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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.

Essentials of Food Science

Part I Introduction to Food Components















Chapter 1 Evaluation of Food Quality







Introduction







Aspects of Food Quality







Taste Sensitivity







Sensory/Subjective Evaluation







Objective Evaluation







Comparison of Subjective and Objective Evaluation







Conclusion







Glossary







References























Chapter 2 Water







Introduction







Chemistry of Water







Specific Heat and Latent Heat of Water







Vapor Pressure and Boiling Point







Water as a Dispersing Medium







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







Glossary







References







Bibliography















Part II Carbohydrates In Food















Chapter 3 Carbohydrates in Food-An Introduction







Introduction







Monosaccharides







Disaccharides







Various Properties of Sugars







Oligosaccharides







Polysaccharides







Conclusion







Glossary







Bibliography







Chapter 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







Retrogradation







Syneresis







Separating Agents and Lump Formation







Modified Starches







Waxy Starches







Starch Uses in Food Systems







Cooking with Starch







Nutritive Value of Starch







Safety of Starches







Conclusion







Glossary







References







Bibliography















Chapter 5 Pectins and Gums







Introduction







Pectic Substances







Gums







Conclusion







Glossary







References







Bibliography















Chapter 6 Grains - Cereals, Flour, Rice and Pasta







Introduction







Cereals Definition







Structure of Cereal Grains







Composition of Cereal Grains







Common Cereal Grains and Their Uses







Other Grains







Non-cereal ''Flours''







Cooking Cereals







Breakfast Cereals







Pasta







Nutritive Value of Grains







Safety of Grains







Conclusion







Glossary







References







Bibliography







Other Glossary for Cereals, Flour, and Flour Mixtures























Chapter 7 Vegetables and Fruits







Introduction







Structure and Composition of Cell Tissue







Chemical Composition of Plant Material







Turgor Pressure







Pigments and Effects of Additional Substances







Flavor Compounds







Vegetable Classifications







Harvesting and Post-harvest Changes







Ripening







Enzymatic Oxidative Browning







Cooking Effect







Fruits-Unique Cooking and Preparation Principles







Grading of Vegetables and Fruits







Organically Grown Vegetables and Fruits







Biotechnology







Irradiation







Vegetarian Food Choices







Labeling of Vegetables and Fruits







Nutritive Value of Vegetables and Fruits







Safety of Vegetables and Fruits

Conclusion







Glossary







References







Bibliography















Part III Proteins In Food















Chapter 8 Proteins in Food-An Introduction







Introduction







Amino Acids







Protein Structure and Conformation







Reactions and Properties of Proteins







Enzymes







Functional Roles of Proteins in Foods







Conjugated Proteins







Nutrition







Conclusion







Glossary







References























Chapter 9 Meat, Poultry, Fish, and Dry Beans







Introduction







Characteristics of Meat







Muscle Contraction in Live Animals







Postmortem Changes in the Muscle







Meat Pigments and Color Changes







Meat-Handling Process







Cuts of Meat







Cooking Meat







Alterations to Meat







Poultry







Fish







Dry Beans and Peas (Legumes) as Meat Alternatives







Other Meat Alternatives







Nutritive Value of Meat, Poultry, and Fish







Safety of Meat, Poultry, and Fish







Conclusion







Glossary







References







Bibliography







Associations















Chapter 10 Eggs and Egg Products







Introduction







Physical Structure and Composition of Eggs







Egg Function







Inspections and Grading for Egg Quality







Egg Size







Processing/Preservation of Eggs







Storing Eggs







Denaturation and Coagulation - Definitions and Controls







Effect of Added Ingredients on Denaturation and Coagulation







Cooking Changes







Egg White Foams and Meringues







Egg Products and Egg Substitutes







Nutritive Value of Eggs







Safety of Eggs







Conclusion







Glossary







References







Bibliography















































Chapter 11 Milk and Milk Products







Introduction







Definition of Milk







Composition of Milk







Sanitation and Grading of Milk







Flavor of Milk







Milk Processing







Types of Milk







Other Milk Products







Cooking Applications







Cheese







Milk Substitutes and Imitation Milk Products







Nutritive Value of Milk and Milk Products







Lactose Intolerance







Safety/Quality of Milk







Marketing Milk







Conclusion







Glossary







References







Bibliography















Part IV Fats In Food















Chapter 12 Fats and Oil Products







Introduction







Structure and Composition of Fats







Structure of Fatty Acids







Nomenclature of Fatty Acids







Properties of Fats and Oils







Composition of Dietary Fats and Oils







Production and Processing Methods







Modification of Fats







Deterioration of Fats







Shortening and Shortening Power of Various Fats and Oils







Emulsification







Frying







Low-Fat and No-Fat Foods







Fat Replacements







Nutritive Value of Fats and Oils







Safety







Conclusion







Glossary







References







Bibliography























Chapter 12 Food Emulsions and Foams















Chapter 13 Food Emulsions and Foams







Introduction







Emulsions







Foams







Conclusion







Glossary







Bibliography















P*art VI Sugars, Sweeteners















Chapter 14 Sugar, Sweeteners, and Confections







Introduction







Sources of Sugar







Roles of Sugar in Food Systems







Types of Sugars and Sugar Syrups







Properties of Sucrose







Sugar Substitutes







Confections







Nutritive Value of Sugars and Sweeteners







Safety







Glossary







References







Bibliography















Part VI Baked Products















Chapter 15 Baked Products Batters and Dough







Introduction







Classes of Batters and Dough







Gluten







Function of Various Ingredients in Batters and Dough







The Leavening Process of Baked Products







Ingredients in Specific Baked Products







Mixing Methods for Various Batters and Dough







Baking Batters and Dough







Storage of Baked Products







Nutritive Value of Baked Products







Safety Issues in Batters and Dough







Conclusion







Glossary







References







Bibliography























Part VII Aspects of Food Handling







Chapter 16 Food Preservation







Introduction







Food Preservation







Heat Preservation







Refrigeration Preservation







Freezing Preservation







Dehydration Preservation







Concentration to Preserve Food







Added Preservatives







Other Preservation Techniques







Radiation to Preserve Food







Nutritive Value of Preserved Foods







Safety of Preserved Foods







Conclusion







Glossary







References Bibliography















Chapter 17 Food Additives







Introduction







Definition of Food Additives







Function of Food Additives







Legislation and Testing for Food Additives







Major Food Additives Used in Processing







Nutrient Supplements in Food







Safety







Conclusion







Glossary







References







Bibliography















Chapter 18 Food Packaging







Introduction







Types of Packaging Containers







Packaging Functions







Packaging Materials







Controlling Packaging Atmosphere







Aseptic Packaging







Flexible Packaging







Freezer Packaging Protection







Tamper-Evident Banding and Sleeve Labeling







Manufacturing Considerations in Packaging







Packaging with Radio Frequency Identification Tags (RFID)







Packaging as a Communication and Marketing Tool

Safety Considerations and Packaging







Packaged Food and Irradiation







Government Considerations in Packaging







Conclusion







Glossary







References







Bibliography















Chapter 19 Food Safety







Introduction







Foodborne Illness







Biological (Microbiological) Hazards to the Food Supply







Chemical Hazards to the Food Supply







Physical Hazards to the Food Supply







Food Protection Systems

FDA







USDA Food Protection







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







Allergen-Free Labeling







Conclusion







Glossary







References







Bibliography







Associations and Organizations







































Part VIII Government Regulation of the Food Supply









Chapter 20 Government Regulation of the Food Supply and Labeling







Introduction







The Food and Drug Administration







The Food Safety Modernization Act (FSMA)







The United States Department of Agriculture







Food Security and an Emergency Plan







State and Local Health Departments







Additional Agencies Regulating the Food Supply







Education and Training







General Labeling







Nutrition Labeling







Labeling for Foodservice







Conclusion







Glossary







References







Bibliography































Appendices







Appendix A - Processed food







Appendix B - Biotechnology. Genetically Modified Organisms (GMO's)







Appendix C - Functional foods







Appendix D - Nutraceuticals







Appendix E - Phytochemicals







Appendix F - Medical foods







Appendix G -Brief History of Food Guides with USDA choosemyplate.gov