Encyclopedia of food biotechnology - Triveni, Prakash (New Delhi, India : Anmol Publications, 2011)
1. Introduction -- 2. Modern technology of food production -- 3. Pasteurization process -- 4. Canned food -- 5. Importance of refrigeration -- 6. Functions of vitamins in food -- 7. Importance of minerals in food -- 8. Biological role of calcium in food -- 9. Vegetarian diets -- 10. Organic foods -- 11. Genetically modified foods -- 12. Food fortification -- 13. Food adulteration -- 14. Dietary antioxidants -- 15. Benefits of fermenting
Includes bibliographical references (p. [301]-302) and index
Keywords: Food -- Biotechnology