Midlands State University Library
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Food science created by B Srilakshmi

By: Material type: TextTextLanguage: English Publication details: New Delhi New Age International 2010Edition: FifthDescription: 445 pagesContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9788122427240
Subject(s): LOC classification:
  • TP370 SRI
Contents:
Introduction to food science -- Cereals and cereal products -- Pulses -- Nuts and oil seeds -- Milk and milk products -- Eggs -- Flesh foods -- Vegetables and fruits -- Sugar and related products -- Fats and oils -- Spices and aromatics -- Beverages and appetisers -- Evaluation of food quality -- Food adulteration, food laws and standards -- Food preservation -- Food additives -- Packaging and labelling of foods -- Organic food -- Nutraceuticals -- Emerging trends in food technology --
Summary: Food is a mixture of many different chemicals components. The study of food science involves an understanding of the changes that occur in these components during food preparation wheather natural or induced by handling procedures. Many physical and chemical reactions occur during food preparation. These reactions may be a result of the interaction between components, with the medium of cooking, and the environmental conditions like heat, cold, light and air to which they are subjected during cooking. Study of food science also includes understanding the nutritive value of different foods and methods of preserving them during cooking. This information provides a foundation of theory and method on which to build the study of food preparation
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book Book Batanai Library Open Shelf TP370 SRI (Browse shelf(Opens below)) 104351 Available BK73552
Book Book Batanai Library Open Shelf TP370 SRI (Browse shelf(Opens below)) 104273 Available BK73567
Book Book Batanai Library Open Shelf TP370 SRI (Browse shelf(Opens below)) 104351 Available BK71059
Book Book Batanai Library Open Shelf TP370 SRI (Browse shelf(Opens below)) 102498 Available BK71056
Book Book Batanai Library Open Shelf TP370 SRI (Browse shelf(Opens below)) 100270 Available BK67239

Includes bibliographical references

Introduction to food science --
Cereals and cereal products --
Pulses --
Nuts and oil seeds --
Milk and milk products --
Eggs --
Flesh foods --
Vegetables and fruits --
Sugar and related products --
Fats and oils --
Spices and aromatics --
Beverages and appetisers --
Evaluation of food quality --
Food adulteration, food laws and standards --
Food preservation --
Food additives --
Packaging and labelling of foods --
Organic food --
Nutraceuticals --
Emerging trends in food technology --

Food is a mixture of many different chemicals components. The study of food science involves an understanding of the changes that occur in these components during food preparation wheather natural or induced by handling procedures. Many physical and chemical reactions occur during food preparation. These reactions may be a result of the interaction between components, with the medium of cooking, and the environmental conditions like heat, cold, light and air to which they are subjected during cooking. Study of food science also includes understanding the nutritive value of different foods and methods of preserving them during cooking. This information provides a foundation of theory and method on which to build the study of food preparation

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