| This publication offers a solid scientific foundation in food science. It has been designed to fulfill the needs of Indian university students pursuing undergraduate and postgraduate degrees in foods, nutrition, and related fields. The text covers all essential topics and provides a comprehensive overview of food items. It is divided into four sections. The first section, comprising chapters 1-3, primarily focuses on the assessment of food, the colloidal chemistry of food, and sugar cookery. Chapter 4-6 of the second section delves into starch, milk, and egg cookery in detail. The third section (chapters 7-10) sheds light on vegetables, fats, pulses, and food fortification. Lastly, the final section (chapters 11-12) deals with meat cookery and food adulteration. |
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