Essentials of Food Science

Beschreibung

Knowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major.

This text reviews an Introduction to Food Components – quality and water. Next it addresses carbohydrates – including starches, pectins and gums, breads and pasta, vegetables and fruits. Then proteins – meats, poultry, fish, beans, eggs, milk and milk products are presented. Following proteins are fats and emulsions. Then sugars and sweeteners, and baked products, the latter of which builds upon basic food component knowledge.

Various aspects of Food Production are examined, including food safety, preservation and processing, food additives and packaging. Government regulation and labeling complete the chapter information.

New in this edition are "Culinary Alerts!" scattered throughout chapters. Their inclusion allow the reader to more easily apply text information to cooking applications. Also new are the Appendices, which cover the following:

• Biotechnology. Genetically Modified Organisms (GMO’s)
• Functional foods
• Nutraceuticals
• Phytochemicals
• Medical foods
• USDA Food Pyramid
• Food Label Heath Claims
• Research Chefs Association – certification as a culinary scientist and more

Using a multidisciplinary approach, Essentials of Food Science, Third Edition combines food chemistry, food technology, and food preparation applications into one single source of information.

About the Authors

Vickie A. Vaclavik is an assistant professor, and registered dietitian at The University of Texas Southwestern Medical Center at Dallas, in the Department of Clinical Nutrition. She instructs in Food Science, and Management and Foodservice Operations, as well as in a portion of the community practice component of Nutrition Education. She also instructs in Nutrition at the Dallas County Community College, and works with a local Culinary Arts Associates Degree program. She has taught for over 20 years. As well, she has written Food Science texts and a computer module on food safety.

Elizabeth W. Christian is an adjunct faculty member of the Texas Woman's University's Department of Nutrition & Food Sciences.

This book covers the basics of foods, food science, and food technology. The revised 3rd edition is ideal for the non-major intro course, taught in food science or nutrition department. Includes new photos, website references, and alerts for culinary and food preparation students.

Knowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major.

This text reviews an Introduction to Food Components – quality and water. Next it addresses carbohydrates – including starches, pectins and gums, breads and pasta, vegetables and fruits. Then proteins – meats, poultry, fish, beans, eggs, milk and milk products are presented. Following proteins are fats and emulsions. Then sugars and sweeteners, and baked products, the latter of which builds upon basic food component knowledge.

Various aspects of Food Production are examined, including food safety, preservation and processing, food additives and packaging. Government regulation and labeling complete the chapter information.

New in this edition are "Culinary Alerts!" scattered throughout chapters. Their inclusion allow the reader to more easily apply text information to cooking applications. Also new are the Appendices, which cover the following:

• Biotechnology. Genetically Modified Organisms (GMO’s)
• Functional foods
• Nutraceuticals
• Phytochemicals
• Medical foods
• USDA Food Pyramid
• Food Label Heath Claims
• Research Chefs Association – certification as a culinary scientist and more

Using a multidisciplinary approach, Essentials of Food Science, Third Edition combines food chemistry, food technology, and food preparation applications into one single source of information.

thorough updates on: food commodities, optimizing quality, laws, and food safety

new topics on RFID (Radio frequency ID) tags, and trans fat disclosures

Essentials in Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. Although in previous editions the book was organized around the USDA Food Pyramid, reviewers felt that this was outdated. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. The book further includes updates on: food commodities, optimizing quality, laws, and food safety. Using a multidisciplinary approach, this Third Edition successfully combines food chemistry, food technology, and food preparation applications into one single source of information.

Autor*in

Vickie A. Vaclavik

Themen in »Essentials of Food Science«

Functional Food Nutrition biotechnology carbohydrate dietetics food safety functional foods proteins

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