The objective of preparing this book is to make the populace aware about health benefits of fruits and vegetables. This book containing very concise and precise information has been written in a very simple language, which can be explicable even to undergraduate students and common man. The information given in this book is truly based on scientific records of scientists working on particular aspects.

This invaluable book furnishes exhaustive, single coverage of more than 3900 multiple choice questions with answer on Food Process Technology, Food Engineering, Food Chemistry and Nutrition, Food Microbiology and safety, Food Business Management and Overall Food Technology and much more. Written by experts related resource person, the MCQ in Food Technology is an indispensable resource for agricultural, food scientists and technologists, post harvest technologists, and upper level undergraduate and graduate students in these disciplines.

Quinoa has gained recognition world over as one of the most Functional foods for healthy human life. It provides most of the essential nutrients, gluten free protein, vitamins & minerals and considered as an excellent alternative food crop for India. It is an extra-ordinarily adaptable crop to different agro-ecological zones, highly suited to climate change, harsh environment and limited availability of resources. Currently, quinoa is in a process of expansion in non-domesticated countries and its cultivation is spreading rapidly due to its very high demand throughout the world. The subject matter is presented in this book in a comprehensive & lucid style and intended to provide scientific, authentic and very useful information on various aspects of quinoa development in India and abroad. Moreover, comparative nutritive values, role of vitamins, minerals & fatty acids in human body, manufacturers & suppliers of value-added products, role of different agencies in quinoa development in India and model project reports appended add the value. Thus, this book has enormous scope and opportunities to boost quinoa production, address food & health security problems, uplift Farm-output, promote food industries and generate employment and intended to assist Agri-business Planners, policy makers, Researchers, industrialists, teachers, students & farmers world over who are interested in quinoa-based enterprises for their livelihood.

About the Book A BOOK ABOUT THE HIDDEN BENEFITS OF INGREDIENTS COMMONLY FOUND IN MOST INDIAN KITCHENS. Did you know that a couple of bananas a day can lower your blood pressure? That nineteenth century sailors used to eat potatoes to fight scurvy? That Ayurveda considers rice the perfect healing food? That George Bernard Shaw was a brinjal-loving vegetarian? That turmeric could be anti-carcinogenic? That urad dal is an aphrodisiac? Ratna Rajaiah takes a walk down memory lane, only to find it redolent with the aromas of her mother’s and grandmother’s kitchens, and lined with the spices and condiments of her youth. Pausing often, she meets old culinary friends – coconuts and chillies, mangoes and jackfruit, ragi and channa dal, ghee and jaggery, mustard seeds and curry leaves – and introduces us to almost-forgotten joys, like the sight of steaming kanji or the scent of freshly cut ginger. Taking detours, she shares recipes for old favourites (often with a surprising twist!) and reveals delightful slivers of trivia and fascinating nuggets of gastronomic history. Delving deep, she discovers that traditional fare is much more than comfort food (many local ingredients are health-giving and healing too!) and that much of what the West is discovering about herbs and spices has been known to our ancestors for centuries. An unabashed and wonderful ode to the blessings of simple, traditional vegetarian food.