Encyclopaedia of Food Chemistry

Food Chemistry is a newer sub-discipline, under Food Science. This branch of knowledge enriches us about the composition and quality of food stuffs, we intend to consume. All the above said elements find their origin in various food articles, such as, milk, meat, egg, vegetables cereals etc. Each has its own characteristics. For a healthy diet, different nutrients have to be taken in a proper proportion, because excess of any of these may result in disturbing the system of our body and affecting the health. A proportionate or a balanced diet is one, which consists of all the necessary nutrients in a proper manner, required for the development and maintenance of the body. It depends upon age, health and profession. This work is an admirable step in this direction. These books throw abundant light on all aspects of food chemistry. It proves to be a proud possession of students, scholars, academics, intellectuals and of course the general readers.