UNPKG

@ifct2017/contents

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Contents in the original book.

22 lines (21 loc) 880 B
sno,title,pagenos 1.,"Origin and progression of Indian Food Composition Tables",i 2.,"Identification of key foods, National sampling plan and analytical parameters",xii 3.,"General Information",xx 4.,"References",xxiv 5.,"Abbreviations",xxxi 6.,"Food Composition Tables", 6.1.,"Table 1: Proximate Principles and Dietary Fiber",1 6.2.,"Table 2: Water Soluble Vitamins",31 6.3.,"Table 3: Fat Soluble Vitamins",61 6.4.,"Table 4: Carotenoids",91 6.5.,"Table 5: Minerals and Trace Elements",111 6.6.,"Table 6: Starch and Individual Sugars",169 6.7.,"Table 7: Fatty Acid Profile",187 6.8.,"Table 8: Amino Acid Profile",257 6.9.,"Table 9: Organic Acids",313 6.10.,"Table 10: Polyphenols",333 6.11.,"Table 11: Oligosaccharides, Phytosterols, Saponins and Phytates",403 6.12.,"Table 12: Fatty Acid Profile of Edible Oils and Fats",423 7.,"Food Pictures and Description",427 8.,"Index",501