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Elements of Food Science (Hardback, Safia Jan)

Name: Elements of Food Science (Hardback, Safia Jan)
Brand: nipa
SKU: 8441647
Price: 75 USD
Availability: InStock

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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India

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nipa genx electronic resources & solutions

Service Provider , Manufacturer, Professional Services, Brand Owner, Distributor, Exporter, Importer, Wholesaler, Startup · North Delhi, Delhi, India

We at NIPA when look back at the journey that started 47 years ago, we feel humbled. Sh Shree Pal Jain, the Founder, started the ﬁrm with just one room, one table and a set of chairs; with his sheer dedication, hard work, commitment and to develop everlasting relationships, throughout these nearly ﬁve decades have developed a customer centric and value-based company.

Registered address: North West Delhi, India. Industry: Publishing, Printing & Stationery > Publishers & Distributors.

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2017

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1–10

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07AAFCN8621E1ZJ

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AAFCN8621E

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Overview

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.

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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

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Specifications

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

Use cases

Category	books and stationery > education supplies > teaching resources > chemistry
Primary application	Wholesale, distribution, and international sourcing
Brand	nipa
Product type	Product

Logistics & handling

Lead time	On request
Packaging	As per buyer requirement
Storage condition	As recommended by supplier
Origin	India
Form	As listed by supplier

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Minimum order	1 Unit
Lead time	On request
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Buyer questions

Frequently asked by buyers

Common questions B2B buyers ask before sourcing Elements of Food Science (Hardback, Safia Jan). Answers compiled from verified sellers' commercial terms and platform data.

Q: What is the primary focus of the book Elements of Food Science?

A: The book primarily focuses on providing a solid scientific foundation in food science, covering essential topics necessary for students in the foods and nutrition fields.

Q: How is the content of Elements of Food Science organized?

A: The content is organized into four sections, each dealing with specific food science topics such as assessment, cooking methods, and food adulteration.

Q: Why is this book important for Indian university students?

A: This book is tailored to meet the educational needs of Indian university students pursuing degrees in foods and nutrition, offering practical insights into various aspects of food science.

Q: Which cooking techniques are covered in Elements of Food Science?

A: The book covers vital cooking techniques such as sugar cookery, starch cookery, milk, and egg cookery, as well as methods for preparing vegetables and proteins.

Q: What topics related to food safety does the book address?

A: Elements of Food Science addresses important topics concerning food adulteration, food fortification, and the safety and quality of various food products.

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