Essentials of Food Science
Knowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major. This text reviews an Introduction to Food Components – quality and water. Next it add
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ESSENTIALS OF FOOD SCIENCE THIRD EDITION
VICKIE A. VACLAVIK The University of Texas Southwestern Medical Center At Dallas, Texas
Elizabeth W. Christian Texas Woman’s University Denton, Texas
Vickie A. Vaclavik The University of Texas Southwestern Medical Center at Dallas 5323 Harry Hines Boulevard Dallas, Texas 75390-8877 USA [email protected]
Elizabeth W. Christian Department of Nutrition and Food Sciences Texas Woman’s University Denton Campus Denton, Texas 76204 USA [email protected]
Series Editor Dennis R. Heldman 1667 Portside PI. San Marcos, CA 92078 USA [email protected]
ISBN 978-0-387-69939-4
e-ISBN 978-0387-72897-1
Library of Congress Control Number: 2007934033 Printed on acid-free paper. © 2008 Springer Science+Business Media, LLC. All rights reserved. This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer Science+Business Media, LLC., 233 Spring Street, New York, NY 10013, USA), except for brief excerpts in connection with reviews or scholarly analysis. Use in connection with any form of information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed is forbidden. The use in this publication of trade names, trademarks, service marks and similar terms, even if they are not identified as such, is not to be taken as an expression of opinion as to whether or not they are subject to proprietary rights. 987654321 springer.com
C o n t e n t s
Preface
xv
World Wide Web (WWW) Sites
PART I
xvii
Introduction to Food Components
1
CHAPTER 1
Evaluation of Food Quality Introduction Aspects of Food Quality Taste Sensitivity Sensory Evaluation Objective Evaluation Comparison of Subjective and Objective Evaluation Conclusion Glossary References
3 3 4 5 6 12 17 18 18 19
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 Conclusion
21 21 22 23 24 25 27 28 28 29 29 29
v
vi Contents
PART II
Glossary References Bibliography
30 31 31
Carbohydrates
33
CHAPTER 3
Carbohydrates in Food: An Introduction Introduction Monosaccharides Disaccharides Some Properties of Sugars Oligosaccharides Polysaccharides Conclusion Glossary Bibliography
35 35 35 39 41 43 44 46 46 47
CHAPTER 4
Starches in Food Introduction Starch Sources Starch Structure and Composition Gelatinization Process 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 Conclusion Glossary References Bibliography
49 49 49 50 52 54
Pectins and Gums Introduction Pectic Substances Gums Conclusi
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