Refine your search
Collections
Co-Authors
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Sabapathy, S. N.
- Nutritional Assessment of Industrially Processed Foods
Abstract Views :178 |
PDF Views:0
Authors
Affiliations
1 Food Engineering and Packing, Mysore-570 011, IN
2 Defence Food Research Laboratory, Mysore-570 011, IN
1 Food Engineering and Packing, Mysore-570 011, IN
2 Defence Food Research Laboratory, Mysore-570 011, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 44, No 1 (2007), Pagination: 89-95Abstract
The main objective of the food industry is to supply the consumer with a variety of wholesome food products, manufactured to ensure maximum quality, stability and safety. Although this task has not changed as much as the growing demands, the needs of the consumer of today are quite different from what they were in the early times of industrialization. During the first few decades of this century, the average food consumption barely covered the energy requirements. Today, nutritional behavior and over-consumption of food energy are subjects of concern for numerous reasons, including changes in work patterns and life style.- Effect of Heat Treatment on the Stability of Oxalic Acid in Selected Plant Foods
Abstract Views :223 |
PDF Views:0
Authors
Affiliations
1 Food Engineering and Packaging Division Defence Food Research Laboratory, Mysore-570011, IN
1 Food Engineering and Packaging Division Defence Food Research Laboratory, Mysore-570011, IN