Buy Now and Pay in EMI's

Food Technology: Objective Food Chemistry and Nutrition

Suresh Chandra, Ratnesh Kumar, Ruchi Verma
  • Country of Origin:

  • Imprint:


  • eISBN:


  • Binding:


  • Language:


Individual Price: 395.00 INR 355.50 INR + Tax

Add to cart Contact for Institutional Price

The essential goal of Food Technology: Objective Food Chemistry and Nutrition is to provide complete and simplified reach out to understanding of the basic Food Chemistry & Nutrition to the students of the Food Technology. This book has 09 chapters containing short notes and multiple-choice questions on Carbohydrates, dietary fibre, starch. Proteins, Lipids, Pigments, Food flavours, Enzymes, Nutrition, balanced diet, essential amino acids and essential fatty acids, protein efficiency ratio, water soluble and fat-soluble vitamins, role of minerals in nutrition, co-factors, anti-nutrients, nutraceuticals, nutrient deficiency diseases. Chemical and biochemical changes: changes occur in foods during different processing.

The book is also beneficial to students preparing and having ambition of higher studies or going to appear in competitive examination such as GATE/NET/ARS/FSSAI examination etc. This is also valuable to the students of the 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) etc., and also those are preparing for the competitive examination such as ICAR/CSIR/UGC fellowships, NET, ARS, SRF, JRF, and for the written exam and interviews of RA/SRF/SMS/Assistant Professor, Food Safety officers, Food inspector, Public analyst and also for national  and multinational food process industries and so on.

0 Start Pages

Preface Food Technology is the science and application of scientific, as well as socioeconomic knowledge and legal rules for production. Food technology uses and exploits knowledge of Food Science and Food Engineering to produce varied foods. Study of Food Technology gives in-depth knowledge of science and technology, and develops skills for selection, storage, preservation, processing, packaging, distribution of safe, nutritious, wholesome, desirable as well as affordable, convenient foods. Another significant aspect of food technology is to promote sustainability to avoid waste and save and utilize all the food produced and ensure safe and sustainable processing practices. The demand for processed, packed and convenient food with prolonged shelf life requires well-trained human resource in the food industry. As this field requires the application of science and technology to the processing, utilization, preservation, packaging and distribution of food and food products, it encompasses a diverse range of specializations. This book covers only two sections of syllabus of GATE-Food Technology i.e. Food Chemistry and Nutrition.

1 Food Chemistry

Food science deals with the physical, chemical, and biological properties of foods as they relate to stability, cost, quality, processing, safety, nutritive value, wholesomeness, and convenience. Food science is a branch of biological science and an interdisciplinary subject involving primarily microbiology, chemistry, biology, and engineering. Food chemistry, a major aspect of food science, deals with the composition and properties of food and the chemical changes it undergoes during handling, processing, and storage. Food chemistry is intimately related to chemistry, biochemistry, physiological chemistry, botany, zoology, and molecular biology. Nonenzymic browning involves reaction of carbonyl compounds, which can arise from existing reducing sugars or from diverse reactions, such as oxidation of ascorbic acid, hydrolysis of starch, or oxidation of lipids. Some chemical and biochemical reactions that can lead to alteration of food quality or safety

1 - 26 (26 Pages)
INR44.00 INR40.00 + Tax
2 Carbohydrate

Carbohydrates are primarily composed of the elements Carbon, hydrogen and oxygen Hydrogen, oxygen and carbon Oxygen, carbon and hydrogen None of these Carbohydrates have an empirical formula (CH2O)n (CH2O)n+1 (CH2O)n-1 (CH2O)n/2

27 - 78 (52 Pages)
INR44.00 INR40.00 + Tax
3 Protein and Amino Acids

The protein is derived from Greek word “Proteins” which means Principal Prime Holding the first place All of the above The name protein to the group of organic compounds that are utmost important to life is suggested by Mulder Berzelius Kulim Sanger

79 - 128 (50 Pages)
INR44.00 INR40.00 + Tax
4 Fat and Lipids

Lecithin is an example of Carbohydrates Hormones Vitamins Phospholipids Which of the following acts as storehouse of energy in body? Hormone Vitamins Fats All of these

129 - 170 (42 Pages)
INR44.00 INR40.00 + Tax
5 Flavour Science

Flavor is a sensory phenomenon depending upon Taste, texture or mouthfeel Odour or aroma, appearance Temperature - sensation of heat or cold All of these Flavours are minor constituents of foods, usually Nutritive Non - nutritive Energetic None of them

171 - 180 (10 Pages)
INR44.00 INR40.00 + Tax
6 Pigments and Food Colours

The first impression of a food is usually visual and major part of our willingness to accept a food depends upon its Size Shape Colour Texture Colour can serve as a useful criterion of Quality Nutrition Texture Acceptability

181 - 194 (14 Pages)
INR44.00 INR40.00 + Tax
7 Vitamins

The disease Beri - beri is caused due to deficiency of vitamin D C B A Which of the following vitamin is found in Fish liver oil? Vitamin D Vitamin C Vitamin K and C Vitamin A

195 - 216 (22 Pages)
INR44.00 INR40.00 + Tax
8 Food Enzymes

The non-protein component in enzymes which is necessary for its biological activity is called Nucleic acid Lipids Phosphoric acid Coenzyme The coenzymes are derived from Hormones Vitamins Lipids Carbohydrates

217 - 258 (42 Pages)
INR44.00 INR40.00 + Tax
9 Food and Nutrition

Set 1 Match the followings: (a & i), (b & ii), (c & iii), (d & vi) (a & ii), (b & i), (c & iv), (d & iii) (a & iii), (b & i), (c & iv), (d & ii) (a & iv), (b & ii), (c & i), (d & iii)

259 - 380 (122 Pages)
INR44.00 INR40.00 + Tax

Browse Subject

Payment Methods