ESSENTIALS OF FOOD SCIENCE
C O N T E N T S PART I INTRODUCTION TO FOOD COMPONENTS CHAPTER EVALUATION OF FOOD QUALITY INTRODUCTION ASPECTS OF FOOD QUALITY TASTE SENSITIVITY SENSORY EVALUATION OBJECTIVE EVALUATION COMPARISON OF SUBJECTIVE AND OBJECTIVE EVALUATION CONCLUSION GLOSSARY REFERENCES WATER 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 BIBLIOGRAPHY PART II CARBOHYDRATES CARBOHYDRATES IN FOOD: AN INTRODUCTION MONOSACCHARIDES DISACCHARIDES SOME PROPERTIES OF SUGARS OLIGOSACCHARIDES POLYSACCHARIDES STARCHES IN FOOD STARCH SOURCES STARCH STRUCTURE AND COMPOSITION GELATINIZATION PROCESS 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 PECTINS AND GUMS PECTIC SUBSTANCES GUMS GRAINS: CEREAL, FLOUR, RICE, AND PASTA STRUCTURE OF CEREAL GRAINS COMPOSITION OF CEREAL GRAINS CEREALS COMMON CEREAL GRAINS AND THEIR USES OTHER GRAINS NONCEREAL “FLOURS” COOKING CEREALS BREAKFAST CEREALS PASTA NUTRITIVE VALUE OF GRAINS GLOSSARY FOR CEREALS, FLOUR, AND FLOUR MIXTURES VEGETABLES AND FRUITS 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 POSTHARVEST CHANGES RIPENING ENZYMATIC OXIDATIVE BROWNING COOKING EFFECT FRUITS: UNIQUE PREPARATION AND COOKING PRINCIPLES GRADING ORGANICALLY GROWN FRUITS AND VEGETABLES BIOTECHNOLOGY (SEE ALSO APPENDICES) IRRADIATION VEGETARIAN FOOD CHOICES LABELING OF VEGETABLES AND FRUITS NUTRITIVE VALUE OF VEGETABLES AND FRUITS SAFETY OF VEGETABLES AND FRUITS PART III PROTEINS AMINO ACIDS PROTEIN STRUCTURE AND CONFORMATION REACTIONS AND PROPERTIES OF PROTEINS ENZYMES FUNCTIONAL ROLES OF PROTEINS IN FOODS CONJUGATED PROTEINS MEAT, POULTRY, FISH, AND DRIED BEANS CHARACTERISTICS OF MEAT MUSCLE CONTRACTION IN LIVE ANIMALS POSTMORTEM CHANGES IN THE MUSCLE MEAT PIGMENTS AND COLOR CHANGES MEAT-HANDLING PROCESS GRADING OF MEAT HORMONES AND ANTIBIOTICS CUTS OF MEAT COOKING MEAT ALTERATIONS TO MEAT POULTRY FISH DRIED BEANS AND PEAS (LEGUMES) MEAT ALTERNATIVES NUTRITIVE VALUE OF MEAT, POULTRY, AND FISH SAFETY ASSOCIATIONS EGGS AND EGG PRODUCTS 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 EFFECT OF ADDED INGREDIENTS ON COAGULATION COOKING CHANGES EGG WHITE FOAMS AND MERINGUES EGG PRODUCTS AND EGG SUBSTITUTES NUTRITIVE VALUE OF EGGS SAFETY OF EGGS MILK AND MILK PRODUCTS DEFINITION COMPOSITION OF MILK SANITATION AND GRADING OF MILK FLAVOR OF MILK MILK PROCESSING TYPES OF MILK OTHER MILK PRODUCTS WHEY COOKING APPLICATIONS MILK SUBSTITUTES AND IMITATION MILK PRODUCTS SAFETY/QUALITY OF MILK NUTRITIVE VALUE OF MILK AND MILK PRODUCTS LACTOSE INTOLERANCE MARKETING MILK PART IV FATS FAT AND OIL PRODUCTS 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 (SEE ALSO CHAPTER 13) FRYING LOW-FAT AND NO-FAT FOODS FAT REPLACEMENTS NUTRITIVE VALUE OF FATS AND OILS FOOD EMULSIONS AND FOAMS EMULSIONS FOAMS PART V SUGARS SUGARS, SWEETENERS, AND CONFECTIONS 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 PART VI BAKED PRODUCTS BAKED PRODUCTS: BATTERS AND DOUGH 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 DOUGHS BAKING BATTERS AND DOUGHS STORAGE OF BAKED PRODUCTS NUTRITIVE VALUE OF BAKED PRODUCTS SAFETY ISSUES IN BATTERS AND DOUGHS PART VII ASPECTS OF FOOD PRODUCTION FOOD SAFETY FOODBORNE ILLNESS BIOLOGICAL (MICROBIOLOGICAL) HAZARDS TO THE FOOD SUPPLY CHEMICAL HAZARDS TO THE FOOD SUPPLY PHYSICAL HAZARDS TO THE FOOD SUPPLY FOOD PROTECTION SYSTEMS THE HACCP SYSTEM OF FOOD PROTECTION SURVEILLANCE FOR FOODBORNE-DISEASE OUTBREAKS OTHER CAUSES OF SPOILAGE AND CONTAMINATION LABELING AS A MEANS OF ASSURING FOOD SAFETY RESPONSIBILITY FOR FOOD SAFETY RECALLS BIOTERRORISM THREAT TO FOOD SAFETY ASSOCIATIONS AND ORGANIZATIONS FOOD PRESERVATION AND PROCESSING HEAT PRESERVATION REFRIGERATION PRESERVATION FREEZING DEHYDRATION CONCENTRATION ADDED PRESERVATIVES OTHER PRESERVATION TECHNIQUES RADIATION DIRECT CONTACT PRODUCTS NUTRITIVE VALUE OF PRESERVED FOODS SAFETY OF PRESERVED FOODS FOOD ADDITIVES DEFINITION OF FOOD ADDITIVES FUNCTION OF FOOD ADDITIVES LEGISLATION AND TESTING FOR ADDITIVES MAJOR ADDITIVES USED IN PROCESSING NUTRIENT SUPPLEMENTS IN FOOD PACKAGING OF FOOD PRODUCTS TYPES OF PACKAGING CONTAINERS PACKAGING FUNCTIONS PACKAGING MATERIALS CONTROLLING PACKAGING ATMOSPHERE FREEZER PACKAGING PROTECTION TAMPER-EVIDENT BANDING AND SLEEVE LABELING MANUFACTURING CONCERNS IN PACKAGING PACKAGING OF THE FUTURE RADIO FREQUENCY IDENTIFICATION TAGS PACKAGING AS A COMMUNICATION AND MARKETING TOOL PART VIII GOVERNMENT REGULATION OF THE FOOD SUPPLY GOVERNMENT REGULATION OF THE FOOD SUPPLY AND LABELING THE FOOD AND DRUG ADMINISTRATION THE UNITED STATES DEPARTMENT OF AGRICULTURE FOOD SECURITY AND AN EMERGENCY PLAN STATE AND LOCAL HEALTH DEPARTMENTS ADDITIONAL AGENCIES REGULATING THE FOOD SUPPLY GENERAL LABELING NUTRITION LABELING HEALTH CLAIMS (MORE IN APPENDICES) ALLERGENS LABELING FOR FOOD SERVICE