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Chemistry Of Food And Nutrition (8th Ed.)


Edition:
8
Volume:
0
Publishing Year:
2010
Publisher:
M/s AGROBIOS (INDIA)
Author/s:
Sherman HC
Language:
English

Availability:

In stock

Hard Bond
ISBN:   9788177543834
Publishing Year:  

Rs 1595.00


The purpose of this book is to present the principles of food chemistry and nutrition with as many of the scientific facts as space permits, and as are deemed most important an effective grasp of the subject. Designed primarily to meet the needs of college classes, it is hoped that the book many also continue to be of service to other readers who are interested in the kinds and amounts of substances needed in our nutrition, the considerations which should underlie our judgments of food values, and the choice and use of foods for the nutrition improvement of life.
Nutrition has been found to play an important part in the maintenance of the bodies reputed "Steady States" (Its relatively constant internal environment).Yet also it is now found this internal environment is not so rigidly fixed as had been supposed, and is influenced for better or worse by what we take into the body as food, even within the range of conditions universally accepted as normal.

Sherman HC

555
Table of Contents..
  1. General Introduction
  2. Carbohydrates
  3. Fats and Lipoids: Lipids (Lipins)
  4. General Chemistry of the Proteins and their Amino Acids
  5. Nutritional Chemistry of the Proteins and their Amino Acids
  6. Enzymes of Digestion
  7. The Fate of the Foodstuffs in Metabolism
  8. The Fuel Value of Food and the Energy Requirement of the Body
  9. The Basal Energy Metabolism, Regulation of Body Temperature and Specific Dynamic Action
  10. Total Energy Metabolism and Food Requirement
  11. Quantitative Aspects of Protein Needs and Values
  12. Mineral Elements in Foods and Nutrition
  13. Nutritional Aspects of Acid-Base Balance
  14. Quantitative Aspects of Calcium and Phosphorus Needs and Values
  15. Iron and Copper in Food and Nutrition
  16. Iodine in Nutrition: Simple Coiter as A Nutritional Problem
  17. Ascorbic Acid (Vitamin C)
  18. Thiamine (Vitamin B1), Riboflavin
  19. Niacin (Nicotinic Acid) and the Pellagra Problem
  20. Folic Acid, Vitamin B12 and Citrovorum Factor
  21. Other Water-Soluble Vitamins and Substances of Related Interest

Book Details

Book Title:
Chemistry Of Food And Nutrition (8th Ed.)
Book Type:
TEXT-CUM-REFERENCES BOOK
No Of Pages:
728
Color Pages :
0
Color Pages :
0
Book Size:
DEMY (5.5X8.5)
Weight:
900 Gms
Copyright Holder:
All Rights Reserved
Imprint:
M/s AGROBIOS (INDIA)
Readership:

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