Food Science | B Srilakshmi - New Age
The study of Food Science emphasises on the composition of foods and the changes that occur when they are subjected to processing. The amount of nutrients present in different foods and the effect of cooking are part of the study of food science.
In this edition, text of all the chapters has been updated and illustrations have been added and improved. Antioxidants present in different foods are highlighted throughout the book. ‘Nutraceuticals’ which was part of a chapter earlier, now in this edition, is made into full-fledged chapter discussing in detail.
As the demand for processed food is increasing, knowledge on food additives, convenience foods, packaging and labelling of foods is essential for a student of food science. Accordingly, these topics are discussed in detail in this edition. Since the harmful effects of fertilisers and pesticides are being realised, the importance of ‘Organic Food’ is brought out as a separate chapter. To improve the nutritional status, food fortification and biofortification are essential. These topics are given due importance in this edition.
Indians are getting exposed to foods and recipes of foreign origin. Some have already crept into the Indian kitchen. A new chapter ‘World-wide Cuisine’ is given in this edition to familiarise the students with global cuisine.
This book focusses not only on the basic facts but also reflects the recent advances in food science. The topics cover the syllabi of all Indian universities.
With its detailed coverage and simple style of presentation, this is a text book for BSc. Food and Nutrition students and a reference book for MSc. students. This book is valuable for anyone who wants to get authentic information on the subject
- Introduction to Food Science
- Cereals and Cereal Products
- Nuts and Oil Seeds
- Milk and Milk Products
- Flesh Foods
- Vegetables and Fruits
- Sugar and Related Products
- Fats and Oils
- Spices and Aromatics
- Beverages and Appetisers
- Evaluation of Food Quality
- Food Adulteration, Food Laws and Standards
- Food Preservation
- Food Additives
- Packaging and Labelling of Foods
- Organic Food
- Emerging Trends in Food Technology
- World-wide Cuisine
ABOUT THE AUTHOR:
B. Srilakshmi, MSc., MEd., MPhil. has been working for the past 12 years as Programme–In–Charge for MSc. (Dietetics and Food Service Management) of Indira Gandhi National Open University at SCS Kothari Academy for Women, Chennai.
She started her career as Research Assistant at National Institute of Nutrition, Hyderabad working under Dr. C Gopalan and Dr. Srikantia.
Later she took teaching profession and worked at SVT College of Home Science, SNDT University, Mumbai and Anna Adarsh College for Women, Chennai. Her pioneering work ?Dietetics? was published in the year 1992. She also wrote textbooks ‘Food Science’ and ‘Nutrition Science’ for BSc. (Nutrition and Dietetics) students.
She is the first author for the book ‘Exercise Physiology Fitness and Sports Nutrition’.
She also wrote ‘Human Nutrition’ for BSc. Nursing students and ‘Nutrition’ for the benefit of general nursing and midwife students. She has been bringing out subsequent editions of her books by updating the matter. Her books are ‘student friendly’