Essentials of Food Science
Third edition
by Vickie A. Vaclavik
Essentials of Food Science is a basic introductory handbook examining various aspects of food production including food safety, preservation and processing, food additives and packaging, government regulation and labeling.
Features:
- Offers thorough updates on: food commodities, optimizing quality, laws, and food safety
- Includes new topics on RFID (Radio frequency ID) tags, and trans fat disclosures
- Uses the revised USDA food pyramid
New in this edition are "Culinary Alerts!" scattered throughout chapters. Their inclusion allow the reader to more easily apply text information to cooking applications.
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.
Contents
Introduction to Food Components
- Evaluation of Food Quality
- Water
Carbohydrates
- Carbohydrates in Food: An Introduction
- Starches in Food
- Pectins and Gums
- Grains: Cereal, Flour, Rice, and Pasta
- Vegetables and Fruits
Proteins
- Proteins in Food: An Introduction1
- Meat, Poultry, Fish, and Dried Beans
- Eggs and Egg Products
- Milk and Milk Products
Fats
- Fat and Oil Products
- Food Emulsions and Foams
Sugars
- Sugars, Sweeteners, and Confections
Baked Products
- Baked Products: Batters and Dough
Aspects of Food Production
- Food Safety
- Food Preservation and Processing
- Food Additives
- Packaging of Food Products
Government Regulation of the Food Supply
- Government Regulation of the Food Supply
and Labeling
Appendices
- Biotechnology and Genetically Modified
Organisms (GMOs)
- Functional Foods
- Nutraceuticals
- Phytochemicals
- Medical Foods
- USDA Food Pyramid
- Food Label Health Claims
- Research Chefs Association Certification as
a Culinary Scientist and More
- Human Nutrigenomics
Index
to see books of related interest
