Cover Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent

Leseprobe

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Leseprobe

Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent

Name: Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent
Author: A. S. Anitha Begum, Rajeev K. Singla, Salvatore Parisi, et al.

A. S. Anitha Begum, Rajeev K. Singla, Salvatore Parisi, et al.

PDF

ca. 58,84 €

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Springer International Publishing

Naturwissenschaften, Medizin, Informatik, Technik / Theoretische Chemie

Beschreibung

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.

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