Foods : Experimental Perspectives

by McWilliams, Margaret

• ISBN13: 9780131425361
• ISBN10: 0131425366
• Edition: 5th
• Format: Hardcover
• Copyright: 2005-01-01
• Publisher: Prentice Hall

Summary

This comprehensive book focuses on the chemical and physical bases of food science that are essential for success in careers in food science, dietetics, and the food service industry. Its very accessible and user-friendly approach guides readers clearly through complex subject matter and motivates learning. Thorough overview of each of the basic food components--Carbohydrates, Fats and oils, Proteins, and Water. Covers the most recent research in food science and technology--domestic and foreign scenes--with special emphasis on the scientific principles involved in creating food products to meet the needs and concerns of consumers. In-depth examination of food-borne illnesses and expanded coverage of food safety; biotechnology and genetically-modified foods (GMO); Alternative sweeteners and their applications in today's foods; and fat substitutes. For professionals in the food science, dietetics, or food service industry.

Author Biography

Margaret McWilliams is Professor Emeritus, California State University, Los Angeles.

Table of Contents

Preface	xv
1 RESEARCH PERSPECTIVES	1	(96)
Dimensions of Food Studies	3	(20)
Overview	3	(1)
The Food Marketplace	4	(1)
Consumers: Expectations and Concerns	4	(5)
Career Opportunities	9	(2)
Experimenting with Food	11	(7)
Summary	18	(1)
Study Questions	19	(1)
Web Insites	19	(1)
Bibliography	20	(3)
The Research Process	23	(18)
Planning Experiments	23	(8)
Conducting the Experiment	31	(1)
Interpreting and Reporting Results	32	(5)
Summary	37	(1)
Study Questions	38	(1)
Web Insites	38	(1)
Bibliography	38	(3)
Sensory Evaluation	41	(30)
The Importance of Evaluation	41	(1)
Physiological Bases of Sensory Evaluation	42	(4)
Sensory Characteristics of Food	46	(5)
Sensory Panels	51	(3)
Environment for Sensory Evaluation	54	(1)
Sample Preparation and Presentation	55	(1)
Types of Tests	55	(3)
Scorecards	58	(7)
Summary	65	(1)
Study Questions	66	(1)
Web Insites	66	(1)
Bibliography	66	(5)
Objective Evaluation	71	(26)
General Guidelines	72	(1)
Physical Methods	73	(16)
Chemical Methods	89	(4)
Summary	93	(1)
Study Questions	94	(1)
Web Insites	94	(1)
Bibliography	95	(2)
2 PHYSICAL PERSPECTIVES	97	(40)
Water	99	(14)
A Closer Look at Water	99	(1)
States of Water	99	(7)
Water Activity	106	(3)
Water in Food Preparation	109	(1)
Summary	110	(1)
Study Questions	110	(1)
Web Insites	111	(1)
Bibliography	111	(2)
Physical Aspects of Food Preparation	113	(24)
Energy and Food	113	(7)
The State of Matter	120	(3)
Dispersions	123	(10)
Summary	133	(2)
Study Questions	135	(1)
Web Insites	135	(1)
Bibliography	136	(1)
3 CARBOHYDRATES	137	(118)
Overview of Carbohydrates	139	(12)
Monosaccharides	140	(1)
Disaccharides	141	(2)
Oligosaccharides	143	(1)
Polysaccharides	143	(4)
Summary	147	(1)
Study Questions	148	(1)
Web Insights	148	(1)
Bibliography	148	(3)
Monosaccharides, Disaccharides, and Sweeteners	151	(28)
Physical Properties of Sugars	152	(1)
Chemical Reactions	153	(3)
Functional Properties of Sugars	156	(1)
Food Applications	157	(8)
Choosing Sweeteners	165	(7)
Substituting Sweeteners	172	(1)
Summary	173	(2)
Study Questions	175	(1)
Web Insites	175	(1)
Bibliography	176	(3)
Starch	179	(30)
Structure	179	(4)
Functional Properties of Starch	183	(9)
Examining Starches	192	(10)
Rice and its Starch	202	(1)
Summary	203	(1)
Study Questions	204	(1)
Web Insites	204	(1)
Bibliography	205	(4)
Fiber and Plant Foods	209	(46)
Edible Flowers	210	(1)
Herbs	210	(1)
Fruits and Vegetables---Structure	211	(2)
Fiber	213	(4)
Dietary Supplements	217	(1)
Gums	218	(6)
Carbohydrate Structural Constituents	224	(6)
Postharvest Changes and Storage	230	(2)
Textural Changes During Preparation	232	(2)
Pigments	234	(12)
Flavor	246	(3)
Summary	249	(1)
Study Questions	249	(1)
Web Insites	250	(1)
Bibliography	250	(5)
4 LIPIDS	255	(44)
Overview of Fats and Oils	257	(16)
Chemistry	257	(3)
Structures of Fats in Foods	260	(1)
Crystallinity of Solid Fats	261	(4)
Chemical Degradation	265	(4)
Summary	269	(1)
Study Questions	270	(1)
Web Insites	270	(1)
Bibliography	271	(2)
Fats and Oils in Food Products	273	(26)
Steps in Manufacturing Food Fats	273	(3)
Chemical Modifications	276	(2)
Fats and Oils in the Marketplace	278	(6)
Functional Roles of Fats	284	(6)
Fat Replacements	290	(3)
Summary	293	(1)
Study Questions	293	(1)
Web Insites	294	(1)
Bibliography	294	(5)
5 PROTEINS	299	(200)
Overview of Proteins	301	(16)
Composition	301	(4)
Types of Proteins	305	(1)
Electrical Charges	306	(1)
Hydrolysis	307	(1)
Denaturation and Coagulation	307	(4)
Functional Roles	311	(1)
Summary	312	(1)
Study Questions	313	(1)
Web Insites	313	(1)
Bibliography	314	(3)
Milk and Milk Proteins	317	(34)
Components	317	(6)
Processing	323
Products	321	(19)
Physical and Chemical Effects on Milk Products	340	(2)
Effects of Heat on Cheese Products	342	(1)
Foams	342	(2)
Ingredients from Dairy Foods	344	(1)
Summary	344	(2)
Study Questions	346	(1)
Web Insites	346	(1)
Bibliography	346	(5)
Meat, Fish, and Poultry	351	(46)
Classification	351	(1)
Structure	352	(8)
Pigments	360	(4)
Factors Affecting Quality	364	(2)
Identifying Meat Cuts	366	(1)
Marketing	367	(3)
Preparation	370	(8)
Modified Meat Products	378	(2)
Soy Protein	380	(3)
Gelatin	383	(4)
Summary	387	(2)
Study Questions	389	(1)
Web Insites	389	(1)
Bibliography	390	(7)
Eggs	397	(28)
Formation	397	(1)
Structure	398	(1)
Composition	399	(1)
Proteins	400	(2)
Eggs by Design	402	(1)
Egg Quality	403	(1)
Safety	404	(2)
Preservation	406	(2)
Functional Properties	408	(10)
Egg Substitutes	418	(1)
Summary	419	(1)
Study Questions	420	(1)
Web Insites	420	(1)
Bibliography	421	(4)
Dimensions of Baking	425	(36)
Wheat Flour	425	(18)
Roles of Ingredients	443	(3)
Leavening	446	(8)
Summary	454	(1)
Study Questions	455	(1)
Web Insites	456	(1)
Bibliography	456	(5)
Baking Applications	461	(38)
Quick Breads	461	(6)
Yeast Breads	467	(7)
Foam Cakes	474	(6)
Shortened Cakes	480	(9)
Pastry	489	(2)
Cookies	491	(1)
Summary	492	(2)
Study Questions	494	(1)
Web Insites	494	(1)
Bibliography	495	(4)
6 FOOD SUPPLY PERSPECTIVES	499	(64)
Food Safety: Concerns and Controls	501	(22)
Defining the Problem	501	(1)
Microbiological Hazards	502	(10)
Contaminants and Natural Toxicants in Foods	512	(2)
Controlling Food Safety	514	(2)
Some Commercial Approaches to Extend Shelf Life	516	(2)
Summary	518	(1)
Study Questions	519	(1)
Web Insites	519	(1)
Bibliography	520	(3)
Food Preservation	523	(24)
Methods of Preservation (Commercial and Home)	523	(19)
Summary	542	(1)
Study Questions	543	(1)
Web Insites	543	(1)
Bibliography	544	(3)
Food Additives	547	(16)
Overview	547	(2)
Rationale	549	(3)
Intentional Additives	552	(8)
Summary	560	(1)
Study Questions	560	(1)
Web Insites	561	(1)
Bibliography	561	(2)
Glossary	563	(18)
Index	581