Essentials in food science,3rd ed.

PART I Introduction to Food Components 1 CHAPTER 1 Evaluation of Food Quality 3 Introduction 3 Aspects of Food Quality 4 Taste Sensitivity 5 Sensory Evaluation 6 Objective Evaluation 12 Comparison of Subjective and Objective Evaluation 17 Conclusion 18 Glossary 18 References 19 CHAPTER 2 Water 21 Introduction 21 Chemistry of Water 22 Specific Heat and Latent Heat of Water 23 Vapor Pressure and Boiling Point 24 Water as a Dispersing Medium 25 Free, Bound, and Entrapped Water 27 Water Activity (Aw) 28 Role of Water in Food Preservation and Shelf Life of Food 28 Water Hardness and Treatments 29 Beverage Consumption 29 Conclusion 29 v vi Contents Glossary 30 References 31 Bibliography 31 PART II Carbohydrates 33 CHAPTER 3 Carbohydrates in Food: An Introduction 35 Introduction 35 Monosaccharides 35 Disaccharides 39 Some Properties of Sugars 41 Oligosaccharides 43 Polysaccharides 44 Conclusion 46 Glossary 46 Bibliography 47 CHAPTER 4 Starches in Food 49 Introduction 49 Starch Sources 49 Starch Structure and Composition 50 Gelatinization Process 52 Factors Requiring Control in Gelatinization 54 Gelation or Setting of Gelatinized Starch Pastes During Cooling 58 Retrogradation 59 Syneresis 60 Separating Agents and Lump Formation 60 Modified Starches 61 Waxy Starches 62 Starch Uses in Food Systems 63 Cooking With Starch 64 Nutritive Value of Starch 65 Conclusion 65 Glossary 66 References 67 Bibliography 67 CHAPTER 5 Pectins and Gums 69 Introduction 69 Pectic Substances 69 Gums 75 Conclusion 79 Glossary 79 References 80 Bibliography 80 Contents vii CHAPTER 6 Grains: Cereal, Flour, Rice, and Pasta 81 Introduction 81 Structure of Cereal Grains 81 Composition Of Cereal Grains 83 Cereals 85 Common Cereal Grains and Their Uses 86 Other Grains 95 Noncereal “Flours” 97 Cooking Cereals 98 Breakfast Cereals 98 Pasta 98 Nutritive Value of Grains 100 Conclusion 102 Glossary 102 References 103 Bibliography 103 Glossary for Cereals, Flour, and Flour Mixtures 104 CHAPTER 7 Vegetables and Fruits 107 Introduction 107 Structure and Composition of Cell Tissue 107 Chemical Composition of Plant Material 109 Turgor Pressure 111 Pigments and Effects of Additional Substances 112 Flavor Compounds 118 Vegetable Classifications 120 Harvesting and Postharvest Changes 121 Ripening 122 Enzymatic Oxidative Browning 123 Cooking Effect 124 Fruits: Unique Preparation and Cooking Principles 126 Grading 128 Organically Grown Fruits and Vegetables 128 Biotechnology (See also Appendices) 129 Irradiation 130 Vegetarian Food Choices 130 Labeling of Vegetables and Fruits 131 Nutritive Value of Vegetables and Fruits 132 Safety of Vegetables and Fruits 136 Conclusion 137 Glossary 138 References 139 Bibliography 140 viii Contents PART III Proteins 143 CHAPTER 8 Proteins in Food: An Introduction1 145 Introduction 145 Amino Acids 146 Protein Structure and Conformation 148 Reactions and Properties of Proteins 151 Enzymes 155 Functional Roles of Proteins in Foods 156 Conjugated Proteins 157 Conclusion 157 Glossary 157 Bibliography 159 CHAPTER 9 Meat, Poultry, Fish, and Dried Beans 161 Introduction 161 Characteristics of Meat 162 Muscle Contraction in Live Animals 167 Postmortem Changes in the Muscle 169 Meat Pigments and Color Changes 171 Meat-Handling Process 173 Grading of Meat 175 Hormones and Antibiotics 176 Cuts of Meat 176 Cooking Meat 179 Alterations to Meat 182 Poultry 187 Fish 188 Dried Beans and Peas (Legumes) 190 Meat Alternatives 193 Nutritive Value of Meat, Poultry, and Fish 194 Safety 198 Conclusion 200 Glossary 201 References 202 Bibliography 203 Associations 204 CHAPTER 10 Eggs and Egg Products 205 Introduction 205 Physical Structure and Composition of Eggs 205 Egg Function 210 Inspections and Grading for Egg Quality 210 Egg Size 215 Processing/Preservation of Eggs 216 Storing Eggs 218 Contents ix Denaturation and Coagulation 219 Effect of Added Ingredients on Coagulation 220 Cooking Changes 221 Egg White Foams and Meringues 224 Egg Products And Egg Substitutes 228 Nutritive Value of Eggs 229 Safety of Eggs 230 Conclusion 233 Glossary 233 References 234 Bibliography 235 CHAPTER 11 Milk and Milk Products 237 Introduction 237 Definition 238 Composition of Milk 238 Sanitation and Grading of Milk 242 Flavor of Milk 242 Milk Processing 243 Types of Milk 246 Other Milk Products 250 Whey 258 Cooking Applications 259 Milk Substitutes and Imitation Milk Products 260 Safety/Quality of Milk 261 Nutritive Value of Milk and Milk Products 262 Lactose Intolerance 265 Marketing Milk 265 Conclusion 266 Glossary 266 References 268 Bibliography 268 PART IV Fats 271 CHAPTER 12 Fat and Oil Products 273 Introduction 273 Structure and Composition of Fats 274 Structure of Fatty Acids 276 Nomenclature of Fatty Acids 278 Properties of Fats and Oils 280 Composition of Dietary Fats and Oils 283 Production and Processing Methods 285 Modification of Fats 286 Deterioration of Fats 288 Shortening and Shortening Power of Various Fats and Oils 292 x Contents Emulsification (see also Chapter 13) 294 Frying 296 Low-Fat and No-Fat Foods 296 Fat Replacements 297 Nutritive Value of Fats and Oils 304 Conclusion 306 Glossary 306 References 308 Bibliography 309 CHAPTER 13 Food Emulsions and Foams 311 Introduction 311 Emulsions 311 Foams 321 Conclusion 325 Glossary 326 Bibliography 327 PART V Sugars 329 CHAPTER 14 Sugars, Sweeteners, and Confections 331 Introduction 331 Sources Of Sugar 331 Roles of sugar in food systems 331 Types of Sugars and Sugar Syrups 333 Properties of Sucrose 335 Sugar Substitutes 338 Confections 341 Nutritive Value of Sugars and Sweeteners 345 Conclusion 346 Glossary 346 References 347 Bibliography 347 PART VI Baked Products 349 CHAPTER 15 Baked Products: Batters and Dough 351 Introduction 351 Classes of Batters and Dough 352 Gluten 352 Function of Various Ingredients in Batters and Dough 355 The Leavening Process of Baked Products 361 Ingredients in Specific Baked Products 366 Mixing Methods for Various Batters and Doughs 370 Contents xi Baking Batters and Doughs 373 Storage of Baked Products 375 Nutritive Value of Baked Products 375 Safety Issues in Batters and Doughs 375 Conclusion 376 Glossary 376 References 377 Bibliography 378 PART VII Aspects of Food Production 379 CHAPTER 16 Food Safety 381 Introduction 381 Foodborne Illness 382 Biological (Microbiological) Hazards to The Food Supply 383 Chemical Hazards to The Food Supply 392 Physical Hazards to The Food Supply 393 Food Protection Systems 395 The Haccp System of Food Protection 397 Surveillance for Foodborne-Disease Outbreaks 409 Other Causes of Spoilage and Contamination 411 Labeling as A Means of Assuring Food Safety 411 Responsibility for Food Safety 413 Recalls 415 Bioterrorism Threat to Food Safety 415 Conclusion 421 Glossary 421 References 422 Bibliography 424 Associations and Organizations 424 CHAPTER 17 Food Preservation and Processing 425 Introduction 425 Heat Preservation 425 Refrigeration Preservation 433 Freezing 434 Dehydration 438 Concentration 439 Added Preservatives 440 Other Preservation Techniques 440 Radiation 440 Direct Contact Products 443 Nutritive Value of Preserved Foods 443 Safety of Preserved Foods 443 xii Contents Conclusion 444 Glossary 444 References 445 Bibliography 445 CHAPTER 18 Food Additives 447 Introduction 447 Definition of Food Additives 448 Function of Food Additives 448 Legislation and Testing for Additives 449 Major Additives Used in Processing 451 Nutrient Supplements in Food 464 Conclusion 467 Glossary 468 References 468 Bibliography 469 CHAPTER 19 Packaging of Food Products 471 Introduction 471 Types of Packaging Containers 471 Packaging Functions 472 Packaging Materials 472 Controlling Packaging Atmosphere 480 Freezer Packaging Protection 491 Tamper-Evident Banding and Sleeve Labeling 492 Manufacturing Concerns in Packaging 493 Packaging of the Future 495 Radio Frequency Identification Tags 497 Packaging as a Communication and Marketing Tool 497 Conclusion 498 Glossary 498 References 499 Bibliography 500 PART VIII Government Regulation of the Food Supply 501 CHAPTER 20 Government Regulation of the Food Supply and Labeling 503 Introduction 503 The Food and Drug Administration 504 The United States Department of Agriculture 508 Food Security and An Emergency Plan 510 State and Local Health Departments 512 Additional Agencies Regulating The Food Supply 512 General Labeling 512 Contents xiii Nutrition Labeling 514 Health Claims (more in Appendices) 518 Allergens 519 Labeling for Food Service 519 Conclusion 521 Glossary 521 References 522 Bibliography 523 APPENDICES 525 Introduction 525 Appendix A – Biotechnology and Genetically Modified Organisms (GMOs) 526 Appendix B – Functional Foods 528 Appendix C – Nutraceuticals 532 Appendix D – Phytochemicals 533 Appendix E – Medical Foods 534 Appendix F – USDA Food Pyramid 535 Appendix G – Food Label Heath Claims 537 Appendix H – Research Chefs Association Certification as a Culinary Scientist and More 539 Appendix I – Human Nutrigenomics 540 Glossary 541 References 541 INDEX 543