Introduction to Food Science
Edition: 1
Copyright: 2022
Pages: 233
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The objective of writing this book is to give the student an understanding of food safety, food quality, and food composition in relation to our diet and how the properties of food change as they are prepared, processed, and stored, at home, or in industry.
This Introduction to Food Science is drawing on the basic sciences of chemistry, physics, and microbiology. It overviews and outlines the chemical, physical and biological properties of foods that affect their quality, nutritional and organoleptic values. Topics involve three aspects: 1) Overall food properties, food quality, and food safety. 2) Major chemical components in food which are water, carbohydrates, proteins, lipids, and food additives and their chemical properties, physical properties and their application in food preparation and processing. 3) Major food group properties, comparing similar nutritional composition or biological classification.
Introduction to Food Science is written for the first course in foods for students who have had a college-level chemistry course or appropriate basic knowledge. Knowledge of basic nutrition is assumed. Students will gain basic knowledge of composition, physical and chemical properties, shelf stability, and safety of foods from this book. This book can also serve as a supplementary text for advanced students who have previous experience in food emphasized application and minimized theory.
Preface
CHAPTER 1 Introduction
What Is Food Science?
Food Science, Nutritional Science, and Health
Food Components Food Groups
CHAPTER 2 Food Quality
Nutritional Composition of Food Products
Nutrition Facts Label
USDA FoodData Central
The Function of Foods
Sensory Quality of Food
Color and Appearance
Flavor
Texture
Food Preferences
CHAPTER 3 Food-Quality Evaluation
Quality-Evaluation Vocabulary
Sensory Evaluation
Difference Testing
Threshold Testing
Descriptive Testing
Affective Tests
Preparation of Sensory Tests
Sensory Panels
Sample Preparation
Objective Evaluation
Objective Measurement of Volume and Specific Gravity
Color
Texture
Percent Sag
Dough Strength
Universal Test Machines
Flavor Objective Tests
Food-Quality Standards
CHAPTER 4 Food Safety
Shelf Life of Food Products
Date Codes of Food Products
Food Deterioration
Bacteria, Molds, and Yeast
Insects
Food Enzymes
Proper Temperature
Atmosphere and Chemical Preservatives
Physical Factors
Food Safety and Its Controls
Foodborne Diseases
Principles of Food-Safety Control
Microorganism Survival and Control
Temperature
Water Activity
The pH Value
Hurdle Technology
Strategies for Food-Safety Control
Good Manufacturing Practices
Cleaning and Sanitation
HACCP and Food-Safety Plan
CHAPTER 5 Water
Water in Food
The Function of Water in Food and Food Preparation
Structure of Water
Phase Changes of Water
Water in Solid State
Water in Liquid State
Water in Gaseous State
Types of Water in Food
Water Activity—Definition
Relative Humidity
Water Content
Sorption Isotherm
Moisture Molecular Migration
Water Activity and Food Stability
CHAPTER 6 Carbohydrates
Introduction
Monosaccharides
The Structure of Monosaccharides
Disaccharides
Oligosaccharides
Physical Properties of Sugars
Sweetness
Hygroscopicity
Solubility
Effects of Sucrose on the Boiling Point of Water
Chemical Properties of Sugars
Hydrolysis
Maillard Browning
Polysaccharides
Starch
Starch Molecular Structure
Gelatinization and Retrogradation
Factors Contributing to Pasting Behavior of Starch
Hemicellulose
Pectic Substances
Gums
Dietary fiber
CHAPTER 7 Lipids
Introduction
Classification of Lipids
Lipid Structure
Nomenclature for Fatty Acids
Properties of Fatty Acids
Essential Fatty Acids
Triglycerides
Waxes
Phospholipids
Sterols
Lipoproteins
Lipid Processing
Extraction
Refining
Hydrogenation
Deterioration of Lipids
Rancidity
Hydrolytic Rancidity
Oxidative Rancidity
Reversion
Functions of Lipids in Food Processing
Emulsification
Fat Replacements
CHAPTER 8 Proteins
Introduction
Measurement of Protein in Food
Functions of Proteins
Classification of Proteins
Protein Sources
Amino Acids
Amino Acid Structure
Essential Amino Acids
Amino Acids Circulation
Protein Structure
Primary Structure
Secondary Structure
Tertiary Structure
Quaternary Structure
Conjugated Proteins
Denaturation of Proteins
Functional Properties of Protein During Food Processing
Solubility
Isoelectric Point of Proteins
Water-Holding Capacity
Gelation
Foaming
Emulsifier
Enzymes
Allergens
CHAPTER 9 Vitamins, Minerals and Nucleic Acids
Food Constituents
Vitamins
Vitamin A (Retinol)
Vitamin B Complex
Thiamine (B1)
Riboflavin (B2)
Niacin (B3)
Pantothenic Acid (B5)
Pyridoxine/Pyridoxal (B6)
Biotin (B7)
Folate (B9)
Cobalamin (Vitamin B12)
Vitamin C (Ascorbic Acid)
Vitamin D
Vitamin E (α-tocopherol)
Vitamin K
Minerals
Nucleic Acids
Structure of Nucleotides
Structure of Nucleic Acids
Nucleic Acid Metabolism
CHAPTER 10 Food Additives
Introduction
Reasons for Use
Safety and Regulations
Generally Recognized As Safe (GRAS)
Classes of Food Additives
Antimicrobial Agents and Antioxidants
Acidulants
Anticaking Agents
Firming Agents
Sequestrants
Flavoring Agents
Color Additives
Non-Nutritive Sweeteners
Fruit Waxing
CHAPTER 11 Cereal Grains and Flour
Introduction
Structure of Cereal
Nutrition Composition
Market Forms of Cereals
Uncooked Cereals Grains
Flour
Milling of Flour
Nutrition Composition of Wheat Flour
Baking Principle
Flour
Lipid
Water
Manipulation
Other Baking Ingredients
Leavening Agents
CHAPTER 12 Milk
Fluid Milk
Milk Nutrition Composition
Carbohydrates in Milk
Lipids in Milk
Proteins in Milk
Micronutrients in Milk
Milk Color
Milk Safety
Raw Milk
Pasteurized Milk
Alkaline Phosphatase Test
Bovine Growth Hormone
Grade of Milk
Milk Products
Cream
Butter
Cheese
Cultured Milk
Acidophilus Milk
Kefir
Sour Cream
Yogurt
CHAPTER 13 Eggs
Instruction
Structure of Eggs
Shell
Air Cell
Egg White
Yolk and Chalaza
Nutrition Composition
Egg White Proteins
Egg Yolk
Designer Eggs
Egg Quality
Candling
Safety of Eggs
Egg Preservation
Pasteurization
Dried Egg
Freezing Egg
Function of Eggs
CHAPTER 14 Meat, Poultry and Fish
Classification
Nutrition Composition
Meat Structure
Postmortem Change
Meat Color
Meat Cut and Grade
Meat Tenderizerizing
Curing Meat and Concerns
Inspection and Safety
Fish Safety
CHAPTER 15 Legumes
Introduction
Structures
Composition and Nutritive Value
Proteins
Lipids
Carbohydrates
Vitamin and Minerals
Bioactive Compounds
Cooking/Processing
CHAPTER 16 Fruits and Vegetables
Introduction
Classification of Fruits and Vegetables
Structure of Fruit and Vegetable
Parenchyma Cell
Fruit and Vegetable Composition
Nutritional Composition
Carbohydrates
Proteins
Lipids
Organic Acids
Pigments in Vegetables and Fruits
Flavor
Phytochemical
Anti-Nutrition and Toxin
Postharvest Changes and Storage
Maturity and Ripening
Storage
Processed Fruit and Vegetable
Minimal Processed Fruits or Vegetables
Canned Fruit and Vegetable
Frozen Fruits and Vegetables
Fruit Juice, Jam, and Jelly
Dried Fruit and Vegetable
Fermentation Product of Fruits and Vegetables
CHAPTER 17 Beverage
Introduction
Nutritional Composition
Carbonated Beverage
Carbonated Beverage Component
Mixing
Coffee
Constituents in Coffee
Staling of Coffee
Tea
Constituents in Tea