Text Book Of Food Science & Technology

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This Book covers all topics relevant in the study of food science for graduate and post-graduate students as well as those preparing for competitive exams. New technologies in food processing and food products from around the world have been introduced in the book. New concepts have been introduced in the book as well. The comprehensive manner in which the text has been presented saves time and explains the contents in a lucid manner. Appendics supplement the contents of teh book perfectly and add on to the general knowledge of the reader. Issues affecting the massesdue to adulteration of food have been written keeping in mind the benefit of large number of people and the latest versions of laws for the same have been provided. The book will be beneficial for students as well as health conscious people who have a flair and interest for the the subject. The book specifically deals with the food science and presents the reader with latest and global information. The present time is an era of information, one should know about what is happening in the world to be able to compete effectively.

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Avantina Sharma is a young and dynamic writer. She is an achieer in life with exveptioal achievements - both in the academic as well as extra curricular field, varied interests and expert communication skills. She has done her master of Science in Nutrition from Isabella Thoburn College, Lucknw. Endowed with good oratorical skills, she has been a meritorious scholar and prolific writer too. She has been bestowed with prestigous scholarships like DST Award for "Meeting of Noble Laureates and Students" in Lindau, Germany, DAAD (German) scholarship, margaret Wallace Scholarship, Mary. E. Shannon Scholarship and has maintatined position at the top in academics. Her interaction with students, faculties, scientists - of national and international repute, Noble laureates- in India and aborad cupled with compering on TV and exchange with media both visual and print gradually developed in ther an appetite for good and popular wrting on scientific and current issues. Her flari for wide ranging reading and research resulted in her cntributing many articles in newspapers, magazines, seminars and confernces. Presently she is teaching at a prestigious college and this book is dedicated to the students, teaching faculty, scientific community and all health conscious people who have an appetite for gaining knowledge about food. It is an effort to generate awarencess and interests in nutrition and good health. The author can be contacted at avantina_sharma@yahoo.com. Table of Contents Food Science:An Insight Properties of Food Cereals, cereal Products and processing Technology Pulses, Products and Processing Technology Milk, Milk Products and Processing Technology Fruits and Vegetables Eggs Meat, Poultry&Fish Sugar and Sugar Products Fats and Oils Nuts and Oilseeds Beverages and Appetizers Spices Salt Sensory Evaluation Food Adultration Food Preservation Short Notes Nutritive Value