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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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