Foods Facts and Principles 4th Edition by Shakuntala Manay, Shadaksharaswamy 9389802407 978-9389802405

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ISBN 10: 9389802407
ISBN 13: 978-9389802405
Author:  N. Shakuntala Manay, M. Shadaksharaswamy

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Foods Facts and Principles 4th Table of contents:

Introduction

1. Food as a Source of Nutrients
   • Nutrients
2. Food Is More Than Nutrients
3. Food Intake and Its Regulations
   • Hunger, Appetite, and Satiety
   • Regulation of Hunger
4. Food Patterns
5. Population and Food Production
   • Population Growth
   • Food Production
6. Food and the Future
   • Genetically Modified Foods
   • Organic Foods

PART I: FOOD CHEMISTRY
Chapter 2: Carbohydrates

1. Introduction
2. Monosaccharides
   • Structure
   • Properties of Monosaccharides
   • Monosaccharide Derivatives
3. Oligosaccharides
4. Functions of Sugars in Foods
   • Browning Reaction (Nonenzymic)
5. Polysaccharides
   • Properties of Polysaccharides
   • Starch
   • Dextrin
   • Glycogen
   • Cellulose
   • Hemicelluloses
   • Pectic Substances
   • Gums

Chapter 3: Lipids

1. Classification
2. Role of Lipids
3. Fatty Acids
   • Saturated Fatty Acids
   • Unsaturated Fatty Acids
   • Essential Fatty Acids
4. Triglycerides
5. Physical Characteristics
   • Polymorphism
6. Reactions of Fats
   • Rancidity
   • Polymerization
7. Phospholipids
8. Lipids in Foods

Chapter 4: Proteins

1. Amino Acids
   • Classification of Amino Acids
   • Properties

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