Essentials of food science:
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...
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
New York [u.a.]
Kluwer Academic/Plenum Publishers
2003
|
| Ausgabe: | 2. ed. |
| Schriftenreihe: | Food science text series
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Zusammenfassung: | 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 regulation. For this second edition the authors have expanded the concepts relating to material in all chapters, including quality, gums, organic food, irradiation, biotechnology, sugar substitutes, fat replacers, packaging, health claims, and dietary guidelines. There is also a new chapter dedicated to a discussion on emulsification and foams. In addition, the index has been revamped. As nutrition and food safety continue to be important issues, where applicable, individual chapters contain sections on nutritive value and safety concerns regarding the foods discussed. Additionally, each chapter contains a glossary and helpful references useful for further study. Using a multidisciplinary approach, this text combines food chemistry, food technology, and food preparation into one single source of information. |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | XVII, 482 S. Ill., graph. Darst. |
| ISBN: | 0306473631 |
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| 520 | 3 | |a 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 regulation. For this second edition the authors have expanded the concepts relating to material in all chapters, including quality, gums, organic food, irradiation, biotechnology, sugar substitutes, fat replacers, packaging, health claims, and dietary guidelines. There is also a new chapter dedicated to a discussion on emulsification and foams. In addition, the index has been revamped. As nutrition and food safety continue to be important issues, where applicable, individual chapters contain sections on nutritive value and safety concerns regarding the foods discussed. Additionally, each chapter contains a glossary and helpful references useful for further study. Using a multidisciplinary approach, this text combines food chemistry, food technology, and food preparation into one single source of information. | |
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Datensatz im Suchindex
| _version_ | 1804133560216453120 |
|---|---|
| adam_text | Titel: Essentials of food science
Autor: Vaclavik, Vickie
Jahr: 2003
CONTENTS
Preface
The Food Guide Pyramid
World Wide Web (WWW) Sites
xm
XV
xvu
Part
Introduction to Food Components
Chapter l Evaluation of Food Quality
Introduction
Aspects of Food Quality
Taste Sensitivity
Sensory Evaluation
Objective Evaluation
Comparison of Subjective and Objective Evaluation
Conclusion
Glossary
References
3
3
3
5
6
12
16
17
18
19
Chapter 2 Water 20
Introduction 20
Chemistry of Water 21
Specific Heat and Latent Heat of Water 22
Vapor Pressure and Boiling Point 23
Water as a Dispersing Medium 24
Free, Bound, and Entrapped Water 26
Water Activity (Aw) 27
Role of Water in Food Preservation and Shelf Life of Food 27
Water Hardness and Treatments 27
Conclusion 28
Glossary 28
References 29
Bibliography 29
VI CONTENTS
Part II Carbohydrates in the Food Guide
Chapter 3 Carbohydrates in Food—An Introduction
Introduction
Monbsaccharides
Disaccharides
Some Properties of Sugars
Oligosaccharides
Polysaccharides
Conclusion
Glossary
Bibliography
Chapter 4 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
Chapter S Pectins and Gams
Introduction
Pectic Substances
Gums
Conclusion
Glossary
References
Bibliography
Chapter 6 Bread, Cereal, Rice, and Pasta
Introduction
Structure of Cereal Grains
31
33
33
33
38
40
42
42
44
44
45
47
47
47
48
50
52
54
56
56
57
58
58
59
59
59
60
61
61
62
62
62
68
72
72
73
73
74
74
74
Contents vii
Chemical Composition of Cereal Grains 76
Cereals 78
Common Cereal Grains and Their Uses 78
Other Grains 87
Noncereal Flours 89
Cooking Cereals 90
Breakfast Cereals 91
Nutritive Value of Bread, Cereal, Rice, and Pasta 92
Conclusion 93
Glossary 94
References 94
Bibliography 95
Chapter 7 Vegetables and Fruits 96
Introduction 96
Structure and Composition of Cell Tissue 96
Chemical Composition of Plant Material 99
Turgor Pressure 101
Pigments and Effects of Additional Substances 101
Flavor Compounds 107
Vegetable Classifications 108
Harvesting and Postharvest Changes 109
Ripening 109
Enzymatic Oxidative Browning 110
Cooking Effect 111
Fruits—Unique Cooking and Preparation Principles 113
Grading 114
Organically Grown Fruits and Vegetables 114
Biotechnology 115
Irradiation 117
Vegetarian Food Choices 117
Nutritive Value of Vegetables and Fruits 117
Safety of Vegetables and Fruits 121
Labeling of Vegetables and Fruits 122
Conclusion 123
Glossary 124
References 125
Bibliography 126
Part III Proteins in the Food Guide Pyramid 129
Chapter a Proteins in Food—An Introduction 131
Introduction 131
Amino Acids 132
Protein Structure and Conformation 134
VIII CONTENTS
Reactions and Properties of Proteins 138
Enzymes 141
Functional Roles of Proteins in Foods 142
Conjugated Proteins 144
Conclusion 144
Glossary 144
Bibliography 145
Ihapter 9 Meat, Poultry, Fish, and Dry Beans 147
Introduction 147
Characteristics of Meat 148
Chemical Composition of Meat 150
Muscle Contraction in Live Animals 153
Postmortem Changes in the Muscle 154
Meat Pigments and Color Changes 157
Meat-Handling Process 157
Grading of Meat 161
Safety 161
Hormones and Antibiotics 164
Cuts of Meat 165
Cooking Meat 167
Alterations to Meat 171
Poultry 173
Fish 174
Meat Alternatives 176
Dry Beans and Peas (Legumes) 176
Nutritive Value of Meat, Poultry, and Fish 179
Conclusion 182
Glossary 184
References 185
Bibliography 186
Associations 186
Chapter 10 Eggs and Egg Products 187
Introduction 187
Physical Structure and Composition of Eggs 187
Egg Function 191
Inspections and Grading for Egg Quality 192
Egg Size 197
Processing/Preservation of Eggs 198
Storing Eggs 200
Denaturation and Coagulation 201
Effect of Added Ingredients on Coagulation 202
Cooking Changes 202
Egg White Foams and Meringues 205
Contents ix
Egg Products and Egg Substitutes 207
Nutritive Value of Eggs 209
Safety of Eggs 209
Conclusion 211
Glossary 212
References 213
Bibliography 213
Chapter 11 Milk and Milk Products 214
Introduction 214
Composition of Milk 214
Sanitation and Grading of Milk 218
Flavor of Milk 219
Milk Processing 219
Types of Milk 222
Other Milk Products 226
Whey 232
Cooking Applications 233
Milk Substitutes and Imitation Milk Products 234
Safety/Quality of Milk 235
Nutritive Value of Milk and Milk Products 236
Lactose Intolerance 238
Conclusion 239
Glossary 239
References 240
Bibliography 241
Part IV Fats in the Food Guide pyramid 243
chapter 12 Fat and Oil Products 245
Introduction 245
Structure and Composition of Fats 246
Structure of Fatty Acids 248
Nomenclature of Fatty Acids 249
Properties of Fats and Oils 252
Composition of Dietary Fats and Oils 255
Production and Processing Methods 257
Modification of Fats 258
Deterioration of Fats 260
Shortening and Shortening Power of Various Fats and Oils 263
Emulsification 264
Frying 267
Low-Fat and No-Fat Foods 267
Fat Replacements 268
Nutritive Value of Fats and Oils 273
X CONTENTS
Conclusion 274
Glossary 275
References 276
Bibliography 277
Chapter 13 Food Emulsions and Foams 278
Introduction 278
Emulsions 278
Foams 288
Conclusion 292
Glossary 293
Bibliography 294
PART V SUGARS IN THE FOOD GUIDE PYRAMID 295
Chapter 14. Sugar, Sweeteners, and Confections 297
Introduction 297
Sources of Sugar 297
Roles of Sugar in Food Systems 297
Types of Sugars and Sugar Syrups 299
Properties of Sucrose 300
Sugar Substitutes 303
Confections 306
Nutritive Value of Sugars and Sweeteners 309
Conclusion 310
Glossary 310
References 311
Bibliography 311
part VI Baked Products in the Food Guide Pyramid 313
Chapter 15 Baked Products Batters and Doughs 315
Introduction 315
Classes of Batters and Doughs 316
Gluten 317
Function of Various Ingredients in batters and Doughs 319
The Leavening Process of Baked Products 323
Ingredients in Specific Baked Products 329
Mixing Methods for Various Batters and Doughs 333
Baking Batters and Doughs 335
Safety Issues in Batters and Doughs 336
Nutritive Value of Baked Products 337
Conclusion 337
Glossary 338
References 339
Bibliography 339
Contents xi
PART VII ASPECTS OF FOOD PRODUCTION 341
Chapter 16 Food Safety 343
Introduction 343
Foodborne Illness 343
Biological (Microbiological) Hazards to the Food Supply 345
Chemical Hazards to the Food Supply 351
Physical Hazards to the Food Supply 351
Food Protection Systems 354
The HACCP System of Food Protection 355
Surveillance for Foodborne-Disease Outbreaks 363
Additional Causes of Spoilage 372
Dating of Foods as a Means of Assuring Food Safety 372
Responsibility for Food Safety 373
Allergen-Free 374
Conclusion 375
Glossary 375
References 376
Bibliography 377
Associations and Organizations 378
Chapter 17 Food Preservation and Processing 379
Introduction 379
Heat Preservation 379
Refrigeration Preservation 386
Dehydration 391
Concentration 392
Added Preservatives 393
Other preservation techniques 393
Radiation 393
Other—Direct Contact Products, Etc. 396
Nutritive Value of Preserved Foods 396
Safety of Preserved Foods 397
Conclusion 397
Glossary 397
References 398
Bibliography 399
Chapter 18 Food Additives 400
Introduction 400
Definition of Food Additives 400
Function of Food Additives 401
Legislation and Testing for Additives 402
Major Additives Used in Processing 403
Nutrient Supplements in Food 414
XII CONTENTS
Chapter 19
Conclusion 417
Glossary 418
References 419
Bibliography 419
Packaging of Food Products 420
Introduction 420
Types of Packaging Containers 420
Packaging Functions 421
Packaging Materials 421
Controlling Packaging Atmosphere 430
Freezer Packaging Protection 440
Tamper-Evident Banding and Sleeve Labelling 440
Manufacturing Concerns in Packaging 442
Packaging of the Future 443
Packaging as a Communication and Marketing Tool 444
Conclusion 445
Glossary 446
References 446
Bibliography 447
Part VIII Government Regulation of the Food Supply 449
Chapter 2O Government Regulation of the Food Supply
and Labeling 450
Introduction 450
The Food and Drug Administration 450
The United States Department of Agriculture 455
Food Security 456
State and Local Health Departments 457
Additional Agencies Regulating the Food Supply 458
General Labeling 458
Nutrition Labeling 459
Phytochemicals, Nutraceuticals, Functional Foods,
Medical Foods, and Labeling 464
Labeling for Foodservice 466
Conclusion 467
Glossary 468
References 469
Bibliography 470
Index 473
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| record_format | marc |
| series2 | Food science text series |
| spelling | Vaclavik, Vickie 1954- Verfasser (DE-588)121514900 aut Essentials of food science Vickie A. Vaclavik, Elizabeth W. Christian 2. ed. New York [u.a.] Kluwer Academic/Plenum Publishers 2003 XVII, 482 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food science text series Includes bibliographical references and index 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 regulation. For this second edition the authors have expanded the concepts relating to material in all chapters, including quality, gums, organic food, irradiation, biotechnology, sugar substitutes, fat replacers, packaging, health claims, and dietary guidelines. There is also a new chapter dedicated to a discussion on emulsification and foams. In addition, the index has been revamped. As nutrition and food safety continue to be important issues, where applicable, individual chapters contain sections on nutritive value and safety concerns regarding the foods discussed. Additionally, each chapter contains a glossary and helpful references useful for further study. Using a multidisciplinary approach, this text combines food chemistry, food technology, and food preparation into one single source of information. Food Analysis Food Composition Nutrition Lebensmittelwissenschaft (DE-588)4167048-6 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Lebensmittelwissenschaft (DE-588)4167048-6 s DE-604 Lebensmitteltechnologie (DE-588)4034901-9 s Christian, Elizabeth W. Verfasser aut HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=013328142&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Vaclavik, Vickie 1954- Christian, Elizabeth W. Essentials of food science Food Analysis Food Composition Nutrition Lebensmittelwissenschaft (DE-588)4167048-6 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| subject_GND | (DE-588)4167048-6 (DE-588)4034901-9 |
| title | Essentials of food science |
| title_auth | Essentials of food science |
| title_exact_search | Essentials of food science |
| title_full | Essentials of food science Vickie A. Vaclavik, Elizabeth W. Christian |
| title_fullStr | Essentials of food science Vickie A. Vaclavik, Elizabeth W. Christian |
| title_full_unstemmed | Essentials of food science Vickie A. Vaclavik, Elizabeth W. Christian |
| title_short | Essentials of food science |
| title_sort | essentials of food science |
| topic | Food Analysis Food Composition Nutrition Lebensmittelwissenschaft (DE-588)4167048-6 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| topic_facet | Food Analysis Food Composition Nutrition Lebensmittelwissenschaft Lebensmitteltechnologie |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=013328142&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT vaclavikvickie essentialsoffoodscience AT christianelizabethw essentialsoffoodscience |