In this edition, text of all the chapters has been updated and illustrations have been added and improved. Basic facts of phytochemicals present in different foods are highlighted throughout the book.
The book presents a clear and systematic account of the composition and nutritive value of different types of foods. Cereals, pulses, nuts, milk, vegetables, fruits and spices have been discussed in considerable detail.
Fats and oils, sugar and various beverages and appetisers have also been explained.
Separate chapters have been devoted to eggs and flesh foods.
Ways of evaluating food quality alongwith food preservation have been explained in detail.
Various food laws and standards in relation to adulteration have been highlighted alongwith the recent trends in food technology and organic foods.
With its detailed coverage and simple style of presentation, this is an essential text for Home Science students. This book is also a valuable reference source for anyone interested in knowing more about food and nutrition.
About the Author(s): B. Srilakshmi, M.Sc., M.Ed., M.Phil, is presently working with Indira Gandhi National Open University as Programme-In-Charge for M.Sc. (Dietetics and Food Service Management) course at S.C.S. Kothari Academy for Women, Chennai 600010. She has more than 25 years of teaching experience. She taught at Leelabai Thakersey College of Nursing; at S.V.T. College of Home Science, S.N.D.T. University, Mumbai; and also taught nutrition related subjects at Anna Adarsh College for Women, Chennai. She actively participated and presented papers at workshops and seminars on nutrition and dietetics; and now serves as consultant for food industries, participates regularly in nutrition programmes conducted by hospitals, pharmaceutical industries, and educational institutions. Her participation in public forums related to nutrition and dietetics are always appreciated.
Other works of Author: She has authored the book Dietetics (Sixth Edition), which is not only popular among Home Science students but also among practicing dietitians throughout India.
She has also authored the book Food Science and Nutrition Science, which are used as textbooks at undergraduate level by all the Indian universities. These books are published by New Age International (P) Ltd., Publishers.
Contents: Introduction to Food Science Cereals and Cereal Products Pulses Nutsand Oil Seeds Milk and Milk Products Eggs Flesh Foods Vegetablesand Fruits Sugar and Related Products Fats and Oils Spices and Herbs Beverages and Appetisers Evaluation of Food Quality Food Adulteration Food Preservation Food Additives Organic Foods Package and Labelling Food Technology
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