Food Science – Norman Potter, 5th Edition (PDF)

by Norman N. Potter, Joseph H. Hotchkiss

1 Introduction: Defining Food Science.- Preparation for Food Science.- Activities of Food Scientists.- References.- 2 Characteristics of the Food Industry.- Size.- Components.- Allied Industries.- International Activities.- Interrelated Operations.- References.- 3 Constituents of Foods: Properties and Significance.- Carbohydrates.- Proteins.- Fats.- Additional Food Constituents.- References.- 4 Nutritive Aspects of Food Constituents.- Food and Energy.- Additional Roles of Carbohydrates, Proteins, and Fats in Nutrition.- Protein Quality.- Bioavailability of Nutrients.- Vitamins.- Minerals.- Fiber.- Water.- Stability of Nutrients.- Current Emphasis.- References.- 5 Unit Operations of the Food Industry.- Common Unit Operations.- Energy Considerations.- References.- 6 Quality Factors and How They Are Measured.- Appearance Factors.- Textural Factors.- Flavor Factors.- Additional Quality Factors.- Quality Standards.- References.- 7 Deteriorative Factors and Their Control.- Control of Microorganisms.- Control of Enzymes and Other Factors.- References.- 8 Heat Preservation and Processing.- Degrees of Preservation.- Heat Resistance of Microorganisms.- Heat Transfer.- Protective Effects of Food Constituents.- Inoculated Pack Studies.- Different Temperature-Time Combinations.- Heating Before or After Packaging.- Government Regulations.- References.- 9 Cold Preservation and Processing.- Distinction between Refrigeration and Freezing.- Refrigeration and Cool Storage.- Freezing and Frozen Storage.- References.- 10 Food Dehydration and Concentration.- Food Dehydration.- Food Concentration.- Intermediate-Moisture Foods.- References.- 11 Food Irradiation and Microwave Heating.- Food Irradiation.- Microwave Heating.- References.- 12 Fermentations and Other Uses of Microorganisms.- Fermentation.- Single-Cell Protein.- Genetic Engineering.- References.- 13 Milk and Milk Products.- Fluid Milk and Some of Its Derivatives.- Ice Cream and Related Products.- Cheese.- References.- 14 Meat, Poultry, and Eggs.- Meat and Meat Products.- Poultry.- Eggs.- References.- 15 Seafoods.- Fish Procurement.- Marine Fish.- Shellfish.- Fish Meal and Fish Protein Concentrates.- Mercury and Other Problems.- Extending the Fish Supply.- References.- 16 Fats, Oils, and Their Products.- Effect of Composition on Fat Properties.- Sources of Fats and Oils.- Functional Properties of Fats.- Production and Processing Methods.- Products Made from Fats and Oils.- Quality Control Tests.- References.- 17 Cereal Grains, Legumes, and Oilseeds.- Cereal Grains.- Some Principles of Baking.- Legumes and Oilseeds.- References.- 18 Vegetables and Fruits.- General Properties.- Gross Composition.- Structural Features.- Activities of Living Systems.- Harvesting and Processing of Vegetables.- Harvesting and Processing of Fruits.- Fruit Juices.- References.- 19 Beverages.- Carbonated Nonalcoholic Beverages.- Beer.- Wine.- Coffee.- Tea.- References.- 20 Confectionery and Chocolate Products.- Confectionery Types.- Ingredients.- Chocolate and Related Materials.- Confectionery Manufacturing Practices.- References.- 21 Food Packaging.- Requirements and Functions of Containers.- Types of Containers.- Packaging Materials.- Package Testing.- Special Feature Packages.- Additional Considerations.- References.- 22 Water and Waste.- Properties and Requirements of Processing Waters.- Properties of Waste Waters.- Waste Water Treatment.- Waste Solids Upgrading and Treatment.- Lowering Discharge Volumes.- A Continuing Responsibility.- References.- 23 Food Additives, Wholesomeness, and Consumer Protection.- Food Additives.- Microbiological Considerations.- Federal Food, Drug, and Cosmetic Act.- Additional Food Laws.- Nongovernment Agencies.- International Food Standards-Codex Alimentarius.- Costs and Other Considerations.- References.- 24 Improving Nutritional Quality: Nutrition Labeling.- Changes in Foods.- Important Questions.- Communication and Consumer Education.- Knowledge Gaps.- New Responsibilities.- Nutr