Food science ( Multi Colour Edition) by srilakshmi 7th edition
CONTENTS: -
1: INTRODUCTION TO FOOD SCIENCE
Functions of food Food groups
Food in relation to health
Food Science
Cooking
Objectives of cooking
Preliminary preparation
Cooking methods
Microwave cooking
Solar cooking
2: CEREALS AND CEREAL PRODUCTS
Structure Composition and nutritive value
Specific cereals
Cereal cookery
Fermented products
Unfermented products
Breakfast cereals
Points to remember while cooking cereals
3: PULSES
Nutritive value
Processing
Storage and infestation
Toxic constituents
Pulse cookery
Medicinal values of pulses
4: NUTS AND OIL SEEDS
Nutritive value
Specific nuts and oil seeds
Toxins
Composition
Physical properties
Nutritive value
Effects of heat
Effects of acid
Effects of enzymes
Effect of phenolic compounds and salts
Microorganisms
Processing
Milk products
Milk subsitutes
Role of milk and milk products in cookery
6: EGGS
Structure
Composition
Quality of egg
Egg cookery
Buying and handling
Preservation
Recipes
Role of egg in cookery
7: FLESH FOODS
Meat
Structure
Composition and nutritive value
Post-mortem changes
Ageing of meat
Tenderising meat
Curing of meat
Cuts and grades of meat
Meat cookery
Poultry
Classification
Processing
Composition and nutritive value
Preservation and storage
Fish
Classification
Composition
Selection
Fish cookery
Spoilage
Preservation and storage
8: VEGETABLES AND FRUITS
Vegetables
Classification
Composition and nutritive value
Selection Vegetable cookery
Storage of vegetables
Fungi as food
Algae as food Fruits
Classification
Composition and nutritive value
Post-harvest changes and storage
Enzymatic browning
Non enzymatic browning
Vegetables and fruits as functional foods
9: SUGAR AND RELATED PRODUCTS
Nutritive value
Properties
Sugar related products
Sugar cookery
Artificial sweeteners
10: FATS AND OILS
Nutritional importance
Composition
Processing and refining of fats
Specific fats
Emulsions
Rancidity
Smoking point
Role of fat/oil in cookery
11: SPICES
12: BEVERAGES AND APPETISERS
Classification
Coffee
Tea
Coco and chocolate
Fruit beverages
Soups
Vegetable juices
Milk based beverages
Malted beverages
Carbonated non-alcoholic beverages
Miscellaneous beverages
Alcoholic beverages
13: EVALUATION OF FOOD QUALITY
Sensory evaluation
Evaluation card
Types of tests
Objective evaluation
Instruments used for texture evaluation
14: FOOD ADULTERATION
Types of adulterants
Intentional adulterants
Metallic contamination
Incidental adulterants
Food laws and standards
15: FOOD PRESERVATION
Food spoilage
Methods of food preservation
Preservation by low temperature
Preservation by high temperature
Preservation by preservatives
Preservation by osmotic pressure
Preservation by dehydration
Food irradiation
16: FOOD ADDITIVES
17: FOOD TECHNOLOGY AND FUTURE FOODS
Biotechnology in food
Biofortification
Nutraceuticals
Organic foods
Low cost nutrient supplement
Space foods
Packaging of foods
Nutrition labelling
