Introducing Food Science

ISBN-10: 1587160285

ISBN-13: 9781587160288

Edition: 2009

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Description: With a compelling new approach to introductory food science, this book is designed to excite and encourage students to major in food science. It proceeds from a non-technical discussion of food issues that concern today's student to an in-depth technical overview of the basic principles of the study of food. In between are commercial products and processes and the functions and roles of food scientists. Each section builds on the previous one, providing greater technical depth. Depending on the course, professors can choose to use select chapters or all chapters in the book. It provides a comprehensive introduction to food science for the major and non-major alike.

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Book details

List price: $74.95
Copyright year: 2009
Publisher: CRC Press LLC
Publication date: 4/16/2009
Binding: Paperback
Pages: 385
Size: 6.25" wide x 9.25" long x 1.00" tall
Weight: 1.760
Language: English

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