Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent (Chemistry of Foods)

by Suni Mary Varghese, Salvatore Parisi, Rajeev K. Singla, and A. S. Anitha Begum

0 ratings • 0 reviews • 0 shelved
Book cover for Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent

Bookhype may earn a small commission from qualifying purchases. Full disclosure.

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. 
  • ISBN13 9783031063039
  • Publish Date 7 August 2022
  • Publish Status Forthcoming
  • Publish Country CH
  • Imprint Springer International Publishing AG
  • Edition 1st ed. 2022
  • Format Paperback
  • Pages 69
  • Language English