Agriculture & farming
Elements of Food Science
by Safia Jan
Description
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.
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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Author Biography
Shafia Jan: Assistant Professor, Kashmir University, Srinagar, Jammu & Kashmir, India
NIPA
Publishes Agriculture, Plant, Horticultural Sciences, Food, Animal and Veterinary Sciences, Geology. Online Language, Communication Skill Courses Certified by MHRD (GoI).
View all titlesBibliographic Information
- Publisher/Imprint NIPA, New Delhi, India / NIPA
- Publication Date October 2020
- Orginal LanguageEnglish
- ISBN/Identifier 9789381450246
- Publication Country or regionIndia
- FormatHardback
- Primary Price 62.09 USD
- Pages238
- ReadershipProfessional and Scholarly
- Publish StatusPublished
- Original Language TitleEnglish
- Original Language AuthorsEnglish
- Edition1st
- Copyright Year2013
- Dimensions216 x 140 mm
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