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Essentials of Food Science

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ISBN-10: 0306473631

ISBN-13: 9780306473630

Edition: 2nd 2003 (Revised)

Authors: Vickie Vaclavik, Elizabeth W. Christian

List price: $59.95
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Description:

Designed primarily for the non-Food Science major, this textbook presents principles of food science for the nutrition, dietetics, hospitality, and culinary arts student enrolled in an introductory food science course. As in the first edition the book is easily readable. Chapters follow the order of the USDA's Food Guide Pyramid, beginning with foods appearing at the base of the Pyramid - the bread, cereal, rice, and pasta foods, and continuing with foods through the top of the Pyramid - the fatty, oils, and sweets. A chapter on baked products covers batters and doughs, and builds upon information in earlier chapters. The last chapters cover aspects of food production and government…    
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Book details

List price: $59.95
Edition: 2nd
Copyright year: 2003
Publisher: Springer
Publication date: 5/31/2003
Binding: Paperback
Pages: 500
Size: 7.00" wide x 10.25" long x 1.25" tall
Weight: 1.892
Language: English

Preface
The Food Guide Pyramid
World Wide Web (WWW) Sites
Introduction to Food Components
Evaluation of Food Quality
Introduction
Aspects of Food Quality
Taste Sensitivity
Sensory Evaluation
Objective Evaluation
Comparison of Subjective and Objective Evaluation
Conclusion
Glossary
References
Water
Introduction
Chemistry of Water
Specific Heat and Latent Heat of Water
Vapor Pressure and Boiling Point
Water as a Dispersing Medium
Free, Bound, and Entrapped Water
Water Activity (A[subscript W])
Role of Water in Food Preservation and Shelf Life of Food
Water Hardness and Treatments
Conclusion
Glossary
References
Bibliography
Carbohydrates in the Food Guide Pyramid
Carbohydrates in Food--An Introduction
Introduction
Monosaccharides
Disaccharides
Some Properties of Sugars
Oligosaccharides
Polysaccharides
Conclusion
Glossary
Bibliography
Starches in Food
Introduction
Starch Sources
Starch Structure and Composition
Gelatinization Process
Factors Requiring Control in Gelatinization
Gelation or Setting of Gelatinized Starch Pastes During Cooling
Syneresis
Separating Agents and Lump Formation
Modified Starches
Waxy Starches
Starch Uses in Food Systems
Cooking with Starch
Nutritive Value of Starch
Conclusion
Glossary
References
Bibliography
Pectins and Gums
Introduction
Pectic Substances
Gums
Conclusion
Glossary
References
Bibliography
Bread, Cereal, Rice, and Pasta
Introduction
Structure of Cereal Grains
Chemical Composition of Cereal Grains
Cereals
Common Cereal Grains and Their Uses
Other Grains
Noncereal "Flours"
Cooking Cereals
Breakfast Cereals
Nutritive Value of Bread, Cereal, Rice, and Pasta
Conclusion
Glossary
References
Bibliography
Vegetables and Fruits
Introduction
Structure and Composition of Cell Tissue
Chemical Composition of Plant Material
Turgor Pressure
Pigments and Effects of Additional Substances
Flavor Compounds
Vegetable Classifications
Harvesting and Postharvest Changes
Ripening
Enzymatic Oxidative Browning
Cooking Effect
Fruits--Unique Cooking and Preparation Principles
Grading
Organically Grown Fruits and Vegetables
Biotechnology
Irradiation
Vegetarian Food Choices
Nutritive Value of Vegetables and Fruits
Safety of Vegetables and Fruits
Labeling of Vegetables and Fruits
Conclusion
Glossary
References
Bibliography
Proteins in the Food Guide Pyramid
Proteins in Food--An Introduction
Introduction
Amino Acids
Protein Structure and Conformation
Reactions and Properties of Proteins
Enzymes
Functional Roles of Proteins in Foods
Conjugated Proteins
Conclusion
Glossary
Bibliography
Meat, Poultry, Fish, and Dry Beans
Introduction
Characteristics of Meat
Chemical Composition of Meat
Muscle Contraction in Live Animals
Postmortem Changes in the Muscle
Meat Pigments and Color Changes
Meat-Handling Process
Grading of Meat
Safety
Hormones and Antibiotics
Cuts of Meat
Cooking Meat
Alterations to Meat
Poultry
Fish
Meat Alternatives
Dry Beans and Peas (Legumes)
Nutritive Value of Meat, Poultry, and Fish
Conclusion
Glossary
References
Bibliography
Associations
Eggs and Egg Products
Introduction
Physical Structure and Composition of Eggs
Egg Function
Inspections and Grading for Egg Quality
Egg Size
Processing/Preservation of Eggs
Storing Eggs
Denaturation and Coagulation
Effect of Added Ingredients on Coagulation
Cooking Changes
Egg White Foams and Meringues
Egg Products and Egg Substitutes
Nutritive Value of Eggs
Safety of Eggs
Conclusion
Glossary
References
Bibliography
Milk and Milk Products
Introduction
Composition of Milk
Sanitation and Grading of Milk
Flavor of Milk
Milk Processing
Types of Milk
Other Milk Products
Whey
Cooking Applications
Milk Substitutes and Imitation Milk Products
Safety/Quality of Milk
Nutritive Value of Milk and Milk Products
Lactose Intolerance
Conclusion
Glossary
References
Bibliography
Fats in the Food Guide Pyramid
Fat and Oil Products
Introduction
Structure and Composition of Fats
Structure of Fatty Acids
Nomenclature of Fatty Acids
Properties of Fats and Oils
Composition of Dietary Fats and Oils
Production and Processing Methods
Modification of Fats
Deterioration of Fats
Shortening and Shortening Power of Various Fats and Oils
Emulsification
Frying
Low-Fat and No-Fat Foods
Fat Replacements
Nutritive Value of Fats and Oils
Conclusion
Glossary
References
Bibliography
Food Emulsions and Foams
Introduction
Emulsions
Foams
Conclusion
Glossary
Bibliography
Sugars in the Food Guide Pyramid
Sugar, Sweeteners, and Confections
Introduction
Sources of Sugar
Roles of Sugar in Food Systems
Types of Sugars and Sugar Syrups
Properties of Sucrose
Sugar Substitutes
Confections
Nutritive Value of Sugars and Sweeteners
Conclusion
Glossary
References
Bibliography
Baked Products in the Food Guide Pyramid
Baked Products Batters and Doughs
Introduction
Classes of Batters and Doughs
Gluten
Function of Various Ingredients in batters and Doughs
The Leavening Process of Baked Products
Ingredients in Specific Baked Products
Mixing Methods for Various Batters and Doughs
Baking Batters and Doughs
Safety Issues in Batters and Doughs
Nutritive Value of Baked Products
Conclusion
Glossary
References
Bibliography
Aspects of Food Production
Food Safety
Introduction
Foodborne Illness
Biological (Microbiological) Hazards to the Food Supply
Chemical Hazards to the Food Supply
Physical Hazards to the Food Supply
Food Protection Systems
The HACCP System of Food Protection
Surveillance for Foodborne-Disease Outbreaks
Additional Causes of Spoilage
Dating of Foods as a Means of Assuring Food Safety
Responsibility for Food Safety
Allergen-Free
Conclusion
Glossary
References
Bibliography
Associations and Organizations
Food Preservation and Processing
Introduction
Heat Preservation
Refrigeration Preservation
Dehydration
Concentration
Added Preservatives
Other preservation techniques
Radiation
Other--Direct Contact Products, Etc.
Nutritive Value of Preserved Foods
Safety of Preserved Foods
Conclusion
Glossary
References
Bibliography
Food Additives
Introduction
Definition of Food Additives
Function of Food Additives
Legislation and Testing for Additives
Major Additives Used in Processing
Nutrient Supplements in Food
Conclusion
Glossary
References
Bibliography
Packaging of Food Products
Introduction
Types of Packaging Containers
Packaging Functions
Packaging Materials
Controlling Packaging Atmosphere
Freezer Packaging Protection
Tamper-Evident Banding and Sleeve Labelling
Manufacturing Concerns in Packaging
Packaging of the Future
Packaging as a Communication and Marketing Tool
Conclusion
Glossary
References
Bibliography
Government Regulation of the Food Supply
Government Regulation of the Food Supply and Labeling
Introduction
The Food and Drug Administration
The United States Department of Agriculture
Food Security
State and Local Health Departments
Additional Agencies Regulating the Food Supply
General Labeling
Nutrition Labeling
Phytochemicals, Nutraceuticals, Functional Foods, Medical Foods, and Labeling
Labeling for Foodservice
Conclusion
Glossary
References
Bibliography
Index
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