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Food Science
Mudambi, Sumati R.
, M.Sc., M.S. (Wisc.), Ph.D. (Wisc.)
Rao, Shalini M.
, Former Lecturer in Foods & Nutrition, SNDT College of Home Science, Pune, Maharashtra.
Rajagopal, M.V.
, M.Sc., Ph.D. (Wisc.), F.I.F.S.T. (U.K.)
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PRINTED BOOK DETAILS:
ISBN :
978-81-224-1779-1
Publication Year :
2006
Edition :
2nd
Reprint :
2011
Pages :
244
Price :
$ 15.00
Binding : Paperback
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About the Book: |
The book deals with the nature of food study from chemical, biochemical and physical point of view. Foods as a source of nutrients in the Indian dietary and selection of a balanced diet based on usage of foods of Indian origin is discussed in detail.
The effects of processing on the food components and the acceptability of food products is discussed with examples of Indian foods. All plant and animal foods grown and used in our dietary are discussed in detail from the point of view of composition, sources, nature, preparation, processing and storage.
Food preservation principles and methods have been discussed with special emphasis on home-scale preservation. Food sanitation and hygiene, food-borne diseases, food laws and food standards have been discussed to emphasise the safety aspect of foods.
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About the Author: |
Sumati R. Mudambi received her M.Sc. (Biochemistry) from Mumbai and Ph.D. (Foods and Nutrition Biochemistry) from University of Wisconsin. She has got teaching experience at Indian Universities (Delhi, Mumbai and Kerala) and Nigeria (Nsukka and Ibadan). Presently, she is involved in preparing more books in the areas of Nutrition and Food Science.
Shalini M. Rao was a Lecturer in Foods & Nutrition at the SNDT College of Home Science, Pune. She obtained her B.Sc. and M.Sc. in Foods & Nutrition from the SNDT Women`s University, Mumbai. She has taught undergraduate courses in Food Science for over ten years.
M.V. Rajagopal received his M.Sc. (Organic Chemistry) from Mumbai and Ph.D. (Food Industries & Food Microbiology) from University of Wisconsin. He developed plants to manufacture canned, frozen, baked and dehydrated foods in India and Nigeria. He served at the Federal Institute of Industrial Research, Nigeria as the Head of Food Technology Division.
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Contents: |
- Nature of Food Study
- Basic Chemistry of Foods
- Food as a Source of Nutrients
- Basic Food Groups and their Nutrient Contribution
- Food Preparation and Processing Techniques
- Effect of Preparation and Processing on Food Components
- Food Acceptance and Sensory Evaluation of Foods
- Water
- Carbohydrates in Foods
- Protein Foods of Plant and Animal Origin
- Oils and Fats
- Vegetables
- Fruits and Fruit Preparations
- Beverages -Tea, Coffee, Fruit Juices and Others
- Spices and Flavouring Agents
- Food Preservation
- Home Scale Methods of Food Preservation
- Food Sanitation and Hygiene
- Food Borne Diseases
- Food Laws & Food Standards
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Audience: |
Home Science,Bestsellers,Hotel Management,Food & Nutrition
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