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Introducing Food Science

by: Shewfelt; Robert L.

Introducing Food Science

by: Shewfelt; Robert L.

ISBN 13:
9781587160288
ISBN 10:
1587160285
Format: Nonspecific Binding
Copyright: 04/16/2009
Publisher: CRC Press

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Summary

With a compelling new approach to introductory food science, this book is designed to excite and encourage students to major in food science. It proceeds from a non-technical discussion of food issues that concern today's student to an in-depth technical overview of the basic principles of the study of food. In between are commercial products and processes and the functions and roles of food scientists. Each section builds on the previous one, providing greater technical depth. Depending on the course, professors can choose to use select chapters or all chapters in the book. It provides a comprehensive introduction to food science for the major and non-major alike.

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

Amazon no longer offers textbook rentals. We do!

Introducing Food Science

Introducing Food Science

9781587160288

1587160285

Summary

Author Biography

Table of Contents

Supplemental Materials

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