Experimental food science

Front Cover......Page 1
Experimental Food Science......Page 4
Copyright Page......Page 5
Table of Contents......Page 6
Preface......Page 14
PART I: FOOD EXPERIMENTATION......Page 16
I. INTRODUCTION......Page 18
II. USING AND PRESENTING FORMULAS......Page 20
III. CONTROLLING EXPERIMENTS......Page 21
IV. CONTROLLING TECHNIQUES......Page 25
V. EVALUATING RESULTS OF CLASS EXPERIMENTS......Page 26
VI. REPORTING THE RESULTS......Page 27
Suggested Exercises......Page 28
References......Page 30
I. SELECTING AND DEFINING THE PROBLEM......Page 31
II. REVIEWING THE LITERATURE......Page 32
III. WRITING THE PLAN......Page 35
References......Page 36
CHAPTER 3. EVALUATING FOOD BY OBJECTIVE METHODS......Page 38
I. CATEGORIES OF OBJECTIVE METHODS......Page 39
II. APPEARANCE......Page 41
III. COLOR......Page 43
IV. GEOMETRICAL CHARACTERISTICS......Page 44
V. TEXTURE......Page 47
References......Page 60
CHAPTER 4. EVALUATING FOOD BY SENSORY METHODS......Page 66
I. SENSORY EVALUATION DEFINED......Page 67
II. PREPARATION AND SAMPLING......Page 68
III. PRESENTATION OF SAMPLES......Page 69
IV. ENVIRONMENT FOR TESTING......Page 72
V. SELECTION AND TRAINING OF PANELISTS......Page 74
VI. TYPES OF TESTS......Page 76
VII. INTERPRETATION OF RESULTS......Page 87
Suggested Exercises......Page 88
References......Page 89
CHAPTER 5. PREPARING THE REPORT......Page 93
I. THE ORGANIZATION OF THE REPORT......Page 94
II. THE LANGUAGE OF THE REPORT......Page 99
III. A SAMPLE REPORT......Page 100
IV. ORAL REPORTS......Page 105
Suggested Exercises......Page 106
References......Page 107
PART II: FOOD SCIENCE TODAY......Page 110
CHAPTER 6. INTRODUCTION TO FOOD SCIENCE......Page 112
I. WATER......Page 113
II. FOOD DISPERSIONS......Page 117
III. ACIDITY AND HYDROGEN ION CONCENTRATION (pH)......Page 127
IV. ENZYMES......Page 130
V. BROWNING......Page 133
VI. ENERGY TRANSFER AND CONVERSION AND MASS TRANSFER......Page 136
Suggested Exercises......Page 140
References......Page 142
I. STRUCTURE AND COMPOSITION......Page 145
II. EGG QUALITY......Page 148
III. FUNCTIONALITY OF EGGS AND THEIR ROLES IN PRODUCTS......Page 153
IV. PROCESSED EGGS AND THEIR PERFORMANCE IN FOOD SYSTEMS......Page 166
Suggested Exercises......Page 170
References......Page 172
CHAPTER 8. MILK AND MILK PRODUCTS......Page 177
I. PHYSICAL PROPERTIES......Page 178
II. COMPONENTS OF MILK......Page 180
III. ALTERATION OF MILK AND MILK PRODUCTS BY PROCESSING......Page 184
IV. USE OF MILK AND MILK PRODUCTS IN FOOD PRODUCTION......Page 189
V. USE OF MILK COMPONENTS IN FORMULATED FOODS......Page 191
Suggested Exercises......Page 194
References......Page 195
CHAPTER 9. MEAT......Page 199
I. EATING QUALITY OF MEATAS  DETERMINED BY MUSCLE TISSUE COMPONENTS AND STRUCTURE......Page 200
II. MUSCLES AND MEAT QUALITY......Page 211
III. POST-MORTEM AGING......Page 215
IV. PROCESSED MEATS......Page 217
V. MEAT COOKERY......Page 219
VI. PROCESSES TO TENDERIZE MEAT......Page 228
VII. VEGETABLE PROTEINS AS MEAT EXTENDERS......Page 230
Suggested Exercises......Page 231
References......Page 232
I. COMPOSITION AND STRUCTURE......Page 239
II. QUALITY ATTRIBUTES......Page 240
III. PROCESSING AND PRESERVATION......Page 243
IV. INFLUENCE OF COOKING METHODS ON QUALITY......Page 244
References......Page 253
CHAPTER 11. FISH......Page 256
I. CLASSIFICATION......Page 257
II. QUALITY ATTRIBUTES......Page 258
III. STRUCTURE AND COMPOSITION......Page 261
IV. PROCESSING......Page 264
V. EFFECTS OF COOKING ON QUALITY......Page 267
References......Page 269
CHAPTER 12. FOOD MICROBIOLOGY......Page 272
II. MICROORGANISMS AND FOODBORNE ILLNESSES......Page 273
References......Page 279
CHAPTER 13. FOOD PRESERVATION......Page 281
I. APPLICATION OF HEAT......Page 282
II. LOW TEMPERATURE......Page 288
III. LOWERING WATER ACTIVITY......Page 295
IV. CHEMICAL PRESERVATIVES AS ANTIMICROBIAL AGENTS......Page 300
V. CONTROLLED OR MODIFIED ATMOSPHERE STORAGE AND PACKAGING......Page 301
VI. IRRADIATION......Page 302
Suggested Exercises......Page 304
References......Page 305
CHAPTER 14. FRUITS AND VEGETABLES......Page 309
I. TEXTURE......Page 310
II. COLOR......Page 316
III. FLAVOR......Page 329
IV. METHODS OF COOKING VEGETABLES......Page 333
V. LEGUMES......Page 335
Suggested Exercises......Page 337
References......Page 340
CHAPTER 15. FATS AND THEIR LIPID CONSTITUENTS......Page 346
I. CHEMICAL STRUCTURE OF LIPIDS......Page 347
II. PHYSICAL STRUCTURE AND PROPERTIES OF FATS......Page 351
III. CHEMICAL REACTIONS OF LIPIDS......Page 355
IV. PROCESSING OF FATS......Page 362
V. FUNCTIONS OF FATS IN FOOD......Page 366
VI. FAT SUBSTITUTES......Page 370
Suggested Exercises......Page 371
References......Page 372
CHAPTER 16. STARCH......Page 373
I. THE CHEMICAL AND PHYSICAL NATURE OF STARCH......Page 374
II. PROCESSES UNDERGONE BY STARCH......Page 383
References......Page 396
I. WHEAT FLOUR......Page 399
II. NONWHEAT FLOURS......Page 410
References......Page 417
I. LEAVENING GASES......Page 421
II. CHEMICAL LEAVENING AGENTS......Page 422
III. BIOLOGICAL LEAVENING SYSTEMS (YEAST FERMENTATION)......Page 428
Suggested Exercises......Page 430
References......Page 431
I. WHITE WHEAT BREAD......Page 433
II. VARIETY BREADS......Page 449
Suggested Exercises......Page 454
References......Page 455
I. QUICK BREADS......Page 457
II. EXTRUDED FOODS......Page 462
III. PASTA......Page 465
References......Page 466
I. INGREDIENTS......Page 467
II. MIXING......Page 471
IV. CAKE QUALITY......Page 474
References......Page 486
CHAPTER 22. PASTRY AND COOKIES......Page 489
I. PASTRY......Page 490
II. COOKIES......Page 492
References......Page 498
I. SUGARS......Page 500
II. ALTERNATIVE SWEETENERS......Page 505
References......Page 508
I. CRYSTALLINE CANDY......Page 509
II. FROZEN DESSERTS......Page 513
References......Page 518
Appendix A: Basic Formulas and Procedures......Page 520
Appendix B:  Conversion table For Oven temperatures......Page 532
Appendix C: Sources of Equipment......Page 533
Appendix D: Improvised Tests......Page 534
Appendix E: Table for Sensory Difference Tests......Page 539
Index......Page 542