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: Focuses on energy metabolism, malnutrition, and nutritional disorders.

Food is a complex matrix of carbohydrates, proteins, lipids, and other biomolecules that provide energy, growth, and maintenance of the human body. According to Srilakshmi (in her book), understanding the chemical and physical properties of food components is crucial for predicting their behavior during processing, storage, and consumption. For instance, the structure and properties of starch, a major carbohydrate component of many foods, determine its digestibility, texture, and shelf life. Similarly, the functionality of proteins, such as their solubility, emulsification, and gelation properties, are critical in food product development. food+science+book+by+b+srilakshmi+pdf

It serves as a primary reference for medical, nursing, and paramedical students. Key Topics and Chapters For instance, the structure and properties of starch,

The book is structured to take the student from the macro to the micro. It covers: Key Topics and Chapters The book is structured