Food Science Experiments and Applications - Brossura

Sethi, M.

Brossura

ISBN 10: 8123916930 ISBN 13: 9788123916934

Casa editrice: CBS Publ & Dist Pvt Ltd India, 2019

Riassunto

This book provides a scientific basis for the changes that are observed in foods as they occur in nature and during cooking and processing under laboratory conditions. It offers the first practicaI experience in food silence and deals with the basic reactions and changes that take place in foods when combined, cooked, treated and stored for use as required.

It is divided into six units comprising chapters dealing with the structure, composition and properties of foods, rich carbohydrates, proteins and fats, food preservation methods, food adulterants, their detection and prevention of adulteration. along with the techniques of food evaluation.

There are plenty of experiments in each chapter, followed by practice exercises designed to enhance the knowledge of students In the science of food and its applications to everyday food preparation. These have been further highlighted through colour plates to enable the student to relate them to traditional foods prepared and consumed in India.

The colour plates present some foods and dishes prepared using the properties of food components to advantage. The exercises present ideas for designing more experiments and encourage creative thinking, providing a practical, Interesting and motivating experience for the students, teachers and all with the production and service of food.

Dettagli dell?edizione

• Editore: CBS Publ & Dist Pvt Ltd India
• Data di pubblicazione: 2019
• ISBN 10: 8123916930
• ISBN 13: 9788123916934
• Rilegatura: Copertina flessibile
• Lingua: Inglese
• Numero edizione: 2
• Numero di pagine: 281