Essentials of food science:
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York, NY
Springer
2008
|
| Edition: | 3. ed. |
| Series: | Food science text series
|
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | XVII, 571 S. Ill., graph. Darst., Tab. |
| ISBN: | 9780387699394 0387699392 |
Staff View
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| adam_text | C 0 N T E N T S PREFACE WORLD WIDE WEB (WWW) SITES PART I INTRODUCTION
TO FOOD COMPONENTS XV XVUE CHAPTER CHAPTER 2 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 W ) ROLE OF WATER IN FOOD PRESERVATION AND SHELF
LIFE OF FOOD WATER HARDNESS AND TREATMENTS BEVERAGE CONSUMPTION
CONCLUSION V 3 3 4 5 6 12 17 18 18 19 21 21 22 23 24 25 27 28 28 29 29
29 VI CONTENTS GLOSSAR) REFERENCES BIBLIOGRAPHY PART 11 CARBOHYDRATES
CHAPTER 3 CARBOHYDRATES IN FOOD: AN INTRODUCTION INTRODUCTION
MONOSACCHARIDES 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
RETROGRADATION 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 5 PECTINS AND GUMS INTRODUCTION PECTIC SUBSTANCES GUMS
CONCLUSION GLOSSARY REFERENCES BIBLIOGRAPHY 30 31 31 33 35 35 35 39 41
43 44 46 46 47 49 49 49 50 52 54 58 59 60 60 61 62 63 64 65 65 66 67 67
69 69 69 75 79 79 80 80 CHAPTER 6 CHAPTER 7 GRAINS: CEREAL, FLOUR, RIEE,
AND PASTA INTRODUCTION STRUCTURE OF CEREAL GRAINS COMPOSITION OF CEREAL
GRAINS CEREALS COMMON CEREAL GRAINS AND THEIR USES OTHER GRAINS
NONCEREAL FLOURS COOKING CEREALS BREAKFAST CEREALS PASTA NUTRITIVE
VALUE OF GRAINS CONCLUSION GLOSSARY REFERENCES BIBLIOGRAPHY GLOSSARY FOR
CEREALS, FLOUR, AND FLOUR MIXTURES 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 PREPARATION AND COOKING PRINCIPLES GRADING ORGANICALLY GROWN
FRUITS AND VEGETABLES BIOTECHNOLOGY (SEE ALSO APPENDICES) IRRADIATION
VEGETARIAN FOOD CHOICES LABELING OF VEGETABLES AND FRUITS NUTRITIVE
VALUE OF VEGETABLES AND FRUITS SAFETY OF VEGETABLES AND FRUITS
CONCLUSION GLOSSARY REFERENCES BIBLIOGRAPHY CONTENTS VII 81 81 81 83 85
86 95 97 98 98 98 100 102 102 103 103 104 107 107 107 109 111 112 118
120 121 122 123 124 126 128 128 129 130 130 131 132 136 137 138 139 140
VIII CONTENTS PART 111 PROTEINS CHAPTER 8 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 CHAPTER 9 MEAT, POULTRY, FISH, AND DRIED BEANS INTRODUCTION
CHARACTERISTICS OF MEAT MUSCLE CONTRACTION IN LIVE ANIMALS POSTMORTEM
CHANGES IN THE MUSCLE MEAT PIGMENTS AND COLOR CHANGES MEAT-HANDLING
PROCESS GRADING OF MEAT HORMONES AND ANTIBIOTICS CUTS OFMEAT COOKING
MEAT ALTERATIONS TO MEAT POULTRY FISH DRIED BEANS AND PEAS (LEGUMES)
MEAT ALTERNATIVES NUTRITIVE VALUE OF MEAT, POULTRY, AND FISH SAFETY
CONCLUSION GLOSSARY REFERENCES BIBLIOGRAPHY ASSOCIATIONS CHAPTER 10 EGGS
AND EGG PRODUCTS INTRODUCTION PHYSICAL STRUCTURE AND COMPOSITION OF EGGS
EGG FUNCTION INSPECTIONS AND GRADING FOR EGG QUALITY EGG SIZE
PROCESSINGIPRESERVATION OF EGGS STORING EGGS 143 145 145 146 148 151 155
156 157 157 157 159 161 161 162 167 169 171 173 175 176 176 179 182 187
188 190 193 194 198 200 201 202 203 204 205 205 205 210 210 215 216 218
CHAPTER 11 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 OE EGGS CONCLUSION
GLOSSARY REFERENCES BIBLIOGRAPHY MILK AND MILK PRODUCTS INTRODUCTION
DEFINITION COMPOSITION OF MILK SANITATION AND GRADING OF MILK FLAVOR OE
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
MARKETING MILK CONCLUSION GLOSSARY REFERENCES BIBLIOGRAPHY CONTENTS IX
219 220 221 224 228 229 230 233 233 234 235 237 237 238 238 242 242 243
246 250 258 259 260 261 262 265 265 266 266 268 268 PART IV FATS 271
CHAPTER 12 FAT AND OLL PRODUCTS INTRODUCTION STRUCTURE AND COMPOSITION
OF FATS STRUCTURE OF FATTY ACIDS NOMENCLATURE OF FATTY ACIDS PROPERTIES
OF FATS AND OILS COMPOSITION OF DIETARY FATS ARID OILS PRODUCTION AND
PROCESSING METHODS MODIFICATION OF FATS DETERIORATION OF FATS SHORTENING
AND SHORTENING POWER OF VARIOUS FATS AND OILS 273 273 274 276 278 280
283 285 286 288 292 X CONTENTS CHAPTER 13 EMULSIFICATION (SEE ALSO
CHAPTER 13) 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 294 296 296 297 304 306 306 308 309 311 311 311 321 325 326
327 PART V SUGARS 329 CHAPTER 14 SUGARS, 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 331 331 331 331 333 335 338 341 345 346 346 347
347 PART VI BAKED PRODUCTS 349 CHAPTER 15 BAKED PRODUCTS: BATTERS AND
DOUGH INTRODUCTION CLASSES OF BATTERS AND DOUGH GLUTEN FUNCTION OF
VARIOUS INGREDIENTS IN BATTERS AND DOUGH THE LEAVENING PROCESS OF BAKED
PRODUCTS INGREDIENTS IN SPECIFIC BAKED PRODUCTS MIXING METHODS FOR
VARIOUS BATTERS AND DOUGHS 351 351 352 352 355 361 366 370 BAKING
BATTERS AND DOUGHS STORAGE OF BAKED PRODUCTS NUTRITIVE VALUE OF BAKED
PRODUCTS SAFETY ISSUES IN BATTERS AND DOUGHS CONCLUSION GLOSSARY
REFERENCES BIBLIOGRAPHY PART VII ASPECTS OF FOOD PRODUCTION CHAPTER 16
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 PROTEETION SYSTEMS THE HACCP SYSTEM OF
FOOD PROTEETION SURVEILLANCE FOR FOODBORNE-DISEASE OUTBREAKS OTHER
CAUSES OF SPOILAGE AND CONTARNINATION LABELING AS A MEANS OF ASSURING
FOOD SAFETY RESPONSIBILITY FOR FOOD SAFETY RECALLS BIOTERRORISM THREAT
TO FOOD SAFETY CONCLUSION GLOSSARY REFERENCES BIBLIOGRAPHY ASSOCIATIONS
AND ORGANIZATIONS CHAPTER 17 FOOD PRESERVATION AND PROCESSING
INTRODUCTION HEAT PRESERVATION REFRIGERATION PRESERVATION FREEZING
DEHYDRATION CONCENTRATION ADDED PRESERVATIVES OTHER PRESERVATION
TECHNIQUES RADIATION DIRECT CONTACT PRODUCTS NUTRITIVE VALUE OF
PRESERVED FOODS SAFETY OF PRESERVED FOODS CONTENTS XI 373 375 375 375
376 376 377 378 379 381 381 382 383 392 393 395 397 409 411 411 413 415
415 421 421 422 424 424 425 425 425 433 434 438 439 440 440 440 443 443
443 XIL CONTENTS PART VIII GOVERNMENT REGULATION OF THE FOOD SUPPLY
CONCLUSION GLOSSARY REFERENCES BIBLIOGRAPHY CHAPTER 18 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
CHAPTER 19 PACKAGING OF FOOD PRODUCTS INTRODUCTION TYPES OF PACKAGING
CONTAINERS PACKAGING FUNCTIONS PACKAGING MATERIALS CONTROLLING PACKAGING
ATMOSPHERE FREEZER PACKAGING PROTECTION TAMPER-EVIDENT BANDING AND
SLEEVE LABELING MANUFACTURING CONCERNS IN PACKAGING PACKAGING OF THE
FUTURE RADIO FREQUENCY IDENTIFICATION TAGS PACKAGINGAS A COMMUNICATION
AND MARKETING TOOL CONCLUSION GLOSSARY REFERENCES BIBLIOGRAPHY CHAPTER20
GOVEMMENT REGULATION OF THE FOOD SUPPLY AND LABELING INTRODUCTION THE
FOOD AND DRUG ADMINISTRATION THE UNITED STARES DEPARTMENT OF AGRICULTURE
FOOD SECURITY AND AN EMERGENCY PLAN STATT AND LOCAL HEALTH DEPARTMENTS
ADDITIONAL AGENCIES REGULATING THE FOOD SUPPLY GENERAL LABELING 444 444
445 445 447 447 448 448 449 451 464 467 468 468 469 471 471 471 472 472
480 491 492 493 495 497 497 498 498 499 500 501 503 503 504 508 510 512
512 512 CONTENTS XIII APPENDICES INDEX NUTRITION LABELING HEALTH CLAIMS
(MORE IN APPENDICES) ALLERGENS LABELING FOR FOOD SERVICE CONCLUSION
GLOSSARY REFERENCES BIBLIOGRAPHY INTRODUCTION APPENDIX A - BIOTECHNOLOGY
AND GENETICALLY MODIFIED ORGANISMS (GMOS) APPENDIX B - FUNCTIONAL FOODS
APPENDIX C - NUTRACEUTICALS APPENDIX D - PHYTOCHEMIEALS APPENDIX E -
MEDICAL FOODS APPENDIX F - USDA FOOD PYRAMID APPENDIX G - FOOD LABEL
HEATH CLAIMS APPENDIX H - RESEARCH CHEFS ASSOCIATION CERTIFICATION AS A
CULINARY SCIENTIST AND MORE APPENDIX I - HUMAN NUTRIGENOMICS GLOSSARY
REFERENCES 514 518 519 519 521 521 522 523 525 525 526 528 532 533 534
535 537 539 540 541 541 543
|
| adam_txt |
C 0 N T E N T S PREFACE WORLD WIDE WEB (WWW) SITES PART I INTRODUCTION
TO FOOD COMPONENTS XV XVUE CHAPTER CHAPTER 2 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 W ) ROLE OF WATER IN FOOD PRESERVATION AND SHELF
LIFE OF FOOD WATER HARDNESS AND TREATMENTS BEVERAGE CONSUMPTION
CONCLUSION V 3 3 4 5 6 12 17 18 18 19 21 21 22 23 24 25 27 28 28 29 29
29 VI CONTENTS GLOSSAR)' REFERENCES BIBLIOGRAPHY PART 11 CARBOHYDRATES
CHAPTER 3 CARBOHYDRATES IN FOOD: AN INTRODUCTION INTRODUCTION
MONOSACCHARIDES 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
RETROGRADATION 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 5 PECTINS AND GUMS INTRODUCTION PECTIC SUBSTANCES GUMS
CONCLUSION GLOSSARY REFERENCES BIBLIOGRAPHY 30 31 31 33 35 35 35 39 41
43 44 46 46 47 49 49 49 50 52 54 58 59 60 60 61 62 63 64 65 65 66 67 67
69 69 69 75 79 79 80 80 CHAPTER 6 CHAPTER 7 GRAINS: CEREAL, FLOUR, RIEE,
AND PASTA INTRODUCTION STRUCTURE OF CEREAL GRAINS COMPOSITION OF CEREAL
GRAINS CEREALS COMMON CEREAL GRAINS AND THEIR USES OTHER GRAINS
NONCEREAL "FLOURS" COOKING CEREALS BREAKFAST CEREALS PASTA NUTRITIVE
VALUE OF GRAINS CONCLUSION GLOSSARY REFERENCES BIBLIOGRAPHY GLOSSARY FOR
CEREALS, FLOUR, AND FLOUR MIXTURES 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 PREPARATION AND COOKING PRINCIPLES GRADING ORGANICALLY GROWN
FRUITS AND VEGETABLES BIOTECHNOLOGY (SEE ALSO APPENDICES) IRRADIATION
VEGETARIAN FOOD CHOICES LABELING OF VEGETABLES AND FRUITS NUTRITIVE
VALUE OF VEGETABLES AND FRUITS SAFETY OF VEGETABLES AND FRUITS
CONCLUSION GLOSSARY REFERENCES BIBLIOGRAPHY CONTENTS VII 81 81 81 83 85
86 95 97 98 98 98 100 102 102 103 103 104 107 107 107 109 111 112 118
120 121 122 123 124 126 128 128 129 130 130 131 132 136 137 138 139 140
VIII CONTENTS PART 111 PROTEINS CHAPTER 8 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 CHAPTER 9 MEAT, POULTRY, FISH, AND DRIED BEANS INTRODUCTION
CHARACTERISTICS OF MEAT MUSCLE CONTRACTION IN LIVE ANIMALS POSTMORTEM
CHANGES IN THE MUSCLE MEAT PIGMENTS AND COLOR CHANGES MEAT-HANDLING
PROCESS GRADING OF MEAT HORMONES AND ANTIBIOTICS CUTS OFMEAT COOKING
MEAT ALTERATIONS TO MEAT POULTRY FISH DRIED BEANS AND PEAS (LEGUMES)
MEAT ALTERNATIVES NUTRITIVE VALUE OF MEAT, POULTRY, AND FISH SAFETY
CONCLUSION GLOSSARY REFERENCES BIBLIOGRAPHY ASSOCIATIONS CHAPTER 10 EGGS
AND EGG PRODUCTS INTRODUCTION PHYSICAL STRUCTURE AND COMPOSITION OF EGGS
EGG FUNCTION INSPECTIONS AND GRADING FOR EGG QUALITY EGG SIZE
PROCESSINGIPRESERVATION OF EGGS STORING EGGS 143 145 145 146 148 151 155
156 157 157 157 159 161 161 162 167 169 171 173 175 176 176 179 182 187
188 190 193 194 198 200 201 202 203 204 205 205 205 210 210 215 216 218
CHAPTER 11 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 OE EGGS CONCLUSION
GLOSSARY REFERENCES BIBLIOGRAPHY MILK AND MILK PRODUCTS INTRODUCTION
DEFINITION COMPOSITION OF MILK SANITATION AND GRADING OF MILK FLAVOR OE
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
MARKETING MILK CONCLUSION GLOSSARY REFERENCES BIBLIOGRAPHY CONTENTS IX
219 220 221 224 228 229 230 233 233 234 235 237 237 238 238 242 242 243
246 250 258 259 260 261 262 265 265 266 266 268 268 PART IV FATS 271
CHAPTER 12 FAT AND OLL PRODUCTS INTRODUCTION STRUCTURE AND COMPOSITION
OF FATS STRUCTURE OF FATTY ACIDS NOMENCLATURE OF FATTY ACIDS PROPERTIES
OF FATS AND OILS COMPOSITION OF DIETARY FATS ARID OILS PRODUCTION AND
PROCESSING METHODS MODIFICATION OF FATS DETERIORATION OF FATS SHORTENING
AND SHORTENING POWER OF VARIOUS FATS AND OILS 273 273 274 276 278 280
283 285 286 288 292 X CONTENTS CHAPTER 13 EMULSIFICATION (SEE ALSO
CHAPTER 13) 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 294 296 296 297 304 306 306 308 309 311 311 311 321 325 326
327 PART V SUGARS 329 CHAPTER 14 SUGARS, 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 331 331 331 331 333 335 338 341 345 346 346 347
347 PART VI BAKED PRODUCTS 349 CHAPTER 15 BAKED PRODUCTS: BATTERS AND
DOUGH INTRODUCTION CLASSES OF BATTERS AND DOUGH GLUTEN FUNCTION OF
VARIOUS INGREDIENTS IN BATTERS AND DOUGH THE LEAVENING PROCESS OF BAKED
PRODUCTS INGREDIENTS IN SPECIFIC BAKED PRODUCTS MIXING METHODS FOR
VARIOUS BATTERS AND DOUGHS 351 351 352 352 355 361 366 370 BAKING
BATTERS AND DOUGHS STORAGE OF BAKED PRODUCTS NUTRITIVE VALUE OF BAKED
PRODUCTS SAFETY ISSUES IN BATTERS AND DOUGHS CONCLUSION GLOSSARY
REFERENCES BIBLIOGRAPHY PART VII ASPECTS OF FOOD PRODUCTION CHAPTER 16
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 PROTEETION SYSTEMS THE HACCP SYSTEM OF
FOOD PROTEETION SURVEILLANCE FOR FOODBORNE-DISEASE OUTBREAKS OTHER
CAUSES OF SPOILAGE AND CONTARNINATION LABELING AS A MEANS OF ASSURING
FOOD SAFETY RESPONSIBILITY FOR FOOD SAFETY RECALLS BIOTERRORISM THREAT
TO FOOD SAFETY CONCLUSION GLOSSARY REFERENCES BIBLIOGRAPHY ASSOCIATIONS
AND ORGANIZATIONS CHAPTER 17 FOOD PRESERVATION AND PROCESSING
INTRODUCTION HEAT PRESERVATION REFRIGERATION PRESERVATION FREEZING
DEHYDRATION CONCENTRATION ADDED PRESERVATIVES OTHER PRESERVATION
TECHNIQUES RADIATION DIRECT CONTACT PRODUCTS NUTRITIVE VALUE OF
PRESERVED FOODS SAFETY OF PRESERVED FOODS CONTENTS XI 373 375 375 375
376 376 377 378 379 381 381 382 383 392 393 395 397 409 411 411 413 415
415 421 421 422 424 424 425 425 425 433 434 438 439 440 440 440 443 443
443 XIL CONTENTS PART VIII GOVERNMENT REGULATION OF THE FOOD SUPPLY
CONCLUSION GLOSSARY REFERENCES BIBLIOGRAPHY CHAPTER 18 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
CHAPTER 19 PACKAGING OF FOOD PRODUCTS INTRODUCTION TYPES OF PACKAGING
CONTAINERS PACKAGING FUNCTIONS PACKAGING MATERIALS CONTROLLING PACKAGING
ATMOSPHERE FREEZER PACKAGING PROTECTION TAMPER-EVIDENT BANDING AND
SLEEVE LABELING MANUFACTURING CONCERNS IN PACKAGING PACKAGING OF THE
FUTURE RADIO FREQUENCY IDENTIFICATION TAGS PACKAGINGAS A COMMUNICATION
AND MARKETING TOOL CONCLUSION GLOSSARY REFERENCES BIBLIOGRAPHY CHAPTER20
GOVEMMENT REGULATION OF THE FOOD SUPPLY AND LABELING INTRODUCTION THE
FOOD AND DRUG ADMINISTRATION THE UNITED STARES DEPARTMENT OF AGRICULTURE
FOOD SECURITY AND AN EMERGENCY PLAN STATT AND LOCAL HEALTH DEPARTMENTS
ADDITIONAL AGENCIES REGULATING THE FOOD SUPPLY GENERAL LABELING 444 444
445 445 447 447 448 448 449 451 464 467 468 468 469 471 471 471 472 472
480 491 492 493 495 497 497 498 498 499 500 501 503 503 504 508 510 512
512 512 CONTENTS XIII APPENDICES INDEX NUTRITION LABELING HEALTH CLAIMS
(MORE IN APPENDICES) ALLERGENS LABELING FOR FOOD SERVICE CONCLUSION
GLOSSARY REFERENCES BIBLIOGRAPHY INTRODUCTION APPENDIX A - BIOTECHNOLOGY
AND GENETICALLY MODIFIED ORGANISMS (GMOS) APPENDIX B - FUNCTIONAL FOODS
APPENDIX C - NUTRACEUTICALS APPENDIX D - PHYTOCHEMIEALS APPENDIX E -
MEDICAL FOODS APPENDIX F - USDA FOOD PYRAMID APPENDIX G - FOOD LABEL
HEATH CLAIMS APPENDIX H - RESEARCH CHEFS ASSOCIATION CERTIFICATION AS A
CULINARY SCIENTIST AND MORE APPENDIX I - HUMAN NUTRIGENOMICS GLOSSARY
REFERENCES 514 518 519 519 521 521 522 523 525 525 526 528 532 533 534
535 537 539 540 541 541 543 |
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| author | Vaclavik, Vickie 1954- Christian, Elizabeth W. |
| author_GND | (DE-588)121514900 |
| author_facet | Vaclavik, Vickie 1954- Christian, Elizabeth W. |
| author_role | aut aut |
| author_sort | Vaclavik, Vickie 1954- |
| author_variant | v v vv e w c ew ewc |
| building | Verbundindex |
| bvnumber | BV022420265 |
| callnumber-first | T - Technology |
| callnumber-label | TX531 |
| callnumber-raw | TX531 |
| callnumber-search | TX531 |
| callnumber-sort | TX 3531 |
| callnumber-subject | TX - Home Economics |
| classification_rvk | VN 8000 ZE 52000 |
| classification_tum | CHE 500f LEB 200f LEB 001f |
| ctrlnum | (OCoLC)255826066 (DE-599)BVBBV022420265 |
| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Chemie Lebensmitteltechnologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| discipline_str_mv | Chemie / Pharmazie Chemie Lebensmitteltechnologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | 3. ed. |
| format | Book |
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| id | DE-604.BV022420265 |
| illustrated | Illustrated |
| index_date | 2024-07-02T17:25:26Z |
| indexdate | 2024-07-09T20:57:12Z |
| institution | BVB |
| isbn | 9780387699394 0387699392 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-015628595 |
| oclc_num | 255826066 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM DE-1102 DE-11 |
| owner_facet | DE-M49 DE-BY-TUM DE-1102 DE-11 |
| physical | XVII, 571 S. Ill., graph. Darst., Tab. |
| publishDate | 2008 |
| publishDateSearch | 2008 |
| publishDateSort | 2008 |
| publisher | Springer |
| 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 3. ed. New York, NY Springer 2008 XVII, 571 S. Ill., graph. Darst., Tab. txt rdacontent n rdamedia nc rdacarrier Food science text series 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 OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=015628595&sequence=000001&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_exact_search_txtP | 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=015628595&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT vaclavikvickie essentialsoffoodscience AT christianelizabethw essentialsoffoodscience |