Download Essentials of Food Science (Food Science Text Series) by Vickie A. Vaclavik, Elizabeth W. Christian PDF

By Vickie A. Vaclavik, Elizabeth W. Christian

Necessities of foodstuff technological know-how covers the fundamentals of meals, meals technology, and nutrients know-how. The booklet is intended for the non-major intro path, no matter if taught within the nutrition technological know-how or nutrition/dietetics division. In past versions the booklet used to be prepared round the USDA nutrients Pyramid which has been changed. The revised pyramid will now be pointed out in applicable chapters in basic terms. different updates comprise new pictures, web site references, and culinary signals for culinary and nutrition training scholars. additional themes contain RFID (Radio frequency identification) tags, and trans fats disclosures. comprises updates on: foodstuff commodities, optimizing caliber, legislation, and meals safety.

Show description

Read or Download Essentials of Food Science (Food Science Text Series) PDF

Best food science books

Handbook of Poultry Science and Technology, Primary Processing (Volume 1)

A finished reference for the chicken industry—Volume 1 describes every thing from husbandry as much as preservationWith an exceptional point of insurance, the guide of bird technology and expertise offers an updated and entire reference on bird processing. quantity 1 describes husbandry, slaughter, protection, and protection.

Decontamination of Fresh and Minimally Processed Produce

Makes an attempt to supply more secure and better caliber clean and minimally processed produce have given upward thrust to a large choice of decontamination equipment, each one of that have been broadly researched lately. Decontamination of unpolluted and MinimallyProcessed Produce is the 1st booklet to supply a scientific view of the differing kinds of decontaminants for clean and minimally processed produce.

Alternatives to Pesticides in Stored-Product IPM

Bugs linked to uncooked grain and processed nutrients reason qualitative and quantitative losses. fighting those losses attributable to stored-product bugs is key from the farmer's box to the consumer's desk. whereas conventional insecticides play an important function in stored-product built-in pest administration (IPM), there has lately been, and may stay, a better emphasis on replacement techniques.

Food Process Engineering Operations

A distinct and interdisciplinary box, meals processing needs to meet uncomplicated approach engineering issues equivalent to fabric and effort balances, in addition to the extra really good requisites of foodstuff reputation, human food, and meals protection. nutrition engineering, for this reason, is a box of significant difficulty to school departments of nutrients technological know-how, and chemical and organic engineering in addition to engineers and scientists operating in a number of nutrients processing industries.

Additional resources for Essentials of Food Science (Food Science Text Series)

Sample text

If the liquid is in a closed container, at equilibrium, some molecules are always evaporating and vapor molecules are condensing, so there is no overall change in the system. The vapor (gaseous) molecules that have escaped from the liquid state exert a pressure on the surface of the liquid known as the vapor pressure. When the vapor pressure is high, the liquid evaporates (is vaporized) easily and many molecules exist in the vapor state; the boiling point is low. Conversely, a low vapor pressure indicates that the liquid does not vaporize easily and that there are few molecules existing in the vapor state.

Soft water: Contains one to four grains per gallon, no mineral salts, some organic matter. Solution: (ionic or molecular) small molecules dissolved in water. Sublimation: When ice is subjected to vacuum and then heated, it gets converted to vapor without going through the liquid phase; basis for freeze-drying; occurs in freezer burn. Specific heat: The energy required to raise the temperature of 1 g of water by 1 C whether heating water or ice; requires 1 cal/g per C. Suspension: Molecules larger than those in a solution or dispersion that are mixed with the surrounding medium.

Hydrogen bonds between hydrogen and oxygen are common, not just between water molecules but between many other types of molecules that are important in foods, such as sugars, starches, pectins, and proteins. Due to its V-shape, each molecule of water can form up to four hydrogen bonds with its nearest neighbors. Each hydrogen atom can form one hydrogen bond, but the oxygen atom can form two, which results in a three-dimensional lattice in ice. The structure of ice is dynamic and hydrogen bonds are continually breaking and reforming between different water molecules.

Download PDF sample

Rated 4.25 of 5 – based on 6 votes