Dietary and lifestyle shifts have taken place in our society that occurred at a faster rate than the human genome can adopt. These dietary changes have adversely affected the health that resulted in a multitude of chronic life threatening diseases such as cardiovascular, diabetes, hypertension and cancer in our society today. In order to prevent and reduce the growing incidence of such chronic diseases, nutritional scientists developed the concept of functiona
B.Thayumanavan & T.Palvannan
Thayumanavan, a retired professor of Biochemistry from Tamil Nadu Agricultural University, Coimbatore, was engaged in teaching biochemistry of foods and food processing to students of Horticulture, Food processing engineering and Biotechnology for more than three decades. He has written a text book of Biochemistry for students of agriculture and another book about the pl
India
Malaysia
Singapore
UAE
