Efnisyfirlit

• Preface
• Acknowledgments
• Authors
• Contributors
• Section I – Food Issues in the News
• Chapter 1 – Food Safety
• 1.1 Food in the News
• 1.2 Unsafe Foods
• 1.3 Microbial Hazards
• 1.4 Spoiled: When Good Food Goes Bad
• 1.5 Food Poisoning
• 1.6 Tracking Down the Culprits
• 1.7 Expiration Dates
• 1.8 Food Preservation
• 1.9 Preservatives
• 1.10 Safety of the American Food Supply
• 1.11 Safety in the Home
• 1.12 Pesticides and Other Contaminants
• 1.13 Natural Toxins
• 1.14 Allergies and Food Sensitivities
• 1.15 Governmental Regulation
• 1.16 Remember This!
• 1.17 Looking Ahead
• Testing Comprehension
• References
• Further Reading
• Chapter 2 – Healthiness of Foods
• 2.1 Looking Back
• 2.2 Healthy Foods and Unhealthy Foods
• 2.3 Energy from Foods
• 2.4 Food and Disease
• 2.5 Weight Loss without Pain
• 2.6 Popular Diets, Food Fads, and Their Consequences
• 2.7 Fake Fats
• 2.8 Dietary Supplements, Nutraceuticals, and Functional Foods
• 2.9 Enhancing Athletic Performance
• 2.10 Six Glasses a Day
• 2.11 Fasting
• 2.12 Eating Disorders
• 2.13 Natural, Organic, and Whole Foods
• 2.14 Reading the Label
• 2.15 Designing a Healthy Diet
• 2.16 Remember This!
• 2.17 Looking Ahead
• Testing Comprehension
• References
• Further Reading
• Chapter 3 – Foods We Eat
• 3.1 Looking Back
• 3.2 Food Choices
• 3.3 Sensory Characteristics
• 3.4 Price
• 3.5 Health
• 3.6 Safety
• 3.7 Weight Loss
• 3.8 Weight Gain
• 3.9 Social Factors
• 3.10 Religious Influences
• 3.11 Ethnicity
• 3.12 Family Traditions
• 3.13 Advertising
• 3.14 Time and Trends
• 3.15 Personal Philosophy
• 3.16 Convenience
• 3.17 Pathogenic Eating
• 3.18 Psychological Factors
• 3.19 Meal Patterns around the World
• 3.20 Selecting Healthy Foods
• 3.21 Remember This!
• 3.22 Looking Ahead
• Testing Comprehension
• References
• Further Reading
• Section II – Commercial Food Products
• Chapter 4 – Processed Foods
• 4.1 Looking Back
• 4.2 What Are Processed Foods and Why Are They Processed?
• 4.3 Benefits of Processing
• 4.4 Processing Steps
• 4.5 Types of Food Processes
• 4.5.1 Heating
• 4.5.2 Freezing
• 4.5.3 Drying
• 4.5.4 Concentrating
• 4.5.5 Curing
• 4.5.6 Milling
• 4.5.7 Extracting
• 4.5.8 Fermenting
• 4.5.9 Irradiating
• 4.5.10 Nonthermal Processing
• 4.6 Consequences of Processing
• 4.6.1 Shelf Life
• 4.6.2 Nutrition
• 4.6.3 Quality
• 4.6.4 Safety
• 4.6.5 Packaging Considerations
• 4.7 Remember This!
• 4.8 Looking Ahead
• Testing Comprehension
• Reference
• Further Reading
• Chapter 5 – Formulated Foods
• 5.1 Looking Back
• 5.2.1 Benefits and Consequences
• 5.2.2 Formulation Steps
• 5.2.3 Clean Labels
• 5.3 Types of Ingredients and Their Function
• 5.3.1 Flours and Grains
• 5.3.2 Fruits and Vegetables
• 5.3.3 Dairy and Eggs
• 5.3.4 Plant Proteins
• 5.3.5 Fats and Oils
• 5.3.6 Sweeteners
• 5.3.7 Fat Replacers
• 5.3.8 Flavorants and Colorants
• 5.3.9 Stabilizers
• 5.3.10 Preservatives
• 5.4 Formulated Products
• 5.4.1 Baked Goods
• 5.4.2 Pasta and Noodles
• 5.4.3 Gluten-Free Products
• 5.4.4 Beverages
• 5.4.5 Confections
• 5.4.6 Sausages
• 5.4.7 Frozen Desserts and Entrées
• 5.4.8 Functional Foods
• 5.5 Remember This!
• 5.6 Looking Ahead
• Testing Comprehension
• References
• Further Reading
• Chapter 6 – Chilled and Prepared Foods
• 6.1 Looking Back
• 6.3 Chilled Foods
• 6.3.1 Whole Fresh Fruits and Vegetables
• 6.3.2 Packaged Salad Vegetables and Cut Fruits
• 6.3.3 Fresh Fish and Seafood
• 6.3.4 Fresh Meats
• 6.3.5 Deli Meats
• 6.3.6 Milk and Its Alternatives
• 6.3.7 Spreads
• 6.3.8 Prepared Foods
• 6.3.9 Salads and Sandwiches
• 6.3.10 Pasta Products
• 6.3.11 Prepared Entrées
• 6.4 Food Service
• 6.4.1 Fine-Dining Restaurants
• 6.4.2 Casual-Dining Restaurants
• 6.4.3 Campus Dining
• 6.4.4 Fast Foods
• 6.4.5 Catering
• 6.4.6 Vending Machines
• 6.5 Remember This!
• 6.6 Looking Ahead
• Testing Comprehension
• References
• Further Reading
• Section III – Functions of Food Scientists
• Chapter 7 – Quality Assurance
• 7.1 Looking Back
• 7.2 What Is Quality and Why Does Anybody Care?
• 7.3 Quality Characteristics
• 7.4 Measuring Quality
• 7.5 Evolution of Quality Management
• 7.5.1 Monitoring Quality in a Processing Plant
• 7.5.2 Quality Department
• 7.6 Statistical Process Control
• 7.7 Hazard Analysis and Critical Control Point
• 7.8 Sanitation
• 7.9 Consumer Acceptability
• 7.10 Remember This!
• 7.11 Looking Ahead
• Testing Comprehension
• References
• Further Reading
• Chapter 8 – Product and Process Development
• 8.1 Looking Back
• 8.2 Proliferation of Food Products
• 8.3 Generating New Food Product Ideas
• 8.4 Improving Existing Products
• 8.5 Brand New Products
• 8.6 Reality Check
• 8.7 Food Formulation
• 8.8 Process Operations
• 8.9 Quality Evaluation
• 8.10 Storage Stability
• 8.11 Package Development
• 8.12 Package Labels
• 8.13 Scale-Up and Consumer Testing
• 8.14 Market Testing
• 8.15 Product Launch
• 8.16 Success or Failure
• 8.17 Remember This!
• 8.18 Looking Ahead
• Testing Comprehension
• Further Reading
• Chapter 9 – Sustainability and Distribution
• 9.1 Looking Back
• 9.2 Sustainability
• 9.3 Distribution
• 9.4 Supply Chains
• 9.5 Sustainability Systems from Farm to Consumer
• 9.5.1 Life-Cycle Analysis
• 9.5.2 Fieldprints
• 9.5.3 The Value Chain
• 9.5.4 Processing Efficiency
• 9.5.5 Sustainability of Packaging Materials
• 9.5.6 Distributor Sustainability
• 9.5.7 Quality at Retail
• 9.5.8 Consumer Responsibility
• 9.6 A Sustainability Index
• 9.7 Remember This!
• 9.8 Looking Ahead
• Testing Comprehension
• References
• Further Reading
• Chapter 10 – Government Regulation and Scientific Research
• 10.1 Looking Back
• 10.2 Governmental Regulation
• 10.2.1 Food Safety
• 10.2.2 Preventive Control Programs
• 10.2.3 Recalls
• 10.2.4 Quality
• 10.2.5 Labeling
• 10.2.6 Imports/Exports
• 10.2.7 Other Agency Involvement
• 10.3 Scientific Research and Technology Development
• 10.3.1 Processing and Engineering
• 10.3.2 Microtechnology and Nanotechnology
• 10.3.3 Chemistry
• 10.3.4 Nutritional Properties
• 10.3.5 Microbiology and Toxicology
• 10.3.6 Sensory Quality and Other Frontiers
• 10.4 Remember This!
• 10.5 Looking Ahead
• Testing Comprehension
• Reference
• Further Reading
• Section IV – Scientific Principles
• Chapter 11 – Food Chemistry
• 11.1 Looking Back
• 11.2 Chemistry of Our Foods
• 11.2.1 Water
• 11.2.2 Carbohydrates
• 11.2.3 Lipids
• 11.2.4 Proteins
• 11.2.5 Enzymes
• 11.2.6 Vitamins and Minerals
• 11.2.7 Preservatives and Other Food Additives
• 11.2.8 Colors and Flavors
• 11.3 Sources of Food Chemicals
• 11.3.1 Plants
• 11.3.2 Animals
• 11.4 Toxic Compounds in Foods
• 11.5 An Integrated Approach to Food Chemistry
• 11.6 Remember This!
• 11.7 Looking Ahead
• Testing Comprehension
• Further Reading
• Chapter 12 – Nutrition
• 12.1 Looking Back
• 12.2 Nutrients in Foods
• 12.2.1 Proteins
• 12.2.2 Lipids
• 12.2.3 Carbohydrates
• 12.2.4 Vitamins and Minerals
• 12.2.5 Water and Electrolytes
• 12.3 Alcohol
• 12.4 Nutrient Composition of Foods
• 12.4.1 Grains
• 12.4.2 Vegetables
• 12.4.3 Fruits
• 12.4.4 Dairy
• 12.4.5 Protein Foods
• 12.4.6 Oils
• 12.4.7 Processed, Formulated, Chilled, and Prepared Foods
• 12.5 Digestion and Intermediary Metabolism
• 12.6 Nutritional Deficiency Diseases
• 12.7 Antioxidants, Supplements, and Antinutrients
• 12.8 Obesity
• 12.9 Remember This!
• 12.10 Looking Ahead
• Testing Comprehension
• References
• Further Reading
• Chapter 13 – Food Microbiology
• 13.1 Looking Back
• 13.2 Food Microbiology
• 13.3 Types of Microorganisms in Our Foods
• 13.4 Microbial Genetics
• 13.5 Cell Physiology and Reproduction
• 13.6 Sources of Microbial Contamination
• 13.7 Environmental Conditions Affecting Microbial Growth
• 13.8 Food Compositional Factors Affecting Microbial Growth
• 13.9 Fermentation Microorganisms
• 13.10 Spoilage Microorganisms
• 13.11 Pathogenic Microorganisms
• 13.12 Epidemiology
• 13.13 Controlling Microorganisms in Foods
• 13.14 Remember This!
• 13.15 Looking Ahead
• Testing Comprehension
• Further Reading
• Chapter 14 – Food Engineering
• 14.1 Looking Back
• 14.2 What Is a Food Engineer?
• 14.3 Engineering Fundamentals
• 14.4 Mass Balance
• 14.5 Energy Balance
• 14.6 Heat Transfer
• 14.6.1 Thermal Properties of Materials
• 14.6.2 Heat Transfer Coefficients
• 14.7 Mass Transfer
• 14.7.1 Fick’s Law of Diffusion
• 14.7.2 Convective Mass Transfer
• 14.8 Rheology
• 14.8.1 Rheological Properties and Types of Fluids
• 14.9 Flow of Fluids
• 14.10 Water Management
• 14.11 Remember This!
• 14.12 Looking Ahead
• Testing Comprehension
• Reference
• Further Reading
• Chapter 15 – Sensory and Consumer Science
• 15.1 Looking Back
• 15.2 Sensory Quality of Foods
• 15.2.1 Sensory Perception and Physiological Response
• 15.2.2 Appearance
• 15.2.3 Flavor
• 15.2.4 Texture
• 15.3 Sensory Tests
• 15.3.1 Difference Tests
• 15.3.2 Thresholds
• 15.3.3 Sensory Descriptive Analysis
• 15.3.4 Time Intensity
• 15.3.5 Functional Magnetic Resonance Imaging
• 15.3.6 Integrating Sensory and Physicochemical Tests
• 15.3.7 Consumer Testing
• 15.3.8 Integrating Sensory and Consumer Tests
• 15.4 Remember This!
• Testing Comprehension
• References
• Further Reading
• Glossary