Principles of food science /
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| Format: | Book |
| Language: | English |
| Published: |
Tinley Park, IL :
Goodheart-Willcox,
c2002.
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| Subjects: |
Table of Contents:
- UNIT I: THE SCIENCE OF FOOD: Food science: an old but new subject
- Scientific evaluation: being objective
- Sensory evoaluation: the human factor
- UNIT II: BASIC CHEMISTRY: Basic food chemistry: the nature of matter
- Energy: matter in motion
- Ions: charged particles in solution
- Water: the universal solvent
- UNIT III: ORGANIC CHEMISTRY: THE MACRONUTRIENTS: Sugar: the simplest of carbohydrates
- The complex carbohydrates: starches, cellulose, gums, and pectins
- Lipids: nature's flavor enhancers
- Proteins: amino acids and peptides
- Enzymes: the protein catalyst
- UNIT IV: FOOD CHEMISTRY: THE MICROCOMPONENTS: The micronutrients: vitamins and minerals
- Phytochemicals: the other food components
- Food analogs: substitute ingredients
- Additives: producing desired characteristics in foods
- UNIT V: FOOD MICROBIOLOGY: LIVING ORGANISMS IN FOOD: Fermentation: desirable effects of microbes
- Food safety: sources of contamination
- UNIT VI: FOOD PRESERVATION AND PACKAGING: Thermal preservation: hot and cold processing
- Dehydration and concentration: controlling water activity
- Trends in food preservation: irradiation, packaging, and biotechnology
- UNIT VII: WORKING WITH COMPLEX FOOD SYSTEMS: Mixtures: solutions, colloidal dispersions, and suspensions
- Separation techniques: mechanical and chemical methods
- Research: developing new food products
- Food science related careers: a world of opportunities.