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Food Quality Evaluation

ISBN : 9789381156186

Author(s) : Eram S.Rao

Year : 2013

Edition : First

Cover Type : Paperback

Size : 10 x 7.5

Weight : 920 gm

Publisher : NPI-A

Subject : Food Science and Technology

Language : English

Price : INR.595 /- Per Unit (soft copy also available)

Price : USD.30 /- Per Unit (soft copy also available)

Discount : Rs.119 /- Per Unit

Shipping : Rs.70 /- Per Unit

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Eram S. Rao is an Associate Professor in the Department of Food Technology at bhaskaracharya college of applied sciences, university of delhi. Read more….

This book provdes an overview of the human sensory system and its importance in food quality evaluation. The text is divided into four units. Each unit contains 2-5 chapters. All the chapters have been named under ‘contents’.

  1. Introduction to food quality
  2. Snsory perceptionand evaluation of food
  3. Sensory assessment of food quality
  4. Color-The Visual Sense
  5. Olfaction- the sense of smell
  6. Gustation- the sense of taste
  7. Auditory- the sense of hearing
  8. Texture- the sense of touch
  9. Wheat and wheat products
  10. Rice and rice products
  11. Pulses and legumes
  12. Pasta products
  13. Breakfast cereals
  14. Biscuits
  15. Fruits and vegetables
  16. Meat
  17. Fish and sea food
  18. Poultry
  19. Milk and milk products

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