Vaclavik / Christian / Campbell Essentials of Food Science

5th Auflage 2021
ISBN: 978-3-030-46814-9
Verlag: Springer International Publishing
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 481 Seiten, eBook

Reihe: Food Science Text Series

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. 

Zielgruppe

Lower undergraduate

Autoren/Hrsg.

Vaclavik, Vickie A.

Christian, Elizabeth W.

Campbell, Tad

Inhaltsverzeichnis

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 (A)

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 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 Products

            Nutritive 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

Conclusion

Glossary

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 Food

Safety

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 Illness

Biological (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 Safety

Sanitizing 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 foods

Appendix D - Nutraceuticals

Appendix E - Phytochemicals

Appendix F - Medical foods

            Appendix G –Brief History of Food Guides with USDA choosemyplate.gov

Über Autor(innen)

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.