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Principles of Food Science

ISBN : 9789381156223

Author(s) : Dr. Eram S.Rao

Year : 2013

Edition : First

Cover Type : Paperback

Size : 10 x 7.5

Weight : 142 gm

Publisher : NPI-A

Subject : Food Science and Technology

Language : English

Price : INR.150 /- Per Unit (soft copy also available)

Price : USD.8 /- Per Unit (soft copy also available)

Discount : Rs.30 /- Per Unit

Shipping : Rs.45 /- Per Unit

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Dr. Eram S. Rao is as an Associate Professor in the Department of Food Technology at Bhaskaracharya College of Applied Sciences, University of Delhi. She has more than 18 years of teaching experience. Read more….

This practical manual has been designed to provide experiential learning of food science and technology to the students. It is to develop in the student scientific fervour and ability to apply, understand and manipulate the complex characteristics of food while handling, processing and preserving them. The text is divided into six chapters dealing with the structure, composition and properties of foods rich in carbohydrates, proteins and fats. It also covers the methods of processing to add value and enhance the acceptability of foods. There are 19 experiments designed to encourage creatve thinking, providing a ractical, inetersting and motivating experience for students, teachers and all those dealing with food processing and preservation.

  1. Cereals, pulses and legumes
  2. Browning in foods
  3. Fruits and vegetables
  4. Milk
  5. Fats and oils
  6. Food quality assessment

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