Essentials of Food Science Third Edition
Buku ini diterbitkan tahun 2008 oleh Springer Science+Business Media, LLC. New York merupakan buku edisi ketiga.
Judul: Essentials of Food Science Thitd Edition
Oleh: Vickie A. Vaclaviks , et al
Penerbit: Springer Science+Business Media, LLC. New York
Tahun: 2008
Jumlah Halaman: 565 hal.
Penulis:
VICKIE A. VACLAVIK
The University of Texas Southwestern Medical Center
At Dallas, Texas
Elizabeth W. Christian
Texas Woman’s University
Denton, Texas
Lingkup Pembahasan:
Buku ini terdiri atas 8 Bagian Utama dan didukung oleh 20 Bab. BAGIAN I Pengantar Komponen Makanan, meliputi BAB 1 Evaluasi Kualitas Makanan, dan BAB 2 Air. BAGIAN II Karbohidrat meliputi pembahasan BAB 3 Karbohidrat dalam Makanan: Sebuah Pengantar, BAB 4 Pati dalam Makanan, BAB 5 pektin dan Gusi, BAB 6 Biji-bijian: Sereal, Tepung, beras, dan Pasta, dan BAB 7 Sayuran dan Buah. BAGIAN III Protein mencakup pembahasan BAB 8 Protein dalam Makanan: Sebuah Pengantar, BAB 9 Daging, unggas, ikan, dan kacang kering, BAB 10 Telur dan Produk Telur, dan BAB 11 Susu dan Produk Susu. BAGIAN IV Lemak meliputi pembahasan BAB 12 Lemak dan Produk Minyak dan BAB 13 Makanan Emulsi dan busa. BAGIAN V Sugars / Gula pembahasan berfokus pada BAB 14 Gula, Pemanis, dan Confections. BAGIAN VI Produk Baked berfokus pada pembahasan BAB 15 Produk Baked: Batters dan Dough. BAGIAN VII Aspek Produksi Pangan yang mencakup pembahasan BAB 16 Keamanan Pangan, BAB 17 Pelestarian dan Pengolahan Makanan, BAB 18 Makanan Aditif dan BAB 19 Kemasan Produk Makanan. BAGIAN VIII Peraturan Pemerintah Pasokan Pangan berfokus pada pembahasan BAB 20 Peraturan Pemerintah tentang Pasokan Pangan dan Pelabelan.
Daftar Isi:
Preface xv
World Wide Web (WWW) Sites xvii
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
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
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
PART III Proteins 143
CHAPTER 8 Proteins in Food: An Introduction 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
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
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
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
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
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
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