Food Science and Processing Technology (2 Vols-Set)

Contents: Vol. 1. Biochemistry and Food and Nutrition: Preface. 1. Physics and chemistry of foods. 2. Human body and basic nutrition. 3. Understanding carbohydrates. 4. Minerals and metabolism. 5. Role and significance of lipids. 6. Chemistry of colouring matters in foods. 7. Value of sea foods: high nutrition chemistry. 8. Food science and food preservation: spoilage and poisoning. 9. Food ingestion and physiology. Appendix : nutritive values of the edible part of foods. Index.

Vol. 2. Commercial Processing and Packaging: 1. Science of food preservation. 2. Chemistry of food spoilage. 3. Food dehydration: drying methods and driers. 4. Processing of milk and milk products. 5. Processing of vegetables and shelf-life. 6. Dynamics of food packaging technology. Index.

"It has been estimated that foreign exchange earnings for India from the food processing industries can be increased four fold in the next ten years, provided the captains of this industry conform to the strict quality control that is required inevitably in this product. The present publication attempts to bring together the most important aspects of food chemistry and food processing. It pays particular attention to the processing of cereals, milk, fruit and vegetables. It discusses the physics and chemistry of food processing as well as also processes involved in dehydration, packaging, preserving, vitamin enrichment and taste enhancement. The book will be of immense use to all those interested in the basic food facts and also for those who are involved in any way with the food technology of modern times." (jacket)