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Essentials of Food Science
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Editorial Reviews
Review
From the reviews of the third edition:
From the reviews of the third edition:
"This new edition a ] contains updates on a ~food commodities, optimizing quality, laws, and food safety, a (TM) includes discussions on RFID (radio-frequency identification) tags and transfats, and incorporates the revised USDA food pyramid. This basic volume has most of the needed information and features helpful glossaries a ] . Summing Up: Recommended. Lower-division undergraduates through professionals; technical program students." (J. M. Jones, CHOICE, Vol. 45 (11), 2008)
Product Description
Knowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major. This text reviews an Introduction to Food Components - quality and water. Next it addresses carbohydrates - including starches, pectins and gums, breads and pasta, vegetables and fruits. Then proteins - meats, poultry, fish, beans, eggs, milk and milk products are presented. Following proteins are fats and emulsions. Then sugars and sweeteners, and baked products, the latter of which builds upon basic food component knowledge. Various aspects of Food Production are examined, including food safety, preservation and processing, food additives and packaging. Government regulation and labeling complete the chapter information. New in this edition are 'Culinary Alerts!' scattered throughout chapters. Their inclusion allow the reader to more easily apply text information to cooking applications. Also new are the Appendices, which cover the following: Biotechnology - Genetically Modified Organisms (GMO's); Functional foods; Nutraceuticals; Phytochemicals; Medical foods; USDA Food Pyramid; Food Label Heath Claims; and, Research Chefs Association - certification as a culinary scientist and more. Using a multidisciplinary approach, "Essentials of Food Science, Third Edition" combines food chemistry, food technology, and food preparation applications into one single source of information.
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Inside This Book
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Key Phrases - Statistically Improbable Phrases (SIPs):
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food allergens, stable interfacial film, crystalline candies, best emulsifiers, solid continuous phase, total milk solids, free carbonyl group, foam suppressants, liquid continuous phase, frying applications, oil uptake, pectinic acid, liquid dispersed phase, food emulsions and foams, gluten structure, gluten development, egg white foams, fat replacers, thermal death time curve, seaweed polysaccharides, hydrophilic sections, flavor challenges, anomeric hydroxyl group, microbiological point, food foams Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Technol, United States, New York, Food Engineer, Academic Press, Nutrition Facts, Wheat Foods Council, Food Marketing Institute, Wheat Flour Institute, Department of Agriculture, American Dietetic Association, Food Science, Food Additives Amendment, Institute of Food, National Dairy Council, Standard of Identity, Expert Panel, American Egg Board, Calorie Control Council, Bioterrorism Act, San Diego, Code of Federal Regulations, Federal Food, Scientific Approach, Applied Foodservice Sanitation Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
food allergens, stable interfacial film, crystalline candies, best emulsifiers, solid continuous phase, total milk solids, free carbonyl group, foam suppressants, liquid continuous phase, frying applications, oil uptake, pectinic acid, liquid dispersed phase, food emulsions and foams, gluten structure, gluten development, egg white foams, fat replacers, thermal death time curve, seaweed polysaccharides, hydrophilic sections, flavor challenges, anomeric hydroxyl group, microbiological point, food foams Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Technol, United States, New York, Food Engineer, Academic Press, Nutrition Facts, Wheat Foods Council, Food Marketing Institute, Wheat Flour Institute, Department of Agriculture, American Dietetic Association, Food Science, Food Additives Amendment, Institute of Food, National Dairy Council, Standard of Identity, Expert Panel, American Egg Board, Calorie Control Council, Bioterrorism Act, San Diego, Code of Federal Regulations, Federal Food, Scientific Approach, Applied Foodservice Sanitation Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
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