Essentials of Food Science.

Please ask the librarian if you have problems. Thank you.

Intro -- Preface -- About the Authors -- Contents -- Part I: Introduction to Food Components -- 1: Evaluation of Food Quality -- Introduction -- Aspects of Food Quality -- Appearance -- Texture -- Flavor -- Taste Sensitivity -- Sensory Evaluation -- Sensory Testing Procedure -- Sensory Tests -- Objective Evaluation -- Food Rheology -- Objective Measurement of Texture -- Comparison of Subjective and Objective Evaluation -- Conclusion -- Glossary -- References -- 2: Water -- Introduction -- Chemistry of Water -- Specific Heat and Latent Heat of Water -- Vapor Pressure and Boiling Point -- Vapor Pressure -- Boiling Point -- Water as a Dispersing Medium -- Solution -- Colloidal Dispersion -- Suspension -- 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 -- References -- Bibliography -- Glossary -- Part II: Carbohydrates in Food -- 3: Carbohydrates in Food: An Introduction -- Introduction -- Monosaccharides -- Examples of Monosaccharides -- Disaccharides -- Glycosidic Bonds -- Examples of Disaccharides -- Various Properties of Sugars -- Sweetness -- Formation of Solutions and Syrups -- Body and Mouthfeel -- Fermentation -- Preservatives -- Reducing Sugars -- Caramelization -- Sugar Alcohols -- Oligosaccharides -- Polysaccharides -- Dextrins and Dextrans -- Starch -- Pectins and Other Polysaccharides -- Conclusion -- Glossary -- Bibliography -- 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 -- Amylose -- Amylopectin -- Gels -- Retrogradation -- Syneresis -- Separating Agents and Lump Formation.

Modified Starches -- What Is Modified Starch and Why Is It Modified? -- Waxy Starches -- Starch Uses in Food Systems -- Cooking with Starch -- Appearance -- Use of a Double Boiler -- Tempering -- White Sauce -- Liquid -- Nutritive Value of Starch -- Resistant Starch vs. Modified Starch? -- Safety of Starches -- Conclusion -- Glossary -- References -- Bibliography -- 5: Pectins and Gums -- Introduction -- Pectic Substances -- Pectins -- Pectin Gel Formation -- Pectin Sources -- Some Principles of Making Jelly -- Gums -- Seed Gums -- Plant Exudates -- Microbial Exudates -- Seaweed Polysaccharides -- Synthetic Gums -- Conclusion -- Glossary -- References -- Bibliography -- 6: Grains -- Introduction -- Cereals Definition -- Structure of Cereal Grains -- Composition of Cereal Grains -- Common Cereal Grains and Their Uses -- Wheat -- Rice -- Corn -- Other Less Common Cereal Grains -- Barley -- Malt -- Millet -- Oats -- Quinoa -- Rye -- Triticale -- Non-Cereal "Flours" -- Cooking Cereals -- Breakfast Cereals -- Pasta -- Nutritive Value of Grains -- Safety of Grains -- Conclusion -- References -- Bibliography -- Glossary -- 7: Vegetables and Fruits -- Introduction -- Structure and Composition of Cell Tissue -- Chemical Composition of Plant Material -- Carbohydrate -- Protein -- Fat -- Vitamins -- Minerals -- Water -- Phytochemicals (more in Appendices) -- Turgor Pressure -- Pigments and Effects of Additional Substances -- Chlorophyll -- Carotenoids -- Anthocyanin -- Anthoxanthin -- Other Groups of Pigments -- Betalains -- Tannins -- Flavor Compounds -- Allium -- Brassica -- Organic Acids -- Concentrates, Extracts, Oils, Spices, and Herbs -- Vegetable Classifications -- Harvesting and Postharvest Changes -- Ripening -- Enzymatic Oxidative Browning -- Cooking Effect -- Water Retention/Turgor -- Color -- Texture -- Flavor -- Nutritive Value.

Fruits-Unique Preparation and Cooking Principles -- Fruit Preparation -- Fruit Juices and Juice Drinks -- Grading Vegetables and Fruits -- Organically Grown Vegetables and Fruits -- Biotechnology (More in Appendices) -- Irradiation -- Vegetarian Food Choices -- Labeling of Vegetables and Fruits -- Nutrition Facts -- Label Terms -- Nutritive Value of Vegetables and Fruits -- Nutrient Losses -- Safety of Vegetables and Fruits -- Conclusion -- Vegetables -- Nutri-Facts -- Update -- References -- Bibliography -- Glossary -- Part III: Proteins in Food -- 8: Proteins in Food: An Introduction -- Introduction -- Amino Acids -- General Structure of Amino Acids -- Categories of Amino Acids -- Protein Structure and Conformation -- Primary Structure -- Secondary Structure -- Tertiary Structure -- Quaternary Structure -- Interactions Involved in Protein Structure and Conformation -- Reactions and Properties of Proteins -- Amphoteric -- Isoelectric Point -- Water-Binding Capacity -- Salting-In and Salting-Out -- Denaturation -- Hydrolysis of Peptides and Proteins -- Maillard Browning -- Enzymes -- Functional Roles of Proteins in Foods -- Conjugated Proteins -- Protein Quality -- Nutrition-See More in Specific Food Commodity Chapters -- Conclusion -- References -- Bibliography -- Glossary -- 9: Meat, Poultry, Fish, Dry Beans, and Nuts -- Introduction -- Characteristics of Meat -- Physical Composition of Meat -- Chemical Composition of Meat -- Water -- Protein -- Fat -- Carbohydrates -- Vitamins and Minerals -- Muscle Contraction in Live Animals -- Structure of the Myofilaments of Muscle -- Muscle Contraction -- Energy for Contraction -- Postmortem Changes in the Muscle -- Ultimate pH -- Aging or Conditioning of Meat -- Meat Pigments and Color Changes -- Meat-Handling Process -- USDA Inspections -- Kosher Inspection -- "What Is Kosher Food? -- Halal Certification.

Grading of Meat -- Hormones and Antibiotics -- Animal Welfare Approval -- Cuts of Meat -- Primal or Wholesale Cuts -- Subprimal Cuts -- Retail Cuts -- Cooking Meat -- Effects of Cooking on Muscle Proteins -- Effects of Cooking on Collagen -- Effect of Cooking on Fat -- Methods of Cooking -- Other Factors Significant in Cooking -- Alterations to Meat -- Processed Meat -- Curing and Smoking of Meat -- Restructured Meat -- Tenderizing, Artificial Tenderizing -- Poultry -- Fish -- Dry Beans, Peas (Legumes), and Nuts as Meat Alternatives -- Legumes -- Quorn as a Meat Alternative -- Nuts -- Nutritive Value -- Safety of Meat, Poultry, and Fish -- Conclusion -- References -- Bibliography -- Glossary -- 10: Eggs and Egg Products -- Introduction -- Physical Structure and Composition of Eggs -- The Whole Egg -- The Yolk -- The White -- The Shell -- Color -- Changes Due to Aging -- Abnormalities of an Egg Structure and Composition -- Egg Function -- Inspections and Grading for egg Quality -- Candling -- Letter Grades -- Air Cell -- Egg Size -- Processing/Preservation of Eggs -- Mineral Oil -- Pasteurization -- Freezing -- Dehydration -- Storing Eggs -- Denaturation and Coagulation-Definitions and Controls -- Effect of Added Ingredients on Denaturation and Coagulation -- Cooking/Baking Changes -- Egg White Foams and Meringues -- Egg Products and Egg Substitutes -- Nutritive Value of Eggs -- Safety of Eggs -- Egg White Resistance to Bacterial Growth -- USDA Sampling -- Conclusion -- References -- Bibliography -- Glossary -- 11: Milk and Milk Products -- Introduction -- Definition of Milk -- Composition of Milk -- Water -- Carbohydrate -- Fat -- Protein -- Vitamins and Minerals -- Classification of Milk -- Grading of Milk -- Flavor of Milk -- Milk Processing -- Pasteurization -- Homogenization -- Fortification -- Bleaching -- Types of Milk -- Fluid Milk.

Evaporated and Concentrated Milks -- Dried Milk -- Cultured Milk/Fermentation -- Buttermilk -- Cultured Buttermilk -- Sour Cream -- Yogurt -- Acidophilus Milk -- Kefir -- Other Milk Products -- Butter -- Cream -- Ice Cream -- Whey -- Cooking Applications -- Cheese -- Milk Substitutes and Imitation Milk Products -- Nutritive Value of Milk and Milk Products -- Proteins (See Previous Notes Above) -- Fats and Cholesterol -- Carbohydrates -- Vitamins and Minerals -- Lactose Intolerance -- Safety/Quality of Milk -- Marketing Milk -- Conclusion -- References -- Bibliography -- Glossary -- Part IV: Fats in Food -- 12: Fat and Oil Products -- Introduction -- Structure and Composition of Fats -- Glycerides -- Minor Components of Fats and Oils -- Structure of Fatty Acids -- Isomerism -- Nomenclature of Fatty Acids -- Geneva or Systematic Nomenclature -- Trans-9-Octadecenoic Acid -- The Omega Naming System -- Properties of Fats and Oils -- Crystal Formation -- Polymorphism -- Melting Points -- Plastic Fats -- Composition of Dietary Fats and Oils -- Animal Fats -- Tropical Oils -- CULINARY ALERT! In part due to the fact that animal fats contain cholesterol, saturated fat and a pronounced flavor, the use of animal fat such as lard and tallow in foods has declined in favor of vegetable oils. -- Production and Processing Methods -- Deodorized Oils -- Rendered Fat -- Modification of Fats -- Hydrogenation -- Interesterification -- Acetylation -- Winterization -- Deterioration of Fats -- Hydrolytic Rancidity -- Oxidative Rancidity or Autoxidation -- Prevention of Autoxidation -- Shortening and Shortening Power of Various Fats and Oils -- Tenderization Versus Flakiness Provided by Fats and Oils -- Emulsification (see Chap. 13) -- Frying -- Smoke Point -- Changes During Frying -- Low-Fat and No-Fat Foods -- Fat Replacements -- Carbohydrate-Derived Fat Replacements.

Examples of Carbohydrate-Based Fat Replacers.

Description based on publisher supplied metadata and other sources.

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.