The Indian Journal of Nutrition and Dietetics

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Nutrient Data Base for Selected Ready-To-Eat Processed Foods


Affiliations
1 Department of Studies in Food Science and Nutrition, University of Mysore, India
2 Department of Biochemistry and Nutrition, Defence Food Research Laboratory, Mysore 570 001, India
     

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Foods are perishable commodities and are therefore processed in order to preserve them from deterioration, while providing the consumer with palatable, wholesome, nutritious and tasty food in a convenient form, throughout the year. Further, while reserves of food can be maintained for emergencies, it helps distribution of the local produces to wider regions, states and countries. Of late there is an increasing demand for processed foods round the globe as these are convenient to use.
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  • Nutrient Data Base for Selected Ready-To-Eat Processed Foods

Abstract Views: 220  |  PDF Views: 0

Authors

Swaroop M. Muthappa
Department of Studies in Food Science and Nutrition, University of Mysore, India
Shashikala Puttaraj
Department of Studies in Food Science and Nutrition, University of Mysore, India
N. Narayan Prasad
Department of Biochemistry and Nutrition, Defence Food Research Laboratory, Mysore 570 001, India
K. R. Viswanathan
Department of Biochemistry and Nutrition, Defence Food Research Laboratory, Mysore 570 001, India

Abstract


Foods are perishable commodities and are therefore processed in order to preserve them from deterioration, while providing the consumer with palatable, wholesome, nutritious and tasty food in a convenient form, throughout the year. Further, while reserves of food can be maintained for emergencies, it helps distribution of the local produces to wider regions, states and countries. Of late there is an increasing demand for processed foods round the globe as these are convenient to use.