trends 2. International Regulations