Cover -- Preface -- Contents -- Introduction to Food Science -- Cereals and Cereal Products -- Pulses -- Milk and Milk Products -- Eggs -- Vegetables and Fruits -- Sugar and Related Products -- Spices -- Fats and Edible Oils -- Index
Summary
Food Science has been written so as to serve the purpose of equipping readers with all that entails the science of handling food in a Technical and Scientific manner, and retaining its Nutritive Qualities. The book begins with an all-round look into the intricacies of food science what import it carries, the techniques and principles underlying, the development of foods, the disciplines and aspects of food involved, etc. This book explains the basic and introductory principles of nutrition and food science and covers the entire process of food from harvesting or slaughtering, through processin
