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Foods : Facts and Principles.

Author: N Shakuntala Manay; M Shadaksharaswamy
Publisher: Daryaganj : New Age International, 2000.
Edition/Format:   eBook : Document : EnglishView all editions and formats
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Manay, N. Shakuntala.
Foods : Facts and Principles.
Daryaganj : New Age International, ©2000
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: N Shakuntala Manay; M Shadaksharaswamy
ISBN: 9788122429428 8122429424
OCLC Number: 923651903
Notes: ""8.8 Carotenoids""
Description: 1 online resource (519 pages)
Contents: ""Cover ""; ""Contents""; ""Foreword""; ""Preface to the First Edition""; ""Preface to the Second Edition""; ""Chapter 1. Introduction""; ""1.1 Food as a Source of Nutrients""; ""1.1.1 Nutrients""; ""1.2 Food Is More than Nutrients""; ""1.3 Food Intake and Its Regulations""; ""1.3.1 Hunger Appetite and Satiety""; ""1.3.2 Regulation of Hunger""; ""1.4 Food Patterns""; ""1.5 Population and Food Production""; ""1.5.1 Population Growth""; ""1.5.2 Food Production""; ""1.6 Food and the Future""; ""1.6.1 Genetically Modified Foods""; ""1.6.2 Organic Foods""; ""Chapter 2. Carbohydrates"" ""2.1 Introduction""""2.2 Monosaccharides""; ""2.2.1 Structure""; ""2.2.2 Properties of Monosaccharides""; ""2.2.3 Monosaccharide Derivatives""; ""2.3 Oligosaccharides""; ""2.4 Function of Sugars in Foods""; ""2.4.1 Browning Reactions (Non-enzymic)""; ""2.5 Polysaccharides""; ""2.5.1 Properties of Polysaccharides""; ""2.5.2 Starch""; ""2.5.3 Dextrin""; ""2.5.4 Glycogen""; ""2.5.5 Cellulose""; ""2.5.6 Hemicelluloses""; ""2.5.7 Pectic Substances""; ""2.5.8 Gums""; ""Chapter 3. Lipids""; ""3.1 Classification""; ""3.2 Role of Lipids""; ""3.3 Fatty Acids""; ""3.3.1 Saturated Fatty Acids"" ""3.3.2 Unsaturated Fatty Acids""""3.3.3 Essential Fatty Acids""; ""3.4 Triglycerides""; ""3.5 Physical Characteristics""; ""3.5.1 Polymorphism""; ""3.6 Reactions of Fats""; ""3.6.1 Rancidity""; ""3.6.2 Polymerization""; ""3.7 Phospholipids""; ""3.8 Lipids in Foods""; ""Chapter 4. Proteins""; ""4.1 Amino Acids""; ""4.1.1 Classification of Amino Acids""; ""4.1.2 Properties""; ""4.2 Peptides""; ""4.3 Proteins""; ""4.3.1 Protein Structure""; ""4.3.2 Properties of Proteins""; ""4.3.3 Denaturation""; ""4.3.4 Protein Gels""; ""4.4 Food Proteins""; ""4.5 Non-traditional Proteins"" ""4.6 Nutritional Importance""""Chapter 5. Vitamins""; ""5.1 Fat-Soluble Vitamins""; ""5.1.1 Vitamin A""; ""5.1.2 Vitamin D (Calciferol)""; ""5.1.3 Vitamin E (Tocopherol)""; ""5.1.4 Vitamin K""; ""5.2 Water-Soluble Vitamins""; ""5.2.1 Thiamine (Vitamin B-1)""; ""5.2.2 Riboflavin (Vitamin B-2)""; ""5.2.3 Niacin""; ""5.2.4 Pyridoxine (Vitamin B�6)""; ""5.2.5 Folic Acid""; ""5.2.6 Biotin""; ""5.2.7 Pantothenic Acid""; ""5.2.8 Cobalamin (Vitamin B-12)""; ""5.2.9 Ascorbic acid (Vitamin C)""; ""Chapter 6. Minerals""; ""6.1 Macronutrients""; ""6.1.1 Calcium""; ""6.1.2 Phosphorus"" ""6.1.3 Sulphur""""6.1.4 Magnesium""; ""6.1.5 Sodium, Potassium and Chlorine""; ""6.2 Micronutrients""; ""6.2.1 Iron""; ""6.2.2 Fluorine""; ""6.2.3 Zinc""; ""6.2.4 Copper""; ""6.2.5 Iodine""; ""6.2.6 Chromium""; ""6.2.7 Cobalt""; ""6.2.8 Other Micronutrients""; ""Chapter 7. Water""; ""7.1 Physical Properties of Water""; ""7.2 Structure of Water Molecule""; ""7.3 Bound Water""; ""Chapter 8. Pigments and Colours""; ""8.1 Chlorophylls""; ""8.2 Myoglobin and Haemoglobin""; ""8.3 Anthocyanins""; ""8.4 Flavonoids""; ""8.5 Tannins""; ""8.6 Betalains""; ""8.7 Quinones and Xanthones""

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