Principles of Food Science,9781566377928

Principles of Food Science

by ;
ISBN13: 9781566377928
ISBN10: 1566377927
Format: Hardcover
Pub. Date: 2001-06-01
Publisher(s): Goodheart-Willcox Pub
List Price: $63.00

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Summary

Incorporates science concepts into a lab-oriented foods class. This text shows how the laws of science are at work in foods prepared at home and by the food industry.

Table of Contents

Unit I The Science of Food
Food Science: An Old but New Subject
18(17)
Scientific Evaluation: Being Objective
35(23)
Sensory Evaluation: The Human Factor
58(20)
Unit II Basic Chemistry
Basic Food Chemistry: The Nature of Matter
78(21)
Energy: Matter in Motion
99(21)
Ions: Charged Particles in Solution
120(24)
Water: The Universal Solvent
144(26)
Unit III Organic Chemistry: The Macronutrients
Sugar: The Simplest of Carbohydrates
170(26)
The Complex Carbohydrates: Starches, Cellulose, Gums, and Pectins
196(20)
Lipids: Nature's Flavor Enhancers
216(25)
Proteins: Amino Acids and Peptides
241(24)
Enzymes: The Protein Catalyst
265(23)
Unit IV Food Chemistry: The Microcomponents
The Micronutrients: Vitamins and Minerals
288(24)
Phytochemicals: The Other Food Components
312(24)
Food Analogs: Substitute Ingredients
336(19)
Additives: Producing Desired Characteristics in Foods
355(25)
Unit V Food Microbiology: Living Organisms in Food
Fermentation: Desirable Effects of Microbes
380(26)
Food Safety: Sources of Contamination
406(28)
Unit VI Food Preservation and Packaging
Thermal Preservation: Hot and Cold Processing
434(25)
Dehydration and Concentration: Controlling Water Activity
459(20)
Trends in Food Preservation: Irradiation, Packaging, and Biotechnology
479(25)
Unit VII Working with Complex Food Systems
Mixtures: Solutions, Colloidal Dispersions, and Suspensions
504(24)
Separation Techniques: Mechanical and Chemical Methods
528(19)
Research: Developing New Food Products
547(20)
Food Science Related Careers: A World of Opportunities
567

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