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Book
ISBN- 81-261-3077-6

ELEMENTS OF FOOD SCIENCE
Editor in Chief : Nagendra Kumar Singh
Food fuels our body to work and move. But it depends largely, to the geographical conditions found in a particular area. That's why, Chinese food, Italian food, Indian food, Mughal food, Continental food, etc. All these different brands are more or less the result of preparing the same foodstuff with different techniques using different helping materials, like spices, etc.

Likewise, different kinds of beverages. Our body conditions are prone to changing with the change of atmosphere changing. Consequently, demand of the body for various types of fuel varies. But, it does not make any hard and fast rule. Any type of food can be taken anywhere just for flavour change. Secondly, globalisation has given boost to the industry of travelling, which in turn, has given birth to hotelling. In this regard, present work works wonders. It provides all the major and significant methods of science of food existing in the present times. Therefore, go ahead and serve your taste buds.

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Book
ISBN- 81-261-3076-8

FUNDAMENTALS OF FOOD PREPARATION
UDAI VEER
Food is the necessity of human life, which provides energy to body in the form of fruits, vegetables, grains, and cereal; and to soil in the form of excreta. Food preparation is the important area of concern. A delicious and nutritious food depends on the way it is prepared and the ratio in which the spices and fat are used in preparation. A food article, however nutritious and tasty it by nature turns into a sourcing experience if prepared carelessly or with improper knowledge of preparing it. On the contrary, a less preferred vegetable becomes tasty and nutritious if handled carefully using a proper proportion of the ingredients. Overall, technique or method of preparation is what holds a paramount importance. Baking, frying, grilling, roasting, boiling, etc. are some of the common method of preparation is what holds a paramount importance. Baking, frying, grilling, roasting, boiling, etc. are some of the common methods of preparing food, especially non-veg food. Besides, all other significant issues with minute details from the contents of this grand work, which has been tailored with utmost care. It makes one prepared to relish food, as such.

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Book
ISBN- 81-7041-985-9

TEACHING OF HOME SCIENCE
SEEMA YADAV
This book Teaching of Home Science is basically designed for the use of teachers and pupil teachers and is likely to be found to be quite useful to B.Ed. and M.Ed. students of Indian Universities who have opted the Teaching of Home Science as one of their papers. Since the books on teaching of Home Science are not very common so though this book is small yet it is expected to serve as a good reference book and a useful guide to the students & researchers alike. In this book all the principles, procedures and techniques of teaching home science in Secondary Schools have been incorporated. It is a comprehensive record found in original sources.

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Book
ISBN- 81-7488-534-X

BASIC PRINCIPLES OF NUTRITION
SEEMA YADAV
There are a large number of books that deal with the subject of nutrition but the present book deals with the basic principles of nutrition in such a way that they are of interest to the inquisitive students. Various topics related to nutrition such as the nutrients present in diet, their necessity, their functions, their sources, their food value, their role for an individual, their inter-relationship, their use to make life more useful etc. have been dealt with in a brief and precise manner. An attempt has been made to avoid presenting experimental details but in some cases, the details have been provided to show how the experimental work is carried out in the field of nutrition. An attempt has been made to present the topic in the light of m
 
 
     
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