Essentials in Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. Although in previous editions the book was organized around the USDA Food Pyramid, reviewers felt that this was outdated. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. The book further includes updates on: food commodities, optimizing quality, laws, and food safety. Using a multidisciplinary approach, this Third Edition successfully combines food chemistry, food technology, and food preparation applications into one single source of information.

Autorentext

Vickie A. Vaclavik is an assistant professor, and registered dietitian at The University of Texas Southwestern Medical Center at Dallas, in the Department of Clinical Nutrition. She instructs in Food Science, and Management and Foodservice Operations, as well as in a portion of the community practice component of Nutrition Education. She also instructs in Nutrition at the Dallas County Community College, and works with a local Culinary Arts Associates Degree program. She has taught for over 20 years. As well, she has written Food Science texts and a computer module on food safety.

Elizabeth W. Christian is an adjunct faculty member of the Texas Woman's University's Department of Nutrition & Food Sciences.

Inhalt

to Food Components.- Evaluation of Food Quality.- Water.- Carbohydrates.- Carbohydrates in Food: An Introduction.- Starches in Food.- Pectins and Gums.- Grains: Cereal, Flour, Rice, and Pasta.- Vegetables and Fruits.- Proteins.- Proteins in Food: An Introduction.- Meat, Poultry, Fish, and Dried Beans.- Eggs and Egg Products.- Milk and Milk Products.- Fats.- Fat and Oil Products.- Food Emulsions and Foams.- Sugars.- Sugars, Sweeteners, and Confections.- Baked Products.- Baked Products: Batters and Dough.- Aspects of Food Production.- Food Safety.- Food Preservation and Processing.- Food Additives.- Packaging of Food Products.- Government Regulation of the Food Supply.- Government Regulation of the Food Supply and Labeling.