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OverviewThis 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. Full Product DetailsAuthor: Safia JanPublisher: New India Publishing Agency Imprint: New India Publishing Agency Dimensions: Width: 1.90cm , Height: 21.60cm , Length: 14.00cm Weight: 0.445kg ISBN: 9789381450246ISBN 10: 9381450242 Pages: 238 Publication Date: 12 October 2020 Audience: College/higher education , Tertiary & Higher Education Format: Hardback Publisher's Status: Active Availability: Manufactured on demand  We will order this item for you from a manufactured on demand supplier. 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 AdulterationReviewsAuthor InformationShafia Jan: Assistant Professor, Kashmir University, Srinagar, Jammu & Kashmir Tab Content 6Author Website:Countries AvailableAll regions |
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