Encyclopedia of food biotechnology
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| Format: | Book |
| Language: | English |
| Published: |
New Delhi, India :
Anmol Publications ,
c2011
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| Subjects: |
Table of Contents:
- 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