Essentials of Food Science (Food Science Text Series)

About this book

The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally food preparation and processing food safety food chemistry and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components Quality and Water. Next it addresses Carbohydrates in Food Starches Pectins and Gums. Grains: Cereals Flour Rice and Pasta and Vegetables and Fruits follow. Proteins in Food Meat Poultry Fish and Dry Beans; Eggs and Egg Products Milk and Milk Products as well as Fats and Oil Products Food Emulsions and Foams are covered. Next Sugar Sweeteners and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation Food Additives and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology Functional Foods Nutraceuticals Phytochemicals Medical Foods USDA Choosemyplate.gov Food Label Health Claims Research Chefs Association certification Human Nutrigenomics and New Product Development.