000			01697nam a22002417a 4500
003			CUTN
005			20220919125407.0
008			220919b |||||||| |||| 00| 0 eng d
020			_a9789381450246
041			_aEnglish
082			_223 _a641.3 _bJAN
100			_aJan, Shafia
245			_aElements of Food Science / _cShafia Jan
260			_aNew Delhi : _bNew India Publishing Agency (NIPA), _c2013.
300			_axiii, 224 p. : _c22 cm.
505			_a1: 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
520			_aThis 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.
650			_aNutrition
650			_aFood
690			_aDepartment of Horticulture
690			_aCourse Code: HOR522 (Semester - II)
942			_2ddc _cBOOKS
999			_c38081 _d38081