Food Chemical Composition: Dietary Significance in Food Manufacturing Free

This paperback book could be helpful to those involved in food processing from students of food science, home economics and nutrients.

There are six main sections in the book:

• 1.

  (1) Introduction.

• 2.

  (2) Nutrients: their chemical nature and role in the body covers carbohydrates, lipids, proteins, other energy‐yielding components such as alcohol.

• 3.

  (3) Non‐nutrient chemicals in food such as flavours, colours and additives.

• 4.

  (4) Special dietary needs and food composition covers allergies, diabetes and other intolerances and diseases.

• 5.

  (5) Food labelling and chemical composition looks at nutrition labelling and claims.

• 6.

  (6) Conclusion.