000			02994nam a22002177a 4500
003			CUTN
005			20230530154846.0
008			230530b |||||||| |||| 00| 0 eng d
020			_a9789383285617
041			_aEnglish
082			_a664.117 _bSTE
100			_aStefferud, Alfred
245			_aFood Nutrition And Quality / _cStefferud, Alfred
260			_aNew Delhi : _bAgri Horti Press, _cc2017.
300			_a324hbk.: _bill.:
505			_t1. Food Energy 1 Raymond W. Swift 2. Proteins 25 Ruth M. Leverton5 3. Amino Acids 34 Ruth M. Leverton 4. Fats and Fatty Acids 45 Gallie Mae Coons 5. Carbohydrates 64 A. E. Harper 6. Calories and Body Weight 82 Katherine H. Fisher and Raymond W. Swift 7. Calcium and Phosphorus 97 Miligent L. Hathaway and Ruth M. Leverton 8. Sodium, Potassium, and Magnesium 107 Ruth M. Leverton 9. The Trace Elements 111 Kenneth J. Monty and William D. McElroy 10. Vitamins A, D, E, K 122 Ernestine B. McCollum and Elmer V. McCollum 11. Vitamins of the B Complex 135 Grace A. Goldsmith 12. Vitamin C 150 Mary L. Dodds 13. Unidentified Substances 166 George M. Briggs 14. Water 175 Olaf Mickelsen QUALITY 15. Quality in Animal Products 181 Sam R. Hoover 16. Livestock Production in Transition 185 R. E. Hodgson 17. What Grades Mean 198 Roy W. Lennartson 18. Fish and the Fishing Industry 210 Andrew W. Anderson 19. WhatMakes Fruit and Vegetables Good? 227 Victor R. Boswell 20. The Quality of Cereal Grains 236 L. P. Reitz and M.A. Barmore 21. Factors that Affect the Nutrients in Plants 250 Louise F. Gray 22. Farm Practices, Quality, and Cost 260 Victor R. Boswell 23. Marketing, Quality, and Cost 277 W. T. Pentzer 24. Modern Food Processing 291 Mildred M. Boggs and Clyde L. Rasmussen Index 311
520			_a'Food quality represents the sum of all properties and assessable attributes of a food item. This book is the collection of articles, collected from the yearbook of Agriculture. The book entitled Food : Quality and Nutrition is divided into two parts i.e. Nutrition and Quality. All Chapters contributed by eminent researchers in their respective fields. The whole book consists of 24 chapters. Efforts have been made to incorporate the information on food energy, proteins, amino acids, fatty acids, carbohydrates, calcium, phosphorus, sodium, potassium, magnesium, trace elements, vitamins, water, quality in animal products, livestock production in transition, fish, fruit and vegetables, quality of cereal grains, factors that affect the nutrients in plants, farm practices, quality and cost, marketing and modern food processing.\nIt is hoped that this book will be immense value to students, teachers and researchers of food science & technology, human nutrition, home science, nutrition advisors, and mostly professional of food industries. This book is also a valuable source for any one interested in knowing more about food, nutrition and quality.\n\n.'
650			_aFood technology
690			_aFood technology
942			_2ddc _cBOOKS
999			_c38863 _d38863