Food Science Book By B Srilakshmi Pdf Better
The book " Food Science " by B. Srilakshmi is a widely recognized academic text, particularly popular in India, that covers the fundamental principles of food chemistry, nutrition, and processing. It is designed to bridge the gap between theoretical knowledge and practical applications in the kitchen and industry. Key Content Overview
Chapter 7: Vegetables & Fruits
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- Colors, flavors, emulsifiers (lecithin, mono/diglycerides).
- Functional foods: Probiotics (curd), prebiotics (onion, garlic), and antioxidants.
The book covers the following topics:
- Saturated vs unsaturated, trans fats, rancidity (oxidative and hydrolytic).
- Smoke point of Indian cooking oils (ghee, coconut, mustard, refined sunflower).
- Emulsions: Mechanism of mayonnaise and the breaking of butter paneer sauces.
- Monosaccharides, disaccharides, polysaccharides.
- Functional properties: Gelatinization (starch thickening), retrogradation (staling of bread), caramelization.
- Key table from Srilakshmi: Glycemic index of Indian foods (rice vs. roti vs. millets).
Processing & Cooking: Objectives and methods of cooking, including microwave and solar techniques. The book " Food Science " by B