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Introducing Food Science 2nd edition [Kõva köide]

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(Cornell University, Ithaca, New York, USA), (University of Missouri, Columbia, USA), (University of Georgia, Athens, USA)
  • Formaat: Hardback, 464 pages, kõrgus x laius: 234x156 mm, kaal: 453 g
  • Ilmumisaeg: 26-Jul-2017
  • Kirjastus: CRC Press
  • ISBN-10: 1138460435
  • ISBN-13: 9781138460430
Teised raamatud teemal:
Introducing Food Science 2nd editionSuurem pilt
  • Formaat: Hardback, 464 pages, kõrgus x laius: 234x156 mm, kaal: 453 g
  • Ilmumisaeg: 26-Jul-2017
  • Kirjastus: CRC Press
  • ISBN-10: 1138460435
  • ISBN-13: 9781138460430
Teised raamatud teemal:
Püsilink: https://www.kriso.ee/db/9781138460430.html
Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems.

See What's New in the Second Edition:

New chapter Sustainability and Distribution

Approximately 60 new tables and figures

New section at the end of each chapter with problems / exercises to test comprehension

Now includes a glossary

The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments, class discussions, and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.

Arvustused

"The book, appropriate as an introductory textbook, contains much information for this interdisciplinary field, covering nutrition, chemistry, microbiology, and food engineering topics." Summing Up: Recommended. With reservations. Lower- and upper-division undergraduates and two-year technical program students.







--M. Rossi, Vassar College, CHOICE

Preface xvii
Acknowledgments xxi
Authors xxiii
Contributors xxv
Section I Food Issues in the News
1 Food Safety
3(22)
1.1 Food in the News
4(1)
1.2 Unsafe Foods
5(1)
1.3 Microbial Hazards
6(2)
1.4 Spoiled: When Good Food Goes Bad
8(1)
1.5 Food Poisoning
9(1)
1.6 Tracking Down the Culprits
10(1)
1.7 Expiration Dates
10(1)
1.8 Food Preservation
11(1)
1.9 Preservatives
12(1)
1.10 Safety of the American Food Supply
13(1)
1.11 Safety in the Home
14(2)
1.12 Pesticides and Other Contaminants
16(1)
1.13 Natural Toxins
17(1)
1.14 Allergies and Food Sensitivities
18(1)
1.15 Governmental Regulation
19(1)
1.16 Remember This!
20(1)
1.17 Looking Ahead
21(1)
Testing Comprehension
21(2)
References
23(1)
Further Reading
23(2)
2 Healthiness of Foods
25(26)
2.1 Looking Back
26(1)
2.2 Healthy Foods and Unhealthy Foods
26(1)
2.3 Energy from Foods
27(1)
2.4 Food and Disease
28(2)
2.5 Weight Loss without Pain
30(2)
2.6 Popular Diets, Food Fads, and Their Consequences
32(2)
2.7 Fake Fats
34(1)
2.8 Dietary Supplements, Nutraceuticals, and Functional Foods
35(2)
2.9 Enhancing Athletic Performance
37(1)
2.10 Six Glasses a Day
38(1)
2.11 Fasting
39(1)
2.12 Eating Disorders
39(2)
2.13 Natural, Organic, and Whole Foods
41(2)
2.14 Reading the Label
43(3)
2.15 Designing a Healthy Diet
46(1)
2.16 Remember This!
47(1)
2.17 Looking Ahead
48(1)
Testing Comprehension
48(1)
References
49(1)
Further Reading
49(2)
3 Foods We Eat
51(26)
3.1 Looking Back
52(1)
3.2 Food Choices
52(1)
3.3 Sensory Characteristics
53(1)
3.4 Price
54(1)
3.5 Health
54(3)
3.6 Safety
57(1)
3.7 Weight Loss
58(1)
3.8 Weight Gain
59(1)
3.9 Social Factors
60(1)
3.10 Religious Influences
60(2)
3.11 Ethnicity
62(1)
3.12 Family Traditions
63(1)
3.13 Advertising
63(2)
3.14 Time and Trends
65(1)
3.15 Personal Philosophy
66(1)
3.16 Convenience
66(1)
3.17 Pathogenic Eating
67(1)
3.18 Psychological Factors
68(1)
3.19 Meal Patterns around the World
68(3)
3.20 Selecting Healthy Foods
71(1)
3.21 Remember This!
71(1)
3.22 Looking Ahead
72(1)
Testing Comprehension
72(1)
References
73(1)
Further Reading
74(3)
Section II Commercial Food Products
4 Processed Foods
77(28)
4.1 Looking Back
78(1)
4.2 What Are Processed Foods and Why Are They Processed?
79(1)
4.3 Benefits of Processing
79(2)
4.4 Processing Steps
81(1)
4.5 Types of Food Processes
82(11)
4.5.1 Heating
82(2)
4.5.2 Freezing
84(2)
4.5.3 Drying
86(1)
4.5.4 Concentrating
87(1)
4.5.5 Curing
87(1)
4.5.6 Milling
88(1)
4.5.7 Extracting
88(2)
4.5.8 Fermenting
90(1)
4.5.9 Irradiating
91(1)
4.5.10 Nonthermal Processing
92(1)
4.6 Consequences of Processing
93(7)
4.6.1 Shelf Life
93(1)
4.6.2 Nutrition
94(3)
4.6.3 Quality
97(2)
4.6.4 Safety
99(1)
4.6.5 Packaging Considerations
99(1)
4.7 Remember This!
100(1)
4.8 Looking Ahead
101(1)
Testing Comprehension
101(1)
Reference
102(1)
Further Reading
102(3)
5 Formulated Foods
105(26)
5.1 Looking Back
106(1)
5.2 What Are Formulated Foods and Why Are They Formulated?
107(3)
5.2.1 Benefits and Consequences
107(1)
5.2.2 Formulation Steps
108(1)
5.2.3 Clean Labels
108(2)
5.3 Types of Ingredients and Their Function
110(9)
5.3.1 Flours and Grains
110(2)
5.3.2 Fruits and Vegetables
112(1)
5.3.3 Dairy and Eggs
112(1)
5.3.4 Plant Proteins
113(1)
5.3.5 Fats and Oils
113(1)
5.3.6 Sweeteners
114(1)
5.3.7 Fat Replacers
115(2)
5.3.8 Flavorants and Colorants
117(1)
5.3.9 Stabilizers
117(1)
5.3.10 Preservatives
118(1)
5.4 Formulated Products
119(8)
5.4.1 Baked Goods
119(1)
5.4.2 Pasta and Noodles
119(1)
5.4.3 Gluten-Free Products
120(1)
5.4.4 Beverages
121(1)
5.4.5 Confections
122(2)
5.4.6 Sausages
124(1)
5.4.7 Frozen Desserts and Entrees
125(2)
5.4.8 Functional Foods
127(1)
5.5 Remember This!
127(1)
5.6 Looking Ahead
128(1)
Testing Comprehension
128(1)
References
129(1)
Further Reading
129(2)
6 Chilled and Prepared Foods
131(22)
6.1 Looking Back
132(1)
6.2 What Are Chilled and Prepared Foods? Why Are They Important?
132(1)
6.3 Chilled Foods
133(9)
6.3.1 Whole Fresh Fruits and Vegetables
133(2)
6.3.2 Packaged Salad Vegetables and Cut Fruits
135(1)
6.3.3 Fresh Fish and Seafood
135(1)
6.3.4 Fresh Meats
136(1)
6.3.5 Deli Meats
137(1)
6.3.6 Milk and Its Alternatives
137(2)
6.3.7 Spreads
139(1)
6.3.8 Prepared Foods
140(1)
6.3.9 Salads and Sandwiches
140(1)
6.3.10 Pasta Products
141(1)
6.3.11 Prepared Entrees
141(1)
6.4 Food Service
142(5)
6.4.1 Fine-Dining Restaurants
142(1)
6.4.2 Casual-Dining Restaurants
143(1)
6.4.3 Campus Dining
143(2)
6.4.4 Fast Foods
145(1)
6.4.5 Catering
145(2)
6.4.6 Vending Machines
147(1)
6.5 Remember This!
147(1)
6.6 Looking Ahead
148(1)
Testing Comprehension
148(1)
References
149(1)
Further Reading
149(4)
Section III Functions of Food Scientists
7 Quality Assurance
153(24)
7.1 Looking Back
155(1)
7.2 What Is Quality and Why Does Anybody Care?
156(1)
7.3 Quality Characteristics
156(2)
7.4 Measuring Quality
158(3)
7.5 Evolution of Quality Management
161(4)
7.5.1 Monitoring Quality in a Processing Plant
162(2)
7.5.2 Quality Department
164(1)
7.6 Statistical Process Control
165(1)
7.7 Hazard Analysis and Critical Control Point
166(3)
7.8 Sanitation
169(2)
7.9 Consumer Acceptability
171(2)
7.10 Remember This!
173(1)
7.11 Looking Ahead
174(1)
Testing Comprehension
174(1)
References
175(1)
Further Reading
175(2)
8 Product and Process Development
177(26)
8.1 Looking Back
178(1)
8.2 Proliferation of Food Products
179(1)
8.3 Generating New Food Product Ideas
180(1)
8.4 Improving Existing Products
181(2)
8.5 Brand New Products
183(2)
8.6 Reality Check
185(2)
8.7 Food Formulation
187(2)
8.8 Process Operations
189(3)
8.9 Quality Evaluation
192(1)
8.10 Storage Stability
193(1)
8.11 Package Development
193(2)
8.12 Package Labels
195(1)
8.13 Scale-Up and Consumer Testing
196(1)
8.14 Market Testing
197(1)
8.15 Product Launch
198(1)
8.16 Success or Failure
198(1)
8.17 Remember This!
199(1)
8.18 Looking Ahead
200(1)
Testing Comprehension
200(2)
Further Reading
202(1)
9 Sustainability and Distribution
203(22)
9.1 Looking Back
203(1)
9.2 Sustainability
204(2)
9.3 Distribution
206(2)
9.4 Supply Chains
208(2)
9.5 Sustainability Systems from Farm to Consumer
210(9)
9.5.1 Life-Cycle Analysis
210(2)
9.5.2 Fieldprints
212(2)
9.5.3 The Value Chain
214(1)
9.5.4 Processing Efficiency
214(1)
9.5.5 Sustainability of Packaging Materials
215(2)
9.5.6 Distributor Sustainability
217(1)
9.5.7 Quality at Retail
217(2)
9.5.8 Consumer Responsibility
219(1)
9.6 A Sustainability Index
219(1)
9.7 Remember This!
220(1)
9.8 Looking Ahead
221(1)
Testing Comprehension
221(1)
References
222(1)
Further Reading
223(2)
10 Government Regulation and Scientific Research
225(24)
10.1 Looking Back
225(2)
10.2 Governmental Regulation
227(8)
10.2.1 Food Safety
228(2)
10.2.2 Preventive Control Programs
230(1)
10.2.3 Recalls
231(1)
10.2.4 Quality
232(1)
10.2.5 Labeling
232(1)
10.2.6 Imports/Exports
233(1)
10.2.7 Other Agency Involvement
234(1)
10.3 Scientific Research and Technology Development
235(7)
10.3.1 Processing and Engineering
235(2)
10.3.2 Microtechnology and Nanotechnology
237(1)
10.3.3 Chemistry
237(2)
10.3.4 Nutritional Properties
239(1)
10.3.5 Microbiology and Toxicology
240(1)
10.3.6 Sensory Quality and Other Frontiers
241(1)
10.4 Remember This!
242(1)
10.5 Looking Ahead
243(1)
Testing Comprehension
243(1)
Reference
244(1)
Further Reading
244(5)
Section IV Scientific Principles
11 Food Chemistry
249(26)
11.1 Looking Back
250(1)
11.2 Chemistry of Our Foods
251(15)
11.2.1 Water
251(1)
11.2.2 Carbohydrates
252(2)
11.2.3 Lipids
254(3)
11.2.4 Proteins
257(2)
11.2.5 Enzymes
259(1)
11.2.6 Vitamins and Minerals
259(2)
11.2.7 Preservatives and Other Food Additives
261(2)
11.2.8 Colors and Flavors
263(3)
11.3 Sources of Food Chemicals
266(3)
11.3.1 Plants
266(2)
11.3.2 Animals
268(1)
11.4 Toxic Compounds in Foods
269(1)
11.5 An Integrated Approach to Food Chemistry
270(1)
11.6 Remember This!
271(1)
11.7 Looking Ahead
272(1)
Testing Comprehension
272(1)
Further Reading
273(2)
12 Nutrition
275(24)
12.1 Looking Back
276(1)
12.2 Nutrients in Foods
276(7)
12.2.1 Proteins
277(1)
12.2.2 Lipids
278(2)
12.2.3 Carbohydrates
280(1)
12.2.4 Vitamins and Minerals
281(1)
12.2.5 Water and Electrolytes
282(1)
12.3 Alcohol
283(1)
12.4 Nutrient Composition of Foods
284(4)
12.4.1 Grains
284(1)
12.4.2 Vegetables
284(1)
12.4.3 Fruits
285(1)
12.4.4 Dairy
285(1)
12.4.5 Protein Foods
286(1)
12.4.6 Oils
286(1)
12.4.7 Processed, Formulated, Chilled, and Prepared Foods
287(1)
12.5 Digestion and Intermediary Metabolism
288(2)
12.6 Nutritional Deficiency Diseases
290(1)
12.7 Antioxidants, Supplements, and Antinutrients
291(1)
12.8 Obesity
292(2)
12.9 Remember This!
294(1)
12.10 Looking Ahead
295(1)
Testing Comprehension
295(1)
References
296(1)
Further Reading
297(2)
13 Food Microbiology
299(22)
13.1 Looking Back
299(1)
13.2 Food Microbiology
300(1)
13.3 Types of Microorganisms in Our Foods
301(2)
13.4 Microbial Genetics
303(1)
13.5 Cell Physiology and Reproduction
303(2)
13.6 Sources of Microbial Contamination
305(2)
13.7 Environmental Conditions Affecting Microbial Growth
307(1)
13.8 Food Compositional Factors Affecting Microbial Growth
307(3)
13.9 Fermentation Microorganisms
310(2)
13.10 Spoilage Microorganisms
312(2)
13.11 Pathogenic Microorganisms
314(2)
13.12 Epidemiology
316(1)
13.13 Controlling Microorganisms in Foods
317(1)
13.14 Remember This!
318(1)
13.15 Looking Ahead
319(1)
Testing Comprehension
319(1)
Further Reading
320(1)
14 Food Engineering
321(24)
14.1 Looking Back
322(1)
14.2 What Is a Food Engineer?
323(1)
14.3 Engineering Fundamentals
323(1)
14.4 Mass Balance
323(1)
14.5 Energy Balance
324(2)
14.6 Heat Transfer
326(5)
14.6.1 Thermal Properties of Materials
327(3)
14.6.2 Heat Transfer Coefficients
330(1)
14.7 Mass Transfer
331(2)
14.7.1 Fick's Law of Diffusion
332(1)
14.7.2 Convective Mass Transfer
332(1)
14.8 Rheology
333(3)
14.8.1 Rheological Properties and Types of Fluids
334(2)
14.9 Flow of Fluids
336(2)
14.10 Water Management
338(3)
14.11 Remember This!
341(1)
14.12 Looking Ahead
342(1)
Testing Comprehension
342(1)
Reference
343(1)
Further Reading
343(2)
15 Sensory and Consumer Science
345(20)
15.1 Looking Back
345(1)
15.2 Sensory Quality of Foods
346(7)
15.2.1 Sensory Perception and Physiological Response
347(1)
15.2.2 Appearance
347(2)
15.2.3 Flavor
349(3)
15.2.4 Texture
352(1)
15.3 Sensory Tests
353(8)
15.3.1 Difference Tests
354(1)
15.3.2 Thresholds
355(1)
15.3.3 Sensory Descriptive Analysis
355(3)
15.3.4 Time Intensity
358(1)
15.3.5 Functional Magnetic Resonance Imaging
358(1)
15.3.6 Integrating Sensory and Physicochemical Tests
359(1)
15.3.7 Consumer Testing
359(2)
15.3.8 Integrating Sensory and Consumer Tests
361(1)
15.4 Remember This!
361(1)
Testing Comprehension
362(1)
References
363(1)
Further Reading
364(1)
Glossary 365(36)
Index 401
Robert L. Shewfelt is professor emeritus of Food Science and Technology at the University of Georgia. He taught more than 10 courses at the university including Freshman Seminars on Chocolate Science and Coffee Technology. He also taught a Food Processing Lab as a virtual food company where each student had a position in the company that designed, manufactured, and tested the quality of four distinctly different processed food products. He continues to write about food science in his retirement.