Food Technology : (Record no. 42950)

MARC details
000 -LEADER
fixed length control field 02494nam a22002177a 4500
003 - CONTROL NUMBER IDENTIFIER
control field CUTN
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240508110011.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 240508b |||||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9789394490178
041 ## - LANGUAGE CODE
Language English
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.076
Item number CHA
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Chandra, Suresh
245 ## - TITLE STATEMENT
Title Food Technology :
Remainder of title Objective Food Chemistry and Nutrition /
Statement of responsibility, etc authored by: Suresh Chandra, Ratnesh Kumar & Ruchi Verma
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc New Delhi :
Name of publisher, distributor, etc NIPA,
Date of publication, distribution, etc 2022.
300 ## - PHYSICAL DESCRIPTION
Extent 384p.;
Other physical details ill.;
Dimensions 152 mm x 229 mm
505 ## - FORMATTED CONTENTS NOTE
Title 1.Short Notes on Food Chemistry, 2.Carbohydrates, 3.Protein and Amino Acids, 4.Fat and Lipids<br/>5.Flavour Science, 6.Pigments and Food Colours, 7.Vitamins, 8.Food Enzymes, 9.Food and Nutrition
520 ## - SUMMARY, ETC.
Summary, etc The primary aim of the book Food Technology: Objective Food Chemistry and Nutrition is to offer a comprehensive and simplified understanding of the fundamental concepts of Food Chemistry & Nutrition to students studying Food Technology. It comprises 09 chapters, each containing concise notes and multiple-choice questions on various topics such as Carbohydrates, dietary fiber, starch, proteins, lipids, pigments, food flavors, enzymes, nutrition, balanced diets, essential amino acids and essential fatty acids, protein efficiency ratio, water-soluble and fat-soluble vitamins, minerals' role in nutrition, co-factors, anti-nutrients, nutraceuticals, and nutrient deficiency diseases. Additionally, it covers chemical and biochemical changes that occur in food during various processing methods.<br/><br/>This book is particularly beneficial for students preparing for higher studies or appearing in competitive examinations, such as GATE/NET/ARS/FSSAI, among others. It is also useful for students pursuing Food Processing, Dairy and Food Engineering, Food Science and Technology, Process and Food Engineering, Food Technology, Dairy Science and Technology, Post-Harvest Engineering and Technology, Agricultural Structure and Process Engineering, Horticulture (specialized in Post-Harvest Technology), and Home Science (Food and Nutrition), among other fields. Furthermore, it is helpful for those preparing for competitive examinations, such as ICAR/CSIR/UGC fellowships, NET, ARS, SRF, JRF, and for written exams and interviews for RA/SRF/SMS/Assistant Professor, Food Safety officers, Food inspectors, Public analysts, and national and multinational food process industries, among others.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Kumar, Ratnesh
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Verma, Ruchi
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type General Books
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Location Shelving location Date of Cataloging Total Checkouts Full call number Barcode Date last seen Price effective from Koha item type
    Dewey Decimal Classification     Non-fiction CUTN Central Library CUTN Central Library Medicine, Technology & Management 08/05/2024   664.076 CHA 46505 08/05/2024 08/05/2024 General Books

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