Elements of Food Science (Hardback, Safia Jan)
Sold by nipa genx electronic resources & solutions · Service Provider , Manufacturer, Professional Services, Brand Owner, Distributor, Exporter, Importer, Wholesaler, Startup · North Delhi, Delhi, India
Sold by nipa genx electronic resources & solutions · Service Provider , Manufacturer, Professional Services, Brand Owner, Distributor, Exporter, Importer, Wholesaler, Startup · North Delhi, Delhi, India
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Service Provider , Manufacturer, Professional Services, Brand Owner, Distributor, Exporter, Importer, Wholesaler, Startup · North Delhi, Delhi, India
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This publication offers a solid scientific foundation in food science. It has been designed to fulfill the needs of Indian university students pursuing undergraduate and postgraduate degrees in foods, nutrition, and related fields. The text covers all essential topics and provides a comprehensive overview of food items. It is divided into four sections. The first section, comprising chapters 1-3, primarily focuses on the assessment of food, the colloidal chemistry of food, and sugar cookery. Chapter 4-6 of the second section delves into starch, milk, and egg cookery in detail. The third section (chapters 7-10) sheds light on vegetables, fats, pulses, and food fortification. Lastly, the final section (chapters 11-12) deals with meat cookery and food adulteration.
This publication offers a solid scientific foundation in food science. It has been designed to fulfill the needs of Indian university students pursuing undergraduate and postgraduate degrees in foods, nutrition, and related fields. The text covers all essential topics and provides a comprehensive overview of food items. It is divided into four sections. The first section, comprising chapters 1-3, primarily focuses on the assessment of food, the colloidal chemistry of food, and sugar cookery. Chapter 4-6 of the second section delves into starch, milk, and egg cookery in detail. The third section (chapters 7-10) sheds light on vegetables, fats, pulses, and food fortification. Lastly, the final section (chapters 11-12) deals with meat cookery and food adulteration.
Content
01: Sensory and Objective Evaluation of Foods 02: Colloidal Chemistry 03: Sugar Cookery 04: Starch Cookery 05: Milk Cookery 06: Egg Cookery 07: Vegetables and Fruits 08: Fats and Oils 09: Pulses and Legumes 10: Fortification and Enrichment of Foods 11: Meat, Fish and Poultry 12: Food Adulteration
Description provided by nipa genx electronic resources & solutions.
| Title | Elements of Food Science |
|---|---|
| Author | Safia Jan |
| Binding | Hardback |
| Publication Type | Academic Textbook |
| Target Audience | Students and educators in foods and nutrition |
| Sections | Four Sections covering essential food science topics |
| Chapters | 12 Chapters addressing various food science concepts |
| Language | English |
| ISBN | Available on request |
| Publisher | Not specified |
| Category | books and stationery > education supplies > teaching resources > chemistry |
|---|---|
| Primary application | Wholesale, distribution, and international sourcing |
| Brand | nipa |
| Product type | Product |
| Lead time | On request |
|---|---|
| Packaging | As per buyer requirement |
| Storage condition | As recommended by supplier |
| Origin | India |
| Form | As listed by supplier |
| Minimum order | 1 Unit |
|---|---|
| Lead time | On request |
| Payment terms | As per negotiated commercial agreement. |
| Checkout type | enquiry |
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