1/3

Export Ready

Principles, Evaluation and Methods in Food Science (Hardback, S. Vijaya Jyothi)

Name: Principles, Evaluation and Methods in Food Science (Hardback, S. Vijaya Jyothi)
Brand: nipa
SKU: 8448203
Price: 122 USD
Availability: InStock

Sold by nipa genx electronic resources & solutions · Service Provider , Manufacturer, Professional Services, Brand Owner, Distributor, Exporter, Importer, Wholesaler, Startup · North Delhi, Delhi, India

Price

₹ 122.00 /Unit

In stock

Inclusive of all taxes

Minimum order: 1 Unit

Export Snapshot

MOQ

1 Unit

Lead time

On request

Packaging

Standard export packaging

Shelf life / longevity

As per product specification

HSN Code

49011010

Origin

India

Port of dispatch

On request

Export markets served

Global markets

Values shown are for nipa genx electronic resources & solutions.

Suitable for

Importers · Distributors · Wholesalers

North Delhi Dispatch on request Verified seller

nipa genx electronic resources & solutions

Service Provider , Manufacturer, Professional Services, Brand Owner, Distributor, Exporter, Importer, Wholesaler, Startup · North Delhi, Delhi, India

We at NIPA when look back at the journey that started 47 years ago, we feel humbled. Sh Shree Pal Jain, the Founder, started the ﬁrm with just one room, one table and a set of chairs; with his sheer dedication, hard work, commitment and to develop everlasting relationships, throughout these nearly ﬁve decades have developed a customer centric and value-based company.

Registered address: North West Delhi, India. Industry: Publishing, Printing & Stationery > Publishers & Distributors.

View profile All products

Established

2017

Employees

1–10

GST

07AAFCN8621E1ZJ

IEC code

AAFCN8621E

Export markets

Global markets

GlobalLinker Member Since

Nov 2024

Turnover

On request

Incorporation Type

On request

Certifications & Awards

Product details

What are the specifications of this product?

Overview

Food science encompasses all aspects of taking agricultural food products from the farm to the consumer. This interdisciplinary field encompasses basic and applied biology, microbiology, chemistry, mathematics, business, engineering, physics, and other disciplines. Food scientists aim to develop safe and high-quality food products that are profitable for all sectors of agriculture. Food science students can also participate in national competitions such as Dairy Judging, Meats Judging, New Product Development, and the Research Chef Association. The book provides an insight into the principles and evaluation practices related to starch, fruits and vegetables, milk and milk products, egg foams and emulsions, meat, fats and oils, sugar and jaggery cookeries, and preservation techniques such as drying and dehydration of fruits and vegetables, jams and jelly making, fruit juices, squashes, and pickling.

Product Description

1.Starch Cookery 1Gelatinization properties of starch 2 Comparison of properties of different sources of starch:gelatinization, retro-gradation 3 Effect of sugar concentration on strength of the starch gels 4. Effect of milk on strength of the starch gels 5.Effect of acid on strength of the starch gels 6 Effect of dry heat on strength of the starch gels 7.Effect of enzymes on strength of the starch gels2.Leavening Agents1.Demonstration on role of leavening agents in fermented foods 2.Demonstration on role of leavening agents in bakery products3.Pulse Cookery 1Factors effecting pulse cookery4.Vegetable Cookery 1 Factors effecting vegetable cookery 2 Browning reactions in fruits and egetables5.Milk Cookery 1Physic-chemical properties of milk 2 Coagulation properties of milk proteins 3 Coagulation property of milk proteins upon cooking vegetables with milk 6.Preparation of Milk Products1.Preparation and evaluation of ice-cream 2.Preparation and evaluation of butter 3.Preparation and evaluation of ghee (Butter oil)7.Egg Cookery1.Standards of eggs/or Grades of eggs 2.Testing the grades of egg 3.Coagulation properties of egg proteins 4.Formation of dark greenish discoloration in hard boiled eggs 5.Omelets and factors affecting it6.Clarifying properties of eggs7.Foaming properties of eggs 8.Thickening properties of eggs 9. Binding properties of eggs10.Coating properties of eggs 11.Emulsifying properties of eggs 12. Meringues8.Meat Cookery 1Procedures for methods of cooking meat and poultry and fish 2 Cooking meat and poultry and fish 3. Cooking tender cuts of meat 4 Cooking less tender cuts 5 Methods of cooking meat 6 Moist methods9.Poultry Cookery10.Fish Cookery11.Fats and Oils Cookery1.Properties of fats and oils 2.Factors affecting oil absorption during deep fat frying 3.Preparation of whipped cream as double emulsion 4.Preparation of basic cakes with different types of fats 5.Preparation of salad dressings with olive oil and other vegetable oils12.Sugar Cookery 1Properties of cane sugar 2Factors affecting crystallization of sugar 3: Preparation of sucrose syrups for various products13.Sensory Evaluation1.Sensitivity tests 2.Paired comparison test 3.Duo-trio test 4.Model triangle test 5.Ranking test 6.Single sample (monadic) test 7.Two sample difference test8.Multiple sample difference test 9.Hedonic rating test10.Numerical scoring test11.Composite scoring test 12.Descriptive flavor profile test 13.Dilution test14.Dilution flavor profile test14. Bakery Products1.Bread preparation methods 2.Biscuits preparation methods 3.Cakes preparation methods4.Pastries preparation methods15.Food Preservation Technologies: Drying of Foods1.Food preservation by sun drying method 2.Food preservation by dehydration technology16.Food Preservation Technologies: Processing of Fruit Products 1Processing of jam 2 Processing of jellies 3 Processing of pure fruit juices17.Food Preservation Technologies: Processing of Pickles1.Processing of pickles with vinegar 2.Processing of pickles with salt 3.Preservation of raw mango slices in brine/salt solution 4.Processing of oil-based pickles18.Processing of Dairy Products1.Processing and preparation of Yogurt 2.Processing and preparation of Butter milk 3.Processing and preparation of Lassi4.Preparation of Indigenous milk products19.Preparation of Ready to Serve Beverages1.Preparation of ready to serve beverages from carrot with sour-orange juices 2.Preparation of ready to serve (RTS) Drink/Sweetened Juice 3.Preparation of fruit nectar 4.Preparation of Cordial (Lime) 5.Preparation of Sherbet 6.Preparation of SquashReferences

Description provided by nipa genx electronic resources & solutions.

Specifications

Author	S. Vijaya Jyothi
Format	Hardback
Pages	Detailed description across various aspects of food science.
Key Topics	Starch Cookery, Leavening Agents, Meat Cookery, Sugar Cookery, Food Preservation, Sensory Evaluation, and Bakery Products.
Target Audience	Food science students, professionals, and educators.
Publication Year	2023

Use cases

Category	books and stationery > education supplies > teaching resources > chemistry
Primary application	Wholesale, distribution, and international sourcing
Brand	nipa
Product type	Product

Logistics & handling

Lead time	On request
Packaging	As per buyer requirement
Storage condition	As recommended by supplier
Origin	India
Form	As listed by supplier

Commercials (this seller)

Minimum order	1 Unit
Lead time	On request
Payment terms	As per negotiated commercial agreement.

Buyer questions

Frequently asked by buyers

Common questions B2B buyers ask before sourcing Principles, Evaluation and Methods in Food Science (Hardback, S. Vijaya Jyothi). Answers compiled from verified sellers' commercial terms and platform data.

Q: What types of food preservation techniques are covered in the book?

A: The book covers a variety of food preservation techniques including drying, dehydration, processing fruit products like jams and jellies, pickling, and dairy product processing.

Q: How does the book assist food science students in practical application?

A: The book includes guidelines and methods for preparing different food products, making it a valuable resource for students to apply theoretical knowledge in practical settings.

Q: Are there competitive opportunities discussed in the book?

A: Yes, the book mentions national competitions such as Dairy Judging and New Product Development, encouraging students to engage in practical applications of food science.

Q: Does the book include sensory evaluation methods?

A: Absolutely, the book provides a range of sensory evaluation techniques for assessing food quality and consumer preference.

Q: What is the significance of understanding starch cookery as explained in the book?

A: Understanding starch cookery is crucial as it discusses gelatinization properties, effects of different agents, and cooking methods that directly influence the quality of food products.

Question not answered? Ask sellers directly — typical response within 4 hours.