Verfügbarkeit: Introducing food science

Introducing food science:

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1. Verfasser:	Shewfelt, Robert L. (VerfasserIn)
Format:	Buch
Sprache:	English
Veröffentlicht:	London [u.a.] CRC 2009
Schlagworte:	Lebensmittelwissenschaft Aufsatzsammlung
Online-Zugang:	Inhaltsverzeichnis
Beschreibung:	XVII, 363 S. Ill., graph. Darst.
ISBN:	9781587160288

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adam_text	Titel: Introducing food science Autor: Shewfelt, Robert L. Jahr: 2009 Contents Preface................................................................................................................xv Acknowledgments..........................................................................................xix About the Author............................................................................................xxi Section I: Food issues in the news Chapter 1 Food safety...................................................................................3 Food in the news................................................................................................4 Unsafe foods.......................................................................................................5 Microbial hazards..............................................................................................6 Spoiled: When good food goes bad.................................................................8 Food poisoning...................................................................................................8 Tracking down the culprits..............................................................................9 Expiration dates................................................................................................11 Food preservation............................................................................................11 Preservatives.....................................................................................................12 Safety of the American food supply..............................................................12 Safety in the home...........................................................................................14 Pesticides and other contaminants................................................................16 Natural toxins...................................................................................................17 Allergies and food sensitivities......................................................................18 Government regulation...................................................................................19 Remember this!.................................................................................................21 Looking ahead..................................................................................................21 Answers to chapter questions........................................................................22 References.........................................................................................................23 Further reading................................................................................................23 Chapter 2 Healthiness of foods................................................................25 Looking back....................................................................................................26 Healthy and unhealthy foods........................................................................26 Weight loss without pain................................................................................27 viii Contents Cutting down on carbs and stocking up on protein...................................27 Fake fats.............................................................................................................31 Natural, organic, and whole foods................................................................33 Food and disease..............................................................................................36 Dietary supplements, nutraceuticals, and functional foods......................39 Enhancing athletic performance...................................................................40 Fasting................................................................................................................41 Eating disorders...............................................................................................42 Food fads and their consequences.................................................................43 Six glasses a day...............................................................................................45 Energy from foods...........................................................................................46 Reading the label..............................................................................................47 Designing a healthy product..........................................................................51 Remember this!.................................................................................................52 Looking ahead..................................................................................................53 Answers to chapter questions........................................................................53 References.........................................................................................................53 Further reading................................................................................................53 Chapter 3 Choosing the food we eat........................................................55 Looking back....................................................................................................56 Food choice.......................................................................................................56 Safety.................................................................................................................56 Health................................................................................................................57 Weight loss........................................................................................................60 Weight gain.......................................................................................................62 Social factors.....................................................................................................63 Religious influences.........................................................................................64 Ethnicity............................................................................................................65 Family traditions..............................................................................................66 Advertising.......................................................................................................67 Time and trends...............................................................................................68 Economics.........................................................................................................70 Personal philosophy........................................................................................70 Sensory properties...........................................................................................70 Convenience......................................................................................................71 Pathogenic eating.............................................................................................72 Meal patterns around the world....................................................................73 Selecting healthy foods...................................................................................76 Remember this!.................................................................................................77 Looking ahead..................................................................................................77 Answers to chapter questions........................................................................78 References.........................................................................................................78 Further reading................................................................................................78 Contents Section II: Commercial food products Chapter 4 Processed foods.........................................................................83 Looking back....................................................................................................84 What are processed foods and why are they processed?..........................84 Benefits of processing......................................................................................85 Processing steps...............................................................................................86 Types of food processes..................................................................................87 Heating.........................................................................................................87 Freezing........................................................................................................89 Drying...........................................................................................................90 Concentrating..............................................................................................92 Curing...........................................................................................................93 Milling..........................................................................................................93 Extracting.....................................................................................................94 Fermenting...................................................................................................95 Irradiating....................................................................................................96 Nonthermal processing..............................................................................97 Other important operations.......................................................................98 Consequences of processing.........................................................................100 Shelf life......................................................................................................100 Nutrition.....................................................................................................101 Quality........................................................................................................104 Safety...........................................................................................................105 Packaging considerations.........................................................................105 Remember this!...............................................................................................106 Looking ahead................................................................................................107 Answers to chapter questions......................................................................107 References.......................................................................................................107 Further reading..............................................................................................108 Chapter 5 Formulated foods....................................................................109 Looking back...................................................................................................110 What are formulated foods and why are they formulated?.....................110 Benefits and consequences........................................................................Ill Formulation steps......................................................................................112 Formulated products.....................................................................................112 Baked goods...............................................................................................112 Pasta and noodles.......................................................................................114 Jams and jellies...........................................................................................116 Beverages.....................................................................................................116 Confections.................................................................................................118 Sausages.......................................................................................................119 Frozen desserts and entrees.....................................................................121 x Contents Functional foods........................................................................................121 Types of ingredients and their functions...................................................125 Flours and grains......................................................................................125 Fruits and vegetables................................................................................127 Dairy and eggs...........................................................................................127 Plant proteins.............................................................................................128 Fats and oils................................................................................................128 Sweeteners..................................................................................................129 Fatreplacers...............................................................................................130 Flavors and colors......................................................................................131 Stabilizers...................................................................................................132 Preservatives..............................................................................................133 Remember this!...............................................................................................134 Looking ahead................................................................................................134 Answers to chapter questions......................................................................135 References.......................................................................................................135 Further reading..............................................................................................135 Chapter 6 Chilled and prepared foods..................................................137 Looking back..................................................................................................138 What are chilled and prepared foods and why are they necessary?.....138 Distribution.....................................................................................................139 Chilled foods..................................................................................................139 Whole fresh fruits and vegetables..........................................................139 Packaged salad vegetables and cut fruits..............................................140 Fresh meats..................................................................................................141 Fresh fish and seafood..............................................................................142 Deli meats...................................................................................................142 Fluid milk and soy alternatives...............................................................146 Spreads........................................................................................................147 Prepared foods...............................................................................................148 Salads and sandwiches.............................................................................148 Pasta products............................................................................................149 Prepared entrees........................................................................................150 Food service....................................................................................................151 Casual dining restaurants........................................................................151 Cafeteria......................................................................................................151 Fast foods....................................................................................................153 Catering......................................................................................................154 Vending machines.....................................................................................155 Remember this!...............................................................................................156 Looking ahead................................................................................................156 References.......................................................................................................157 Further reading..............................................................................................157 Contents xi Section III: Functions of food scientists Chapter 7 Quality assurance...................................................................161 Looking back...................................................................................................162 What is quality and why does anybody care?...........................................164 Quality characteristics...................................................................................164 Measuring quality..........................................................................................166 Evolution of quality management...............................................................170 Quality control...........................................................................................171 Quality assurance......................................................................................172 Quality management................................................................................172 Statistical process control...............................................................................174 Hazard analysis and critical control point..................................................174 Sanitation.........................................................................................................175 Consumer acceptability................................................................................178 Remember this!...............................................................................................179 Looking ahead................................................................................................180 References.......................................................................................................180 Further reading..............................................................................................180 Chapter 8 Product and process development.......................................183 Looking back..................................................................................................184 The proliferation of food products..............................................................185 Generating new food product ideas............................................................186 Improving existing products........................................................................188 Brand new products.......................................................................................189 Reality check...................................................................................................193 Food formulation...........................................................................................195 Process operations.........................................................................................198 Quality evaluation.........................................................................................200 Storage stability..............................................................................................201 Package development....................................................................................203 Package labels.................................................................................................205 Scaling up and consumer testing................................................................207 Market testing.................................................................................................208 Product launch...............................................................................................208 Success or failure............................................................................................209 Remember this!...............................................................................................210 Looking ahead.................................................................................................211 References........................................................................................................211 Further reading...............................................................................................211 Chapter 9 Government regulation and basic research......................213 Looking back...................................................................................................214 xii Contents Government regulation..................................................................................214 On the farm................................................................................................215 Food manufacturing plants......................................................................216 Product labels............................................................................................218 Packaging...................................................................................................220 Product recalls...........................................................................................220 Transportation, distribution, purchase, and consumption.................221 Basic research.................................................................................................221 Fundamental physical and chemical properties..................................222 Microbiology..............................................................................................225 Molecular biology.....................................................................................226 Nutritional properties...............................................................................226 Postharvest physiology.............................................................................227 Food processing.........................................................................................228 Toxicology...................................................................................................229 Nanotechnology and other frontiers......................................................229 Remember this!...............................................................................................230 Looking ahead................................................................................................231 Answers to chapter questions......................................................................231 References.......................................................................................................231 Further reading..............................................................................................232 Section IV: Scientific principles Chapter 10 Food chemistry________________________________237 Looking back..................................................................................................238 Food chemistry...............................................................................................238 Chemicals in different types of food..........................................................239 Plant tissues...............................................................................................240 Animal tissues...........................................................................................242 Formulated foods......................................................................................243 Types of chemicals in food...........................................................................244 Toxic compounds.......................................................................................244 Preservatives and other food additives..................................................244 Colors and flavors......................................................................................246 Vitamins and minerals.............................................................................249 Carbohydrates............................................................................................251 Lipids...........................................................................................................253 Proteins.......................................................................................................255 Enzymes.....................................................................................................257 Water...........................................................................................................258 Dispersions.....................................................................................................259 Food chemistry as an integral part of food science..................................261 Contents xiii Remember this!...............................................................................................262 Looking ahead................................................................................................263 References.......................................................................................................263 Further reading..............................................................................................263 Chapter 11 Nutrition...................................................................................265 Looking back..................................................................................................265 Nutrients in foods..........................................................................................266 Proteins.......................................................................................................267 Lipids...........................................................................................................268 Carbohydrates............................................................................................270 Vitamins and minerals.............................................................................271 Electrolytes.................................................................................................272 Alcohol........................................................................................................273 Nutrient composition of foods......................................................................274 Grains...........................................................................................................274 Vegetables...................................................................................................275 Fruits...........................................................................................................275 Milk.............................................................................................................275 Meat and beans..........................................................................................276 Oils..............................................................................................................276 Processed, formulated, chilled, and prepared foods...........................277 Digestion and intermediary metabolism...................................................279 Nutritional deficiency diseases....................................................................281 Antioxidants, supplements, and antinutrients..........................................281 Remember this!...............................................................................................283 Looking ahead................................................................................................284 References.......................................................................................................284 Further reading..............................................................................................284 Chapter 12 Food microbiology and biological properties of foods... 285 Looking back..................................................................................................286 Food microbiology.........................................................................................286 Types of microorganisms in our foods.......................................................287 Microbial genetics..........................................................................................288 Cell physiology and reproduction...............................................................289 Sources of microbial contamination............................................................290 Environmental conditions affecting microbial growth............................292 Food compositional factors affecting microbial growth..........................292 Fermenting microorganisms........................................................................294 Spoilage microorganisms.............................................................................2% Pathogenic microorganisms.........................................................................298 Epidemiology..................................................................................................300 Controlling microorganisms in food..........................................................301 xiv Contents Biological properties of foods.......................................................................302 Postharvest physiology of fresh fruits and vegetables.............................303 Physiology of muscle foods..........................................................................305 Remember this!...............................................................................................305 Looking ahead................................................................................................306 Further reading..............................................................................................306 Chapter 13 Food engineering....................................................................307 Rakesh K. Singh and Robert L. Shewfelt Looking back..................................................................................................307 Engineering principles..................................................................................308 Mass balance...................................................................................................308 Energy balance...............................................................................................309 Heat transfer....................................................................................................310 Mass transfer..................................................................................................312 Rheology..........................................................................................................313 Water management.........................................................................................316 Energy use in food processing plants.........................................................319 Handling processing wastes........................................................................320 Remember this!...............................................................................................323 Looking ahead................................................................................................323 References.......................................................................................................323 Further reading..............................................................................................323 Chapter 14 Sensory evaluation.................................................................325 Looking back..................................................................................................325 Sensory quality of foods...............................................................................326 Sensory perception and physiological response..................................326 Color and appearance...............................................................................327 Flavor...........................................................................................................329 Texture........................................................................................................331 Sensory tests...................................................................................................332 Difference tests..........................................................................................333 Thresholds..................................................................................................335 Sensory descriptive analysis...................................................................336 Integrating sensory and physicochemical tests....................................336 Consumer testing......................................................................................338 Integrating sensory and consumer tests................................................339 Remember this!...............................................................................................340 Answers to chapter questions......................................................................340 References.......................................................................................................340 Further reading..............................................................................................341 Index................................................................................................................343
adam_txt	Titel: Introducing food science Autor: Shewfelt, Robert L. Jahr: 2009 Contents Preface.xv Acknowledgments.xix About the Author.xxi Section I: Food issues in the news Chapter 1 Food safety.3 Food in the news.4 Unsafe foods.5 Microbial hazards.6 Spoiled: When good food goes bad.8 Food poisoning.8 Tracking down the culprits.9 Expiration dates.11 Food preservation.11 Preservatives.12 Safety of the American food supply.12 Safety in the home.14 Pesticides and other contaminants.16 Natural toxins.17 Allergies and food sensitivities.18 Government regulation.19 Remember this!.21 Looking ahead.21 Answers to chapter questions.22 References.23 Further reading.23 Chapter 2 Healthiness of foods.25 Looking back.26 Healthy and unhealthy foods.26 Weight loss without pain.27 viii Contents Cutting down on carbs and stocking up on protein.27 Fake fats.31 Natural, organic, and whole foods.33 Food and disease.36 Dietary supplements, nutraceuticals, and functional foods.39 Enhancing athletic performance.40 Fasting.41 Eating disorders.42 Food fads and their consequences.43 Six glasses a day.45 Energy from foods.46 Reading the label.47 Designing a healthy product.51 Remember this!.52 Looking ahead.53 Answers to chapter questions.53 References.53 Further reading.53 Chapter 3 Choosing the food we eat.55 Looking back.56 Food choice.56 Safety.56 Health.57 Weight loss.60 Weight gain.62 Social factors.63 Religious influences.64 Ethnicity.65 Family traditions.66 Advertising.67 Time and trends.68 Economics.70 Personal philosophy.70 Sensory properties.70 Convenience.71 Pathogenic eating.72 Meal patterns around the world.73 Selecting healthy foods.76 Remember this!.77 Looking ahead.77 Answers to chapter questions.78 References.78 Further reading.78 Contents Section II: Commercial food products Chapter 4 Processed foods.83 Looking back.84 What are processed foods and why are they processed?.84 Benefits of processing.85 Processing steps.86 Types of food processes.87 Heating.87 Freezing.89 Drying.90 Concentrating.92 Curing.93 Milling.93 Extracting.94 Fermenting.95 Irradiating.96 Nonthermal processing.97 Other important operations.98 Consequences of processing.100 Shelf life.100 Nutrition.101 Quality.104 Safety.105 Packaging considerations.105 Remember this!.106 Looking ahead.107 Answers to chapter questions.107 References.107 Further reading.108 Chapter 5 Formulated foods.109 Looking back.110 What are formulated foods and why are they formulated?.110 Benefits and consequences.Ill Formulation steps.112 Formulated products.112 Baked goods.112 Pasta and noodles.114 Jams and jellies.116 Beverages.116 Confections.118 Sausages.119 Frozen desserts and entrees.121 x Contents Functional foods.121 Types of ingredients and their functions.125 Flours and grains.125 Fruits and vegetables.127 Dairy and eggs.127 Plant proteins.128 Fats and oils.128 Sweeteners.129 Fatreplacers.130 Flavors and colors.131 Stabilizers.132 Preservatives.133 Remember this!.134 Looking ahead.134 Answers to chapter questions.135 References.135 Further reading.135 Chapter 6 Chilled and prepared foods.137 Looking back.138 What are chilled and prepared foods and why are they necessary?.138 Distribution.139 Chilled foods.139 Whole fresh fruits and vegetables.139 Packaged salad vegetables and cut fruits.140 Fresh meats.141 Fresh fish and seafood.142 Deli meats.142 Fluid milk and soy alternatives.146 Spreads.147 Prepared foods.148 Salads and sandwiches.148 Pasta products.149 Prepared entrees.150 Food service.151 Casual dining restaurants.151 Cafeteria.151 Fast foods.153 Catering.154 Vending machines.155 Remember this!.156 Looking ahead.156 References.157 Further reading.157 Contents xi Section III: Functions of food scientists Chapter 7 Quality assurance.161 Looking back.162 What is quality and why does anybody care?.164 Quality characteristics.164 Measuring quality.166 Evolution of quality management.170 Quality control.171 Quality assurance.172 Quality management.172 Statistical process control.174 Hazard analysis and critical control point.174 Sanitation.175 Consumer acceptability.178 Remember this!.179 Looking ahead.180 References.180 Further reading.180 Chapter 8 Product and process development.183 Looking back.184 The proliferation of food products.185 Generating new food product ideas.186 Improving existing products.188 Brand new products.189 Reality check.193 Food formulation.195 Process operations.198 Quality evaluation.200 Storage stability.201 Package development.203 Package labels.205 Scaling up and consumer testing.207 Market testing.208 Product launch.208 Success or failure.209 Remember this!.210 Looking ahead.211 References.211 Further reading.211 Chapter 9 Government regulation and basic research.213 Looking back.214 xii Contents Government regulation.214 On the farm.215 Food manufacturing plants.216 Product labels.218 Packaging.220 Product recalls.220 Transportation, distribution, purchase, and consumption.221 Basic research.221 Fundamental physical and chemical properties.222 Microbiology.225 Molecular biology.226 Nutritional properties.226 Postharvest physiology.227 Food processing.228 Toxicology.229 Nanotechnology and other frontiers.229 Remember this!.230 Looking ahead.231 Answers to chapter questions.231 References.231 Further reading.232 Section IV: Scientific principles Chapter 10 Food chemistry_237 Looking back.238 Food chemistry.238 Chemicals in different types of food.239 Plant tissues.240 Animal tissues.242 Formulated foods.243 Types of chemicals in food.244 Toxic compounds.244 Preservatives and other food additives.244 Colors and flavors.246 Vitamins and minerals.249 Carbohydrates.251 Lipids.253 Proteins.255 Enzymes.257 Water.258 Dispersions.259 Food chemistry as an integral part of food science.261 Contents xiii Remember this!.262 Looking ahead.263 References.263 Further reading.263 Chapter 11 Nutrition.265 Looking back.265 Nutrients in foods.266 Proteins.267 Lipids.268 Carbohydrates.270 Vitamins and minerals.271 Electrolytes.272 Alcohol.273 Nutrient composition of foods.274 Grains.274 Vegetables.275 Fruits.275 Milk.275 Meat and beans.276 Oils.276 Processed, formulated, chilled, and prepared foods.277 Digestion and intermediary metabolism.279 Nutritional deficiency diseases.281 Antioxidants, supplements, and antinutrients.281 Remember this!.283 Looking ahead.284 References.284 Further reading.284 Chapter 12 Food microbiology and biological properties of foods. 285 Looking back.286 Food microbiology.286 Types of microorganisms in our foods.287 Microbial genetics.288 Cell physiology and reproduction.289 Sources of microbial contamination.290 Environmental conditions affecting microbial growth.292 Food compositional factors affecting microbial growth.292 Fermenting microorganisms.294 Spoilage microorganisms.2% Pathogenic microorganisms.298 Epidemiology.300 Controlling microorganisms in food.301 xiv Contents Biological properties of foods.302 Postharvest physiology of fresh fruits and vegetables.303 Physiology of muscle foods.305 Remember this!.305 Looking ahead.306 Further reading.306 Chapter 13 Food engineering.307 Rakesh K. Singh and Robert L. Shewfelt Looking back.307 Engineering principles.308 Mass balance.308 Energy balance.309 Heat transfer.310 Mass transfer.312 Rheology.313 Water management.316 Energy use in food processing plants.319 Handling processing wastes.320 Remember this!.323 Looking ahead.323 References.323 Further reading.323 Chapter 14 Sensory evaluation.325 Looking back.325 Sensory quality of foods.326 Sensory perception and physiological response.326 Color and appearance.327 Flavor.329 Texture.331 Sensory tests.332 Difference tests.333 Thresholds.335 Sensory descriptive analysis.336 Integrating sensory and physicochemical tests.336 Consumer testing.338 Integrating sensory and consumer tests.339 Remember this!.340 Answers to chapter questions.340 References.340 Further reading.341 Index.343
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