Food Science

by Potter, Norman N.; Hotchkiss, Joseph H.

• ISBN13: 9780834212657
• ISBN10: 083421265X
• Edition: 5th
• Format: Hardcover
• Copyright: 1995-06-01
• Publisher: Wolters Kluwer Law & Business

Summary

Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.

Table of Contents

Preface	xiii
Chapter 1 Introduction: Food Science as a Discipline	1	(12)
Preparation for a Career in Food Science	2	(1)
Activities of Food Scientists	3	(9)
References	12	(1)
Chapter 2 Characteristics of the Food Industry	13	(11)
Components of the Food Industry	15	(3)
Allied Industries	18	(2)
International Activities	20	(1)
Responsiveness to Change	21	(1)
Interrelated Operations	22	(1)
References	22	(2)
Chapter 3 Constituents of Foods: Properties and Significance	24	(22)
Carbohydrates	24	(6)
Proteins	30	(3)
Fats and Oils	33	(2)
Additional Food Constituents	35	(9)
References	44	(2)
Chapter 4 Nutritive Aspects of Food Constituents	46	(23)
Food and Energy	46	(3)
Additional Roles of Carbohydrates, Proteins, and Fats in Nutrition	49	(3)
Protein Quality	52	(2)
Bioavailability of Nutrients	54	(1)
Vitamins	55	(5)
Minerals	60	(2)
Fiber	62	(1)
Water	62	(1)
Stability of Nutrients	63	(1)
Diet and Chronic Disease	63	(4)
References	67	(2)
Chapter 5 Unit Operations in Food Processing	69	(21)
Common Unit Operations	69	(19)
References	88	(2)
Chapter 6 Quality Factors in Foods	90	(23)
Appearance Factors	91	(4)
Textural Factors	95	(5)
Flavor Factors	100	(2)
Additional Quality Factors	102	(1)
Quality Standards	103	(9)
References	112	(1)
Chapter 7 Food Deterioration and its Control	113	(25)
Shelf Life and Dating of Foods	114	(1)
Major Causes of Food Deterioration	115	(13)
Some Principles of Food Preservation	128	(1)
Control of Microorganisms	128	(7)
Control of Enzymes and Other Factors	135	(1)
References	136	(2)
Chapter 8 Heat Preservation and Processing	138	(25)
Degrees of Preservation	138	(1)
Selecting Heat Treatments	139	(1)
Heat Resistance of Microorganisms	140	(6)
Heat Transfer	146	(3)
Protective Effects of Food Constituents	149	(1)
Inoculated Pack Studies	150	(1)
Different Temperature-Time Combinations	151	(1)
Heating Before or After Packaging	152	(9)
Government Regulations	161	(1)
References	161	(2)
Chapter 9 Cold Preservation and Processing	163	(37)
Distinction Between Refrigeration and Freezing	163	(2)
Refrigeration and Cool Storage	165	(10)
Freezing and Frozen Storage	175	(23)
Some Additional Developments	198	(1)
References	199	(1)
Chapter 10 Food Dehydration and Concentration	200	(45)
Food Dehydration	201	(31)
Food Concentration	232	(8)
Intermediate-Moisture Foods	240	(3)
References	243	(2)
Chapter 11 Irradiation, Microwave, and Ohmic Processing of Foods	245	(19)
Food Irradiation	245	(11)
Microwave Heating	256	(6)
Ohmic Heating	262	(1)
References	263	(1)
Chapter 12 Fermentation and Other Uses of Microorganisms	264	(15)
Fermentations	264	(11)
Microorganisms as Direct Foods	275	(1)
Genetic Engineering	275	(2)
References	277	(2)
Chapter 13 Milk and Milk Products	279	(37)
Fluid Milk and Some of its Derivatives	279	(13)
Ice Cream and Related Products	292	(8)
Cheese	300	(14)
Reduced Fat Dairy Products	314	(1)
References	314	(2)
Chapter 14 Meat, Poultry, and Eggs	316	(29)
Meat and Meat Products	316	(17)
Poultry	333	(5)
Eggs	338	(5)
References	343	(2)
Chapter 15 Seafoods	345	(14)
Fish Procurement	345	(2)
Marine Fish	347	(4)
Shellfish	351	(4)
Fish By-Products	355	(1)
Contaminants in Fish	355	(1)
Newer Products from Seafood	356	(1)
References	357	(2)
Chapter 16 Fats, Oils, and Related Products	359	(22)
Effects of Composition on Fat Properties	359	(2)
Sources of Fats and Oils	361	(3)
Functional Properties of Fats	364	(1)
Production and Processing Methods	365	(4)
Products Made from Fats and Oils	369	(7)
Fat Substitutes	376	(1)
Tests on Fats and Oils	377	(2)
References	379	(2)
Chapter 17 Cereal, Grains, Legumes, and Oilseeds	381	(28)
Cereal Grains	382	(14)
Some Principles of Baking	396	(6)
Legumes and Oilseeds	402	(4)
Some Special Problems	406	(1)
References	407	(2)
Chapter 18 Vegetables and Fruits	409	(28)
General Properties	409	(1)
Gross Composition	409	(2)
Structural Features	411	(6)
Activities of Living Systems	417	(1)
Harvesting and Processing of Vegetables	418	(6)
Harvesting and Processing of Fruits	424	(8)
Fruit Juices	432	(3)
Biotechnology	435	(1)
References	436	(1)
Chapter 19 Beverages	437	(27)
Carbonated Nonalcoholic Beverages	437	(5)
Beer	442	(3)
Wine	445	(6)
Coffee	451	(7)
Tea	458	(5)
References	463	(1)
Chapter 20 Confectionery and Chocolate Products	464	(14)
Sugar-Based Confections	464	(1)
Ingredients	465	(5)
Chocolate and Cocoa Products	470	(4)
Confectionery Manufacturing Practices	474	(2)
References	476	(2)
Chapter 21 Principles of Food Packaging	478	(36)
Introduction	478	(4)
Types of Containers	482	(4)
Food-Packaging Materials and Forms	486	(16)
Package Testing	502	(1)
Packages with Special Features	503	(6)
Safety of Food Packaging	509	(1)
Environmental Considerations	509	(3)
References	512	(2)
Chapter 22 Food Processing and the Environment	514	(18)
Properties and Requirements of Processing Waters	516	(3)
Properties of Wastewaters	519	(3)
Wastewater Treatment	522	(4)
Waste Solids Upgrading and Treatment	526	(2)
Lowering Discharge Volumes	528	(2)
A Continuing Responsibility	530	(1)
References	530	(2)
Chapter 23 Food Safety, Risks, and Hazards	532	(27)
Safety, Hazards, and Risks	532	(1)
Food-Related Hazards	533	(6)
Microbiological Considerations in Food Safety	539	(1)
Effects of Processing and Storage on Microbial Safety	540	(3)
Microbiological Methodology	543	(1)
HACCP as a Method to Prevent Food-Borne Illness	543	(4)
Chemical Hazards Associated with Foods	547	(11)
References	558	(1)
Chapter 24 Governmental Regulation of Food and Nutrition Labeling	559	(18)
Introduction	559	(1)
Federal Food, Drug, and Cosmetic Act	560	(1)
Additional Food Laws	561	(2)
Legal Categories of Food Substances	563	(3)
Testing for Safety	566	(1)
Food Labeling	567	(2)
Nutrition Labeling	569	(3)
International Food Standards and Codex Alimentarius	572	(3)
References	575	(2)
Chapter 25 Hunger, Technology, and World Food Needs	577	(16)
Background	577	(5)
Nature of Nutritional Problems	582	(1)
Some Dimensions of the Problem	583	(6)
Approaches to Combat World Hunger	589	(1)
Roles of Technology	590	(1)
Conclusions	591	(1)
References	591	(2)
Index	593