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ویرایش: [5 ed.] نویسندگان: Vickie Vaclavik, Elizabeth W. Christian, Tad Campbell سری: Food Science Text Series ISBN (شابک) : 9783030468132, 9783030468149 ناشر: Springer سال نشر: 2021 تعداد صفحات: 481 [480] زبان: English فرمت فایل : PDF (درصورت درخواست کاربر به PDF، EPUB یا AZW3 تبدیل می شود) حجم فایل: 18 Mb
در صورت تبدیل فایل کتاب Essentials of Food Science به فرمت های PDF، EPUB، AZW3، MOBI و یا DJVU می توانید به پشتیبان اطلاع دهید تا فایل مورد نظر را تبدیل نمایند.
توجه داشته باشید کتاب ملزومات علوم غذایی نسخه زبان اصلی می باشد و کتاب ترجمه شده به فارسی نمی باشد. وبسایت اینترنشنال لایبرری ارائه دهنده کتاب های زبان اصلی می باشد و هیچ گونه کتاب ترجمه شده یا نوشته شده به فارسی را ارائه نمی دهد.
ویرایش پنجم متن Essential of Food Science رویکرد خود را برای ارائه اطلاعات ضروری شیمی مواد غذایی، فناوری مواد غذایی و آماده سازی غذا ادامه می دهد و در عین حال منبع اطلاعاتی واحدی را برای دانشجویان غیر رشته علوم غذایی ارائه می دهد. این آخرین نسخه شامل بحث های جدید در مورد کیفیت غذا و ارائه جدید اطلاعات در مورد بیوتکنولوژی و غذاهای اصلاح شده ژنتیکی است. همچنین بحث جدیدی در این نسخه در مورد قانون نوسازی ایمنی مواد غذایی (FSMA)، نمودار مقایسه ای برای غذاهای حلال و حلال و معرفی محصولات جدید محبوب مانند نشاسته نخود و انواع آنالوگ های گوشتی گیاهی است که اکنون به صورت تجاری و خانگی در دسترس هستند. استفاده کنید. هر فصل با واژه نامه ای از اصطلاحات، منابع و کتابشناسی به پایان می رسد. محبوب \"هشدار آشپزی!\" ویژگی ها در سراسر متن پراکنده هستند و پیشنهاداتی را برای خواننده ارائه می دهند تا به راحتی اطلاعات موجود در متن را در برنامه آشپزی خود اعمال کند. ضمائم در انتهای کتاب شامل انواع موضوعات جاری مانند غذاهای فرآوری شده، بیوتکنولوژی، غذاهای اصلاح شده ژنتیکی، غذاهای کاربردی، مواد مغذی، فیتوشیمیایی، غذاهای پزشکی و تاریخچه مختصری از راهنمای غذاها از جمله USDA Choosemyplate.gov است. V.A. Vaclavik, Ph.D., RD. بیش از 25 سال در سطح کالج در دالاس، تگزاس، کلاس های تغذیه، علوم غذایی و مدیریت و هنرهای آشپزی را تدریس کرده است. او فارغ التحصیل دانشگاه کرنل، تغذیه و غذای انسانی است. دانشگاه پوردو، رستوران، هتل، مدیریت موسسه؛ و دانشگاه زنان تگزاس، مدیریت موسسه و علوم غذایی. الیزابت کریستین، Ph.D. بیش از 25 سال است که یکی از اعضای هیئت علمی دانشگاه زنان تگزاس بوده و هم کلاسهای حضوری و هم آنلاین را در بخش تغذیه و علوم غذایی تدریس میکند. او مدرک B.S. و دکترای او در علوم غذایی از دانشگاه لیدز، انگلستان، و سپس به عنوان یک دانشمند پژوهشی در موسسه تحقیقات لبنی هانا در اسکاتلند به مدت پنج سال قبل از نقل مکان به ایالات متحده کار کرد. Tad Campbell, MCN, RDN, LD یک مربی بالینی در مرکز پزشکی جنوب غربی دانشگاه تگزاس در دالاس است که در آنجا علوم و فناوری غذایی و همچنین سایر دوره های تغذیه را در برنامه هماهنگ شده کارشناسی ارشد تغذیه بالینی تدریس می کند. او دارای مدرک لیسانس مدیریت بازرگانی از دانشگاه بیلور و همچنین دارای مدرک کارشناسی ارشد تغذیه بالینی از UT Southwestern است که در آنجا تحت نظر دکتر Vickie Vaclavik در رشته علوم غذایی تحصیل کرده است.
The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student. This latest edition includes new discussions of food quality and new presentations of information around biotechnology and genetically modified foods. Also new in this edition is a discussion of the Food Safety Modernization Act (FSMA), a comparison chart for Halal and Kosher foods and introductions to newly popular products like pea starchand the various plant-based meat analogues that are now available commercially and for household use. Each chapter ends with a glossary of terms, references, and a bibliography. The popular “Culinary Alert!” features are scattered throughout the text and provide suggestions for the reader to easily apply the information in the text to his or her cooking application. Appendices at the end of the book include a variety of current topics such as Processed Foods, Biotechnology, Genetically Modified Foods, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, and a Brief History of Foods Guides including USDA Choosemyplate.gov. V.A. Vaclavik, Ph.D., RD. has taught classes in nutrition, food science and management and culinary arts for over 25 years at the college level in Dallas, Texas. She is a graduate of Cornell University, human nutrition and food; Purdue University, restaurant, hotel, institution management; and Texas Woman’s University, institution management and food science. Elizabeth Christian, Ph.D. has been an adjunct faculty member at Texas Woman’s University for more than 25 years, teaching both face-to-face and online classes in the Nutrition and Food Science department. She obtained her B.S. and her PhD. In Food Science from Leeds University, England, and then worked as a research scientist at the Hannah Dairy Research Institute in Scotland for Five years before moving to the United States. Tad Campbell, MCN, RDN, LD is a clinical instructor at The University of Texas Southwestern Medical Center at Dallas, where he teaches Food Science and Technology as well as other nutrition courses in the Master of Clinical Nutrition – Coordinated Program. He holds a Bachelor of Business Administration degree from Baylor University as well as a Master of Clinical Nutrition from UT Southwestern where he studied Food Science under Dr. Vickie Vaclavik.
Preface About the Authors Contents Part I: Introduction to Food Components 1: Evaluation of Food Quality Introduction Aspects of Food Quality Appearance Texture Flavor Taste Sensitivity Sensory Evaluation Sensory Testing Procedure Sensory Tests Objective Evaluation Food Rheology Objective Measurement of Texture Comparison of Subjective and Objective Evaluation Conclusion Glossary References 2: Water Introduction Chemistry of Water Specific Heat and Latent Heat of Water Vapor Pressure and Boiling Point Vapor Pressure Boiling Point Water as a Dispersing Medium Solution Colloidal Dispersion Suspension Free, Bound, and Entrapped Water Water Activity (Aw) Role of Water in Food Preservation and Shelf Life of Food Water Hardness and Treatments Beverage Consumption Ranking Conclusion References Bibliography Glossary Part II: Carbohydrates in Food 3: Carbohydrates in Food: An Introduction Introduction Monosaccharides Examples of Monosaccharides Disaccharides Glycosidic Bonds Examples of Disaccharides Various Properties of Sugars Sweetness Formation of Solutions and Syrups Body and Mouthfeel Fermentation Preservatives Reducing Sugars Caramelization Sugar Alcohols Oligosaccharides Polysaccharides Dextrins and Dextrans Starch Pectins and Other Polysaccharides Conclusion Glossary Bibliography 4: Starches in Food Introduction Starch Sources in the Diet Starch Structure and Composition Gelatinization Process in Cooking Factors Requiring Control in Gelatinization Gelation or Setting of Gelatinized Starch Pastes During Cooling Amylose Amylopectin Gels Retrogradation Syneresis Separating Agents and Lump Formation Modified Starches What Is Modified Starch and Why Is It Modified? Waxy Starches Starch Uses in Food Systems Cooking with Starch Appearance Use of a Double Boiler Tempering White Sauce Liquid Nutritive Value of Starch Resistant Starch vs. Modified Starch? Safety of Starches Conclusion Glossary References Bibliography 5: Pectins and Gums Introduction Pectic Substances Pectins Pectin Gel Formation Pectin Sources Some Principles of Making Jelly Gums Seed Gums Plant Exudates Microbial Exudates Seaweed Polysaccharides Synthetic Gums Conclusion Glossary References Bibliography 6: Grains Introduction Cereals Definition Structure of Cereal Grains Composition of Cereal Grains Common Cereal Grains and Their Uses Wheat Rice Corn Other Less Common Cereal Grains Barley Malt Millet Oats Quinoa Rye Triticale Non-Cereal “Flours” Cooking Cereals Breakfast Cereals Pasta Nutritive Value of Grains Safety of Grains Conclusion References Bibliography Glossary 7: Vegetables and Fruits Introduction Structure and Composition of Cell Tissue Chemical Composition of Plant Material Carbohydrate Protein Fat Vitamins Minerals Water Phytochemicals (more in Appendices) Turgor Pressure Pigments and Effects of Additional Substances Chlorophyll Carotenoids Anthocyanin Anthoxanthin Other Groups of Pigments Betalains Tannins Flavor Compounds Allium Brassica Organic Acids Concentrates, Extracts, Oils, Spices, and Herbs Vegetable Classifications Harvesting and Postharvest Changes Ripening Enzymatic Oxidative Browning Cooking Effect Water Retention/Turgor Color Texture Flavor Nutritive Value Fruits—Unique Preparation and Cooking Principles Fruit Preparation Fruit Juices and Juice Drinks Grading Vegetables and Fruits Organically Grown Vegetables and Fruits Biotechnology (More in Appendices) Irradiation Vegetarian Food Choices Labeling of Vegetables and Fruits Nutrition Facts Label Terms Nutritive Value of Vegetables and Fruits Nutrient Losses Safety of Vegetables and Fruits Conclusion Vegetables Nutri-Facts Update References Bibliography Glossary Part III: Proteins in Food 8: Proteins in Food: An Introduction Introduction Amino Acids General Structure of Amino Acids Categories of Amino Acids Protein Structure and Conformation Primary Structure Secondary Structure Tertiary Structure Quaternary Structure Interactions Involved in Protein Structure and Conformation Reactions and Properties of Proteins Amphoteric Isoelectric Point Water-Binding Capacity Salting-In and Salting-Out Denaturation Hydrolysis of Peptides and Proteins Maillard Browning Enzymes Functional Roles of Proteins in Foods Conjugated Proteins Protein Quality Nutrition—See More in Specific Food Commodity Chapters Conclusion References Bibliography Glossary 9: Meat, Poultry, Fish, Dry Beans, and Nuts Introduction Characteristics of Meat Physical Composition of Meat Chemical Composition of Meat Water Protein Fat Carbohydrates Vitamins and Minerals Muscle Contraction in Live Animals Structure of the Myofilaments of Muscle Muscle Contraction Energy for Contraction Postmortem Changes in the Muscle Ultimate pH Aging or Conditioning of Meat Meat Pigments and Color Changes Meat-Handling Process USDA Inspections Kosher Inspection “What Is Kosher Food? Halal Certification Grading of Meat Hormones and Antibiotics Animal Welfare Approval Cuts of Meat Primal or Wholesale Cuts Subprimal Cuts Retail Cuts Cooking Meat Effects of Cooking on Muscle Proteins Effects of Cooking on Collagen Effect of Cooking on Fat Methods of Cooking Other Factors Significant in Cooking Alterations to Meat Processed Meat Curing and Smoking of Meat Restructured Meat Tenderizing, Artificial Tenderizing Poultry Fish Dry Beans, Peas (Legumes), and Nuts as Meat Alternatives Legumes Quorn as a Meat Alternative Nuts Nutritive Value Safety of Meat, Poultry, and Fish Conclusion References Bibliography Glossary 10: Eggs and Egg Products Introduction Physical Structure and Composition of Eggs The Whole Egg The Yolk The White The Shell Color Changes Due to Aging Abnormalities of an Egg Structure and Composition Egg Function Inspections and Grading for egg Quality Candling Letter Grades Air Cell Egg Size Processing/Preservation of Eggs Mineral Oil Pasteurization Freezing Dehydration Storing Eggs Denaturation and Coagulation—Definitions and Controls Effect of Added Ingredients on Denaturation and Coagulation Cooking/Baking Changes Egg White Foams and Meringues Egg Products and Egg Substitutes Nutritive Value of Eggs Safety of Eggs Egg White Resistance to Bacterial Growth USDA Sampling Conclusion References Bibliography Glossary 11: Milk and Milk Products Introduction Definition of Milk Composition of Milk Water Carbohydrate Fat Protein Vitamins and Minerals Classification of Milk Grading of Milk Flavor of Milk Milk Processing Pasteurization Homogenization Fortification Bleaching Types of Milk Fluid Milk Evaporated and Concentrated Milks Dried Milk Cultured Milk/Fermentation Buttermilk Cultured Buttermilk Sour Cream Yogurt Acidophilus Milk Kefir Other Milk Products Butter Cream Ice Cream Whey Cooking Applications Cheese Milk Substitutes and Imitation Milk Products Nutritive Value of Milk and Milk Products Proteins (See Previous Notes Above) Fats and Cholesterol Carbohydrates Vitamins and Minerals Lactose Intolerance Safety/Quality of Milk Marketing Milk Conclusion References Bibliography Glossary Part IV: Fats in Food 12: Fat and Oil Products Introduction Structure and Composition of Fats Glycerides Minor Components of Fats and Oils Structure of Fatty Acids Isomerism Nomenclature of Fatty Acids Geneva or Systematic Nomenclature Trans-9-Octadecenoic Acid The Omega Naming System Properties of Fats and Oils Crystal Formation Polymorphism Melting Points Plastic Fats Composition of Dietary Fats and Oils Animal Fats Tropical Oils CULINARY ALERT! In part due to the fact that animal fats contain cholesterol, saturated fat and a pronounced flavor, the use of animal fat such as lard and tallow in foods has declined in favor of vegetable oils. Production and Processing Methods Deodorized Oils Rendered Fat Modification of Fats Hydrogenation Interesterification Acetylation Winterization Deterioration of Fats Hydrolytic Rancidity Oxidative Rancidity or Autoxidation Prevention of Autoxidation Shortening and Shortening Power of Various Fats and Oils Tenderization Versus Flakiness Provided by Fats and Oils Emulsification (see Chap. 13) Frying Smoke Point Changes During Frying Low-Fat and No-Fat Foods Fat Replacements Carbohydrate-Derived Fat Replacements Examples of Carbohydrate-Based Fat Replacers Fat-Derived Fat Replacements Examples of Fat-Based Fat Replacers Protein-Derived Fat Replacements Examples of Protein-Based Fat Replacers Nutritive Value of Fats and Oils Navigating FODMAPs Safety of Fats and Oils Conclusion References Bibliography Glossary 13: Food Emulsions and Foams Introduction Emulsions Definition Surface Tension Surface-Active Molecules Emulsion Formation Emulsifiers Natural Emulsifiers Synthetic Emulsifiers or Surfactants Examples of Emulsions Factors Affecting Emulsion Stability Foams Comparison Between Foams and Emulsions Foam Formation Foam Stability Foaming Agents The Effect of Added Ingredients on Foam Stability Anti-Foaming Agents and Foam Suppressants Other Colloidal Systems Conclusion Bibliography Glossary Part V: Sugars, Sweeteners and Confections 14: Sugars, Sweeteners, and Confections Introduction Sources of Sugar Roles of Sugar in Food Systems Sweetness Tenderness Browning Types of Sugars and Sugar Syrups Added Sugars Syrups (Liquids) Properties of Sucrose Solubility Types of Solutions Elevation of Boiling Point Formation of Invert Sugar Hygroscopicity Fermentable Sugar Substitutes High-Intensity Sweeteners Sugar Alcohols (Polyols) Glycemic Index and Glycemic Load Glycemic Index vs. Glycemic Load Novel Sweeteners Confections Major Candy Types—Crystalline and Amorphous Candies Factors Influencing Degree of Crystallization and Candy Type Ripening Nutritive Value of Sugars and Sweeteners Safety Conclusion References Bibliography Glossary Part VI: Baked Products 15: Baked Products: Batters and Dough Introduction Classes of Batters and Dough Gluten Function of Various Ingredients in Batters and Dough Flour Function Liquids Function Leavening Agents Function Eggs Function Fat Function Salt Function Sugar Function The Leavening Process of Specific Baked Products Air as a Leavening Agent Steam as a Leavening Agent Carbon Dioxide (CO2) as a Leavening Agent Chemical Production of CO2 Baking Soda Baking Powder Biological Production of CO2 Ingredients in Specific Baked Products Yeast Bread Ingredients Quick Bread Ingredients Pastry Ingredients Cake Ingredients Mixing Methods for Various Batters and Dough Biscuits Cakes Muffins Pastries Summary of Mixing Pour Batters, Drop Batter Kneading Dough, Yeast Dough Baking Batters and Dough Altitude-Adjusted Baking Storage of Baked Products Nutritive Value of Baked Products Reduced-Fat and No-Fat Baked Products Safety Issues in Batters and Dough Microbial Hazards Nonmicrobial Hazards Conclusion References Bibliography Glossary Part VII: Aspects of Food Handling 16: Food Preservation Introduction Food Preservation Heat Preservation Methods of Heat Transfer Heat Treatment Methods: Mild or Severe Mild Heat Treatment Severe Heat Treatment Canning Bottling (Hot Filling) The Effect of Heat on Microorganisms Selecting Heat Treatments Refrigeration Preservation Problems Associated with Refrigeration Freezing Preservation Freezing Methods Problems Associated with Freezing Chemical Changes to Frozen Foods Moisture Control in Freezing Dehydration Concentration to Preserve Food Methods of Concentration Changes During Concentration Added Preservatives Radiation to Preserve Food Microwave Heating Irradiation Ohmic Heating Induction Heating High-Pressure Processing Other Preservation Techniques Nutritive Value of Preserved Foods Safety of Preserved Foods Conclusion References Bibliography Glossary 17: Food Additives Introduction Definition of Food Additives Food Additives Function of Food Additives Legislation and Testing for Food Additives Delaney Clause Nutrition Labeling Education Act (NLEA) Major Additives Used in Processing Types of Food Ingredients Major Additives Used in Processing: Some Highlights—Colors, Flavors Colorants Flavoring Agents Sweeteners Nutrient Supplements in Food Pre- and Probiotics Dietary Supplements Functional Foods (See More in Appendices) Phytochemicals (See More in Appendices) Nutraceuticals (More in Appendices) Formulating a New Product with Vitamin or Mineral Addition Safety Conclusion Appendix References Bibliograhy Glossary 18: Food Packaging Introduction Types of Packaging Containers Packaging Functions Packaging Materials Metal Glass Paper Plastic Other Packaging Materials Controlling Packaging Atmosphere What Is ROP? Cook-Chill Modified Atmosphere Packaging Controlled Atmosphere Storage and Packaging Sous Vide Vacuum Packaging Active Packaging Technologies Aseptic Packaging Flexible Packaging Freezer Packaging Protection Freezer Burn Cavity Ice Tamper-Evident Banding and Sleeve Labeling Manufacturing Concerns in Packaging Selection of Packaging Materials Migration from Packaging Materials Packaging Lines at Processing Plants and Foodservice Operations Packaging with Radio Frequency Identification Tags (RFID) Packaging as a Communication and Marketing Tool Safety Considerations and Packaging Government Concerns in Packaging Conclusion References Bibliography Associations and Organizations Glossary 19: Food Safety Introduction Foodborne Illness Biological (Microbiological) Hazards to the Food Supply Bacteria: The Major Biological Foodborne Illness Viruses Fungi Mold Parasites Contamination, Spoilage Chemical Hazards to the Food Supply Physical Hazards to the Food Supply Food Protection Systems FDA (see Chap. 20) The FDA Food Safety Modernization Act (FSMA) (also see Chap. 20) Food Facility Registration Current Good Manufacturing Practices (CGMPs) Contact CFSAN USDA Food Protection (see Chap. 20) The HACCP System of Food Protection: USDA Surveillance for Foodborne Disease Outbreaks Other Causes of Spoilage, Contamination Responsibility for Food Safety Sanitizing in the Workplace Labeling as a Means of Assuring Food Safety Product Dating Refrigerator & Freezer Storage Chart Allergen-Free Labeling Future Legislative Rule Enactment Conclusion Glossary References Bibliography Model Food Code Associations and Organizations Addendum Part VIII: Government Regulation of the Food Supply and Labeling 20: Government Regulation of the Food Supply and Labeling Introduction The Food and Drug Administration (FDA) (see Chap. 19) FDA Federal Food, Drug, and Cosmetic Act—1938 Amendments to the Food, Drug, and Cosmetic Act GRAS Substances Standards for Interstate Transport of Food Adulterated and Misbranded Food Food Safety Modernization Act (FSMA): See Chap. 19 The United States Department of Agriculture (USDA) State and Local Health Departments Additional Agencies Regulating the Food Supply Education and Training General Food Labeling Labels: Radio Frequency Identification Tags Nutrition Labeling FDA Modernizes Nutrition Facts Label for Packaged Foods Unit Changes Labeling for Foodservice Conclusion Glossary Chapter 20 Appendix Highlights of the Changes to the Label Features a Refreshed Design Reflects Updated Information About Nutrition Science Updates Serving Sizes and Labeling Requirements for Certain Package Sizes Understanding Food Marketing Terms “Natural” “Processed” and “Unprocessed” “Local” “Whole” “Organic” Health Claims on Food Labels Terms You Can Trust References Bibliography Appendices Introduction Appendix A Biotechnology, GMO Genetically Modified Organisms (GMOs) Appendix B Functional Foods Use of Functional Foods Appendix C Nutraceuticals Appendix D Phytochemicals Appendix E Medical Foods Appendix F Processed Food “Processed Foods” Defined The Continuum of Processed Foods (International Food Information Council Foundation) Five Types of Food and Examples (Modification of IFIC Foundation) Appendix G Brief History of Food Guides—Choosemyplate.gov Glossary Index