1Preface
1025.2 Flesh Foods: Overview
2Chapter - 1 Cereals: Nutritional Aspects and Processing
1035.2.1 Selection of Flesh Foods
31.1 Introduction
1045.2.2 Curing of Meat
41.2 Basics of Cereal
1055.2.3 Cuts and Grades of Meat
51.2.1 Different Types of Cereal
1065.2.4 Nutritive Value of Meat
61.2.2 Cereal- Structure and Composition
1075.2.5 Methods of Cooking Meat
71.2.3 Cereals: Importance and Composition
1085.2.6 Preservation and Storage
81.2.4 Nutritional Value of Cereals
1095.3 Meat consumption role of meat in the diets
91.2.5 Cereals in Health and Disease
1105.3.1 Role of Meat in the Diet of Developed and Developing Countries
101.2.6 Breakfast Cereal
1115.3.2 Meat as a Source of Protein
111.3 Processing
1125.3.3 Meat as a source of Vitamins and Minerals
121.3.1 Milling
1135.3.4 Toxic Compounds formed during Processing and Cooking
131.3.2 Technical Consequences of Milling
1145.4 Fish and poultry: 5.4.1 Poultry
141.3.3 Nutritional Consequences of Milling
1155.5 Exercise
151.3.4 Other Processes
1165.6 Further Readings
161.4 Cereal Storage Techniques
117Chapter - 6 Fruits and Vegetables
171.4.1 Main Storage Techniques
1186.1 Introduction
181.4.2 Advanced Storage Methods
1196.2 Basics Concept of Fruits and Vegetables
191.5 Exercise
1206.2.1 Types of Fruit
201.6 Further Readings
1216.2.2 Types of Vegetables
21Chapter - 2 Pulses
1226.2.3 Colors of Fruits and Vegetables
222.1 Introduction
1236.2.4 Selecting Fruits and Vegetables
232.2 Perception of Pulses
1246.2.5 Composition of Vegetables and Fruit
242.2.1 Composition and Health Benefits of Pulses
1256.2.6 Quality Indices of Fruits
252.2.2 Nutritive Value of Pulses
1266.2.7 Eat Enough Fruits and Vegetables
262.2.3 Improving the Nutritional Value of Pulse Crops
1276.2.8 Health Benefits of Vegetables
272.2.4 Cooking and Storing Pulses Safely
1286.2.9 Reasons for Fruits & Vegetables Important
282.3 Reasons to Eat More Pulses
1296.2.10 Structure and Composition of Cell Tissue
292.3.1 Excellent Source of Fiber
1306.2.11 Fruits and Vegetables as sources of Vitamins, Minerals and Antioxidants
302.3.2 High in Protein
1316.2.12 Factors affecting the Nutritional Qualities and Consumption of Fruits and Vegetables
312.3.3 Good Source of Iron
1326.3 Chemical Composition
322.3.4 Low in Salt
1336.3.1 Water
332.3.5 Improve your Health
1346.3.2 Mineral Substances
342.3.6 Promote Longevity
1356.3.3 Carbohydrates
352.3.7 Economical
1366.3.4 Fats
362.3.8 Good for the Environment
1376.3.5 Organic Acids
372.4 Improving the Nutritional Properties of Cereals and Pulses
1386.3.6 Nitrogen-containing Substances
382.4.1 Effect of Germination on Protein Digestibility
1396.3.7 Vitamins
392.4.2 Effect of Germination on Carbohydrate
1406.3.8 Enzymes
402.4.3 Effect of Germination on Vitamins and Minerals
1416.3.9 Turgidity and Texture
412.4.4 Effect of Germination on Functional Properties
1426.3.10 Sources of Color and Color Changes
422.4.5 Effect of Germination on Anti-Nutritional Properties
1436.4 Processing methods for fruits and vegetables in rural areas
432.5 Processing Pulses
1446.4.1 Scalding or Blanching in Hot Water
442.5.1 Soaking
1456.4.2 Cooling in Trays
452.5.2 Decortication
1466.4.3 Sulphiting
462.5.3 Fermentation
1476.4.4 Sun drying and Osmotic Dehydration
472.5.4 Germination
1486.4.5 Fermentation
482.6 Milling of Pulses
1496.4.6 Storage
492.6.1 Milling Process
1506.5 Vegetable techniques
502.6.2 Advances in Milling Technology
1516.5.1 Boiling
512.6.3 Milling of Individual Pulses
1526.5.2 Steaming
522.7 Exercise
1536.5.3 Blanching
532.8 Further Readings
1546.5.4 Roasting
54Chapter - 3 Nuts and Oil seeds
1556.5.5 Stir-frying
553.1 Introduction
1566.5.6 Griddling
563.2 Overview of Nuts and seeds
1576.6 Exercise
573.2.1 Meaning of Nuts
1586.7 Further Readings
583.2.2 Nutrients in Nuts and Seeds
159Chapter - 7 Sugar and Sugar Products
593.2.3 Nuts and Body Weight
1607.1 Introduction
603.2.4 Nuts and Heart Disease
1617.2 Basic Perception of Sugar
613.2.5 Including Nuts and Seeds in your Diet
1627.2.1 Types of Sugar
623.2.6 Selection and Storage of Nuts
1637.2.2 Sources of Sugar
633.2.7 Health Benefits of Eating Nuts & Seeds
1647.2.3 Functions of Sugar
643.2.8 Toxins in Nuts and Oilseeds
1657.2.4 Liquid Sweeteners
653.3 Processing of Oil Seeds
1667.2.5 Uses & Functions of Sugar in Body Metabolism
663.3.1 Raw Material Preparation
1677.2.6 The Importance and Function of Sugar in our Food
673.3.2 Oil Extraction Methods
1687.3 Caramelization, Hydrolysis, Crystallization
683.3.3 Process of Oil Refining
1697.3.1 Hydrolysis
693.4 Nutritive value
1707.3.2 Crystallization
703.4.1 Coconut
1717.3.3 Confectionery Manufacturers in India
713.4.2 Groundnut
1727.3.4 Cadbury
723.4.3 Soyabean
1737.3.5 Nestlé
733.4.4 Pistachios (Pistacia Vera)
1747.3.6 Lotte
743.4.5 Cashewnuts (Anacardium Occidentale)
1757.3.7 Parle
753.4.6 Walnut (Juglans Regia)
1767.3.8 Britannia
763.4.7 Brazil Nut (Bertholletia Excels)
1777.3.9 Sunfeast
773.4.8 Hazelnut (Corylus Avellana)
1787.3.10 Dukes
783.4.9 Chestnut (Castanea Sativa)
1797.3.11 Perfetti Van Melle India Pvt Ltd.
793.4.10 Oilseeds
1807.3.12 BakeMate
803.5 Difference between Nuts and Seeds: 3.5.1 List of Nuts and Seeds You Can Eat
1817.4 Exercise
813.6 Exercise
1827.5 Further Readings
823.7 Further Readings
183Chapter - 8 Beverages
83Chapter - 4 Milk and Milk Products
1848.1 Introduction
844.1 Introduction
1858.2 Meaning of Beverages
854.2 Basics of Milk
1868.2.1 Cocoa
864.2.1 Types of Market Milk
1878.2.2 Tea
874.2.2 Milk Composition
1888.2.3 Coffee
884.2.3 Nutritional Components in Milk
1898.2.4 Carbonated Beverage
894.2.4 Effect of Heat Treatment on the Nutritional Value of Milk and Milk Products
1908.3 Classification of Beverages
904.2.5 Importance of Milk and Milk Products
1918.3.1 Non-alcoholic Beverages
914.3 Milk processing
1928.3.2 Alcoholic Beverages
924.3.1 Pasteurized Milk
1938.4 Spices and Condiments
934.3.2 Fluid Milk Production
1948.4.1 Significance of Spices and Condiments
944.3.3 Yogurt Production
1958.4.2 Production of Spices
954.3.4 Cheese Production
1968.4.3 Types of Spices and their use
964.3.5 Ice Cream Production
1978.5 Health and Environmental Concerns
974.4 Milk Products
1988.6 Exercise
984.5 Exercise
1998.7 Further Readings
994.6 Further Readings
200Glossary
100Chapter - 5 Flesh Foods
201Index
1015.1 Introduction
