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