Elements of Food Science

Safia Jan (Autor)

Buch | Hardcover

238 Seiten

2020
New India Publishing Agency (Verlag)
978-93-81450-24-6 (ISBN)

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This publication offers a solid scientific foundation in food science. It has been designed to fulfill the needs of Indian university students pursuing undergraduate and postgraduate degrees in foods, nutrition, and related fields. The text covers all essential topics and provides a comprehensive overview of food items. It is divided into four sections. The first section, comprising chapters 1-3, primarily focuses on the assessment of food, the colloidal chemistry of food, and sugar cookery. Chapter 4-6 of the second section delves into starch, milk, and egg cookery in detail. The third section (chapters 7-10) sheds light on vegetables, fats, pulses, and food fortification. Lastly, the final section (chapters 11-12) deals with meat cookery and food adulteration.

Shafia Jan, Assistant Professor, Kashmir University, Srinagar, Jammu & Kashmir, India.

1. Sensory and Objective Evaluation of Foods
2. Colloidal Chemistry
3. Sugar Cookery
4. Starch Cookery
5. Milk Cookery
6. Egg Cookery
7. Vegetables and Fruits
8. Fats and Oils
9. Pulses and Legumes
10. Fortification and Enrichment of Foods
11. Meat, Fish and Poultry
12. Food Adulteration

Erscheinungsdatum	04.03.2022
Verlagsort	New Delhi
Sprache	englisch
Maße	189 x 216 mm
Gewicht	445 g
Themenwelt	Technik ► Lebensmitteltechnologie
Themenwelt	Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
ISBN-10	93-81450-24-2 / 9381450242
ISBN-13	978-93-81450-24-6 / 9789381450246
Zustand	Neuware