Principles, Evaluation and Methods in Food Science

S. Vijaya Jyothi (Author)

9789391383763

Hardback, published 2 August 2023

164 pages
25 x 15 x 1.5 cm, 0.39 kg

Food science encompasses all aspects of taking agricultural food products from the farm to the consumer. This interdisciplinary field encompasses basic and applied biology, microbiology, chemistry, mathematics, business, engineering, physics, and other disciplines. Food scientists aim to develop safe and high-quality food products that are profitable for all sectors of agriculture. Food science students can also participate in national competitions such as Dairy Judging, Meats Judging, New Product Development, and the Research Chefs Association.

The book provides an insight into the principles and evaluation practices related to starch, fruits and vegetables, milk and milk products, egg foams and emulsions, meat, fats and oils, sugar and jaggery cookeries, and preservation techniques such as drying and dehydration of fruits and vegetables, jams and jelly making, fruit juices, squashes, and pickling.

• 1. Starch Cookery
• 2. Leavening Agents
• 3. Pulse Cookery
• 4. Vegetable Cookery
• 5. Milk Cookery
• 6. Preparation of Milk Products
• 7. Egg Cookery
• 8. Meat Cookery
• 9. Poultry Cookery
• 10. Fish Cookery
• 11. Fats and Oils Cookery
• 12. Sugar Cookery
• 13. Sensory Evaluation
• 14. Bakery Products
• 15. Food Preservation Technologies: Drying of Foods
• 16. Food Preservation Technologies: Processing of Fruit Products
• 17. Food Preservation Technologies: Processing of Pickles
• 18. Processing of Dairy Products
• 19. Preparation of Ready to Serve Beverages
• References