Overview

The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student. This latest edition includes new discussions of food quality and new presentations of information around biotechnology and genetically modified foods. Also new in this edition is a discussion of the Food Safety Modernization Act (FSMA), a comparison chart for Halal and Kosher foods and introductions to newly popular products like pea starchand the various plant-based meat analogues that are now available commercially and for household use. Each chapter ends with a glossary of terms, references, and a bibliography. The popular “Culinary Alert!” features are scattered throughout the text and provide suggestions for the reader to easily apply the information in the text to his or her cooking application. Appendices at the end of the book include a variety of current topics such as Processed Foods, Biotechnology, Genetically Modified Foods, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, and a Brief History of Foods Guides including USDA Choosemyplate.gov. V.A. Vaclavik, Ph.D., RD. has taught classes in nutrition, food science and management and culinary arts for over 25 years at the college level in Dallas, Texas. 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. Elizabeth Christian, Ph.D. has been an adjunct faculty member at Texas Woman’s University for more than 25 years, teaching both face-to-face and online classes in the Nutrition and Food Science department. She obtained her B.S. and her PhD. In Food Science from Leeds University, England, and then worked as a research scientist atthe Hannah Dairy Research Institute in Scotland for Five years before moving to the United States. Tad Campbell, MCN, RDN, LD is a clinical instructor at The University of Texas Southwestern Medical Center at Dallas, 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 where he studied Food Science under Dr. Vickie Vaclavik. 

Full Product Details

Author:   Vickie A. Vaclavik, Ph.D. ,  Elizabeth W. Christian ,  Tad Campbell
Publisher:   Springer Nature Switzerland AG
Imprint:   Springer Nature Switzerland AG
Edition:   5th ed. 2021
Weight:   0.950kg
ISBN:  

9783030468132

ISBN 10:   3030468135
Pages:   481
Publication Date:   28 November 2020
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

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 Compounds Vegetable Classifications                    Harvesting and Post-harvest Changes Ripening Enzymatic Oxidative Browning Cooking Effect Fruits—Unique Cooking and Preparation Principles Grading of Vegetables and Fruits Organically Grown Vegetables and Fruits Biotechnology Irradiation Vegetarian Food Choices Labeling of Vegetables and Fruits Nutritive Value of Vegetables and Fruits             Safety of Vegetables and Fruits                 Conclusion Glossary References Bibliography             Part III Proteins In Food   Chapter 8 Proteins in Food—An Introduction Introduction Amino Acids Protein Structure and Conformation Reactions and Properties of Proteins Enzymes Functional Roles of Proteins in Foods Conjugated Proteins Nutrition Conclusion Glossary References     Chapter 9 Meat, Poultry, Fish, and Dry Beans Introduction Characteristics of Meat Muscle Contraction in Live Animals Postmortem Changes in the Muscle Meat Pigments and Color Changes Meat-Handling Process Cuts of Meat Cooking Meat Alterations to Meat Poultry Fish Dry Beans and Peas (Legumes) as Meat Alternatives Other Meat Alternatives Nutritive Value of Meat, Poultry, and Fish    Safety of Meat, Poultry, and Fish Conclusion Glossary References Bibliography Associations   Chapter 10 Eggs and Egg Products Introduction Physical Structure and Composition of Eggs Egg Function Inspections and Grading for Egg Quality Egg Size Processing/Preservation of Eggs Storing Eggs Denaturation and Coagulation – Definitions and Controls Effect of Added Ingredients on Denaturation and Coagulation Cooking Changes Egg White Foams and Meringues Egg Products and Egg Substitutes Nutritive Value of Eggs Safety of Eggs Conclusion Glossary References Bibliography                     Chapter 11 Milk and Milk Products Introduction Definition of Milk Composition of Milk Sanitation and Grading of Milk Flavor of Milk Milk Processing Types of Milk Other Milk Products Cooking Applications Cheese Milk Substitutes and Imitation Milk Products Nutritive Value of Milk and Milk Products    Lactose Intolerance Safety/Quality of Milk Marketing Milk Conclusion Glossary References Bibliography   Part IV Fats In Food   Chapter 12 Fats and Oil Products Introduction Structure and Composition of Fats Structure of Fatty Acids Nomenclature of Fatty Acids Properties of Fats and Oils Composition of Dietary Fats and Oils Production and Processing Methods Modification of Fats Deterioration of Fats Shortening and Shortening Power of Various Fats and Oils Emulsification Frying Low-Fat and No-Fat Foods Fat Replacements Nutritive Value of Fats and Oils Safety Conclusion Glossary References Bibliography               Chapter 12 Food Emulsions and Foams     Chapter 13 Food Emulsions and Foams Introduction Emulsions Foams Conclusion Glossary Bibliography   P*art VI Sugars, Sweeteners     Chapter 14 Sugar, Sweeteners, and Confections Introduction Sources of Sugar Roles of Sugar in Food Systems Types of Sugars and Sugar Syrups Properties of Sucrose Sugar Substitutes Confections Nutritive Value of Sugars and Sweeteners Safety Glossary References Bibliography   Part VI Baked Products                                                                                                                      Chapter 15 Baked Products Batters and Dough Introduction Classes of Batters and Dough Gluten Function of Various Ingredients in Batters and Dough The Leavening Process of Baked Products Ingredients in Specific Baked Products Mixing Methods for Various Batters and Dough Baking Batters and Dough Storage of Baked Products             Nutritive Value of Baked Products             Safety Issues in Batters and Dough Conclusion Glossary References                  Bibliography     Part VII Aspects of Food Handling Chapter 16  Food Preservation Introduction Food Preservation Heat Preservation Refrigeration Preservation Freezing Preservation Dehydration Preservation Concentration to Preserve Food Added Preservatives Other Preservation Techniques Radiation to Preserve Food Nutritive Value of Preserved Foods Safety of Preserved Foods Conclusion Glossary References Bibliography   Chapter 17 Food Additives Introduction Definition of Food Additives Function of Food Additives Legislation and Testing for Food Additives Major Food Additives Used in Processing Nutrient Supplements in Food Safety Conclusion Glossary References Bibliography   Chapter 18 Food Packaging Introduction Types of Packaging Containers Packaging Functions Packaging Materials Controlling Packaging Atmosphere Aseptic Packaging Flexible Packaging Freezer Packaging Protection Tamper-Evident Banding and Sleeve Labeling Manufacturing Considerations in Packaging Packaging with Radio Frequency Identification Tags (RFID) Packaging as a Communication and Marketing Tool Safety Considerations and Packaging Packaged Food and Irradiation Government Considerations in Packaging Conclusion Glossary References             Bibliography   Chapter 19 Food Safety Introduction Foodborne Illness Biological (Microbiological) Hazards to the Food Supply Chemical Hazards to the Food Supply Physical Hazards to the Food Supply Food Protection Systems FDA USDA Food Protection The HACCP System of Food Protection - USDA Surveillance for Foodborne-Disease Outbreaks Other Causes of Spoilage, Contamination Responsibility for Food Safety Sanitizing in the Workplace Labeling as a Means of Assuring Food Safety Allergen-Free Labeling Conclusion Glossary References Bibliography Associations and Organizations         Part VIII Government Regulation of the Food Supply Chapter 20 Government Regulation of the Food Supply and Labeling Introduction The Food and Drug Administration The Food Safety Modernization Act (FSMA) The United States Department of Agriculture Food Security and an Emergency Plan State and Local Health Departments Additional Agencies Regulating the Food Supply Education and Training General Labeling Nutrition Labeling Labeling for Foodservice Conclusion Glossary References             Bibliography       Appendices Appendix A - Processed food Appendix B - Biotechnology. Genetically Modified Organisms (GMO’s) Appendix C - Functional foods Appendix D - Nutraceuticals Appendix E - Phytochemicals Appendix F - Medical foods             Appendix G –Brief History of Food Guides with USDA choosemyplate.gov                

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Author Information

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.

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