Principles of Food Science

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Author: Janet D. Ward,Larry T. Ward

Publisher: Goodheart-Wilcox Publisher

ISBN: 9781619604360

Category: Education

Page: 858

View: 5895

Principles of Food Science demonstrates how the laws of science are at work in producing, processing, preparing, preserving, and metabolizing food. Students learn how cooking, health, and storage tips connect science basics to daily food encounters. The text covers the basic laws of chemistry,microbiology, and physics as they are applied to food components and complex food systems. Students learn scientific facts and principles that can be applied to a future food science career and as to more-creative, nutritious home cooking. The requirements and opportunities for obtaining a foodscience career are explored as well as the impact of this career path on local, national, and global economies.

Principles of Food Science Workbook

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Author: Janet D. Ward,Larry Ward

Publisher: Goodheart-Wilcox Publisher

ISBN: 9781619604391

Category:

Page: 336

View: 1798

Principles of Food Science demonstrates how the laws of science are at work in producing, processing, preparing, preserving, and metabolizing food. Students learn how cooking, health, and storage tips connect science basics to daily food encounters. The text covers the basic laws of chemistry,microbiology, and physics as they are applied to food components and complex food systems. Students learn scientific facts and principles that can be applied to a future food science career and as to more-creative, nutritious home cooking. The requirements and opportunities for obtaining a foodscience career are explored as well as the impact of this career path on local, national, and global economies.This Lab Manual Workbook includes vocabulary activities, application activities, and lab experiments with space for recording data, observations, and summaries.

Principles of Food Science

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Author: Janet D. Ward,Larry T. Ward

Publisher: Goodheart-Willcox Pub

ISBN: 9781605256092

Category: Education

Page: 842

View: 7736

Principles of Food Science incorporates science concepts into a lab-oriented foods class. This text shows how the laws of science are at work in foods prepared at home and by the food industry. Each chapter includes engaging features, including NEW "Going Green" environmental updates and"Science Matters" articles. Other features focus on areas such as current research, technology, and nutrition news. Through lab experiments in the text and Lab Manual, students will practice scientific and sensory evaluation of foods. They will discover how nutrients and other food componentsillustrate basic chemistry concepts. They will examine the positive and negative impacts of microorganisms on the food supply. Students will also explore the variety of careers available to graduates with a food science background. Special features throughout the text cover environmental issues,science facts, nutrition news, food science history, technology, recent research, international issues, and more. Experiments at the end of each chapter and in the lab manual include safety tips and lists of needed equipment and supplies. Students employ the scientific method to perform theexperiments. This bundle includes a copy of the Student Text and an Online Text (6-Year Classroom Subscription). Students can instantly access the Online Text with browser-based devices, including iPads, netbooks, PCs, and Mac computers.With G-W Online Textbooks, students easily navigate linked table of contents, search specific topics, quickly jump to specific pages, enlarge for full-screen reading mode, and print selected pages for offline reading.

Principles of Food Processing

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Author: Richard W Hartel,Dennis R. Heldman

Publisher: Springer Science & Business Media

ISBN: 1461560934

Category: Technology & Engineering

Page: 288

View: 2355

The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology.

Principles of Food Chemistry

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Author: John M. deMan,John W. Finley,W. Jeffrey Hurst,Chang Yong Lee

Publisher: Springer

ISBN: 3319636073

Category: Technology & Engineering

Page: 607

View: 6378

Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference.

Microstructural Principles of Food Processing and Engineering

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Author: José Miguel Aguilera,David W. Stanley

Publisher: Springer Science & Business Media

ISBN: 9780834212565

Category: Technology & Engineering

Page: 432

View: 5126

An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.

Physical Principles of Food Preservation

Revised and Expanded

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Author: Marcus Karel,Daryl B. Lund

Publisher: CRC Press

ISBN: 9780203911792

Category: Technology & Engineering

Page: 640

View: 4071

This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.

Essentials of Food Science

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Author: Vickie Vaclavik,Elizabeth W. Christian

Publisher: Springer

ISBN: 9780306473630

Category: Technology & Engineering

Page: 504

View: 1738

This book presents principles of food science for the nutrition, dietetics, hospitality, and culinary arts student enrolled in an introductory food science course. For this second edition the authors have expanded the concepts relating to material in all chapters, including quality, gums, organic food, irradiation, biotechnology, sugar substitutes, fat replacers, packaging, health claims, and dietary guidelines. There is also a new chapter dedicated to a discussion on emulsification and foams. In addition, the index has been revamped.

Food Processing Technology

Principles and Practice

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Author: P J Fellows

Publisher: Woodhead Publishing

ISBN: 0081005237

Category: Technology & Engineering

Page: 1152

View: 9931

Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter

Principles of Food Sanitation

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Author: Norman G. Marriott,M. Wes Schilling,Robert B. Gravani

Publisher: Springer

ISBN: 3319671669

Category: Technology & Engineering

Page: 437

View: 2799

Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. It addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. New in this edition: Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, waste handling disposal, biosecurity, allergens, quality assurance, pest control, cleaning compound and sanitizer properties and selection criteria, hygienic construction, sanitation guidelines for food and foodservice establishments, and sanitation management principles.

Functional Foods

Principles and Technology

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Author: Mingro Guo

Publisher: Elsevier

ISBN: 1845696077

Category: Technology & Engineering

Page: 368

View: 8406

Functional foods - products which have health-promoting properties over and beyond their nutritional value - have become a significant food industry sector. The global market for these products remains dynamic and is predicted to grow further. Functional foods: Principles and technology provides both students and professionals with an authoritative introduction to the key scientific aspects and major product categories in this area. The opening chapter introduces the principles of functional foods and explores industry and consumer roles in this evolving market. Subsequent chapters focus on the most significant product categories, reviewing ingredient sources, classification, chemical and physical properties, the wide range of therapeutic effects and possible mechanisms of action, among other topics. Antioxidants, dietary fiber, prebiotics and probiotics, lipids and soy are among the foods and food constituents covered. The Appendix contains laboratory exercises aimed at those using this book in a classroom situation. Functional foods: principles and technology is an essential guide for all those studying and working with functional foods. Provides both students and professionals with an authoritative introduction to the key scientific aspects and major product categories Introduces the principles of functional foods and explores industry and consumer roles in this evolving market Focuses on the most significant product categories, reviewing ingredient sources, classification, chemical and physical properties

Principles of Food Toxicology, Second Edition

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Author: Tõnu Püssa

Publisher: CRC Press

ISBN: 1466504102

Category: Technology & Engineering

Page: 414

View: 4055

Following in the tradition of the popular first edition, Principles of Food Toxicology, Second Edition integrates the general principles of toxicology with a systematic characterization of the most important food-borne toxicants. Ideal as a textbook in a food toxicology course, and also as a monograph dealing with principles of food toxicology as the whole, and, due to sufficiently increased number of references, a source of elaborated scientific information, the second edition has been significantly revised and updated with new theories, opinions, and methods. It also provides expanded coverage of entry and absorption of foreign substances, carcinogenicity, reproductive and developmental toxicology, multi-organ toxicity, and flavor enhancers. See What’s New in the Second Edition: Role of lymph in transport of xenobiotics Reproductive and developmental toxicity, risk-benefit analysis Trans fatty acids Soybean as a source of possible toxicants Aluminum from cookware Glutamates New chapter on food adulteration Updated and additional references The book introduces the principles of toxicology at the molecular, cellular, and organism level. It provides a moderately rigorous treatment of biochemistry and chemistry with explanations of the mechanisms of toxic effect and medicinal consequences. The book arms toxicologists against new challenges in food safety brought on by long-term and often hard-to-diagnose effects of plant and animal toxicants that have already developed extensively by the time of discovery.

Food Science and the Culinary Arts

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Author: Mark Gibson

Publisher: Academic Press

ISBN: 0128118172

Category: Technology & Engineering

Page: 528

View: 3942

Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of energy and heat within the kitchen. The second part looks in detail at the makeup of specific foodstuffs from a scientific perspective, with chapters on meat, fish, vegetables, sugars, chocolate, coffee, and wine and spirits, among others. It provides a complete overview of the food science relevant to culinary students and professionals training to work in the food industry. Provides foundational food science information to culinary students and specialists Integrates principles of food science into practical applications Spans food chemistry to ingredients, whole foods, and baked and mixed foods Includes a comprehensive glossary of terms in food science

Principles of Food Science

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Author: Lisa Jordan

Publisher: Syrawood Publishing House

ISBN: 9781682865491

Category: Technology & Engineering

Page: 236

View: 2947

Food science studies the nature, processing, and composition of food. The process of food processing is related to principles of food chemistry, food microbiology, food preservation, molecular gastronomy, etc. Food science helps in the effectual utilization of food resources and correct preservation methods. This book attempts to understand the multiple branches that fall under the discipline of food science and how such concepts have practical applications. It aims to serve as a resource guide for experts as well as students associated with this field.

Principles of Sensory Evaluation of Food

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Author: Maynard A. Amerine,Rose Marie Pangborn,Edward B. Roessler

Publisher: Elsevier

ISBN: 1483225216

Category: Technology & Engineering

Page: 612

View: 1966

Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that specifically consider the significance of these concepts in food sensory analysis. After providing a brief introduction to problems related to sensory evaluation in food industry, this book goes on examining the physiology and psychology of the senses. The succeeding chapters survey the status of methodology and appropriate statistical analyses of the results. These topics are followed by discussions on the problems of measuring consumer acceptance. Food acceptance and preference depend on human sensory responses. The remaining chapters describe the relationship between sensory characteristics and various physical and chemical properties of foods. This book will prove useful to food scientists and researchers.