Description
Springer Essentials of Food Science 2020 Edition by Vickie A. Vaclavik, Elizabeth W. Christian, Tad Campbell
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. Table of contents : 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 RankingConclusion Glossary References Bibliography Part II Carbohydrates In FoodChapter 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 DietStarch Structure and Composition Gelatinization Process in Cooking Factors Requiring Control in Gelatinization Gelation or Setting of Gelatinized Starch Pastes During Cooling RetrogradationSyneresis Separating Agents and Lump Formation Modified Starches Waxy Starches Starch Uses in Food Systems Cooking with Starch Nutritive Value of Starch Safety of StarchesConclusion Glossary References Bibliography Chapter 5 Pectins and Gums Introduction Pectic SubstancesGums Conclusion Glossary References BibliographyChapter 6 Grains - Cereals, Flour, Rice and Pasta Introduction Cereals DefinitionStructure of Cereal Grains Composition of Cereal Grains Common Cereal Grains and Their Uses Other Grains Non-cereal ''Flours'' Cooking Cereals Breakfast Cereals PastaNutritive Value of Grains Safety of Grains ConclusionGlossary References Bibliography Other Glossary for Cereals, Flour, and Flour MixturesChapter 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 Compounds Vegetable Classifications Harvesting and Post-harvest Changes Ripening Enzymatic Oxidative Browning Cooking Effect Fruits-Unique Cooking and Preparation Principles Grading of Vegetables and FruitsOrganically Grown Vegetables and FruitsBiotechnology Irradiation Vegetarian Food Choices Labeling of Vegetables and Fruits Nutritive Value of Vegetables and FruitsSafety of Vegetables and Fruits Conclusion Glossary References Bibliography Part III Proteins In FoodChapter 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 NutritionConclusion Glossary ReferencesChapter 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 AlternativesNutritive Value of Meat, Poultry, and Fish Safety of Meat, Poultry, and FishConclusion Glossary References Bibliography AssociationsChapter 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 ControlsEffect 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 MilkComposition of Milk Sanitation and Grading of Milk Flavor of Milk Milk Processing Types of Milk Other Milk Products Cooking Applications CheeseMilk Substitutes and Imitation Milk ProductsNutritive Value of Milk and Milk Products Lactose Intolerance Safety/Quality of Milk Marketing MilkConclusion GlossaryReferences Bibliography Part IV Fats In FoodChapter 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 SafetyConclusion Glossary References Bibliography Chapter 12 Food Emulsions and Foams Chapter 13 Food Emulsions and Foams Introduction EmulsionsFoams 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 SafetyGlossaryReferences Bibliography Part VI Baked Products Chapter 15 Baked Products Batters and DoughIntroduction Classes of Batters and DoughGluten Function of Various Ingredients in Batters and DoughThe Leavening Process of Baked Products Ingredients in Specific Baked ProductsMixing Methods for Various Batters and DoughBaking Batters and DoughStorage of Baked ProductsNutritive Value of Baked ProductsSafety Issues in Batters and DoughConclusion Glossary References Bibliography Part VII Aspects of Food Handling Chapter 16 Food Preservation Introduction Food PreservationHeat Preservation Refrigeration PreservationFreezing Preservation Dehydration PreservationConcentration to Preserve FoodAdded Preservatives Other Preservation Techniques Radiation to Preserve FoodNutritive Value of Preserved Foods Safety of Preserved Foods Conclusion Glossary References Bibliography Chapter 17 Food AdditivesIntroduction Definition of Food Additives Function of Food Additives Legislation and Testing for Food Additives Major Food Additives Used in Processing Nutrient Supplements in Food SafetyConclusion Glossary References Bibliography Chapter 18 Food PackagingIntroduction Types of Packaging Containers Packaging Functions Packaging Materials Controlling Packaging Atmosphere Aseptic PackagingFlexible PackagingFreezer 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 PackagingPackaged Food and IrradiationGovernment Considerations in PackagingConclusion Glossary References Bibliography Chapter 19 Food Safety Introduction Foodborne Illness Biological (Microbiological) Hazards to the Food Supply Chemical Hazards to the Food Supply Physical Hazards to the Food SupplyFood Protection Systems FDA USDA Food ProtectionThe HACCP System of Food Protection - USDASurveillance for Foodborne-Disease Outbreaks Other Causes of Spoilage, ContaminationResponsibility for Food Safety Sanitizing in the WorkplaceLabeling as a Means of Assuring Food Safety Allergen-Free LabelingConclusion 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 TrainingGeneral Labeling Nutrition Labeling Labeling for Foodservice Conclusion Glossary ReferencesBibliographyAppendicesAppendix A - Processed foodAppendix B - Biotechnology. Genetically Modified Organisms (GMO's)Appendix C - Functional foodsAppendix D - NutraceuticalsAppendix E - PhytochemicalsAppendix F - Medical foodsAppendix G -Brief History of Food Guides with USDA choosemyplate.govshow more