Essentials of Food Science (Google eBook)
Springer Science & Business Media, Dec 3, 2007 - Chemistry - 590 pages
Knowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major. This text reviews an Introduction to Food Components – quality and water. Next it addresses carbohydrates – including starches, pectins and gums, breads and pasta, vegetables and fruits. Then proteins – meats, poultry, fish, beans, eggs, milk and milk products are presented. Following proteins are fats and emulsions. Then sugars and sweeteners, and baked products, the latter of which builds upon basic food component knowledge. Various aspects of Food Production are examined, including food safety, preservation and processing, food additives and packaging. Government regulation and labeling complete the chapter information. New in this edition are 'Culinary Alerts!' scattered throughout chapters. Their inclusion allow the reader to more easily apply text information to cooking applications. Also new are the Appendices, which cover the following: Biotechnology. Genetically Modified Organisms (GMO’s) Functional foods Nutraceuticals Phytochemicals Medical foods USDA Food Pyramid Food Label Heath Claims Research Chefs Association – certification as a culinary scientist and more Using a multidisciplinary approach, Essentials of Food Science, Third Edition combines food chemistry, food technology, and food preparation applications into one single source of information.
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added agents amino acids amylopectin amylose animal bacteria baked products batters and dough calcium carbohydrates carbon casein cereal chain Chapter cheese chemical cholesterol coagulation color consumer contain cooking cream crystals CULINARY ALERT denaturation diet dietary dispersed double bonds droplets egg white emulsifiers emulsion enzymes example fat replacers fats and oils fatty acids fiber Figure film flavor flour foam Food Engineer food products food safety Food Technol foodborne illness fruits and vegetables functional foods gelatinization glucose gluten grain granules gums HACCP hazards heat hydrogen increase ingredients label lactose leavening leavening agent less liquid meat microorganisms milk mixture molecules muscle nutrients nutritive value oxidation oxygen packaging pasteurization pathogens pectin pigment plant plastic poultry prevent protein reduced refrigeration salt shelf sodium specific stability starch storage structure substances sucrose sugar surface temperature tender texture tissue triglycerides USDA vitamins wheat yeast yolk