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

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Authors

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

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.

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Published

1998-06-01

How to Cite

Muthappa, S. M., Puttaraj, S., Narayan Prasad, N., & Viswanathan, K. R. (1998). Nutrient Data Base for Selected Ready-To-Eat Processed Foods. The Indian Journal of Nutrition and Dietetics, 35(6), 157–162. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/14806

Issue

Volume 35, Issue 6, June 1998

Section

Original Articles

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