Elements of Food Science / Shafia Jan

By:

Jan, Shafia

Material type: Text

TextLanguage: English Publication details: New Delhi : New India Publishing Agency (NIPA), 2013. Description: xiii, 224 p. : 22 cmISBN:

9789381450246

Subject(s):

DDC classification:

23 641.3 JAN

Contents:

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

Summary: 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.

List(s) this item appears in: New Arrivals

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
General Books	CUTN Central Library Sciences	Non-fiction	641.3 JAN (Browse shelf(Opens below))	Available		44446

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

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.

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