Essentials of Food Science

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 atthe 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.

Auteur

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.

Contenu

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 Compounds

Vegetable Classifications Harvesting and Post-harvest Changes

Ripening

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 Choices

Labeling 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 Acid…