Food Science Book By B Srilakshmi Pdf

The book "Food Science" by B. Srilakshmi is a standard academic text published by New Age International Publishers. While full free PDF copies are generally restricted by copyright, physical copies are widely available as paperbacks. Book Details

Author: B. Srilakshmi, an eminent professor and pioneer in Indian nutrition textbooks.

Latest Edition: 8th Edition (2024) or 9th Edition (Expected 2026).

Content Focus: Emphasizes food composition, changes during processing, nutritive values based on Indian food tables (NIN), and recent advances like biofortification and food safety laws. Common Table of Contents: Introduction to Food Science Food Groups: Cereals, Pulses, Milk, Meat, etc. Cooking Methods & Objectives Evaluation of Food Quality Food Adulteration & Preservation Purchase Options (Paperback)

The book is a staple for B.Sc. and M.Sc. Food and Nutrition students in India. You can find it at: Food Science (MULTI COLOUR EDITION) - Amazon.in food science book by b srilakshmi pdf

2. Subscription Academic Databases

If your college is subscribed to Saraswati eBooks, VitalSource, or KopyKitab, you can read the full PDF online or download temporary access.

1. Official E-book from Publishers (New Age International)

The publisher sells a legal e-book (watermarked PDF) through their website and partner platforms like Google Play Books and Kobo. Price range: ₹350 – ₹600 INR ($5–$8 USD). Search for "Food Science 6th Edition B. Srilakshmi New Age E-book".

3. Library Genesis & Ethical Alternatives

While sites like Library Genesis (LibGen) offer free PDFs, they operate in a legal gray zone and have been blocked in many countries due to copyright infringement. Instead, use:

• Internet Archive (archive.org): Sometimes has older editions (3rd or 4th) borrowable for 1 hour or 14 days.
• Google Books Preview: Search the book title; often 20–30% of pages are viewable for free.

4. Used Bookstores & Cheap Print Editions

The paperback 5th edition is widely available second-hand on AbeBooks, BookChor, or local markets for as little as ₹150. A physical book is often faster to reference than a PDF. The book "Food Science" by B

Warning: Do not download PDFs from suspicious sites offering "B Srilakshmi Food Science PDF free download." These files often contain malware, outdated editions, or missing pages. More importantly, authors like Dr. Srilakshmi rely on royalties to update their work.

Part 1: Basic Food Chemistry

Chapter 1: Carbohydrates

• Monosaccharides, disaccharides, polysaccharides.
• Functional properties: Gelatinization (starch thickening), retrogradation (staling of bread), caramelization.
• Key table from Srilakshmi: Glycemic index of Indian foods (rice vs. roti vs. millets).

Chapter 2: Proteins

• Denaturation (egg white foaming), coagulation (tofu, paneer), and Maillard reaction (browning of parathas).
• Biological value (BV) and net protein utilization (NPU) – Srilakshmi offers easy charts comparing pulses and cereals.

Chapter 3: Lipids (Fats & Oils)

• Saturated vs unsaturated, trans fats, rancidity (oxidative and hydrolytic).
• Smoke point of Indian cooking oils (ghee, coconut, mustard, refined sunflower).
• Emulsions: Mechanism of mayonnaise and the breaking of butter paneer sauces.

Chapter 4: Vitamins & Minerals

• Water-soluble (B-complex, C) and fat-soluble (A, D, E, K).
• Losses during cooking: soaking, boiling, frying. Srilakshmi provides exact percentage losses.
• Mineral availability: Phytates in whole grains and how to reduce them (leavening, fermentation).

Part 3: Food Preservation & Safety

Chapter 10: Principles of Food Preservation

• Heat processing: Canning, pasteurization, blanching.
• Low temperature: Chilling (4°C) vs freezing (-18°C). Ice crystal damage to cells.
• Drying: Sun, tray, and freeze drying (lyophilization).
• Chemical preservation: Salt, sugar, sodium benzoate.

Chapter 11: Food Adulteration (Highly relevant for India)

• Common adulterants: Brick powder in red chili, starch in milk, argemone seeds in mustard oil.
• Simple detection tests (provided in the book):
  • Milk: Add a drop of tincture of iodine – blue color means starch.
  • Turmeric powder: Add HCl – pink color indicates metanil yellow.
• Legal standards: FSSAI and PFA rules.

Chapter 12: Food Additives & Nutraceuticals (Newer editions) Internet Archive (archive

• Colors, flavors, emulsifiers (lecithin, mono/diglycerides).
• Functional foods: Probiotics (curd), prebiotics (onion, garlic), and antioxidants.