Food Science A Practical Guide For Beginners
Download Food Science A Practical Guide For Beginners PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Food Science A Practical Guide For Beginners book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages.
Food Science: A Practical Guide For Beginners
Food Science: A Practical Guide For Beginners is a well-designed book for students studying B.Sc (Food and Nutrition / Home Science /Public Nutrition/Community Nutrition/ Nursing/ Food Processing). The contents of the guide is well thought, organised and written in easy language. The first edition of the Practical guide is divided into 2 Sections. Section A of the guide deals with the practical knowledge on basic food groups, consisting of knowledge of equipment, formulate and prepare recipes, different stages of sugar cookery, preparing yeast solution and properties of starch in cold water etc. Section-B consists of detection of adulteration in food with rapid test This Practical guide will provide the current guidelines that can be applied in daily practice.
Principles Of Food Science & Nutrition
Author: Dr. Radhika Awasthi
language: en
Publisher: Academic Guru Publishing House
Release Date: 2023-09-22
"Principles of Food Science and Nutrition" is an exhaustive examination of the dynamic relationship between the foods we consume and our overall health. This enlightening book explores the fundamental principles that regulate the disciplines of food science and nutrition, providing readers with a deeper comprehension of the intricate processes that shape our dietary choices and influence our health. This book, authored by renowned nutrition and food science experts, combines cutting-edge research with real-world applications to provide a comprehensive overview. Each chapter covers everything from nutrition's basics and the body's functions to food production, storage, and consumption. The reader will get an understanding of the science that lies behind the preparation of food, as well as the implications that various cooking techniques have on the preservation of nutrients, and they will investigate the cultural and sociological factors that define our dietary practices. This book provides you with the knowledge and skills necessary to traverse the ever-changing environment of food science and nutrition, regardless of whether you are a student, a health professional, or just someone who is enthusiastic about making educated dietary choices.
Beginning Teaching, Beginning Learning
Author: Janet R. Moyles
language: en
Publisher: McGraw-Hill Education (UK)
Release Date: 2011-08-01
This collection provides an introduction to the practical skills which all student teachers have to develop, as well as celebrating the unpredictability and excitement of working with interested and inquisitive children.