Contents

Unit 1 - Principles of Food Science

Unit 2 - Carbohydrates

Unit 3 - Fats and Oils

Unit 4 - Proteins

Unit 5 - Food Processing

Unit 6 - Evaluation of Food

Unit 7 - Emulsions

Unit 8 - Colloids

Unit 9 - Flavours

Unit 10 - Browning

QUESTION BANK

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UNIT 10 - BROWNING

INTRODUCTION Browning is the process of food turning brown due to the chemical reactions that take place within. The process of food brow...

  • Unit 6 - EVALUATION OF FOOD
    Introduction Quality is a desired attribute for any food product. Consumer choose food on the basis of its quality and their individual ...
  • UNIT 8 - COLLOIDS
    INTRODUCTION A colloid is a material composed of tiny particles of one substance that are dispersed, but not dissolved, in another substa...
  • UNIT - 3 FATS AND OILS
    Introduction The basic use of fats and oils in cookery is to add richness and flavor to food and as a cooking medium to fry or cook fo...