1. vitamin b foods Review – Vitamin B-17 amygdalin-nitriloside-laetrile, Vitamin B-15 pangamic acid-pangzmates, Vitamin B-13 orotates: Brief on foods and vitamins

vitamin b foods REVIEW – IMAGE SOURCE AMAZON

2. vitamin b foods Review – Food Chemistry

vitamin b foods REVIEW – IMAGE SOURCE AMAZON

For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively.

Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components – Logically organized according to food constituents and commodities – Comprehensive subject index.

These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories.

From reviews of the first edition

‘Few books on food chemistry treat the subject as exhaustively…researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented.’ JACS

3. vitamin b foods Review – Culinary Nutrition: The Science and Practice of Healthy Cooking

vitamin b foods REVIEW – IMAGE SOURCE AMAZON

Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products.

With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations.

This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development.

• Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International
• Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST)
• Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment
• Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts
• Includes photographs and recipes to enhance learning experience