Food Science Book By B Srilakshmi Pdf Jun 2026

Methods for extending shelf life and preventing spoilage.

: Detailed sections on the Food Safety and Standards Act (FSSAI) and modern packaging and labeling requirements.

The textbook is highly regarded for its structured approach to explaining how food changes during preparation and processing.

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Including pigments and their changes during cooking.

B. Srilakshmi is a renowned expert in food science and nutrition, with extensive experience in teaching and research. She has written several books on food science, nutrition, and related topics, which have become standard references in the field. Her expertise and passion for food science have made her a respected figure in the academic and professional communities.

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The textbook by B. Srilakshmi , published by New Age International , is widely considered a foundational resource for students in Home Science, Nutrition, and Dietetics across Indian universities. Key Features & Content

The textbook by B. Srilakshmi , published by New Age International , is a definitive resource for undergraduate and postgraduate students in India. It explores the chemical and physical nature of food with a specific focus on the Indian context, using data from the Indian Food Composition Tables . How to Access the Book

The textbook provides extensive coverage of topics related to food science and nutrition, including: This public link is valid for 7 days

The structural composition of grains, gluten formation, and the parboiling of rice.

: Methods of evaluation and techniques for extending shelf life through low/high temperatures, dehydration, and irradiation.