Food Science (Multi Colour Edition)

Food Science (Multi Colour Edition) By B. Srilakshmi, CONTENTS : 1. Introduction to Food Science, 2. Cereals and Cereal Products, 3. Pulses, 4. Nuts and Oil Seeds, 5. Milk and Milk Products, 6. Eggs, 7. Flesh Foods, 8. Vegetables and Fruits, 9. Sugar and Related Products, 10. Fats and Oils, 11. Spices and Aromatics, 12. Beverages and Appetisers, 13. Evaluation of Food Quality, 14. Food Adulteration, Food Laws and Standards, 15. Food Preservation, 16. Food Additives, 17. Packaging and Labelling of Foods, 18. Organic Food, 19. Nutraceuticals, 20. Emerging Trends in Food Technology, 21. World-wide Cuisine, Appendices, Index.