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Authors
Affiliations
1 Department of Studies in Food Science and Nutrition, University of Mysore, IN
2 Department of Biochemistry and Nutrition, Defence Food Research Laboratory, Mysore 570 001, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 35, No 6 (1998), Pagination: 157-162
Abstract
Foods are perishable commodities and are therefore processed in order to preserve them from deterioration, while providing the consumer with palatable, wholesome, nutritious and tasty food in a convenient form, throughout the year. Further, while reserves of food can be maintained for emergencies, it helps distribution of the local produces to wider regions, states and countries. Of late there is an increasing demand for processed foods round the globe as these are convenient to use.
