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The book 'Food Technology: Objective Food Chemistry and Nutrition' by Suresh Chandra, Ratnesh Kumar, and Ruchi Verma is an essential resource for students studying Food Technology. This well-structured paperback is dedicated to simplifying the intricate concepts of Food Chemistry and Nutrition. Spanning nine insightful chapters, it provides concise notes and multiple-choice questions that cover key food science topics including Carbohydrates, Proteins, Lipids, Food Flavours, and Nutritional Science. The book not only enhances theoretical knowledge but is also strategically designed to aid students preparing for competitive exams like GATE, NET, ARS, and FSSAI. Dive deep into the chemical and biochemical transformations in food that occur through different processing methods, alongside exploring vital topics like vitamins, minerals, and nutraceuticals to ensure a holistic understanding of food technology and nutrition.
Key Features
| Features | Description |
|---|---|
| Comprehensive Coverage | Covers essential topics such as carbohydrates, proteins, lipids, vitamins, and more. |
| Multiple-Choice Questions | Includes numerous MCQs for self-assessment and exam preparation. |
| Targeted Audience | Tailored for Food Technology students and exam candidates. |
| Expert Authors | Written by industry experts Suresh Chandra, Ratnesh Kumar, and Ruchi Verma. |
| Chemical Processes | Explains chemical and biochemical changes during food processing. |
| Attributes | Description |
|---|---|
| Author | Suresh Chandra, Ratnesh Kumar, Ruchi Verma |
| Book Format | Paperback |
| Number of Chapters | Nine |
| Key Topics Covered | Carbohydrates, Proteins, Lipids, Vitamins, Nutritional Science |
| Competency Exam Preparation | Relevant for GATE, NET, ARS, and FSSAI examinations |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
The book covers key topics including carbohydrates, proteins, lipids, vitamins, minerals, food flavours, and nutrient deficiency diseases.
Yes, it is specifically designed to assist students in preparing for competitive examinations like GATE, NET, ARS, and FSSAI.
It encompasses the chemical and biochemical changes occurring in food during various processing methods.
Yes, the book contains multiple-choice questions for self-assessment and exam readiness.
The book is authored by Suresh Chandra, Ratnesh Kumar, and Ruchi Verma, all experts in the field of Food Technology.
Brand: nipa
Country Of Origin: India
Additionally, it covers chemical and biochemical changes that occur in food during various processing methods.
This book is particularly beneficial for students preparing for higher studies or appearing in competitive examinations, such as GATE/NET/ARS/FSSAI, among others.
Contents of the book Food Technology : Objective Food Chemistry and Nutrition authored by Suresh Chandra, Ratnesh Kumar & Ruchi Verma
Short Notes on Food Chemistry
Carbohydrates
Protein and Amino Acids
Fat and Lipids
Flavour Science
Pigments and Food Colours
Vitamins
Food Enzymes
Food and Nutrition
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