Description
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 CompoundsVegetable Classifications
Harvesting and Post-harvest ChangesRipening
Enzymatic Oxidative Browning
Cooking Effect
Fruits-Unique Cooking and Preparati
Author: Vickie A. Vaclavik, Elizabeth W. Christian, Tad Campbell
Publisher: Springer
Published: 11/28/2020
Pages: 481
Binding Type: Paperback
Weight: 1.91lbs
Size: 10.00h x 7.00w x 1.01d
ISBN13: 9783030468132
ISBN10: 3030468135
BISAC Categories:
- Technology & Engineering | Food Science | Chemistry & Biotechnology
About the Author
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.