Food Science

Sumati R. Mudambi, Shalini M. Rao, M. V. Rajagopal

The book deals with the nature of food study from chemical, biochemical and physical point of view. Foods as a source of nutrients in the Indian dietary and selection of a balanced diet based on usage of foods of Indian origin is discussed in detail. The effects of processing on the food components and the acceptability of food products is discussed with examples of Indian foods. All plant and animal foods grown and used in our dietary are discussed in detail from the point of view of composition, sources, nature, preparation, processing and storage. Food preservation principles and methods have been discussed with special emphasis on home-scale preservation. Food sanitation and hygiene, food-borne diseases, food laws and food standards have been discussed to emphasise the safety aspect of foods.