It sounds like you're looking for a PDF of the book "Food Science" by B. Srilakshmi.
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Food processing involves various techniques to transform raw ingredients into consumable products, extending shelf life and ensuring food safety. The book by Srilakshmi discusses various processing methods, including thermal processing, freezing, dehydration, and fermentation. These methods can alter the physical, chemical, and biological properties of food, affecting its texture, flavor, and nutritional value. For example, thermal processing can inactivate enzymes and microorganisms, while also modifying the texture and flavor of food. Similarly, fermentation can enhance the nutritional value of food by increasing the bioavailability of nutrients and producing beneficial metabolites. It sounds like you're looking for a PDF
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Food Chemistry & Processing: Information on pigments, enzymatic browning, post-harvest changes, and food spoilage. The book by Srilakshmi discusses various processing methods,