Principles of Food Science

by Ward, Janet D.; Ward, Larry T.

• ISBN13: 9781566377928
• ISBN10: 1566377927
• Format: Hardcover
• Copyright: 2001-06-01
• Publisher: Goodheart-Willcox Pub

Summary

Incorporates science concepts into a lab-oriented foods class. This text shows how the laws of science are at work in foods prepared at home and by the food industry.

Table of Contents

Unit I The Science of Food
Food Science: An Old but New Subject	18	(17)
Scientific Evaluation: Being Objective	35	(23)
Sensory Evaluation: The Human Factor	58	(20)
Unit II Basic Chemistry
Basic Food Chemistry: The Nature of Matter	78	(21)
Energy: Matter in Motion	99	(21)
Ions: Charged Particles in Solution	120	(24)
Water: The Universal Solvent	144	(26)
Unit III Organic Chemistry: The Macronutrients
Sugar: The Simplest of Carbohydrates	170	(26)
The Complex Carbohydrates: Starches, Cellulose, Gums, and Pectins	196	(20)
Lipids: Nature's Flavor Enhancers	216	(25)
Proteins: Amino Acids and Peptides	241	(24)
Enzymes: The Protein Catalyst	265	(23)
Unit IV Food Chemistry: The Microcomponents
The Micronutrients: Vitamins and Minerals	288	(24)
Phytochemicals: The Other Food Components	312	(24)
Food Analogs: Substitute Ingredients	336	(19)
Additives: Producing Desired Characteristics in Foods	355	(25)
Unit V Food Microbiology: Living Organisms in Food
Fermentation: Desirable Effects of Microbes	380	(26)
Food Safety: Sources of Contamination	406	(28)
Unit VI Food Preservation and Packaging
Thermal Preservation: Hot and Cold Processing	434	(25)
Dehydration and Concentration: Controlling Water Activity	459	(20)
Trends in Food Preservation: Irradiation, Packaging, and Biotechnology	479	(25)
Unit VII Working with Complex Food Systems
Mixtures: Solutions, Colloidal Dispersions, and Suspensions	504	(24)
Separation Techniques: Mechanical and Chemical Methods	528	(19)
Research: Developing New Food Products	547	(20)
Food Science Related Careers: A World of Opportunities	567