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 Preparati.

Vickie A. Vaclavik, Ph. D., R.D., Retired. Dr. Vickie Vaclavik taught for over 25 years at the college level in Dallas, Texas. Included among her students were nutrition students at the Dallas County Community College District; Food Science, and Food Service Management students at The University of Texas Southwestern Medical Center at Dallas, Nutrition Department Graduate School; and culinary students at the International Culinary School at the Art Institute of Dallas. 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. Personally, she really likes passing on what she knows and enjoys. Prior to teaching and writing, Dr. Vaclavik worked in various foodservice operations--including hotel restaurants, Meals-on-Wheels, hospital foodservice management and more. Two of her three sons are married with children of their own! Elizabeth W. Christian, Ph. D., Retired. Dr. Elizabeth Christian was an adjunct faculty member at Texas Woman's University in Denton for 25 years, teaching both face-to-face and online classes in the Nutrition and Food Science Department. Food Science has been her passion since she was a freshman in high school. She obtained her B.S. and her Ph. D. in Food Science from the Leeds University, England. After working for five years as a research scientist at the Hannah Dairy Research Institute in Scotland, she married an American and moved to the United States. Elizabeth has two grown daughters, and currently lives in Longview, TX, with her adorable dog, Winston! Best wishes and God bless!We would like to welcome to authorship Tad Campbell! Tad Campbell, MCN, R.D.N., L.D.Tad Campbell is a clinical instructor at The University of Texas Southwestern Medical Center at Dallas, Clinical Nutrition Department 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. While at UT Southwestern, he took Food Science under Dr. Vickie Vaclavik. In addition to teaching, Tad provides individual weight management counseling and provides Medical Nutrition Therapy focusing on Neuromuscular disorders in several multi-disciplinary clinics.

Categories

• Food Science - Chemistry & Biotechnology

Product Details

ISBN: 9783030468132
ISBN-10: 3030468135
Publisher: Springer
Publication Date: November 28th, 2020
Pages: 481
Language: English
Series: Food Science Text