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0
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Foreword / Preface
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1
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Introduction to Food Science
Allah Rakha, Masood Sadiq Butt and Muhammad Asif Khan
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2
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Cereal and Cereal Products
Imran Pasha and Aamir Shehzad
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3
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Pulses and Their Products
Aamir Shehzad, Imran Pasha and Saira Tanweer
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4
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Milk and Milk Products
Nuzhat Huma, Aysha Sameen, Muhammad Umair Sattar and Qamar Abbas Syed
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5
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Processing of Fruits and Vegetables
Moazzam Rafiq Khan, Muhammad Atif Randhawa and Muhammad Asim Shabbir
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6
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Meat Processing
Muhammad Issa Khan, Amna Sahar and Eric Dufour
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7
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Sugar and their Related Products
Ghulam Rasool and Ali Asghar
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8
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Beverages and Related Products
Muhammad Atif Randhawa, Moazzam Rafiq Khan, Masood Sadiq Butt and Naveed Ahmad
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9
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Rudiments of Edible Oils and Fats
Muhammad Asim Shabbir, Moazzam Rafiq Khan and Naila Siraj
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10
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Post-Harvest Technology
Muhammad Inam ur Raheem and Qamar Abbas Syed
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11
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Food Biotechnology
Tahir Zahoor, Muhammad Saeed, Salim-ur-Rehman and Nazia Khalid
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12
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Unit Operations in Food Processing
Muhammad Kashif Iqbal Khan, Abid Aslam Maan and Akmal Nazir
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13
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Processed Foods and their Nutrition
Salim-ur-Rehman, Kanza Aziz Awan and Tahir Zahoor
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14
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Sensory Evaluation and Consumer Acceptability
Mian Kamran Sharif, Masood Sadiq Butt, Hafiz Rizwan Sharif and Muhammad Nasir
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15
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Food Microbiology
Muhammad Saeed and Tahir Zahoor
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16
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Food Safety and Quality Assurance
Ali Hassan, Masood Sadiq Butt, Tahir Zahoor and Muhammad Atif Randhawa
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21
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Glossary
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22
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Subject index
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