Description
Book SynopsisThis book provides a sound scientific knowledge in food science. It has been written to meet the needs of students in Indian Universities perusing courses in foods, nutrition and allied courses; at the undergraduate and postgraduate levels. The book covers all the necessary topics. The book gives a comprehensive account of foods. It consists of four parts. Part one, constituting (s 1-3), deals mainly with the evaluation of food, colloidal chemistry of the food and sugar cookery. Starch, milk & egg cookery have been discussed in detail in part two (s 4 - 6). Part three (s 7 - 10) throws some light on vegetables, fats, pulses & fortification of foods; whereas the last part ( 11 - 12) deals with meat cookery and food adulteration.
Table of Contents01: Sensory and Objective Evaluation of Foods 02: Colloidal Chemistry 03: Sugar Cookery 04: Starch Cookery 05: Milk Cookery 06: Egg Cookery 07: Vegetables and Fruits 08: Fats and Oils 09: Pulses and Legumes 10: Fortification and Enrichment of Foods 11: Meat, Fish and Poultry 12: Food Adulteration
