Introducing Food Science / Edition 2 available in Hardcover, Paperback, eBook
Introducing Food Science / Edition 2
Introducing Food Science / Edition 2
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Overview
As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answers. Introducing Food Science addresses a range of food issues facing today's consumer, proceeding from a general and student-friendly discussion to an in-depth technical overview of the basic principles of food science.
This authoritative textbook starts by addressing food issues in the news, from disease outbreaks to the health benefits and detriments associated with international trade. It then outlines the basic principles of food manufacturing and processing techniques with a strong emphasis on unit operations. With the aid of flowcharts, photographs, and thought-provoking questions, the book:
Presents both traditional (canning, freezing, drying, and fermenting) and more modern (aseptic, irradiation, and high pressure) processes
Emphasizes the importance of processing and other food preservation techniques needed for a safe, nutritious food supply
Describes the various roles food scientists perform in industry and government
Introduces formulated, prepared, and chilled foods that go beyond traditional processed food items
Assesses the importance of labeling and nutritional information
Demonstrates the importance of food regulations to ensure a healthy and safe food supply
Product Details
| ISBN-13: | 2901482209746 |
|---|---|
| Publication date: | 09/14/2015 |
| Pages: | 463 |
| Product dimensions: | 6.00(w) x 1.25(h) x 9.00(d) |
About the Author
Table of Contents
Preface xv
Acknowledgments xix
About the Author xxi
Section I Food issues in the news
Chapter 1 Food safety 3
Food in the news 4
Unsafe foods 5
Microbial hazards 6
Spoiled: When good food goes bad 8
Food poisoning 8
Tracking down the culprits 9
Expiration dates 11
Food preservation 11
Preservatives 12
Safety of the American food supply 12
Safety in the home 14
Pesticides and other contaminants 16
Natural toxins 17
Allergies and food sensitivities 18
Government regulation 19
Remember this! 21
Looking ahead 21
Answers to chapter questions 22
References 23
Further reading 23
Chapter 2 Healthiness of foods 25
Looking back 26
Healthy and unhealthy foods 26
Weight loss without pain 27
Cutting down on carbs and stocking up on protein 27
Fake fats 31
Natural, organic, and whole foods 33
Food and disease 36
Dietary supplements, nutraceuticals, and functional foods 39
Enhancing athletic performance 40
Fasting 41
Eating disorders 42
Food fads and their consequences 43
Six glasses a day 45
Energy from foods 46
Reading the label 47
Designing a healthy product 51
Remember this! 52
Looking ahead 53
Answers to chapter questions 53
References 53
Further reading 53
Chapter 3 Choosing the food we eat 55
Looking back 56
Food choice 56
Safety 56
Health 57
Weight loss 60
Weight gain 62
Social factors 63
Religious influences 64
Ethnicity 65
Family traditions 66
Advertising 67
Time and trends 68
Economics 70
Personal philosophy 70
Sensory properties 70
Convenience 71
Pathogenic eating 72
Meal patterns around the world 73
Selecting healthy foods 76
Remember this! 77
Lookingahead 77
Answers to chapter questions 78
References 78
Further reading 78
Section II Commercial food products
Chapter 4 Processed foods 83
Looking back 84
What are processed foods and why are they processed? 84
Benefits of processing 85
Processing steps 86
Types of food processes 87
Heating 87
Freezing 89
Drying 90
Concentrating 92
Curing 93
Milling 93
Extracting 94
Fermenting 95
Irradiating 96
Nonthermal processing 97
Other important operations 98
Consequences of processing 100
Shelf life 100
Nutrition 101
Quality 104
Safety 105
Packaging considerations 105
Remember this! 106
Looking ahead 107
Answers to chapter questions 107
References 107
Further reading 108
Chapter 5 Formulated foods 109
Looking back 110
What are formulated foods and why are they formulated? 110
Benefits and consequences 111
Formulation steps 112
Formulated products 112
Baked goods 112
Pasta and noodles 114
Jams and jellies 116
Beverages 116
Confections 118
Sausages 119
Frozen desserts and entrées 121
Functional foods 121
Types of ingredients and their functions 125
Flours and grains 125
Fruits and vegetables 127
Dairy and eggs 127
Plant proteins 128
Fats and oils 128
Sweeteners 129
Fat replacers 130
Flavors and colors 131
Stabilizers 132
Preservatives 133
Remember this! 134
Looking ahead 134
Answers to chapter questions 135
References 135
Further reading 135
Chapter 6 Chilled and prepared foods 137
Looking back 138
What are chilled and prepared foods and why are they necessary? 138
Distribution 139
Chilled foods 139
Whole fresh fruits and vegetables 139
Packaged salad vegetables and cut fruits 140
Fresh meats 141
Fresh fish and seafood 142
Deli meats 142
Fluid milk and soy alternatives 146
Spreads 147
Prepared foods 148
Salads and sandwiches 148
Pasta products 149
Prepared entrées 150
Food service 151
Casual dining restaurants 151
Cafeteria 151
Fast foods 153
Catering 154
Vending machines 155
Remember this! 156
Looking ahead 156
References 157
Further reading 157
Section III Functions of food scientists
Chapter 7 Quality assurance 161
Looking back 162
What is quality and why does anybody care? 164
Quality characteristics 164
Measuring quality 166
Evolution of quality management 170
Quality control 171
Quality assurance 172
Quality management 172
Statistical process control 174
Hazard analysis and critical control point 174
Sanitation 175
Consumer acceptability 178
Remember this! 179
Looking ahead 180
References 180
Further reading 180
Chapter 8 Product and process development 183
Looking back 184
The proliferation of food products 185
Generating new food product ideas 186
Improving existing products 188
Brand new products 189
Reality check 193
Food formulation 195
Process operations 198
Quality evaluation 200
Storage stability 201
Package development 203
Package labels 205
Scaling up and consumer testing 207
Market testing 208
Product launch 208
Success or failure 209
Remember this! 210
Looking ahead 211
References 211
Further reading 211
Chapter 9 Government regulation and basic research 213
Looking back 214
Government regulation 214
On the farm 215
Food manufacturing plants 216
Product labels 218
Packaging 220
Product recalls 220
Transportation, distribution, purchase, and consumption 221
Basic research 221
Fundamental physical and chemical properties 222
Microbiology 225
Molecular biology 226
Nutritional properties 226
Postharvest physiology 227
Food processing 228
Toxicology 229
Nanotechnology and other frontiers 229
Remember this! 230
Looking ahead 231
Answers to chapter questions 231
References 231
Further reading 232
Section IV Scientific principles
Chapter 10 Food chemistry 237
Looking back 238
Food chemistry 238
Chemicals in different types of food 239
Plant tissues 240
Animal tissues 242
Formulated foods 243
Types of chemicals in food 244
Toxic compounds 244
Preservatives and other food additives 244
Colors and flavors 246
Vitamins and minerals 249
Carbohydrates 251
Lipids 253
Proteins 255
Enzymes 257
Water 258
Dispersions 259
Food chemistry as an integral part of food science 261
Remember this! 262
Looking ahead 263
References 263
Further reading 263
Chapter 11 Nutrition 265
Looking back 265
Nutrients in foods 266
Proteins 267
Lipids 268
Carbohydrates 270
Vitamins and minerals 271
Electrolytes 272
Alcohol 273
Nutrient composition of foods 274
Grains 274
Vegetables 274
Fruits 275
Milk 275
Meat and beans 276
Oils 276
Processed, formulated, chilled, and prepared foods 277
Digestion and intermediary metabolism 279
Nutritional deficiency diseases 281
Antioxidants, supplements, and antinutrients 281
Remember this! 283
Looking ahead 284
References 284
Further reading 284
Chapter 12 Food microbiology and biological properties of foods 285
Looking back 286
Food microbiology 286
Types of microorganisms in our foods 287
Microbial genetics 288
Cell physiology and reproduction 289
Sources of microbial contamination 290
Environmental conditions affecting microbial growth 292
Food compositional factors affecting microbial growth 292
Fermenting microorganisms 294
Spoilage microorganisms 296
Pathogenic microorganisms 298
Epidemiology 300
Controlling microorganisms in food 301
Biological properties of foods 302
Postharvest physiology of fresh fruits and vegetables 303
Physiology of muscle foods 305
Remember this! 305
Looking ahead 306
Further reading 306
Chapter 13 Food engineering Rakesh K. Singh Robert L. Shewfelt 307
Looking back 307
Engineering principles 308
Mass balance 308
Energy balance 309
Heat transfer 310
Mass transfer 312
Rheology 313
Water management 316
Energy use in food processing plants 319
Handling processing wastes 320
Remember this! 323
Looking ahead 323
References 323
Further reading 323
Chapter 14 Sensory evaluation 325
Looking back 325
Sensory quality of foods 326
Sensory perception and physiological response 326
Color and appearance 327
Flavor 329
Texture 331
Sensory tests 332
Difference tests 333
Thresholds 335
Sensory descriptive analysis 336
Integrating sensory and physicochemical tests 336
Consumer testing 338
Integrating sensory and consumer tests 339
Remember this! 340
Answers to chapter questions 340
References 340
Further reading 341
Index 343