Introduction
Winarno 2008 Kimia Pangan dan Gizi is a renowned book on food chemistry and nutrition authored by Prof. Suyatno, M.Sc. and Prof. Siti Suryani, M.Si. The book is widely used as a reference book by students, researchers, and professionals in the field of food science and nutrition. First published in 2008, the book has gone through several revisions and updates to keep up with the evolving trends and advancements in the food industry.
Overview of the Book
The book is divided into two parts, with the first part covering food chemistry and the second part focusing on nutrition. The first part of the book covers topics such as the composition of food, food additives, food enzymes, and food analysis. The second part of the book covers topics such as macronutrients, micronutrients, and food safety.
Part 1: Food Chemistry
The first part of the book provides a comprehensive overview of food chemistry. It covers topics such as the composition of food, food additives, food enzymes, food analysis, and food preservation. The authors have done an excellent job in explaining complex concepts in a simple and easy-to-understand language. The chapters on food analysis and food preservation are particularly useful for students and researchers in the field of food science.
Part 2: Nutrition
The second part of the book focuses on nutrition. It covers topics such as macronutrients, micronutrients, and food safety. The authors have provided a detailed explanation of the role of each nutrient in the body and the recommended daily intake. The chapter on food safety is particularly useful for professionals in the food industry as it provides a comprehensive overview of foodborne illnesses and their prevention.
Conclusion
In conclusion, Winarno 2008 Kimia Pangan dan Gizi is an essential reference book for anyone interested in food chemistry and nutrition. The book provides a comprehensive overview of the subject matter in a simple and easy-to-understand language. The authors have done an excellent job in updating the book to keep up with the evolving trends and advancements in the food industry. I highly recommend this book to students, researchers, and professionals in the field of food science and nutrition.