Essentials Of Food Science PDF Download

Essentials of Food Science PDF
Author: Vickie A. Vaclavik
Publisher: Springer Science & Business Media
Size: 49.14 MB
Format: PDF, ePub
Category : Technology & Engineering
Languages : en
Pages : 572
View: 3571

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Essentials of 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. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. 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. Includes updates on: food commodities, optimizing quality, laws, and food safety.

Instructor S Manual For Essentials Of Food Science PDF Download

Instructor   s Manual for Essentials of Food Science PDF
Author: Vickie A. Vaclavik
Publisher: Springer
Size: 73.13 MB
Format: PDF, ePub, Docs
Category : Technology & Engineering
Languages : en
Pages : 81
View: 1944

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Carbonyl group Caramelization Cross-planar bond Dextrans Dextrins Disaccharides Furanose Glycosidic bond Hydroxyl group Invert Sugar Ketose Sugar Maillard reaction Monosaccharide Oligosaccharide Polysaccharide Pyranose Reducing sugar Reference carbon atom Reference hydroxyl group Sugar alcohol Supersaturated solution Trisaccharide LECTURE OUTLINE l. INTRODUCTION 2. MONOSACCHARIDES * monosaccharides • Examples of monosaccharides: glucose * aldose sugar * reference carbon atom * reference hydroxyl group * pyranose * anomers * alpha anomer 10 CARBOHYDRATES IN THE FOOD GUIDE PYRAMID * beta anomer * anomeric hydroxyl group * anomeric carbon atom • Fructose * ketose sugars * furanose * carbonyl group 3. DISACCHARIDES * disaccharides • Glycosidic bonds * glycosidic bond • Examples of disaccharides: maltose and cellobiose * Cross-planar bonds • Sucrose * invert sugar 4. SOME PROPERTIES OF SUGARS • Sweetness • Formation of solutions and syrups * supersaturated solution • Body and mouthfeel • Fermentation • Preservatives • Reducing sugars * reducing sugars * Maillard reaction • Caramelization * caramelize • Sugar alcohols * sugar alcohols S. OLIGOSACCHARIDES * oligosaccharides * trisaccharides 6. POLYSACCHARIDES * polysaccharides CARBOHYDRATES IN FOOD - AN INTRODUCTION 11 • Dextrins and Dextrans * dextrins * dextrans • Starch • Pectins and other polysaccharides 7. CONCLUSION * this tenn is defined in the textbook chapter glossary CHAPTER 4 Starches in Food LEARNING OBJECTIVES The reader will be able to: 1. Identify sources of starch, including cereal grains, roots and tubers. 2. Describe the structure and composition of starch, including amylose and amylopectin .

Essentials Of Food Science PDF Download

Essentials of Food Science PDF
Author: Vickie Vaclavik
Publisher:
Size: 58.38 MB
Format: PDF, Kindle
Category : Food
Languages : en
Pages : 417
View: 2601

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Designed for the student taking an introductory course in food science, this practical textbook provides a broad yet thorough overview of the physical and chemical aspects of food. Easy-to-read and concise, chapters follow the order of the USDA's Food Guide Pyramid, beginning with foods appearing at the base of the Pyramid - the bread, cereal, rice and pasta foods, and continuing with foods through the top of the Pyramid - the fats and oils and sweets. Using a multidisciplinary approaches, Essentials of Food Science combines food chemistry, food technology, and food preparation into one single source of information. Offering food science concepts in a user-friendly manner, this textbook is essential for food science, foodservice, nutrition, dietetics, hospitality, hotel and restaurant management, and culinary arts students enrolled in an introductory food science course.

Essentials Of Food Sanitation PDF Download

Essentials of Food Sanitation PDF
Author: Norman G. Marriott
Publisher: Springer Science & Business Media
Size: 59.91 MB
Format: PDF, Kindle
Category : Technology & Engineering
Languages : en
Pages : 344
View: 4905

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An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' by Norman G. Marriott is now available to you in a simplified, practical, and updated format. Providing a step-by-step, hands-on approach, this incomparable text offers useful and interesting information on food sanitation at all stages of food processing and food service and stresses how important the role of each employee is at each stage. Essentials of Food Sanitation covers a wide variety of topics from cleaning and sanitizing compounds, systems and equipment to food sanitation in various types of food processing such as dairy products, seafood, meat and poultry, etc. Each chapter provides food handlers and students with interesting real-life reports of recent food sanitation problems plus different techniques to ensure firm understanding of the subject, including: visual aides; a comprehensive glossary; several summaries, study questions; references; chapter bibliographies; a resource section on how to learn more about the topic; and case studies. A thorough discussion of HACCP and how a HACCP system relates to quality assurance and sanitation functions is also outlined in the text. Furthermore, expanded material on foodservice, including the methods and principles for sanitary food handling and considerations at various control points inthe flow of foodservice is provided.

Elementary Food Science PDF Download

Elementary Food Science PDF
Author: Ernest R. Vieira
Publisher: Springer Science & Business Media
Size: 65.26 MB
Format: PDF
Category : Science
Languages : en
Pages : 424
View: 5040

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In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, and chemical quality tests, and processing methods for a variety of the foods described in previous chapters. Designed to be used by students that may not have an extensive background in the sciences, this outstanding text does not, however, avoid coverage of complex elements of food science; rather it explains them in a way that facilitates their understanding.

Food Science PDF Download

Food Science PDF
Author: Norman N. Potter
Publisher: Springer Science & Business Media
Size: 43.64 MB
Format: PDF, ePub, Mobi
Category : Science
Languages : en
Pages : 608
View: 7604

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Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.

Essentials Of Functional Foods PDF Download

Essentials Of Functional Foods PDF
Author: Mary K. Schmidl
Publisher: Springer Science & Business Media
Size: 32.53 MB
Format: PDF, ePub, Docs
Category : Science
Languages : en
Pages : 395
View: 1082

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Providing overview, depth, and expertise, Essentials of Functional Foods is the key resource for all involved in the exciting and rapidly growing arena of functional foods. Every important aspect of functional foods and ingredients is covered, from technology, product groups, and nutrition, to safety, efficacy, and regulation. The editors and their expert contributors emphasize broadly based principles that apply to many functional foods. This book is essential reading for food scientists, researchers, and professionals who are developing, researching, or working with functional foods and ingredients in the food, drug, and dietary supplement industry.

Essentials Of Food Microbiology PDF Download

Essentials of Food Microbiology PDF
Author: John Garbutt
Publisher: CRC Press
Size: 29.22 MB
Format: PDF, Kindle
Category : Technology & Engineering
Languages : en
Pages : 288
View: 5233

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Essentials of Food Microbiology will be an invaluable text for students following courses in food science, food technology and other food related subjects for which a knowledge of food microbiology is required. This book assumes no prior knowledge of microbiology and treats any microbiological principles within a food context. It provides a comprehensive introduction to the subject and will be a useful resource for anyone with an interest in food and food safety.

Essentials Of Food Safety And Sanitation PDF Download

Essentials of Food Safety and Sanitation PDF
Author: David Zachary McSwane
Publisher:
Size: 67.80 MB
Format: PDF, Docs
Category : Cooking
Languages : en
Pages : 440
View: 2019

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A fundamental overview of all the factors that affect the wholesomeness of food from its inception to the time it is eaten. "Essentials of Food Safety and Sanitation, Updated 2nd Edition is based on the Food Code and is designed to serve as a workplace reference guide to safe food handling procedures. Chapter topics cover hazards to food safety; factors that affect foodborne illnesses; following the food product flow; the hazard analysis critical control point (HACCP) system; facilities, equipment, and utensils; cleaning and sanitizing operations; environmental sanitation and maintenance; accident prevention and crisis management; education and training; and food safety regulations. For use by any food handling facility from supermarkets to care centers to restaurants, and in preparing for any one of the national certification exams--or as a teaching tool for training everyone on the basics of food safety.

Essentials Of Food Process Engineering PDF Download

Essentials of Food Process Engineering PDF
Author: Chandra Gopala Rao
Publisher: CRC Press
Size: 13.93 MB
Format: PDF, ePub
Category : Science
Languages : en
Pages : 380
View: 4495

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Essentials of Food Process Engineering provides basics and fundamentals of engineering subjects to students with a non-mathematical background who are perusing graduation and post-graduation career in Food Science and Engineering. This book is also useful as a handy refresher text for those involved in plant science and managers in the food processing and dairy industries. Beginning with engineering calculations, it covers the important topics like mass and energy balance, heat and mass transfer, psychrometry and refrigeration, etc., which are extensively used in Food Process Industry. A separate chapter on instruments for measurement of various parameters including measurement of food parameters is included.