Introducing food science:
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton ; London ; New York
CRC Press
[2016]
|
| Ausgabe: | Second edition |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis Klappentext |
| Beschreibung: | XXV, 437 Seiten Illustrationen |
| ISBN: | 9781482209747 |
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| 245 | 1 | 0 | |a Introducing food science |c Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke |
| 250 | |a Second edition | ||
| 264 | 1 | |a Boca Raton ; London ; New York |b CRC Press |c [2016] | |
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Datensatz im Suchindex
| _version_ | 1804175262135353344 |
|---|---|
| adam_text | Contents
Preface........................................................xvii
Acknowledgments.................................................xxi
Authors.......................................................xxiii
Contributors....................................................xxv
Section I Food Issues in the News
1. Food Safety................................................ 3
1.1 Food in the News........................................ 4
1.2 Unsafe Foods..............................................5
1.3 Microbial Hazards.........................................6
1.4 Spoiled: When Good Food Goes Bad..........................8
1.5 Food Poisoning............................................9
1.6 Tracking Down the Culprits...............................10
1.7 Expiration Dates.........................................10
1.8 Food Preservation........................................11
1.9 Preservatives............................................12
1.10 Safety of the American Food Supply ..................... 13
1.11 Safety in the Home.......................................14
1.12 Pesticides and Other Contaminants........................16
1.13 Natural Toxins...........................................17
1.14 Allergies and Food Sensitivities.........................18
1.15 Governmental Regulation..................................19
1.16 Remember This!...........................................20
1.17 Looking Ahead.......................................... 21
Testing Comprehension.........................................21
References.............................................. 23
Further Reading...............................................23
2. Healthiness of Foods..........................................25
2.1 Looking Back.............................................26
2.2 Healthy Foods and Unhealthy Foods........................26
2.3 Energy from Foods........................................27
2.4 Food and Disease.........................................28
2.5 Weight Loss without Pain.................................30
2.6 Popular Diets, Food Fads, and Their Consequences.........32
2.7 Fake Fats................................................34
2.8 Dietary Supplements, Nutraceuticals, and Functional Foods.35
2.9 Enhancing Athletic Performance...........................37
vii
Vlll
Contents
2.10 Six Glasses a Day.......................................38
2.11 Fasting.................,...............................39
2.12 Eating Disorders........................................39
2.13 Natural, Organic, and Whole Foods.......................41
2.14 Reading the Label.......................................43
2.15 Designing a Healthy Diet................................46
2.16 Remember This!..........................................47
2.17 Looking Ahead...........................................48
Testing Comprehension........................................48
References...................................................49
Further Reading..............................................49
3. Foods We Eat.................................................51
3.1 Looking Back............................................52
3.2 Food Choices............................................52
3.3 Sensory Characteristics.................................53
3.4 Price................................................. 54
3.5 Health..................................................54
3.6 Safety..................................................57
3.7 Weight Loss........................................... 58
3.8 Weight Gain.............................................59
3.9 Social Factors..........................................60
3.10 Religious Influences....................................60
3.11 Ethnicity...............................................62
3.12 Family Traditions.......................................63
3.13 Advertising.............................................63
3.14 Time and Trends.........................................65
3.15 Personal Philosophy.....................................66
3.16 Convenience.............................................66
3.17 Pathogenic Eating.......................................67
3.18 Psychological Factors...................................68
3.19 Meal Patterns around the World..........................68
3.20 Selecting Healthy Foods.................................71
3.21 Remember This!..........................................71
3.22 Looking Ahead...........................................72
Testing Comprehension........................................72
References...................................................73
Further Reading..............................................74
Section II Commercial Food Products
4. Processed Foods..............................................77
4.1 Looking Back............................................78
4.2 What Are Processed Foods and Why Are They Processed?....79
Contents ix
4.3 Benefits of Processing.....................................79
4.4 Processing Steps...........................................81
4.5 Types of Food Processes....................................82
4.5.1 Heating.............................................82
4.5.2 Freezing...........................................84
4.5.3 Drying............................................ 86
4.5.4 Concentrating.......................................87
4.5.5 Curing..............................................87
4.5.6 Milling............................................88
4.5.7 Extracting..........................................88
4.5.8 Fermenting........................................ 90
4.5.9 Irradiating.........................................91
4.5.10 Nonthermal Processing...............................92
4.6 Consequences of Processing.................................93
4.6.1 Shelf Life..........................................93
4.6.2 Nutrition...........................................94
4.6.3 Quality.............................................97
4.6.4 Safety............................................ 99
4.6.5 Packaging Considerations............................99
4.7 Remember This!............................................100
4.8 Looking Ahead.............................................101
Testing Comprehension..........................................101
Reference......................................................102
Further Reading................................................102
5. Formulated Foods...............................................105
5.1 Looking Back..............................................106
5.2 What Are Formulated Foods and Why Are They Formulated?.... 107
5.2.1 Benefits and Consequences..........................107
5.2.2 Formulation Steps..................................108
5.2.3 Clean Labels.......................................108
5.3 Types of Ingredients and Their Function...................110
5.3.1 Flours and Grains..................................110
5.3.2 Fruits and Vegetables..............................112
5.3.3 Dairy and Eggs.....................................112
5.3.4 Plant Proteins.....................................113
5.3.5 Fats and Oils......................................113
5.3.6 Sweeteners.........................................114
5.3.7 Fat Replacers......................................115
5.3.8 Flavorants and Colorants...........................117
5.3.9 Stabilizers...................................... 117
5.3.10 Preservatives......................................118
5.4 Formulated Products.......................................119
5.4.1 Baked Goods........................................119
5.4.2 Pasta and Noodles..................................119
X
Contents
5.4.3 Gluten-Free Products.............................120
5.4.4 Beverages...................................... 121
5.4.5 Confections......................................122
5.4.6 Sausages.........................................124
5.4.7 Frozen Desserts and Entrées......................125
5.4.8 Functional Foods.................................127
5.5 Remember This!..........................................127
5.6 Looking Ahead.......................................... 128
Testing Comprehension........................................128
References...................................................129
Further Reading..............................................129
6. Chilled and Prepared Foods...................................131
6.1 Looking Back............................................132
6.2 What Are Chilled and Prepared Foods? Why Are They
Important?..............................................132
6.3 Chilled Foods...........................................133
6.3.1 Whole Fresh Fruits and Vegetables................133
6.3.2 Packaged Salad Vegetables and Cut Fruits.........135
6.3.3 Fresh Fish and Seafood...........................135
6.3.4 Fresh Meats......................................136
6.3.5 Deli Meats.......................................137
6.3.6 Milk and Its Alternatives........................137
6.3.7 Spreads..........................................139
6.3.8 Prepared Foods...................................140
6.3.9 Salads and Sandwiches............................140
6.3.10 Pasta Products................................. 141
6.3.11 Prepared Entrées.................................141
6.4 Food Service............................................142
6.4.1 Fine-Dining Restaurants..........................142
6.4.2 Casual-Dining Restaurants........................143
6.4.3 Campus Dining....................................143
6.4.4 Fast Foods.......................................145
6.4.5 Catering.........................................145
6.4.6 Vending Machines.................................147
6.5 Remember This!........................................ 147
6.6 Looking Ahead...........................................148
Testing Comprehension........................................148
References................................................. 149
Further Reading..............................................149
Contents
xx
Section III Functions of Food Scientists
7. Quality Assurance...........................................153
7.1 Looking Back...........................................155
7.2 What Is Quality and Why Does Anybody Care?.............156
7.3 Quality Characteristics................................156
7.4 Measuring Quality.................................... 158
7.5 Evolution of Quality Management........................161
7.5.1 Monitoring Quality in a Processing Plant.........162
7.5.2 Quality Department...............................164
7.6 Statistical Process Control............................165
7.7 Hazard Analysis and Critical Control Point.............166
7.8 Sanitation.............................................169
7.9 Consumer Acceptability.................................171
7.10 Remember This!....................................... 173
7.11 Looking Ahead..........................................174
Testing Comprehension.......................................174
References..................................................175
Further Reading.........................................175 8 *
8. Product and Process Development.............................177
8.1 Looking Back...........................................178
8.2 Proliferation of Food Products.........................179
8.3 Generating New Food Product Ideas......................180
8.4 Improving Existing Products............................181
8.5 Brand New Products.....................................183
8.6 Reality Check..........................................185
8.7 Food Formulation.......................................187
8.8 Process Operations.....................................189
8.9 Quality Evaluation.....................................192
8.10 Storage Stability......................................193
8.11 Package Development....................................193
8.12 Package Labels.........................................195
8.13 Scale-Up and Consumer Testing..........................196
8.14 Market Testing.........................................197
8.15 Product Launch.........................................198
8.16 Success or Failure.....................................198
8.17 Remember This!.........................................199
8.18 Looking Ahead....................................... 200
Testing Comprehension.......................................200
Further Reading.............................................202
Xll
Contents
9. Sustainability and Distribution...............................203
9.1 Looking Back..........;..................................203
9.2 Sustainability...........................................204
9.3 Distribution.............................................206
9.4 Supply Chains............................................208
9.5 Sustainability Systems from Farm to Consumer.............210
9.5.1 Life-Cycle Analysis...............................210
9.5.2 Fieldprints.......................................212
9.5.3 The Value Chain...................................214
9.5.4 Processing Efficiency.............................214
9.5.5 Sustainability of Packaging Materials.............215
9.5.6 Distributor Sustainability........................217
9.5.7 Quality at Retail.................................217
9.5.8 Consumer Responsibility...........................219
9.6 A Sustainability Index...................................219
9.7 Remember This!...........................................220
9.8 Looking Ahead............................................221
Testing Comprehension.........................................221
References....................................................222
Further Reading..........................................223 10 *
10. Government Regulation and Scientific Research.................225
10.1 Looking Back.............................................225
10.2 Governmental Regulation..................................227
10.2.1 Food Safety.......................................228
10.2.2 Preventive Control Programs.......................230
10.2.3 Recalls...........................................231
10.2.4 Quality...........................................232
10.2.5 Labeling..........................................232
10.2.6 Imports/Exports...................................233
10.2.7 Other Agency Involvement..........................234
10.3 Scientific Research and Technology Development...........235
10.3.1 Processing and Engineering........................235
10.3.2 Microtechnology and Nanotechnology................237
10.3.3 Chemistry.........................................237
10.3.4 Nutritional Properties............................239
10.3.5 Microbiology and Toxicology.......................240
10.3.6 Sensory Quality and Other Frontiers...............241
10.4 Remember This!......................................... 242
10.5 Looking Ahead............................................243
Testing Comprehension.........................................243
Reference.....................................................244
Further Reading...............................................244
Contents xiii
Section IV Scientific Principles
11. Food Chemistry................................................249
11.1 Looking Back.............................................250
11.2 Chemistry of Our Foods................................. 251
11.2.1 Water.............................................251
11.2.2 Carbohydrates.....................................252
11.2.3 Lipids............................................254
11.2.4 Proteins........................................ 257
11.2.5 Enzymes...........................................259
11.2.6 Vitamins and Minerals.............................259
11.2.7 Preservatives and Other Food Additives............261
11.2.8 Colors and Flavors................................263
11.3 Sources of Food Chemicals................................266
11.3.1 Plants............................................266
11.3.2 Animals...........................................268
11.4 Toxic Compounds in Foods.................................269
11.5 An Integrated Approach to Food Chemistry.................270
11.6 Remember This!..........................................271
11.7 Looking Ahead............................................272
Testing Comprehension.........................................272
Further Reading..........................................273 12 *
12. Nutrition.....................................................275
12.1 Looking Back............................................ 276
12.2 Nutrients in Foods.......................................276
12.2.1 Proteins..........................................277
12.2.2 Lipids............................................278
12.2.3 Carbohydrates.....................................280
12.2.4 Vitamins and Minerals............................281
12.2.5 Water and Electrolytes............................282
12.3 Alcohol..................................................283
12.4 Nutrient Composition of Foods ...........................284
12.4.1 Grains............................................284
12.4.2 Vegetables........................................284
12.4.3 Fruits............................................285
12.4.4 Dairy............................................285
12.4.5 Protein Foods....................................286
12.4.6 Oils.............................................286
12.4.7 Processed, Formulated, Chilled, and Prepared Foods ...287
12.5 Digestion and Intermediary Metabolism....................288
12.6 Nutritional Deficiency Diseases..........................290
12.7 Antioxidants, Supplements, and Antinutrients.............291
12.8 Obesity..................................................292
12.9 Remember This!...........................................294
xiv Contents
12.10 Looking Ahead.........................................295
Testing Comprehension.......................................295
References.................................................296
Further Reading.............................................297
13* Food Microbiology...........................................299
13.1 Looking Back...........................................299
13.2 Food Microbiology......................................300
13.3 Types of Microorganisms in Our Foods...................301
13.4 Microbial Genetics.....................................303
13.5 Cell Physiology and Reproduction.......................303
13.6 Sources of Microbial Contamination.....................305
13.7 Environmental Conditions Affecting Microbial Growth....307
13.8 Food Compositional Factors Affecting Microbial Growth.307
13.9 Fermentation Microorganisms............................310
13.10 Spoilage Microorganisms...............................312
13.11 Pathogenic Microorganisms.............................314
13.12 Epidemiology..........................................316
13.13 Controlling Microorganisms in Foods...................317
13.14 Remember This!........................................318
13.15 Looking Ahead....................................... 319
Testing Comprehension.......................................319
Further Reading..........................................320 14
14. Food Engineering...........................................321
14.1 Looking Back..........................................322
14.2 What Is a Food Engineer?..............................323
14.3 Engineering Fundamentals..............................323
14.4 Mass Balance..........................................323
14.5 Energy Balance...................................... 324
14.6 Heat Transfer..........................................326
14.6.1 Thermal Properties of Materials.................327
14.6.2 Heat Transfer Coefficients......................330
14.7 Mass Transfer........................................331
14.7.1 Fick s Law of Diffusion........................332
14.7.2 Convective Mass Transfer........................332
14.8 Rheology..............................................333
14.8.1 Rheological Properties and Types of Fluids......334
14.9 Flow of Fluids........................................ 336
14.10 Water Management......................................338
14.11 Remember This!.......................................341
14.12 Looking Ahead.........................................342
Testing Comprehension.......................................342
Reference...................................................343
Further Reading.............................................343
Contents xv
15 Sensory and Consumer Science..................................345
15.1 Looking Back.......................................... 345
15.2 Sensory Quality of Foods................................346
15.2.1 Sensory Perception and Physiological Response....347
15.2.2 Appearance.................,.....................347
15.2.3 Flavor...........................................349
15.2.4 Texture..........................................352
15.3 Sensory Tests......................................... 353
15.3.1 Difference Tests.................................354
15.3.2 Thresholds.......................................355
15.3.3 Sensory Descriptive Analysis.....................355
15.3.4 Time Intensity...................................358
15.3.5 Functional Magnetic Resonance Imaging............358
15.3.6 Integrating Sensory and Physicochemical Tests....359
15.3.7 Consumer Testing.................................359
15.3.8 Integrating Sensory and Consumer Tests...........361
15.4 Remember This!..........................................361
Testing Comprehension........................................362
References...................................................363
Further Reading..............................................364
Glossary.........................................................365
Index............................................................401
Food Science
/
/
/
SECOND EDITION
j;
m. m
Si
1
Written to provide an introductory food science textbook that
excites students and fosters learning, the first edition of Introduc-
ing Food Science broke new ground. With an easy-to-read
format and innovative Looking Back, Remember This!, and Look-
ing Ahead sections, it quickly became popular with students and
professors alike. This newly revised second edition keeps the
features that made the first edition so well liked, while adding
updated information as well as new tables, figures, exercises,
and problems.
See What’s New in the Second Edition
• New chapter “Sustainability and Distribution”
• Approximately 60 new tables and figures
• New section at the end of each chapter with
problems / exercises to test comprehension
• Now includes a glossary
The book consists of four sections with each one building on the
previous section to provide a logical structure and cohesiveness.
It contains a series of problems at the end of each chapter to help
students test their ability to comprehend the material and to
provide instructors a reservoir for assignments, class discussions,
and test questions. At least one problem at the end of each chap-
ter involves a calculation so that students can strengthen their
quantitative skills. The text introduces the basics of food science
and then building on this foundation, explores its subdisciplines.
The well-rounded presentation conveys both commercial and
scientific perspectives, providing a true flavor of food science and
preparing students for future studies in this field.
■
TSRN: R7A-1-4A32-□T7H-7
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| id | DE-604.BV042948458 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T07:13:29Z |
| institution | BVB |
| isbn | 9781482209747 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028374672 |
| oclc_num | 929168831 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM DE-703 |
| owner_facet | DE-M49 DE-BY-TUM DE-703 |
| physical | XXV, 437 Seiten Illustrationen |
| publishDate | 2016 |
| publishDateSearch | 2016 |
| publishDateSort | 2016 |
| publisher | CRC Press |
| record_format | marc |
| spelling | Shewfelt, Robert L. Verfasser aut Introducing food science Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke Second edition Boca Raton ; London ; New York CRC Press [2016] © 2016 XXV, 437 Seiten Illustrationen txt rdacontent n rdamedia nc rdacarrier Lebensmittelwissenschaft (DE-588)4167048-6 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittelwissenschaft (DE-588)4167048-6 s b DE-604 Orta-Ramirez, Alicia Verfasser aut Clarke, Andrew D. Verfasser aut Digitalisierung UB Bayreuth - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=028374672&sequence=000003&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Digitalisierung UB Bayreuth - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=028374672&sequence=000004&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Klappentext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Shewfelt, Robert L. Orta-Ramirez, Alicia Clarke, Andrew D. Introducing food science Lebensmittelwissenschaft (DE-588)4167048-6 gnd |
| subject_GND | (DE-588)4167048-6 (DE-588)4143413-4 |
| title | Introducing food science |
| title_auth | Introducing food science |
| title_exact_search | Introducing food science |
| title_full | Introducing food science Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke |
| title_fullStr | Introducing food science Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke |
| title_full_unstemmed | Introducing food science Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke |
| title_short | Introducing food science |
| title_sort | introducing food science |
| topic | Lebensmittelwissenschaft (DE-588)4167048-6 gnd |
| topic_facet | Lebensmittelwissenschaft Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=028374672&sequence=000003&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=028374672&sequence=000004&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA |
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