Food Science

Cover......Page 1
Food Science, Revised Second edition......Page 4
Copyright......Page 5
Preface to the Second Edition......Page 6
Preface to the First Edition......Page 8
Contents......Page 10
Aim of Study of Food Science......Page 20
Definitions......Page 21
Specific Nutrients in Foods and Their Functions......Page 23
Food Microbiology......Page 24
Food Poisoning......Page 25
Food Preservation......Page 26
Points to Remember......Page 27
Study Questions......Page 28
Atoms and Atomic Particles......Page 29
Components of Atom......Page 30
Organic Chemistry......Page 31
Hydrocarbons......Page 32
Alcohols and Acids Occurring in Foods......Page 33
Study Questions......Page 37
Carbohydrates......Page 38
Proteins......Page 40
Oils and Fats......Page 44
Minerals......Page 45
Vitamins......Page 47
Points to Remember......Page 54
Study Question......Page 55
4. Basic Food Groups and their Nutrient Contribution......Page 57
Food Guide for Selecting an Adequate Diet......Page 59
Group 1: Cereals & Breads......Page 60
Group 2: Protein Foods......Page 62
Group 3: Protective Vegetables and Fruits......Page 64
Group 5: Oils, Fats and Sugars......Page 65
Nutrient Density......Page 66
Practical Aspects of Food Selection......Page 67
Study Questions......Page 68
Reasons for Cooking Foods......Page 70
Preliminary Treatment of Foods......Page 71
Food Preparation Techniques......Page 72
Medium of Cooking......Page 74
Water......Page 75
Oil or Fat......Page 76
Air (Dry Heat)......Page 77
Microwave......Page 78
Points to Remember......Page 79
Study Questions......Page 80
Carbohydrates......Page 81
Proteins......Page 82
Vitamins......Page 83
Pigments......Page 84
Retention of Nutritive Value During Preparation......Page 85
Points to Remember......Page 86
Study Question......Page 87
Colour in Food......Page 88
Texture in Foods......Page 89
Flavour in Food......Page 90
Flavouring Substances......Page 91
Sensory Evaluation of Foods and Food Products......Page 92
Study Questions......Page 93
Water Content in Foods......Page 94
Water Absorption......Page 95
Water as a Leavening Agent......Page 96
Body Needs......Page 97
Points to Remember......Page 98
Study Questions......Page 99
9. Carbohydrates in Foods......Page 100
Monosaccharides......Page 101
Sugars......Page 103
Manufacture of Sugar from Sugar Cane......Page 104
Use of Sugar......Page 105
Properties of Sugars......Page 106
Adsorption and Impurities in the Solution......Page 107
Use of High Fructose Corn Syrup (HFCS) in Place of Sugar......Page 108
Starch......Page 109
Preparation of Foods Containing Starch......Page 110
Cereals......Page 111
Wheat Preparations......Page 113
Millets......Page 114
Buying and Storage of Cereals......Page 116
Points to Remember......Page 117
Study Questions......Page 118
Dals and Pulses......Page 119
Buying and Care......Page 121
Methods of Preparation......Page 123
Germination of Pulses......Page 124
Nuts and Oil Seeds......Page 125
Milk and Milk Products......Page 127
Composition of Milk......Page 128
Nutritive Value......Page 129
Scum Formation......Page 132
Eggs......Page 134
Composition......Page 135
Buying and Care......Page 136
Storage......Page 137
Effects of Cooking......Page 138
Fish......Page 139
Poultry......Page 140
Buying and Storage......Page 141
Meat......Page 142
Structure of the Muscle......Page 143
Postmortem Changes......Page 144
Points to Remember......Page 145
Study Questions......Page 147
11. Oils and Fats......Page 148
Composition and Classification......Page 150
Selection and Buying of Oils and Fats......Page 152
Physical and Chemical Properties......Page 153
Refining of Crude Oils......Page 155
As a Seasoning......Page 156
Effect of Prolonged Heating on Nutritive Value of Fats and Oils......Page 157
Changes in Fats During Storage......Page 158
Points to Remember......Page 159
Study Questions......Page 160
12. Vegetables......Page 162
Classification......Page 163
Flavour......Page 166
How to Minimize Nutritional Losses......Page 168
Buying, Care and Storage......Page 170
Salads......Page 171
Study Questions......Page 173
Composition......Page 175
Serving of Fruits......Page 177
Nutritional Contribution......Page 178
Flavour Constituents......Page 179
Preparation of Fruits......Page 180
Study Questions......Page 181
14. Beverages—Tea, Coffee, Fruit Juices and Others......Page 183
Tea......Page 184
Coffee......Page 185
Soups......Page 186
Fruit Juices......Page 187
Points to Remember......Page 188
Study Questions......Page 189
15. Spices and Flavouring Agents......Page 190
Role in Cookery......Page 191
Study Questions......Page 193
Food Spoilage......Page 194
Microbial Spoilage......Page 195
Spoilage by Insects......Page 196
Principles of Food Preservation......Page 197
Dehydration (removal of water)......Page 199
Addition of Salt or Sugar......Page 200
Use of Chemical Preservatives......Page 201
Use of Low Temperatures......Page 202
Pasteurisation (Temperatures below 100 °C)......Page 203
Points to Remember......Page 204
Study Questions......Page 205
Drying......Page 206
Pickling......Page 207
Jams, Jellies and Marmalades......Page 208
Bottling Fruit Juices or Squashes......Page 209
Freezing......Page 210
Practical Work......Page 211
Points to Remember......Page 212
Study Questions......Page 213
Water......Page 214
Potable Water......Page 215
Sources of Contamination of Water......Page 216
Treatment of Water......Page 217
Food Handling......Page 218
Equipment......Page 219
Control of Insects and Rodents......Page 220
Practical Rules for Good Sanitation......Page 221
Study Questions......Page 222
Toxins from Plants......Page 223
Toxins from Animals......Page 224
Mycotoxins......Page 225
Poisoning by Chemicals......Page 226
Food Poisoning by Bacteria......Page 228
Other Infections......Page 229
Study Questions......Page 230
Food Laws......Page 231
Meat Products Order......Page 232
ISI Standards......Page 233
Food Adulteration......Page 234
Common Adulterants and Their Ill-effects......Page 235
Metallic Contamination......Page 236
Health Hazards due to Consuming Exposed Snacks......Page 237
Simple Laboratory Chemical Tests......Page 238
Municipal Laboratories......Page 239
Export Inspection Council Laboratory......Page 240
Quality Control Laboratories of Companies......Page 241
Consumer Guidance Society......Page 242
Study Questions......Page 243
Appendix—Table of Abbreviations and Table of Equivalence......Page 244
Further Reading......Page 245