Text Book of Food Science and Technology

Content: 1. Food Science: An Insight. 2. Properties of Food. 3. Cereals, cereal Products and processing Technology. 4. Pulses, Products and Processing Technology. 5. Milk, Milk Products and Processing Technology. 6. Fruits and Vegetables. 7. Eggs. 8. Meat, Poultry and Fish. 9. Sugar and Sugar Products. 10. Fats and Oils. 11. Nuts and Oilseeds. 12. Beverages and Appetizers. 13. Spices. 14. Salt. 15. Sensory Evaluation. 16. Food Adulteration. 17. Food Preservation. 18. Short Notes. 19. Nutritive Value. Appendix. Subject index. This book covers all topics relevant in the study of food science for graduate and post-graduate students as well as those preparing for competitive exams. New technologies in food processing and food products from around the world have been introduced in the book. New concepts have been introduced in the book as well. The comprehensive manner in which the text has been presented saves time and explains the contents in a lucid manner. Appendices supplement the contents of the book perfectly and add on to the general knowledge of the reader. Issues affecting the masses due to adulteration of food have been written keeping in mind the benefit of large number of people and the latest versions of laws for the same have been provided. The book will be beneficial for students as well as health conscious people who have a flair and interest for the subject. The book specifically deals with the food science and presents the reader with latest and global information. The present time is an era of information, one should know about what is happening in the world to be able to compete effectively.