Cover -- Preface -- Preface to the Second Edition -- Preface to the First Edition -- Contents -- Chapter 1 Nature of Food Study -- Aim of Study of Food Science -- Food Science and Food Technology -- Definitions -- Specific Nutrients in Foods and Their Functions -- Food Microbiology -- Food Poisoning -- Food Preservation -- Points to Remember -- Study Questions -- Chapter 2 Basic Chemistry of Foods -- Atoms and Atomic Particles -- Components of Atom -- Molecules -- Organic Chemistry -- Hydrocarbons -- Alcohols and Acids Occurring in Foods -- Points to Remember -- Study Questions -- Chapter 3 Food as a Source of Nutrients -- Carbohydrates -- Proteins -- Oils and Fats -- Minerals -- Water -- Vitamins -- Points to Remember -- Study Questions -- Chapter 4 Basic Food Groups and their Nutrient Contribution -- Food Guide for Selecting an Adequate Diet -- Group 1: Cereals & Breads -- Group 2: Protein Foods -- Group 3: Protective Vegetables and Fruits -- Group 4: Other Vegetables and Fruits -- Group 5: Oils, Fats and Sugars -- Nutrient Density -- Practical Aspects of Food Selection -- Points to Remember -- Study Questions -- Chapter 5 Food Preparation and Processing Techniques -- Reasons for Cooking Foods -- Preliminary Treatment of Foods -- Seasoning -- Food Preparation Techniques -- Choice of Fuel -- Medium of Cooking -- Water -- Oil or Fat -- Air (Dry Heat) -- Microwave -- Solar Cooker -- Combination of Methods -- Points to Remember -- Study Questions -- Chapter 6 Effect of Preparation and Processing on Food Components -- Carbohydrates -- Proteins -- Oils and Fats -- Vitamins -- Pigments -- Flavour Components -- Retention of Nutritive Value During Preparation -- Effects of Cooking on Microbial Quality of Food -- Points to Remember -- Study Questions -- Chapter 7 Food Acceptance and Sensory Evaluation of Foods -- Colour in Food -- Texture in Foods.

Flavour in Food -- Flavouring Substances -- Sensory Evaluation of Foods and Food Products -- Points to Remember -- Study Questions -- Chapter 8 Water -- Water Content in Foods -- Role in Food Preparation -- As a Cooking Medium -- As a Solvent -- Water Absorption -- Water as a Leavening Agent -- Keeping Quality of Foods -- Texture and Consistency -- Body Needs -- Hard Water -- Points to Remember -- Study Questions -- Chapter 9 Carbohydrates in Foods -- Classification -- Monosaccharides -- Diasaccharides -- Sugars -- Sources and Properties of Sugars -- Manufacture of Sugar from Sugar Cane -- Sugar Consumption and Health -- Use of Sugar -- Properties of Sugars -- Adsorption and Impurities in the Solution -- Manufactured Foods Containing Sugar -- Use of High Fructose Corn Syrup (HFCS) in Place of Sugar -- Starch -- Properties of Starch -- Preparation of Foods Containing Starch -- Cereals -- Wheat Preparations -- Millets -- Buying and Storage of Cereals -- Processed Cereals Products -- Points to Remember -- Study Questions -- Chapter 10 Protein Foods of Plant and Animal Origin -- Dals and Pulses -- Nutritive Value -- Buying and Care -- Preparation of Dals and Pulses -- Methods of Preparation -- Germination of Pulses -- Toxic substances in Dals and Pulses -- Nuts and Oil Seeds -- Pumpkin Seeds, Cashew nut, Walnuts, Almonds, Pistachios -- Buying and Care of Nuts and Oil Seeds -- Milk and Milk Products -- Composition of Milk -- Nutritive Value -- Care of Milk in the Home -- Effect of Heat on Milk -- Scum Formation -- Eggs -- Structure -- Composition -- Nutritive Value -- Grading -- Buying and Care -- Storage -- Method of Judging Quality and Freshness of Eggs -- Effects of Cooking -- Functions of Egg in Cookery -- Fish -- Poultry -- Nutritive Value -- Buying and Storage -- Cooking -- Meat -- Variety of Meats Available -- Structure of the Muscle.

Postmortem Changes -- Ways of Preserving Meat -- Cooking Meat -- Effect of Heat on Meat -- Points to Remember -- Study Questions -- Chapter 11 Oils and Fats -- Composition and Classification -- Selection and Buying of Oils and Fats -- Nutritive Value and Digestibility -- Physical and Chemical Properties -- Refining of Crude Oils -- Role in Cookery -- As a Medium of Cooking -- As a Shortening -- As a Seasoning -- Changes in Fat Used for Cooking -- Factors Affecting Absorption of Fat During Cooking -- Effect of Prolonged Heating on Nutritive Value of Fats and Oils -- Changes in Fats During Storage -- Prevention of Fat Spoilage -- Hydrogenation -- Points to Remember -- Study Questions -- Chapter 12 Vegetables -- Classification -- Colour Pigments -- Flavour -- Effect of Heat on Vegetables -- How to Minimize Nutritional Losses -- Buying, Care and Storage -- Salads -- Fruits in Salads -- Points to Remember -- Study Questions -- Chapter 13 Fruits and Fruit Preparations -- Composition -- Serving of Fruits -- Nutritional Contribution -- Flavour Constituents -- Ripening of Fruit -- Preparation of Fruits -- Points to Remember -- Study Questions -- Chapter 14 Beverages-Tea, Coffee, Fruit Juices and Others -- Tea -- Coffee -- Chocolate, Cocoa, or other Beverages -- Chocolate -- Soups -- Water -- Fruit Juices -- Synthetic Fruit Flavoured Drinks -- Carbonated Drinks -- Alcoholic Beverages -- Points to Remember -- Study Questions -- Chapter 15 Spices and Flavouring Agents -- Role in Cookery -- Points to Remember -- Study Questions -- Chapter 16 Food Preservation -- Importance of Food Preservation -- Food Spoilage -- Microbial Spoilage -- Spoilage by Enzymes -- Spoilage by Insects -- Food Preservation -- Principles of Food Preservation -- Methods of Food Preservation -- Bacteriostatic Methods -- Dehydration (removal of water) -- Sun Drying -- Smoking.

Mechanical Drying -- Addition of Salt or Sugar -- Use of Oil and Spices -- Use of Acid -- Use of Chemical Preservatives -- Use of Low Temperatures -- Use of High Temperatures -- Pasteurisation (Temperatures below 100°C) -- Boiling -- Canning -- Points to Remember -- Study Questions -- Chapter 17 Home Scale Methods of Food Preservation -- Drying -- Pickling -- Jams, Jellies and Marmalades -- Bottling Fruit Juices or Squashes -- Freezing -- Practical Work -- Points to Remember -- Study Questions -- Chapter 18 Food Sanitation and Hygiene -- Water -- Potable Water -- Sources of Contamination of Water -- Treatment of Water -- What you can do about pesticide residue -- Food -- Food Handling -- Food Contamination -- Equipment -- Control of Insects and Rodents -- Practical Rules for Good Sanitation -- Laboratory Work -- Practical Work -- Points to Remember -- Study Questions -- Chapter 19 Food Borne Diseases -- Toxins from Plants -- Toxins from Animals -- Mycotoxins -- Toxic Agricultural Residues -- Poisoning by Chemicals -- Food Poisoning by Bacteria -- Food Infections -- Other Infections -- Points to Remember -- Study Questions -- Chapter 20 Food Laws and Food Standards -- Food Laws -- Prevention of Food Adulteration Act -- The Fruit Products Order -- Meat Products Order -- ISI Standards -- The Agmark Standard -- Export Inspection Council -- Standards of Weights and Measures -- Food Adulteration -- Common Adulterants and Their Ill-effects -- Incidental Adulterants -- Metallic Contamination -- Contamination by Pests and Pesticide Residues -- Packaging Hazards -- Health Hazards due to Consuming Exposed Snacks -- Simple Physical Tests for Detection of Food Adulterants -- Simple Laboratory Chemical Tests -- Consumer Protection -- Municipal Laboratories -- Food and Drug Administration -- The Central Food Testing Laboratory.

Export Inspection Council Laboratory -- Central Grain Analysis Laboratory -- Voluntary Agencies -- Quality Control Laboratories of Companies -- Quality Control laboratories of Consumer Co-operatives -- Private Testing Laboratories -- Consumer Guidance Society -- Points to Remember -- Study Questions -- Appendix - Table of Abbreviations and Table of Equivalence -- Further Reading.