About Product
This book titled “Food Science†deals with the composition, nutritive value and functional properties of nearly all the ingredients used in daily life. The food that we eat has to undergo many stages of processing, storage and transportation before reaching our plate. All these processes have a profound effect on the quality of food and the digestibility and the nutritive value also changes. At the present time, on one hand the incidences of life style related disorders are on the rise while on the other hand, we come across cases of food adulteration, food contamination, food poisoning and malnutrition quite often. This is primarily because of ignorance and due to poverty. At times, the consumers also do not know the effects of various processes on the food stuffs because of which faulty and unhealthy practices are followed during processing, cooking and storage of food. This adversely affects the nutritive value and bio availability of food. This book clearly states the affects of various cooking and processing methods on the ingredients. The process of selection, storage and proper cooking techniques of these products have also been written in substantial details. This book is also quite beneficial to be sure about the most appropriate technique of cooking suited to the particular food product or its ingredients.The consumer today often come across terminologies like fast food, neutraceuticals, functional foods, food standards and food acceptance etc. A knowledge of all these is important not only for the students but for every human being conscious of his/her health and the food best suited for fitness and longevity.The nutritive values of various ingredients are in accordance with the latest guidelines issued by National Institute of Nutrition in 2018. The chapters on Preservation, Adulteration, additives, sensory analysis have been explained in detail.This book will be highly useful for Under Graduate and Post Graduate students of home science, food technology and food and nutrition as also for those associated with food industry, catering industry, hotel management and even for home makers.This book has all the elements and topics which students need to prepare for their competitive exams like NET, JRF and SLET etc.The text in the book has been aptly supplemented with tables, charts and flowcharts in order to make the text clear and make reading both practical and easy. The recent advancements in food science and technology especially those related to human health like neutraceuticals, functional foods, pre-biotics and pro-biotics, organic foods and use of biotechnology in food science, have also been added to make the readers have fair knowledge of the same.If you want to buy this book online, kindly click on the following link:Amazon.in
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Food Science;
Science;
