Using a multidisciplinary approach,
Essentials of Food Science combines food chemistry, food technology, and food preparation applications into one single source of information.The third edition of this classic text is designed with a user-friendly approach to Food Science for the non-major.
Thoroughly updated, the book begins with an Introduction to Food Components—quality and water. Next it addresses carbohydrates—including starches, pectins and gums, breads and pasta, vegetables and fruits. Proteins—meats, poultry, fish, beans, eggs, milk and milk products are presented, followed by fats and emulsions. Sugars and sweeteners are discussed, as are 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 allows 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) • Medical foods
• Functional foods • USDA Food Pyramid
• Nutraceuticais • Food Label Heath Claims
• Phytochemicals • Research Chefs Association—certification as a
culinary scientist and more