Basic Food Science and Technology

by Orolugbagbe, Gboyega

ISBN: 9789351242642
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Imprint : Agri Horti Press
Year : 2018
Price : Rs. 7995.00
Biblio : viii+220 p., 25 cm

Author Profile

Dr. Gboyega Orolugbagbe worked as Professor of Food Science and Nutrition at University of Nigeria, Nsukka. Presently Dr. Orolugbagbe is working as Food Consultant in the Area of Food Processing, Food Safety, Quality Systems, HACCP, Sanitation and GMP compliance.

About The Book

The present book is written to acquaint the readers to various functional areas of food science and technology. Greater emphasis is focused on nutritional aspects of cereals and cereal products, pulses, nuts and oilseeds, milk and meat products, egg, sea food, spices, vegetable and fruits, sugar and related products. It also covers food quality and preservation, food adulteration, food microbiology and food packaging. Language of the book is simple, presentation is lucid and unambiguous for easy understanding of the subject matter. The information contained would be an invaluable asset for the students and teachers in the field of food science and technology, human nutrition, dietetics; food chemists as well as researchers. This book is also a valuable reference source for anyone interested in knowing more about food science and technology.

Table of Contents

Preface v 1. Food Science: An Introduction 1 2. Nutritional Aspects of Cereals and Cereal Products 26 3. Pulses, Nuts and Oilseeds 60 4. Milk and Milk Products 65 5. Meat and Meat Products 78 6. Egg: Composition and Nutritive Value 83 7. Sea Food: Nutrition and Safety 90 8. Vegetable and Fruits 113 9. Sugar and Related Products 126 10. Spices 132 11. Improving Food Quality and Safety 138 12. Improving Household Food Security 151 13. Food Additives 163 14. Food Preservation 171 15. Food Adulteration 181 16. Food Microbiology 196 17. Food Packaging 215