Books by Neelam

The science of food analysis has grown tremendously in its scope in recent years. New analysis techniques are being developed and existing techniques optimized. Moreover, there is a growing demand from students of various disciplines to acquire training in the fundamentals of quantitative and qualitative analysis with sufficient laboratory techniques to equip them for research work in these different specialized fields. To meet the demands and interests of such students, this book on food analysis has been prepared. This book provides information on general topics like sampling and sampling procedures and solvent extraction also which is very essential prior to application of various techniques needed to analyze foods in laboratory experiments. Other topics covered include information on the basic principles, procedures, advantages, limitations, and applications of gas liquid chromatography, high performance liquid chromatography, fluorescence techniques, fluorescence microscopy, fluorescence spectroscopy, atomic absorption and emission spectroscopy, multivariate calibration etc. from the perspective of their use in the chemical analysis of foods. We hope that this book shall be ideal for undergraduate and postgraduate courses in food analysis and also an invaluable reference to professionals in the food industry.

Bakery Science and Cereal Technology is one of the important courses being offered to undergraduate students as a professional elective. Through this course the students shall acquire adequate knowledge of structure, nutrient composition and processing of various cereals particularly those which are used in bakery industry, milling of wheat, physico-chemical and functional properties of cereals, role and storage of ingredients used in baking, types and grades of flour, baked products prepared by hard and soft wheat, viz., bread, cakes, crackers, cookies, wafers etc, losses in baking, quality evaluation, standards, packaging and sale of bakery products, and prospects and problems of bakery industry. This book containing the above information can also be used as a technical guide and reference book to personnel engaged in bakeries.