{"product_id":"elements-of-food-science-9789381450246","title":"Elements of Food Science","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThis 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 \u0026amp; 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 \u0026amp; fortification of foods; whereas the last part ( 11 - 12) deals with meat cookery and food adulteration.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e01: 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","brand":"New India Publishing Agency","offers":[{"title":"Default Title","offer_id":51047118766423,"sku":"9789381450246","price":57.67,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9789381450246.jpg?v=1750970337","url":"https:\/\/bookcurl.com\/products\/elements-of-food-science-9789381450246","provider":"Book Curl","version":"1.0","type":"link"}