“This Food Science Book by B Srilakshmi Pdf is a definitive masterpiece that delves into the captivating world of food science. This expertly curated book serves as an invaluable resource for individuals to expand their knowledge and appreciation of the scientific principles that govern the creation, preservation, and evaluation of food.
B. Srilakshmi, a renowned authority in the field, expertly combines her wealth of knowledge with a compelling writing style, making even the most complex concepts accessible and engaging to a diverse range of readers.
“The Science of Sustenance” is thoughtfully organized into a series of meticulously crafted chapters, each dedicated to a specific aspect of the culinary world. Beginning with an exploration of cereal and cereal products, readers are guided through a comprehensive examination of pulses, nuts and oil seeds, milk and milk products, eggs, fresh foods, vegetables and fruits, sugar and related products, fats and oils, spices, beverages and appetizers, and more.
Book of Food Science by Srilakshmi
Content of Book:
- Introduction to Food Science
- Cereal and Cereal Products
- Pulses
- Nuts and Oil Seeds
- Milk and Milk Products
- Eggs
- Fresh Foods
- Vegetables and Fruits
- Sugar and Related Products
- Fats and Oils
- Spices
- Beverages and Appetisers
- Evaluation of Food Quality
- Food Adulteration
- Food Preservation
- Food Additives
- Food Technology and Future Foods
This comprehensive coverage ensures that readers gain a holistic understanding of the diverse range of food components and their significance in the culinary landscape.