Essentials of Food Science
Description
The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student.
This latest edition includes new discussions of food quality and new presentations of information around biotechnology and genetically modified foods. Also new in this edition is a discussion of the Food Safety Modernization Act (FSMA), a comparison chart for Halal and Kosher foods and introductions to newly popular products like pea starchand the various plant-based meat analogues that are now available commercially and for household use.
Each chapter ends with a glossary of terms, references, and a bibliography. The popular "Culinary Alert!" features are scattered throughout the text and provide suggestions for the reader to easily apply the information in the text to his or her cooking application.
Appendices at the end of the book include a variety of current topics such as Processed Foods, Biotechnology, Genetically Modified Foods, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, and a Brief History of Foods Guides including USDA Choosemyplate.gov.
V.A. Vaclavik, Ph.D., RD. has taught classes in nutrition, food science and management and culinary arts for over 25 years at the college level in Dallas, Texas. She is a graduate of Cornell University, human nutrition and food; Purdue University, restaurant, hotel, institution management; and Texas Woman's University, institution management and food science.
Elizabeth Christian, Ph.D. has been an adjunct faculty member at Texas Woman's University for more than 25 years, teaching both face-to-face and online classes in the Nutrition and Food Science department. She obtained her B.S. and her PhD. In Food Science from Leeds University, England, and then worked as a research scientist at the Hannah Dairy Research Institute in Scotland for Five years before moving to the United States.
Tad Campbell, MCN, RDN, LD is a clinical instructor at The University of Texas Southwestern Medical Center at Dallas, where he teaches Food Science and Technology as well as other nutrition courses in the Master of Clinical Nutrition - Coordinated Program. He holds a Bachelor of Business Administration degree from Baylor University as well as a Master of Clinical Nutrition from UT Southwestern where he studied Food Science under Dr. Vickie Vaclavik.
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Persons
Vickie A. Vaclavik, Ph. D., R.D., Retired.
Dr. Vickie Vaclavik taught for over 25 years at the college level in Dallas, Texas. Included among her students were nutrition students at the Dallas County Community College District; Food Science, and Food Service Management students at The University of Texas Southwestern Medical Center at Dallas, Nutrition Department Graduate School; and culinary students at the International Culinary School at the Art Institute of Dallas. She is a graduate of Cornell University, human nutrition and food; Purdue University, restaurant, hotel, institution management; and Texas Woman's University, institution management and food science.
Personally, she really likes passing on what she knows and enjoys. Prior to teaching and writing, Dr. Vaclavik worked in various foodservice operations-including hotel restaurants, Meals-on-Wheels, hospital foodservice management and more. Two of her three sons are married with children of their own!
Elizabeth W. Christian, Ph. D., Retired.
Dr. Elizabeth Christian was an adjunct faculty member at Texas Woman's University in Denton for 25 years, teaching both face-to-face and online classes in the Nutrition and Food Science Department. Food Science has been her passion since she was a freshman in high school. She obtained her B.S. and her Ph. D. in Food Science from the Leeds University, England. After working for five years as a research scientist at the Hannah Dairy Research Institute in Scotland, she married an American and moved to the United States. Elizabeth has two grown daughters, and currently lives in Longview, TX, with her adorable dog, Winston!
Best wishes and God bless!
We would like to welcome to authorship Tad Campbell!
Tad Campbell, MCN, R.D.N., L.D.
Tad Campbell is a clinical instructor at The University of Texas Southwestern Medical Center at Dallas, Clinical Nutrition Department where he teaches Food Science and Technology as well as other nutrition courses in the Master of Clinical Nutrition - Coordinated Program. He holds a Bachelor of Business Administration degree from Baylor University as well as a Master of Clinical Nutrition from UT Southwestern. While at UT Southwestern, he took Food Science under Dr. Vickie Vaclavik. In addition to teaching, Tad provides individual weight management counseling and provides Medical Nutrition Therapy focusing on Neuromuscular disorders in several multi-disciplinary clinics.
Content
Part I Introduction to Food Components
Chapter 1 Evaluation of Food Quality
Introduction
Aspects of Food Quality
Taste Sensitivity
Sensory/Subjective Evaluation
Objective Evaluation
Comparison of Subjective and Objective Evaluation
Conclusion
Glossary
References
Chapter 2 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 (AW)
Role of Water in Food Preservation and Shelf Life of Food
Water Hardness and Treatments
Beverage Consumption Ranking
Conclusion
Glossary
References
Bibliography
Part II Carbohydrates In Food
Chapter 3 Carbohydrates in Food-An Introduction
Introduction
Monosaccharides
Disaccharides
Various Properties of Sugars
Oligosaccharides
Polysaccharides
Conclusion
Glossary
Bibliography
Chapter 4 Starches in Food
Introduction
Starch Sources in the Diet
Starch Structure and Composition
Gelatinization Process in Cooking
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
Safety of Starches
Conclusion
Glossary
References
Bibliography
Chapter 5 Pectins and Gums
Introduction
Pectic Substances
Gums
Conclusion
Glossary
References
Bibliography
Chapter 6 Grains - Cereals, Flour, Rice and Pasta
Introduction
Cereals Definition
Structure of Cereal Grains
Composition of Cereal Grains
Common Cereal Grains and Their Uses
Other Grains
Non-cereal ''Flours''
Cooking Cereals
Breakfast Cereals
Pasta
Nutritive Value of Grains
Safety of Grains
Conclusion
Glossary
References
Bibliography
Other Glossary for Cereals, Flour, and Flour Mixtures
Chapter 7 Vegetables and Fruits
Introduction
Structure and Composition of Cell Tissue
Chemical Composition of Plant Material
Turgor Pressure
Pigments and Effects of Additional Substances
Flavor CompoundsVegetable Classifications
Harvesting and Post-harvest ChangesRipening
Enzymatic Oxidative Browning
Cooking Effect
Fruits-Unique Cooking and Preparation Principles
Grading of Vegetables and Fruits
Organically Grown Vegetables and Fruits
Biotechnology
Irradiation
Vegetarian Food ChoicesLabeling of Vegetables and Fruits
Nutritive Value of Vegetables and Fruits
Safety of Vegetables and Fruits
Conclusion
Glossary
References
Bibliography
Part III Proteins In Food
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
Nutrition
Conclusion
Glossary
References
Chapter 9 Meat, Poultry, Fish, and Dry Beans
Introduction
Characteristics of Meat
Muscle Contraction in Live Animals
Postmortem Changes in the Muscle
Meat Pigments and Color Changes
Meat-Handling Process
Cuts of Meat
Cooking Meat
Alterations to Meat
Poultry
Fish
Dry Beans and Peas (Legumes) as Meat Alternatives
Other Meat Alternatives
Nutritive Value of Meat, Poultry, and Fish
Safety of Meat, Poultry, and Fish
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
Processing/Preservation of Eggs
Storing Eggs
Denaturation and Coagulation - Definitions and Controls
Effect of Added Ingredients on Denaturation and Coagulation
Cooking Changes
Egg White Foams and Meringues
Egg Products and Egg Substitutes
Nutritive Value of Eggs
Safety of Eggs
Conclusion
Glossary
References
Bibliography
Chapter 11 Milk and Milk Products
Introduction
Definition of Milk
Composition of Milk
Sanitation and Grading of Milk
Flavor of Milk
Milk Processing
Types of Milk
Other Milk Products
Cooking Applications
Cheese
Milk Substitutes and Imitation Milk Products
Nutritive Value of Milk and Milk Products
Lactose Intolerance
Safety/Quality of Milk
Marketing Milk
Conclusion
Glossary
References
Bibliography
Part IV Fats In Food
Chapter 12 Fats and Oil Products
Introduction
Structure and Composition of Fats
Structure of Fatty Acids
Nomenclature of Fatty Acids
Properties of Fats and Oils
Composition of Dietary Fats and Oils
Production and Processing Methods
Modification of Fats
Deterioration of Fats
Shortening and Shortening Power of Various Fats and Oils
Emulsification
Frying
Low-Fat and No-Fat Foods
Fat Replacements
Nutritive Value of Fats and Oils
Safety
Conclusion
Glossary
References
Bibliography
Chapter 12 Food Emulsions and Foams
Chapter 13 Food Emulsions and Foams
Introduction
Emulsions
Foams
Conclusion
Glossary
Bibliography
P*art VI Sugars, Sweeteners
Chapter 14 Sugar, Sweeteners, and Confections
Introduction
Sources of Sugar
Roles of Sugar in Food Systems
Types of Sugars and Sugar Syrups
Properties of Sucrose
Sugar Substitutes
Confections
Nutritive Value of Sugars and Sweeteners
Safety
Glossary
References
Bibliography
Part VI Baked Products
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 Dough
Baking Batters and Dough
Storage of Baked ProductsNutritive Value of Baked Products
Safety Issues in Batters and Dough
Conclusion
Glossary
References
Bibliography
Part VII Aspects of Food Handling
Chapter 16 Food Preservation
Introduction
Food Preservation
Heat Preservation
Refrigeration Preservation
Freezing Preservation
Dehydration Preservation
Concentration to Preserve Food
Added Preservatives
Other Preservation Techniques
Radiation to Preserve Food
Nutritive Value of Preserved Foods
Safety of Preserved Foods
ConclusionGlossary
References Bibliography
Chapter 17 Food Additives
Introduction
Definition of Food Additives
Function of Food Additives
Legislation and Testing for Food Additives
Major Food Additives Used in Processing
Nutrient Supplements in FoodSafety
Conclusion
Glossary
References
Bibliography
Chapter 18 Food Packaging
Introduction
Types of Packaging Containers
Packaging Functions
Packaging Materials
Controlling Packaging Atmosphere
Aseptic Packaging
Flexible Packaging
Freezer Packaging Protection
Tamper-Evident Banding and Sleeve Labeling
Manufacturing Considerations in Packaging
Packaging with Radio Frequency Identification Tags (RFID)
Packaging as a Communication and Marketing Tool
Safety Considerations and Packaging
Packaged Food and Irradiation
Government Considerations in Packaging
Conclusion
Glossary
References
Bibliography
Chapter 19 Food Safety
Introduction
Foodborne IllnessBiological (Microbiological) Hazards to the Food Supply
Chemical Hazards to the Food Supply
Physical Hazards to the Food Supply
Food Protection Systems
FDA
USDA Food Protection
The HACCP System of Food Protection - USDA
Surveillance for Foodborne-Disease Outbreaks
Other Causes of Spoilage, Contamination
Responsibility for Food SafetySanitizing in the Workplace
Labeling as a Means of Assuring Food Safety
Allergen-Free Labeling
Conclusion
Glossary
References
Bibliography
Associations and Organizations
Part VIII Government Regulation of the Food Supply
Chapter 20 Government Regulation of the Food Supply and Labeling
Introduction
The Food and Drug Administration
The Food Safety Modernization Act (FSMA)
The United States Department of Agriculture
Food Security and an Emergency Plan
State and Local Health Departments
Additional Agencies Regulating the Food Supply
Education and Training
General Labeling
Nutrition Labeling
Labeling for Foodservice
Conclusion
Glossary
References
Bibliography
Appendices
Appendix A - Processed food
Appendix B - Biotechnology. Genetically Modified Organisms (GMO's)
Appendix C - Functional foodsAppendix D - Nutraceuticals
Appendix E - Phytochemicals
Appendix F - Medical foods
Appendix G -Brief History of Food Guides with USDA choosemyplate.gov