Elementary Food Science

Front Matter....Pages i-xxi
Front Matter....Pages 1-1
Why Food Science?....Pages 3-10
Composition and Nutritional Value of Foods....Pages 11-46
Microbial Activity....Pages 47-67
Food Safety and Sanitation....Pages 68-91
Quality and Sensory Evaluation of Food....Pages 92-99
Regulatory Agencies....Pages 100-108
Food Labels....Pages 109-122
Enzyme Reactions....Pages 123-129
Chemical Reactions....Pages 130-136
Front Matter....Pages 137-137
Thermal Processing....Pages 139-159
Drying....Pages 160-168
Low-Temperature Preservation....Pages 169-182
Food Additives....Pages 183-205
Front Matter....Pages 207-207
Meat....Pages 209-223
Dairy Products....Pages 224-244
Poultry and Eggs....Pages 245-255
Fish and Shellfish....Pages 256-282
Cereal Grains....Pages 283-294
Bakery Products....Pages 295-301
Fruits and Vegetables....Pages 302-323
Front Matter....Pages 207-207
Sugars and Starches....Pages 324-336
Fats and Oils....Pages 337-346
Front Matter....Pages 347-347
Equipment Used in Food Preparation....Pages 349-357
Food Preparation—An Important Application of Basic Chemistry and Physics....Pages 358-374
Front Matter....Pages 375-375
Laboratory Safety Recommendations....Pages 377-380
Cleaning and Sanitizing Procedures....Pages 381-381
Manual Cleaning and Sanitizing Policy....Pages 382-382
Acidity in Foods....Pages 383-384
Salt (Sodium Chloride) in Foods....Pages 385-387
Microorganisms in Food....Pages 388-389
Sensory Evaluation of Food....Pages 390-391
Thermal Processing of a Low-Acid Product....Pages 392-394
Production of Wine and Beer....Pages 395-397
Production of Sauerkraut....Pages 398-399
Production of Hot Dogs....Pages 400-401
Production of Surimi....Pages 402-403
Production of Yogurt....Pages 404-405
Back Matter....Pages 407-423