Food Science And Nutrition

The third edition of Food Science and Nutrition provides complete and exhaustive coverage of topics related to food science, food safety, and nutrition. It is aimed at students of undergraduate, diploma, or certificate courses in hotel management, hospitality studies, and catering technology

Modern Cookery : For Teaching And The Trade Volume 1

Going into their sixth edition, Thangam Philip???s Modern Cookery Volumes I and II are one of India???s most prestigious and encyclopaedic books on cookery and have proved to be an invaluable reference and guide to both students of catering and to professionals in the food and catering industry in India. This book is an expanded version that contains recipes from all over the world???products of years of meticulous research and rigorous field-testing. Volume I provides a comprehensive introduction to the theory of cookery, the fundamentals of food materials and their presentation steps. It is considered as one of the most authoritative compendiums on Indian cuisine and basic and intermediate Western cookery. This revised edition has a new chapter on tawa, handi and tandoori recipes.

Modern Cookery : For Teaching And The Trade Volume 2

Going into their sixth edition, Thangam Philip’s Modern Cookery Volumes I and II are one of India’s most prestigious and encyclopaedic books on cookery and have proved to be an invaluable reference and guide to both students of catering and to professionals in the food and catering industry in India. This book is an expanded version that contains recipes from all over the world—products of years of meticulous research and rigorous field-testing. Volume II presents methods and over 1200 recipes for advanced Western cuisine, international foods, baking and confectionary, snacks and preserves. A unique section features recipes from places as far as South East Asia and East Europe and as near as Chettinad and Sri Lanka. This revised edition has a new chapter on Modern International Cuisine from Italy, France, Mexico, the Mediterranean and Thailand.

Food Science

The study of Food Science emphasises on the composition of foods and the changes that occur when they are subjected to processing. The amount of nutrients present in different foods and the affect of cooking are part of the study of food science. In this edition, text of all the chapters has been updated and illustrations have been added and improved. Antioxidants present in different foods are highlighted throughout the book. ‘Nutraceuticals’ which was part of a chapter earlier, now in this edition is made into full fledged chapter discussing in detail. As the demand for processed food is increasing, knowledge on food additives, convenience foods, packaging and labelling of foods is essential fora student of food science. Accordingly, these topics are discussed in detail in this edition. Since the harmful effects of fertilisers and pesticides are being realised, the importance of ‘Organic Food’ is brought out as a separate chapter. To improve the nutritional status, food fortification and bio fortification are essential. These topics are given due importance in this edition. Indians are getting exposed to foods and recipes of foreign origin. Some are already creeped into the Indian kitchen. A new chapter ‘World-wide Cuisine’ is given in this edition to familiarise the student with global cuisine. This book focusses not only on the basic facts but also reflects the recent advances in food science. The topics given here cover the syllabi of all Indian universities. With its detailed coverage and simple style of presentation, this is an essential text for Home Science students. This book is also a valuable reference source for anyone interested in knowing more about food and nutrition.

Food Science

Food Microbiology

Food And Beverage : Operations To Management

Modern Food Microbiology

Handbook Of Food And Nutrition

Nutrition : A Very Short Introduction

Food And Beverage Service : A Training Manual

Dietetics

This book presents latest information and exhaustive and up-to-date exposition of nutrition and food requirements during different stages of life cycle and during various disease conditions. It describes in detail the nutritional and food requirements for adults, infants, children, adolescents and ageing persons. It explains the nutritional and food requirements of expectant and lactating mothers. It highlights the correct diet in cases of fever, obesity, anaemia, diabetes mellitus, ulcers, food sensitivity and diseases of the gastrointestinal disorders, heart, liver and kidneys. Includes chapters on diet in cases of cancer and genetic disorders. Importance is given to adjuncts to diet therapy like physical activity for all age groups and conditions in line with lifestyle modifications. Food is valued not only for its nutritive value but also for its health value. The role of functional foods is discussed in all the chapters. It also gives recent advances in food, nutrition and drug interaction and a special emphasis on nutritional management in aids. All topics are explained in simple and systematic manner, supported by relevant illustrations, and tables. Over all preventive nutrition is emphasised along with therapeutic nutrition. With all these features this is an essential textbook for undergraduate and postgraduate courses on nutrition and dietetics. This book is ready reckoner for practicing dietitians and a reference book for medical and paramedical. This book would also be extremely useful to the general public as an authoritative reference source. This multi colour book is not only attractive but also effective in learning the subject.

Health Psychology

Since the first edition was published in 1986, Health Psychology has helped thousands of college students learn how to maintain
their health and guard against illness. The goal of this book has always been to make research accessible in a way that
integrates theory with practical applications so that people can lead healthier lives. The importance of social relationships,
health behaviors and co-management of health and illness are themes that are woven throughout the text.

Food Microbiology

Food Microbiology is the first entirely new, comprehensive student text to be published on this subject for more than 10 years. It covers the whole field of modern food microbiology, including recent developments in the procedures used to assay and control microbiological quality in food.
The book covers the three main themes of the interaction of microorganisms with food-spoilage, food borne illness and food fermentation and gives balanced attention to both the positive and negative aspect which result. It also discusses the factors affecting the presence of microorganisms in foods, as well as their capacity to survive and grow. Suggestions for further reading, of either the most recent or the best material available, are included in a separate section. This book presents a thorough and accessible account of modem food microbiology and will make and ideal course book. Food Microbiology is a must for undergraduates, lecturers and researchers involved in the biological sciences, biotechnology, and food science and technology.

Food And Nutrition

Fruit And Vegetable Preservation : Principles And Practices

Food Processing And Presrvation Volume 1 And 2

Introduction To Science And Food System

Food, Nutrition And Dietetics

Nutrition And Dietetics