Food facts and principles | Food facts and principles by shakuntala manay pdf download

Food facts and principles books by shakuntala manay

I Would Highly Recommend Every Food Technologist To Keep One Hard Copy of This Book. (alert-success)

Contents:-

1. Introduction
1.1 Food as a Source of Nutrients
1.1.1 Nutrients
1.2 Foods is More Than Nutrients
1.3 Food Intake and Its Regulations
1.3.1 Hunger, Appetite and Satiety
1.3.2 Regulation of Hunger
1.4 Food Patterns
1.5 Population and Food Production
1.5.1 Population Growth
1.5.2 Food Production
1.6 Food and the Future
1.6.1 Genetically Modified foods
1.6.2 Organic foods

PARTI: FOOD CHEMISTRY

2. Carbohydrates
2.1 Introduction
2.2 Monosaccharides
2.2.1 Structure
2.2.2 Properties of Monosaccharides
2.2.3 Monosaccharide Derivatives
2.3 Oligosaccharides
2 .4 Functions of Sugars in Foods
2.4.1 Browning Reaction (Nonenzymic)
2.5 Polysaccharides
2.5.1 Properties of Polysaccharides
2.5.2 Starch
2.5.3 Dextrin
2.5.4 Glycogen
2.5.5 Cellulose
2.5.6 Hemicelluloses
2.5.7 Pectic Substances
2.5.8 Gums

3. Lipids

3.1 Classification

3.2 Role of Lipids

3.3 Fatty Acids

3.3.1 Saturated Fatty Acids

3.3.2 Unsaturated Fatty Acids

3.3.3 Essential Fatty Acids

3.4 Triglycerides

3.5 Physical Characteristics

3.5.1 Polymorphism

3.6 Reactions of Fats

3.6.1 Rancidity

3.6.2 Polymerization

3.7 Phospholipids

3.8 Lipids in Foods

4. Proteins

4.1 Amino Acids

4.1.1 Classification of Amino Acids

4.1.2 Properties

4.2 Peptides

4.3 Proteins

4.3.1 Protein Structure

4.3.2 Properties of Proteins

4.3.3 Denaturation

A3 A Protein Gels

4.4 Food Proteins

4.5 Nontraditional Proteins

4.6 Nutritional Importance

5. Vitamins

5.1 Fat-Soluble Vitamins 55

5.1.1 Vitamin A 55

5.1.2 Vitamin D (Calciferol) 57

5.1.3 Vitamin E (Tocopherol) 58

5.1.4 Vitamin K 59

5.2 Water-Soluble Vitamins

5.2.1 Thiamine (vitamin B-l)

5.2.2 Riboflavin (Vitamin B-2)

5.2.3 Niacin

5.2.4 Pyridoxine (vitamin B-6)

5.2.5 FolicAcid

5.2.6 Biotin

5.2.7 Pantothenic Acid

5.2.8 Cobalamin (vitamin B-12)

5.2.9 Ascorbic acid (vitamin C)

6. Minerals

6.1 Macronutrients

6.1.1 Calcium

6.1.2 Phosphorus

6.1.3 Sulphur

6.1.4 Magnesium

6.1.5 Sodium, Potassium and Chlorine

6.2 Micronutrients

6.2.1 Iron

6.6.1 Fluorine

6.2.1 Zinc

6.2.2 Copper

6.2.3 Iodine

6.2.4 Chromium

6.2.5 Cobalt

6.2.6 Other Micronutrients

7. Water

7.1 Physical Properties of Water

7.2 Structure of Water Molecule

7.3 Bound Water

8. Pigment and Colours

8.1 Chlorophylls

8.2 Myoglobin and Haemoglobin

8.3 Anthocyanins

8.4 Flavonoids

8.5 Tannins

8.6 Betalains

8.7 Quinones and Xanthones

8.8 Carotenoids

8.9 Synthetic Colours

9. Flavour

9.1 The Sensation of Taste

9.1.1 Substances with Taste

9.1.2 Taste Factors

9.1.3 Taste Modifiers

9.1.4 Perception of Sweet Taste

9.2 The Smell Sensation

9.3 Visual Appearance and Flavour

9.4 The Texture Sensation

9.5 Flavour Compounds

9.5.1 Terpehoids

9.5.2 Flavonoids

9.5.3 Sulpliur Compounds

9.5.4 Other Volatile Flavour Compounds

10. Enzymes
10.1 Nomenclature and Classification
10.2 Specificity
10.3 Factors Affecting the Rate of Enzyme Catalyzed Reactions
10.3.1 Effect of Enzyme Concentration
10.3.2 Effect of Substrate Concentration
10.3.3 Effect of Temperature
10.3.4 Effect of pH
10.3.5 Effect of Electrolytes
10.3.6 Enzyme Inhibition
10.4 Enzyme Inhibitors
10.5 Enzymic Browning
10.6 Immobilized Enzymes
10.7 Enzymes in Food Processing
10.7.1 Carbohydrates
10.7.2 Proteases
10.7.3 Lipases
10.7.4 Oxidoreductases

11. Properties of Foods
11.1 Physical Properties
11.2 Acids, Bases and Buffers
11.2.1 Acids and Bases in Foods
11.2.2 Concept of Acids and Bases
11.2.3 Buffers
11.3 The Chemical Bond
11.3.1 Octet Rule
11.3.2 The Ionic Bond
11.3.3 The Covalent Bond
11.3.4 Polar and Nonpolar Molecules
11.3.5 The Hydrogen Bond
11.4 Colloids
11.4.1 Sols
11.4.2 Gels
11.4.3 Emulsions
11.4.4 Foams

PART II: FOOD AND FOOD PRODUCTS

12. Beverages
12.1 Coffee (Coffea)
12.1.1 Production

12.1.2 Processing
12.1.3 Chemical Composition of coffee
12.1.4 Coffee Making
12.1.5 Soluble Coffee
12.2 Tea {Camellia Sinensis)
12.2.1 Production
12.2.2 Processing
12.2.3 Composition of Tea
12.2.4 Preparation of Tea
12.2.5 Instant Tea
12.2.6 Herbal Tea
12.2.7 Tea Bags
12.2.8 Tea Sticks
12.2.9 Blended and Unblended Varieties

12.3 Cocoa (Theobroma cocoa)
12.3.1 Production
12.3.2 Processing
12.3.3 Composition
12.3 A Cocoa Beverages
12.4 Soft Drinks
12.4.1 Ingredients
12.5 Fruit Beverages
12.6 Alcoholic Beverages
12.6.1 Wines
12.6.2 Beer
12.6.3 Distilled Spirits

13. Fruits

13.1 Composition

13.2 Fruit Ripening

13.3 Fruit Storages

13.4 Berries

13.4.1 Strawberries

13.4.2 Gooseberries and Currants

13.4.3 Blackberries and Raspberries

13.4.4 Blueberries and Cranberries

13.4.5 Loganberries

13.5 Citrus Fruits

13.5.1 Sweet Orange

13.5.2 Tangerine

13.5.3 Sour Orange

13.5.4 Lime

13.5.5 Lemon

13.5.6 Pummelo

13.5.7 Grapefruit

13.5.8 Other Citrus Fruits

13.6 Drupes

13.6.1 Apricot

13.6.2 Sweet Cherry

13.6.3 Peach

13.6.4 Plums

13.7 Grapes

13.8 Melons

13.8.1 Melon

13.8.2 Water Melon

13.9 Pomes

13.9.1 Apples

13.9.2 Pears

13.10 Tropical and Subtropical Fruits

13.10.1 Amla

13.10.2 Avacado

13.10.3 Banana

13.10.4 Carambola

13.10.5 Dates

13.10.6 Guava

13.10.7 Jackfruit

13.10.8 Jambu Fruit

13.10.9 Mango

13.10.10 Papaya

13.10.11 Passion Fruit

13.10.12 Pineapple

13.10.13 Pomegranate

13.10.14 Sapota

13.10.15 Seetapal

13.10.16 Other Fruits

13.11 Dry Fruits

13.12 Jams. Jellies and Marmalades

13.12.1 Jam

13.12.2 Jellies

13.12.3 Marmalade

14. Vegetables

14.1 Classification

14.2 Composition

14.3 Nutritive Value

14.4 Cole Crops

14.4.1 Cabbage

14.4.2 Kale

14.4.3 Cauliflower

14.5 Root Vegetables

14.5.1 Carrot

14.5.2 Parsnip

14.5.3 Radish

14.5.4 Turnip

14.5.5 Beetroot

14.5.6 Celeriac

14.5.7 Arracacha

14.5.8 Black salsify

14.6 Fruit Vegetables

14.6.1 Tomato

14.6.2 Bell Pepper

14.6.3 Egg Plant

14.6.4 Okra

14.6.5 Chow-Chow

14.7 Cucurbits

14.7.1 Cucumber

14.12 Pumpkin

14.7.3 Squashes

14.7.4 Gourds

14.8 Leafy Vegetables

14.8.1 Agathi

14.8.2 Amaranth

14.8.3 Beet Green

14.8.4 Celery

14.8.5 Chekkurmanis

14.8.6 Curry leaves

14.8.7 Fenugreek

14.8.8 Indian Spinach

14.8.9 Lettuce

14.8.10 Parsley

14.8.11 Purslane

14.8.12 Sowa

14.8.13 Spinach

14.8.14 Non-traditional leafy vegetables

14.9 Tuber Vegetables

14.9.1 Potato

14.9.2 Sweet Potato

14.9.3 Tapioca

14.9.4 Yams

14.9.5 Colocasia

14.9.6 Other Tubers

14.10 Bulbs

14.11 Perennial Vegetables

14.12 Other Vegetables

14.12.1 Leguminous Vegetables

14.12.2 Drumstick

14.12.3 Mushroom

14.12.4 Baby corn

14.13 Salads

15. Cereals

15.1 Cereal Production

15.2 Structure of Cereal Grains

15.3 Composition of Cereal Grains

15.4 Storage of Cereals

15.5 Wheat

15.5.1 Wheat Production

15.5.2 Structure and Composition

15.5.3 Wheat Types

15.5.4 Milling of Wheat

15.5.5 Wheat Flour

15.5.6 Wheat products

15.6 Rice

15.6.1 Production

15.6.2 Structure

15.6.3 Composition

15.6.4 Parboiling

15.6.5 Milling

15.6.6 Cooking and Nutritive Value

15.6.7 Rice Products

15.6.8 Byproducts of Rice

15.6.9 Wild Rice

15.6.10 Brown Rice

15.6.11 Black Rice

15.6.12 New Rice for Africa

15.6.13 Bhutanese Red Rice

15.6.14 Glutinous Rice

15.6.15 Basmati Rice

15.6.16 Patna Rice

15.6.17 Sona Masuri

15.7 Maize

15.7.1 Production

15.7.2 Varieties of Maize

15.7.3 Structure and Composition

15.7.4 Milling

15.8 Sorghum

15.8.1 Production

15.8.2 Structure and Composition

15.8.3 Milling

15.9 Millets

15.9.1 Pearl Millet

15.9.2 Finger Millet

15.9.3 Proso Millet

15.10 Barley

15.10.1 Production

15.10.2 Composition

15.10.3 Milling

15.10.4 Malting

15.11 Oats and Rye

15.11.1 Oats

15.11.2 Rye

15.11.3 Triticale

15.12 Breakfast Cereals

15.12.1 Uncooked-Breakfast Cereal

15.12.2 Ready-to-eat Cereal

16. Cereal Products

16.1 Flours

16.1.1 Bread Flour

16.1.2 Self-Raising Flour

16.1.3 Ail-Purpose Flour

16.1.4 Biscuit Flour
16.1.5 Cake Flour
16.1.6 Enriched Flour
16.2 Leavening Agents
16.2.1 Air
16.2.2 Steam
16.2.3 Chemical Leavening Agents
16.2.4 Yeast
16.3 Fermented Products Based on Rice
16.3.1 Idli
16.3.2 Dosa
16.3.3 Appam
16.3.4 Dhokla
16.3.5 Other Fermented Products
16.4 Bread Making
16.4.1 Ingredients
16.4.2 Dough Development
16.4.3 Baking
16.4.4 Bread Staling
16.5 Quick Breads
16.5.1 Biscuits
16.5.2 Muffins
16.5.3 Popovers
16.5.4 Waffles and Pancakes

16.6 Cakes, Cookies and Pasties

16.6.1 Cakes

16.6.2 Cookies

16.6.3 Pastry

16.7 Macaroni Products

16.8 Indian Wheat Preparations

16.8.2 Chapati Quality

16.8.3 Nutritive Value of Chapati

16.8.4 Other Wheat Preparations

17. Pulses

17.1 Crop

17.2 Composition

17.2.1 Pulse Proteins

17.2.2 Carbohydrates

17.2.3 Lipids

17.2.4 Minerals

17.2.5 Vitamins

17.3 Processing

17.3.1 Soaking

17.3.2 Germination

17.3.3 Decortication

17.3.4 Cooking

17.3.5 Fermentation

17.3.6 Pulse Protein Concentrates

17.4 Utilization of Pulses

17.4.1 Mature Seeds

17.4.2 Fresh Seeds

17.4.3 Immature Pods

17.5 Toxic Constituents of Pulses

17.5.1 Lathyrism

17.5.2 Favism

17.5.3 Elimination of Toxic Factors

17.6 Pulses in Human Nutrition

17.7 Some Important Pulses

17.7.1 Bengal Gram (Cicer arietinum)

Y1.12 Red Gram (Cajanus Cajan)

17.7.3 Black Gram (Phaseolus mungo Roxb.)

17.7.4 Green Gram (Phaseolus aureus)

17.7.5 Moth Bean (Phaseolus aconitifolius)

17.7.6 Lentil (Lensesculenta)

17.7.7 Horse Gram (Dolichos biflorus)

17.7.8 Field Bean (Dolichos lablab)

17.7.9 ?ea(Pisumsativum)

17.7.10 Kesari Dhal (Lathyrus sativas)

17.7.11 Cluster Bean (Cyamopsis tetragonoloba)

17.7.12 Cow ?ea (Vigna unguiculata)

17.7.13 Kidney Bean (Phaseolus vulgaris)

17.7.14 Lima Bean or Butter Bean or Liam and Alec (Phaseolus lunatus)

17.7.15 Velvet Bean (Mucuna priroems)

17.7.16 The Winged Bean (Psophocarpus tetragonolobus)

17.7.17 Soyabean (Glycine max)

17.8 Processed Soyabean Products

17.8.1 Extracted Soyabean Proteins

17.8.2 Fermented Products of Soyabean

18. Nuts

18.1 Nuts as Foods

18.2 Processing of Nuts

18.3 Individual Nuts

18.3.1 Cashewnut (Anacardium occidentale)

18.3.2 Coconut (Cocos nucifera)

18.3.3 Groundnut (Arachis hypogaea)

18.3.4 Almonds (Prunus amygdalus)

18.3.5 Chestnut (Castanea sativa)

18.3.6 Pistachio (Pistacia vera)

18.3.7 Walnut (Juglans regia)

18.3.8 Brazil Nut (Bertholletia excelsa)

18.3.9 Hazelnut (Corylusavellana)

18.3.10 Macadarrtia (M.integrifolia)

18.3.11 Pecan (Caryaillinoinensis)

18.3.12 Pine Nuts (Pinus koraiensis)

18.3.13 Sweet Chestnut (Castanea sativa)

18.3.14 Butternut (Juglans cinerea)

19. Oils and Fats in Foods
19.1 Nutritional Importance of Oil and Fats

19.2 Functions of Oil and Fats in Foods
19.2.1 Tenderness
19.2.2 Flavour
19.2.3 Texture
19.2.4 Emulsion

19.3 Processing of Oil and Fats
19.3.1 Rendering
19.3.2 Pressing
19.3.3 Solvent Extraction
19.3.4 Refining 2W
19.3.5 Hydrogenation
19.3.6 Vanaspati

19.4 Animal Fats
19.4.1 Butter
19.4.2 Lard
19.4.3 Margarine

19.5 Vegetable Oils

19.6 Sources of Edible Oils

19.6.1 Groundnut (Arachis hypogaed)

19.6.2 Rapeseed-Mustard

19.6.3 Sesame (Sesamum indicum)

19.6.4 Cottonseed (Gos-sypium)

19.6.5 Coconut (Cocosnucifera)

19.6.6 Sunflower (Helianthus annuus)

19.6.7 Soyabean (Glycine max Merr)

19.6.8 Niger (Guizotia abyssinica)

19.6.9 Flaxseeds (Linum usitatissimum)

19.6.10 Oil from Other Sources

19.7 Nutritional Food Mixes from Oilseeds

19.7.1 Processing of Oilseeds for Food Use

19.7.2 Protein Rich Foods

19.7.3 Protein Enriched Cereal Foods

20. Spices

20.1 Composition

20.2 Flavouring Extracts

20.3 Adulteration

20.4 Major Spices of India

20.4.1 Pepper, Black Pepper {Piper nigrum)

20.4.2 Cardamom (Elettaria cardamomum)

20.4.3 Ginger (Zingiber officinale)

20.4.4 Chillies {Capsicum annuwn)

20.4.5 Turmeric (Curcumalonga)

20.5 Minor Spices of India

20.5.1 Ajowan, Coriander and Cumin

20.5.2 Cinnamon {Cinnamomum zehlanicum)

20.5.3 Fenugreek (Trigonella foenum-graecum)

20.5.4 Garlic (Allium sativum)

20.5.5 Mustard (Brassica nigra)

20.5.6 Mace and Nutmeg {Jaipatri andJaiphal)

20.5.7 Onion (Allium cepa)

20.5.8 Saffron (Crocus sativus)

20.5.9 Tamarind (Tamarindus indica)

20.5.10 Cloves (Eugenia caryophyllus)

20.5.11 Mint (Mentha arensis)

20.5.12 Vanilla (Vanillaplanifolia)

20.5.13 Asafoetida (Ferulafoetida)

20.5.14 Allspice or Pimento (Pimenta dioica)

21. Milk and Milk Products

21.1 Composition of Milk

21.1.1 Milk Fat

21.1.2 Milk Proteins

21.1.3 Milk Sugar

21.1.4 Ash and Salts

21.1.5 Enzymes

21.1.6 Vitamins

21.2 Properties of Milk

21.3 Effect of Heat on Milk

21.4 Nutritional Importance of Milk

21.5 Milk Micro-organisms

21.6 Milk Processing

21.6.1 Clarification

21.6.2 Pasteurization

21.6.3 Homogenization

21.7 Milk Products

21.7.1 Vitamin D Milk

21.7.2 Skim Milk

21.7.3 Concentrated Milk

21.7.4 Cream

21.7.5 Butter

21.8 Cheese

21.8.1 Indian Cheeses

21.9 Ghee

21.10 Icecream

21.10.1 Ingredients

21.10.2 Composition of Icecream

21.10.3 Preparation of Icecream

21.11Indigenous Milk Products

21.11.1 Dahi

21.11.2 Khoa

21.11.3 Rabbri

21.11.4 Mallai

21.11.5 Kheer

22. EGGS

22. 1 Nutritive Value

22. 2 Structure

22.3 Composition

223 A Egg-White Proteins

22.3.2 Egg-Yolk Proteins

22.4 Egg Quality

22 A A Evaluation of Egg Quality

22.4.2 Egg Grading

22 A3 Deterioration of Egg Quality

22A A Egg Storage

22.5 Egg Processing

22.5.1 Egg Freezing

22.5.2 Dried Eggs

22.6 Effect of Heat on Egg Proteins

22.7 Egg Foams

22.1 A Egg Beating

22.7.2 Factors Influencing Foaming

22.8 Egg Products

22.8.1 Egg Prepared in the Shell

22.8.2 Eggs Prepared out of the Shell

22.8.3 Products Based on Egg as a Thickening Agent

22.8.4 Egg Foam Products

22.8.5 Products based on Egg as Emulsifying Agent

22.8.6 Designer Eggs

23. Meat

23.1 Structure of Meat

23.2 Muscle Proteins

23.2.1 Contractile Proteins

23.2.2 Connective Tissues

23.3 Composition of Meat

23 A Post-mortem Changes in Meat

23A A Ageing of Meat

23.5 Tenderizing Meat

23.6 Curing of Meat

23.7 Classes of Meat

23.1 A Beef

23.1.2 Mutton

23.7.2 Pork

23HA Organ Meats

23.7.5 Sausages

23.8 Cuts and Grades of Meat

23.9 Cooking of Meats

23.9.1 Dry Heat Methods

23.9.2 Moist Heat Methods

23.10 Changes Produced during Meat Cooking

23 AI Meat Substitutes

23.12 Gelatin

23.12.1 Gel Formation

24. Poultry

24.1 Desi Birds

24.2 Classification

24.3 Poultry Processing

24 A Composition and Nutritive Value

24.5 Poultry Cooking

24.5.1 Broiling and Frying

24.5.2 Roasting

24.5.3 Tandoor Chicken

24.5.4 Braising and Stewing

25. Seafoods

25.1 Fish Catch

25.2 Types of Fish

25.3 Composition and Nutritive Value

25.4 Fish Spoilage

25.4.1 Microbiological

25.4.2 Physiological

25.4.3 Chemical

25.5 Preservation and Processing

25.6 Shellfish

25.6.1 Shrimp

25.6.2 Oysters and Clams

25.6.3 Crabs and Lobsters

25.7 Fish Cookery

25.8 Fish Products

25.8.1 Fish Meal

25.8.2 Fish Flour

25.8.3 Fish Oils

26. Sugar and Confectionery

26.1 Sugar from Cane

26 A A Gur

26.1.2 Khandasari Sugar

26.1.3 Raw Sugar

26.1.4 Refined Sugar

26.1.5 White Sugar

26.2 Beet Sugar

26.3 Forms of Sugar

26.4 Liquid Sweeteners

26.4.1 Molasses

26.4.2 Cane Syrup

26.4.3 Corn Syrup

26 A A High Fructose Syrup

26.4.5 Maple Syrup

26.4.6 Honey

26.5 Reactions of Sugar

26.5A Caramelization

26.5.2 Hydrolysis

26.5.3 Crystallization

26.6 Confectionery

26.7 Confectionery Ingredients

26.7.1 Starch and its Derivatives

26.7.2 Confectionery Fats

26.7.3 Colours and Flavours in Confectionery

26.1A Gums, Pectin and Gelatin in Confectionery

26.7.5 Cocoa Products

26.8 Sugar-Boiled Confectionery

26.8.1 Crystalline Confectionery

26.8.2 Amorphous Confectionery

26.9 Chocolate Confectionery

26.10 Indian Confectionery

26.10.1 Classes of Indian Confectionery

26.10.2 Ingredients of Sweetmeats

26.10.3 Features and Composition of Sweetmeats

26.11Confectionery as a Source of Energy

26.11.1 Chikki—A Nutritious Snack

PART 3: FOOD PREPARATION, PRESERVATION AND PROCESSING

27. Cooking of Foods

27.1 Cooking of Foods

27.1.1 Improvement of Food Quality

27.1.2 Destruction of Micro-organisms

27.2 Methods of Cooking

21.2A Conduction

27.2.2 Convection

27.2.3 Radiation

21.2 A Microwave Heating

27.3 Cooking Media

27.3.1 Cooking in Air

27.3.2 Cooking in Water

27.3.3 Cooking in Steam

27.3.4 Cooking in Fat

21A Microwave Cooking

21A A Advantages of Microwave Cooking

27.4.2 Limitations of Microwave Cooking

27.5 Solar Cooking

27.6 Changes in Cooking

27.6.1 Changes in Proteins

27.6.2 Changes in Carbohydrates

27.6.3 Changes in Lipids

21.6 A Changes in Vitamins and Minerals

27.6.5 Changes in Colour

28. Foods Quality

28.1 Sensory Evaluation

1 Selection of Panel of Judges

2 Preparation of Samples

3 Types of Tests

4 Judging

5 Results

28.2 Objective Methods

28.2.1 Measurement of Colour

28.2.2 Measurement of Texture

28.3 Non-nutritional Constituents and Food Safety

28.3.1 Naturally Occurring Toxicants

28.3.2 Microbial Toxins

28.3.3 Bacterial Food Poisoning

28.3.4 Contaminants rising from Processing

28.4 Food Adulteration

28.5 Control of Food Quality

28.5.1 Codex Alimentarius

28.5.2 Indian Standards

29. Food Additives

29.1 ' What are Food Additives

29.2 Need for Food Additives

29.3 Anti-oxidants

29 A Chelating Agents

29.5 Colouring Agents

29.6 Curing Agents

29.7 Emulsions

29.8 Flavours and Flavour Enhancers

29.9 Flour Improvers

29.10 Humecants and Anti-Caking Agents

29.11 Leavening Agents

29.12 Nutrient Supplements

29.13 Non-nutritive Sweeteners

29.14 pH Control Agents

29.15 Preservatives

29.15.1 Sodium Chloride

29.15.2 Sugar

29.15.3 Sulphur Dioxide

29.15.4 Nitrate and Nitrite

29.15.5 SorbicAcid

29.15.6 Acetic Acid

29.15.7 Propionic Acid

29.15.8 BenzoicAcid

29.15.9 Parabens

29.15.10 Epoxides

29.15.11 Antibiotics

29.15.12 Diethyl Pyrocarbonate

29.16 Stabilizers and Thickeners

29.17 Other Additives

29.18 Additives and Food Safety

29.18.1 Evaluation of Safety

29.18.2 Safety versus Hazards

29.19 Unintentional Additives

29.19.1 Radio-active Fallout

29.19.2 Agricultural Contaminants

29.19.3 Animal Food Additives

30. Food Preservation And Processing

30.1 Food Deterioration

30.1.1 Microbial Spoilage

30.1.2 Food Enzymes

30.1.3 Insects, Parasites, and Rodents

30.1.4 Temperature

30.1.5 Moisture

30.1.6 Oxygen, Light, and Time

30.1.7 Food Safety in the Home

30.2 Methods of Preservation and Processing

30.3 Preservation and Processing by Heat

30.3.1 Effect of Heat on Micro-organisms

30.3.2 Thermal Death Time (TDT) Curve

30.3.3 Environmental Factors

30.3.4 Canning

30.3.5 Pasteurization

30.4 Preservation and Processing by Cold

30.4.1 Effect of Cold on Micro-organisms

30.4.2 Types of Cold Preservation

30.5 Chill Storage

30.5.1 Production of Low Temperature

30.5.2 Air Circulation and Humidity

30.5.3 Modified Atmosphere

30.6 Deep Freezing

30.6.1 Changes during Freezing and Thawing

30.6.2 Methods of Food Freezing

30.7 Drying

30.7.1 Advantages of Drying

30.7.2 Drying Rate

30.7.3 Changes during Drying

30.7.4 Methods of Drying

30.8 Concentration

30.8.1 Methods of Concentration

30.9 Fermentation

30.9.1 Benefits of Fermentation

30.9.2 Microbial Activities in Foods

30.9.3 Control of Fermentation in Foods

30.10 Radiation

30.10.1 Kinds of Ionizing Radiations

30.10.2 Measurement of Radiation

30.10.3 Mode of Action of Radiations

30.10.4 Specific Types of Radiation Treatment

30.10.5 Uses of Radiations

31. Nutrition, Health and Food Consciousness

31.1 Nutrition

31.1.1 Diet

31.1.2 Digestion

31.1.3 Absorption

31.2 Health

31.2.1 Dimensions of Health

450 31.22 Spiritual Health

31.2.3 Science and Spirituality

31.2.4 Evolution of Consciousness

31.3 The Concept of Spirit

31.3.1 Nature of Absolute Brahman

31.3.2 ParaBrahman

31.3.3 Brahman: God and the World

31.3.4 Purusha in Prakruthi

31.4 Chakras

31.4.1 Location of Chakras

31.4.2 Chakra and Consciousness

31.5 Food Consciousness

31.5.1 Gwwos

31.5.2 Satvic Foods

31.5.3 /ta/os/c Foods

31.5.4 Tamasic Foods

Food facts and principles | Food facts and principles by shakuntala manay pdf download

1. Introduction

2. Carbohydrates