Food and Nutrition Science-(Second Edition)

Author: Liu Zhigao
Publisher:
Publishing Date: 2005-07-01
Features: This book is a teaching material for food majors in light industry colleges, organized by the former Ministry of Light Industry of China. It is highly favored by readers in food and food processing fields due to its distinctiveness from nutrition textbooks in medical schools and comprehensive universities. In 1996, it won the First Prize of the Third National Excellent Teaching Materials Award of the China Light Industry Council. Since its publication in 1991, it has been reprinted 10 times and remains in demand. For the second edition, the book has been revised and modified based on the original, while striving to maintain its original characteristics. To reflect the development of nutrition science and meet teaching needs, the content of "Water and Dietary Fiber" and "Nutrition and Diet" has been expanded, and a new chapter on "Functional Foods and Functional Food" has been added. At the end of the book, there are appendices including "Reference Intakes of Dietary Nutrients for Chinese Residents," "Hygienic Standards for the Use of Food Nutrient Fortifiers in China," and "General Nutritional Composition of 200 Foods."