The present book is designed to meet this need. It is intended primarily as a text in food chemistry for undergraduate students in home economics, food technology, and chemistry. However it should be useful also as a reference book for students and research workers in these fields. Thus the aim of the book is to provide a unified picture of foods from a chemical standpoint.
The book is a complete treatise on food microbiology and also includes food spoilage during chemical changes caused by micro-organisms. The reference textbook caters to the requirement of the syllabus prescribed by various Indian universities for undergraduate and postgraduate courses in Btech (Food Technology/Environmental Biotechnology/ Microbiology) and BSc/MSc in Biotechnology and Microbiology. It will also prove useful to industrialists and consultants in food processing/food technology.
The book gives the succinct knowledge about the food, nutrition and the diet which we need in our everyday life and which everyone should know. This is written in simple language which is easy to read and understand. It includes concise description of those diseases which need dietary management, and the role of diet in pathogenesis and management of disease. It covers dietary management of almost all medical diseases which need dietary management. This is a readymade guide for the physicians to select appropriate diet for their patients.
Salient features of the book:
Food Nutrition and Dietetics explains the importance of nutrition for leading a healthy and disease-free life. It deals with the modern concepts of health and its relationship with good nutrition. All the key aspects of nutrition, meal planning, and functions of nutrients along with their quantities are well explained along with the illustrations and tables.It describes in detail importance and technical aspects of food preparation, preservation and methods of preservation. The problems of malnutrition, remedies and related programs are also explained. Therapeutic aspects of nutrition and how the diet is modified during illness or disease conditions are also covered. Each chapter in the book ends with the study questions to review what has been learnt. At the end of the text, one word questions with their answers are given to help the students preparing for competitive examinations. The book is systematic and well organized to serve as an ideal and essential text for undergraduate students of nutrition, home science, nursing, medical and allied health sciences, and related courses.
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Food Product Development provides an in-depth analysis of the various aspects of food product development process from conceptualisation to reality. It covers the progression from the idea generation to production phase. It examines the four core elements of product development:
Written in a lucid and simple manner, it provides a comprehensive coverage of the product development process and includes a range of international case studies from various sectors of the food industry. The book will serve as a text for students of food science and related courses and an essential guide for food entrepreneurs, food enthusiasts and interested readers.
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Human behavior is intimately linked with violation or infringement of food safety principles when we discuss quality of food in eating establishments i.e. behavior of producers, suppliers, food business operators or food handlers. There are two approaches to promote compliance of stakeholders with recommended food safety practices-educative and legislative. Though the government has done its job by enacting Food Safety and Standards Regulations (FSSR) 2011, we need to promote awareness levels of users and their skills through training on various aspects of food safety. This book aims to serve this purpose.Food safety is a collective responsibility of government, industry and consumers. There has been a rise in food safety hazards due to increased processing and lengthening of food safety chain from 'farm to fork'. Toretain consumer confidence in the food industry, safety and quality of foods must be assured. This book attempts to provide a comprehensive approach to ensure food safety following the 'farm to fork' model. This book will support the needs of all those working in the area of food safety and add value to the existing food safety- related repertoire for ensuring knowledge, training and skills of stakeholders of food industry. It covers all food safety issues comprehensively and will serve as a handy reference for most most 'food chain' professionals.
This essential volume introduces and surveys the broad and complex Interrelationships among food ingredients, processing, packaging, distribution and storage.Almost two decades have passed since the first edition of Food Science was published in 1968. Previous editions have been widely circulated in the United States and abroad and have been accepted as a textbook in many colleges and universities. The book also has been translated into Japanese and Spanish. This response has encouraged me to adhere to prior objectives in preparing this fourth edition. The book continues to be aimed primarily at those with no previous instruction in food sci ence. Its purpose is to introduce and to survey the complex and fasci nating interrelationships between the properties of food materials and the changing methods of handling and manufacturing them into an al most unlimited number of useful products. The book especially ad dresses the needs for insight and appreciation of the broad scope of food science by students considering this field as a profession, as well as those by professionals in allied fields that service or interface with the food industry in ever-increasing ways. The literature of food science and food technology has rapidly ma tured from earlier articles to books to encyclopedias. Where technolog ical capabilities once were limited, rapid advances in many fields contin ually raise questions on the responsible management of technology and its environmental, social, and economic consequences. Changes in em phasis have been many. Affluent countries have become more con cerned with the health effects of nutrient excesses than with deficien cies, while hungry nations continue to suffer shortages.
The book 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. The text is divided into six units comprising 16 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 55 experiments in,each 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.
Food processing has been engaging considerable attention of planners and policy makers because of its potential contribution to economic development of rural areas. Low-cost food processing technologies offer excellent opportunities for women in production of processed foods through promotion of cottage. small scale and big industries. Today only one per cent of total fruits and vegetables are processed in 3.000 food industries in the country. Fruit plantation and vegetable cultivation in extensive areas in the country has been triggered by green revolution. Both fruits and vegetables are perishable. Their seasonal glut in the market leads to colossal wastage. Therefore. it is in the fitness of things that fruit and vegetable processing is developed for economic benefit of growers and national prosperity. This book appears information useful for bringing about desirable improvements while planning womens contribution in food processing at different levels. i.e. manual. skilled. managerial and marketing jobs.