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.
Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.
Carbonyl group Caramelization Cross-planar bond Dextrans Dextrins Disaccharides Furanose Glycosidic bond Hydroxyl group Invert Sugar Ketose Sugar Maillard reaction Monosaccharide Oligosaccharide Polysaccharide Pyranose Reducing sugar Reference carbon atom Reference hydroxyl group Sugar alcohol Supersaturated solution Trisaccharide LECTURE OUTLINE l. INTRODUCTION 2. MONOSACCHARIDES * monosaccharides • Examples of monosaccharides: glucose * aldose sugar * reference carbon atom * reference hydroxyl group * pyranose * anomers * alpha anomer 10 CARBOHYDRATES IN THE FOOD GUIDE PYRAMID * beta anomer * anomeric hydroxyl group * anomeric carbon atom • Fructose * ketose sugars * furanose * carbonyl group 3. DISACCHARIDES * disaccharides • Glycosidic bonds * glycosidic bond • Examples of disaccharides: maltose and cellobiose * Cross-planar bonds • Sucrose * invert sugar 4. SOME PROPERTIES OF SUGARS • Sweetness • Formation of solutions and syrups * supersaturated solution • Body and mouthfeel • Fermentation • Preservatives • Reducing sugars * reducing sugars * Maillard reaction • Caramelization * caramelize • Sugar alcohols * sugar alcohols S. OLIGOSACCHARIDES * oligosaccharides * trisaccharides 6. POLYSACCHARIDES * polysaccharides CARBOHYDRATES IN FOOD - AN INTRODUCTION 11 • Dextrins and Dextrans * dextrins * dextrans • Starch • Pectins and other polysaccharides 7. CONCLUSION * this tenn is defined in the textbook chapter glossary CHAPTER 4 Starches in Food LEARNING OBJECTIVES The reader will be able to: 1. Identify sources of starch, including cereal grains, roots and tubers. 2. Describe the structure and composition of starch, including amylose and amylopectin .
Essentials of Food Science covers the basics of foods, food science, and food technology. Though it is part of our Food Science Text series, the book is meant for the non-major intro course, either taught in the food science or nutrition/dietetics department. Though the book previously was organized around the USDA Food Pyramid, reviewers felt that this was outdated. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics will be RFID (Radio frequency ID) tags, and trans fat disclosures. There will be thorough updates on: food commodities, optimizing quality, laws, and food safety.
This book provides insights into common food safety breaches along the food chain in the hospitality industry as well as the health consequences of producing and consuming unsafe food. The book also highlights ways of procuring, handling, preparing, and serving food at homes and food service facilities by Ghanaians in particular and Africans in general.
An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' by Norman G. Marriott is now available to you in a simplified, practical, and updated format. Providing a step-by-step, hands-on approach, this incomparable text offers useful and interesting information on food sanitation at all stages of food processing and food service and stresses how important the role of each employee is at each stage. Essentials of Food Sanitation covers a wide variety of topics from cleaning and sanitizing compounds, systems and equipment to food sanitation in various types of food processing such as dairy products, seafood, meat and poultry, etc. Each chapter provides food handlers and students with interesting real-life reports of recent food sanitation problems plus different techniques to ensure firm understanding of the subject, including: visual aides; a comprehensive glossary; several summaries, study questions; references; chapter bibliographies; a resource section on how to learn more about the topic; and case studies. A thorough discussion of HACCP and how a HACCP system relates to quality assurance and sanitation functions is also outlined in the text. Furthermore, expanded material on foodservice, including the methods and principles for sanitary food handling and considerations at various control points inthe flow of foodservice is provided.
This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.
This book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes, and each chapter features teaching activities, such as questions and answers, and discussions. Further, it describes various local practices and improvements in Asia. Divided into 12 chapters covering individual nutrients and components, including water, proteins, carbohydrates, lipids, vitamins, minerals, enzymes, pigments, flavoring substances, additives, and harmful constituents, it addresses their food chemistry, as well as their transformations during manufacturing processes, and typical or advanced treatments to improve food quality and safety. This book helps college students to gain a basic understanding of nutrients and food components, to discover and implement the practical industrial guidelines, and also to learn the latest developments in food chemistry.
The first and second editions of Food Analysis were widely adopted for teaching the subject of Food Analysis and were found useful in the food industry. The third edition has been revised and updated for the same intended use, and is being published with an accompanying laboratory manual. Food Analysis, Third Edition, has a general information section that includes governmental regulations related to food analysis, sampling, and data handling as background chapters. The major sections of the book contain chapters on compositional analysis and on chemical properties and characteristics of foods. A new chapter is included on agricultural biotechnology (GMO) methods of analysis. Large sections on spectroscopy, chromatography, and physical properties are included. All topics covered contain information on the basic principles, procedures, advantages, limitation, and applications. This book is ideal for undergraduate courses in food analysis and also is an invaluable reference to professions in the food industry.
