Elements of Food Science

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.

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.