Elements of Food Science

This book presents a thorough scientific understanding of food science. It has been written to fulfill the requirements of students pursuing undergraduate and postgraduate courses in foods, nutrition, and related fields at Indian universities. The book encompasses all the essential topics and offers a comprehensive overview of foods. Divided into four parts, the first part (sections 1-3) addresses the evaluation of food, colloidal chemistry of food, and sugar cookery. Starch, milk, and egg cookery are covered in detail in part two (sections 4-6). Part three (sections 7-10) discusses vegetables, fats, pulses, and fortification of foods, while the final part (sections 11-12) focuses on meat cookery and food adulteration.