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| Preface | |
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| Acknowledgments | |
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| About the Author | |
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| Food issues in the news | |
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| Food in the news | |
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| Unsafe foods | |
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| Microbial hazards | |
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| Spoiled: When good food goes bad | |
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| Food poisoning | |
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| Tracking down the culprits | |
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| Expiration dates | |
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| Food preservation | |
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| Preservatives | |
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| Safety of the American food supply | |
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| Safety in the home | |
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| Pesticides and other contaminants | |
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| Natural toxins | |
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| Allergies and food sensitivities | |
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| Government regulation | |
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| Remember this! | |
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| Looking ahead | |
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| Answers to chapter questions | |
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| References | |
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| Further reading | |
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| Healthiness of foods | |
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| Looking back | |
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| Healthy and unhealthy foods | |
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| Weight loss without pain | |
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| Cutting down on carbs and stocking up on protein | |
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| Fake fats | |
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| Natural, organic, and whole foods | |
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| Food and disease | |
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| Dietary supplements, nutraceuticals, and functional foods | |
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| Enhancing athletic performance | |
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| Fasting | |
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| Eating disorders | |
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| Food fads and their consequences | |
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| Six glasses a day | |
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| Energy from foods | |
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| Reading the label | |
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| Designing a healthy product | |
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| Remember this! | |
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| Looking ahead | |
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| Answers to chapter questions | |
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| References | |
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| Further reading | |
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| Choosing the food we eat | |
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| Looking back | |
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| Food choice | |
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| Safety | |
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| Health | |
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| Weight loss | |
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| Weight gain | |
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| Social factors | |
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| Religious influences | |
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| Ethnicity | |
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| Family traditions | |
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| Advertising | |
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| Time and trends | |
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| Economics | |
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| Personal philosophy | |
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| Sensory properties | |
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| Convenience | |
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| Pathogenic eating | |
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| Meal patterns around the world | |
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| Selecting healthy foods | |
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| Remember this! | |
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| Looking ahead | |
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| Answers to chapter questions | |
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| References | |
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| Further reading | |
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| Commercial food products | |
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| Looking back | |
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| What are processed foods and why are they processed? | |
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| Benefits of processing | |
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| Processing steps | |
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| Types of food processes | |
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| Heating | |
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| Freezing | |
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| Drying | |
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| Concentrating | |
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| Curing | |
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| Milling | |
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| Extracting | |
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| Fermenting | |
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| Irradiating | |
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| Nonthermal processing | |
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| Other important operations | |
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| Consequences of processing | |
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| Shelf life | |
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| Nutrition | |
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| Quality | |
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| Safety | |
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| Packaging considerations | |
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| Remember this! | |
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| Looking ahead | |
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| Answers to chapter questions | |
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| References | |
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| Further reading | |
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| Formulated foods | |
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| Looking back | |
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| What are formulated foods and why are they formulated? | |
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| Benefits and consequences | |
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| Formulation steps | |
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| Formulated products | |
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| Baked goods | |
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| Pasta and noodles | |
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| Jams and jellies | |
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| Beverages | |
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| Confections | |
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| Sausages | |
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| Frozen desserts and entr�es | |
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| Functional foods | |
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| Types of ingredients and their functions | |
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| Flours and grains | |
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| Fruits and vegetables | |
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| Dairy and eggs | |
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| Plant proteins | |
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| Fats and oils | |
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| Sweeteners | |
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| Fat replacers | |
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| Flavors and colors | |
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| Stabilizers | |
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| Preservatives | |
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| Remember this! | |
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| Looking ahead | |
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| Answers to chapter questions | |
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| References | |
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| Further reading | |
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| Chilled and prepared foods | |
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| Looking back | |
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| What are chilled and prepared foods and why are they necessary? | |
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| Distribution | |
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| Chilled foods | |
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| Whole fresh fruits and vegetables | |
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| Packaged salad vegetables and cut fruits | |
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| Fresh meats | |
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| Fresh fish and seafood | |
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| Deli meats | |
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| Fluid milk and soy alternatives | |
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| Spreads | |
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| Prepared foods | |
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| Salads and sandwiches | |
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| Pasta products | |
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| Prepared entr�es | |
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| Food service | |
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| Casual dining restaurants | |
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| Cafeteria | |
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| Fast foods | |
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| Catering | |
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| Vending machines | |
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| Remember this! | |
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| Looking ahead | |
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| References | |
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| Further reading | |
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| Functions of food scientists | |
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| Quality assurance | |
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| Looking back | |
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| What is quality and why does anybody care? | |
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| Quality characteristics | |
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| Measuring quality | |
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| Evolution of quality management | |
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| Quality control | |
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| Quality assurance | |
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| Quality management | |
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| Statistical process control | |
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| Hazard analysis and critical control point | |
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| Sanitation | |
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| Consumer acceptability | |
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| Remember this! | |
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| Looking ahead | |
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| References | |
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| Further reading | |
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| Product and process development | |
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| Looking back | |
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| The proliferation of food products | |
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| Generating new food product ideas | |
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| Improving existing products | |
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| Brand new products | |
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| Reality check | |
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| Food formulation | |
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| Process operations | |
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| Quality evaluation | |
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| Storage stability | |
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| Package development | |
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| Package labels | |
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| Scaling up and consumer testing | |
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| Market testing | |
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| Product launch | |
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| Success or failure | |
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| Remember this! | |
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| Looking ahead | |
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| References | |
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| Further reading | |
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| Government regulation and basic research | |
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| Looking back | |
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| Government regulation | |
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| On the farm | |
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| Food manufacturing plants | |
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| Product labels | |
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| Packaging | |
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| Product recalls | |
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| Transportation, distribution, purchase, and consumption | |
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| Basic research | |
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| Fundamental physical and chemical properties | |
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| Microbiology | |
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| Molecular biology | |
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| Nutritional properties | |
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| Postharvest physiology | |
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| Food processing | |
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| Toxicology | |
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| Nanotechnology and other frontiers | |
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| Remember this! | |
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| Looking ahead | |
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| Answers to chapter questions | |
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| References | |
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| Further reading | |
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| Scientific principles | |
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| Food chemistry | |
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| Looking back | |
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| Food chemistry | |
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| Chemicals in different types of food | |
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| Plant tissues | |
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| Animal tissues | |
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| Formulated foods | |
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| Types of chemicals in food | |
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| Toxic compounds | |
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| Preservatives and other food additives | |
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| Colors and flavors | |
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| Vitamins and minerals | |
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| Carbohydrates | |
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| Lipids | |
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| Proteins | |
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| Enzymes | |
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| Water | |
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| Dispersions | |
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| Food chemistry as an integral part of food science | |
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| Remember this! | |
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| Looking ahead | |
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| References | |
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| Further reading | |
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| Nutrition | |
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| Looking back | |
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| Nutrients in foods | |
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| Proteins | |
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| Lipids | |
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| Carbohydrates | |
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| Vitamins and minerals | |
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| Electrolytes | |
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| Alcohol | |
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| Nutrient composition of foods | |
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| Grains | |
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| Vegetables | |
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| Fruits | |
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| Milk | |
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| Meat and beans | |
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| Oils | |
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| Processed, formulated, chilled, and prepared foods | |
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| Digestion and intermediary metabolism | |
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| Nutritional deficiency diseases | |
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| Antioxidants, supplements, and antinutrients | |
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| Remember this! | |
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| Looking ahead | |
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| References | |
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| Further reading | |
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| Food microbiology and biological properties of foods | |
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| Looking back | |
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| Food microbiology | |
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| Types of microorganisms in our foods | |
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| Microbial genetics | |
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| Cell physiology and reproduction | |
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| Sources of microbial contamination | |
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| Environmental conditions affecting microbial growth | |
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| Food compositional factors affecting microbial growth | |
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| Fermenting microorganisms | |
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| Spoilage microorganisms | |
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| Pathogenic microorganisms | |
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| Epidemiology | |
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| Controlling microorganisms in food | |
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| Biological properties of foods | |
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| Postharvest physiology of fresh fruits and vegetables | |
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| Physiology of muscle foods | |
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| Remember this! | |
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| Looking ahead | |
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| Further reading | |
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| Food engineering | |
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| Looking back | |
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| Engineering principles | |
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| Mass balance | |
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| Energy balance | |
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| Heat transfer | |
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| Mass transfer | |
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| Rheology | |
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| Water management | |
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| Energy use in food processing plants | |
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| Handling processing wastes | |
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| Remember this! | |
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| Looking ahead | |
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| References | |
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| Further reading | |
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| Sensory evaluation | |
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| Looking back | |
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| Sensory quality of foods | |
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| Sensory perception and physiological response | |
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| Color and appearance | |
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| Flavor | |
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| Texture | |
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| Sensory tests | |
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| Difference tests | |
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| Thresholds | |
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| Sensory descriptive analysis | |
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| Integrating sensory and physicochemical tests | |
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| Consumer testing | |
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| Integrating sensory and consumer tests | |
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| Remember this! | |
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| Answers to chapter questions | |
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| References | |
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| Further reading | |
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| Index | |