Food Science 8th Edition at Meripustak

Food Science 8th Edition

Books from same Author: B. Srilakshmi

Books from same Publisher: New Age International

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  • General Information  
    Author(s)B. Srilakshmi
    PublisherNew Age International
    Edition8th Edition
    ISBN9789395161787
    BindingPaperback
    LanguageEnglish
    Publish YearJanuary 2023

    Description

    New Age International Food Science 8th Edition by B. Srilakshmi

    This book Food Science emphasises on the composition of foods and the changes that occur when they are subjected to processing. Nutritive value of foods are taken from Indian Food Composition Tables published by National Institute of Nutrition.

    In addition to nutritive value, antioxidants present in different foods are highlighted throughout the book. Nutraceuticals and medicinal values of foods are discussed in all the chapters.

    This book focusses not only on the basic facts but also reflects the recent advances in the field of food science like biofortification, Food Safety and Standards Act and packaging of food. The topics cover the syllabi of all the Indian universities.

    With its detailed coverage and simple style of presentation, this is a text book for BSc. Food and Nutrition students and a reference book for MSc. students. This book is valuable for anyone who wants to get authentic information on the subject
    About the Author:
    B. Srilakshmi, M.Sc., MEd., MPhil, is retired after having a long career in the field of Food and Nutrition Sciences.

    Under her tenure, about 700 students have obtained M.Sc. degree from Indira Gandhi National Open University.

    After working at National Institute of Nutrition, Hyderabad under Dr. C.Gopalan and Dr. S.G.Srikantia, she had joined the academic field. She had long distinguished teaching experience at SVT College of Home Science, SNDT University, Mumbai and at Anna Adarsh College for Women, Chennai.

    She is a pioneer in writing textbooks on Dietetics, Food Science and Nutrition Science. She has been writing books for B.Sc. students since 1992. She is the author of "Human Nutrition" which is used as a textbook by B.Sc. Nursing students and has written a book on Nutrition for Midwives. She is the first author of the book "Exercise Physiology, Fitness and Sports Nutrition" which was well received by undergraduate students of Nutrition Science and Physical Education. She is also the first author of the book Community Nutrition. She also coauthored 'Principles of Food Science and Nutrition Sciences' which is used by Catering Technology students. Her books are "student friendly".
    Contents:
    Introduction to Food Science
    Cereals and Cereal Products
    Pulses
    Nuts and Oil Seeds
    Milk and Milk Products
    Eggs
    Flesh Foods
    Vegetables and Fruits
    Sugar and Related Products
    Fats and Oils
    Spices and Aromatics
    Beverages and Appetisers
    Evaluation of Food Quality
    Food Adulteration, Food Laws and Standards
    Food Preservation
    Food Additives
    Packaging and Labelling of Foods
    Organic Food
    Nutraceuticals
    Emerging Trends in Food Technology
    World-wide Cuisine