Shafia Jan: Assistant Professor, Kashmir University, Srinagar, Jammu & Kashmir
This 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.
SENSORY AND OBJECTIVE EVALUATION OF FOODS
VEGETABLES AND FRUITS
FATS AND OILS
PULSES AND LEGUMES
FORTIFICATION AND ENRICHMENT OF FOODS
MEAT, FISH AND POULTRY