Proteins in Food: An Introduction

Abstract

3rd ed. "Using a multidisciplinary approach, Essentials of Food Science, Third Edition combines food chemistry, food technology, and food preparation applications into one single source of information. The third edition of this classic text is designed with a user-friendly approach to Food Science for the non-major. Thoroughly updated, the begins with an Introduction to Food Components - quality and water. Next it addresses carbohydrates - including starches, pectins and gums, breads and pasta, vegetables and fruits. Proteins - meats, poultry, fish, beans, eggs, milk and milk products are presented, followed by fats and emulsions. Sugars and sweeteners are discused, as are baked products, the latter of which builds upon basic food component knowledge."--Back cover. Evaluation of food quality -- Water -- Carbohydrates in food : an introduction -- Starches in food -- Pectins and Gums -- Grains : cereal, flour, rice, and pasta -- Vegetables and fruits -- Proteins in food : an introduction -- Meat, poultry, fish, and dried beans -- Eggs and egg products -- Milk and milk products -- Fat and oil products -- Food emulsions and foams -- Sugars, sweeteners, and confections -- Baked products : batters and dough -- Food safety -- Food preservation and processing -- Food additives -- Packaging of food products -- Government regulation of the food supply and labeling -- Appendix A: Biotechnology and genetically modified organisms (GMOs) -- Appendix B: Functional foods -- Appendix C: Nutraceuticals -- Appendix D: Phytochemicals -- Appendix E: Medical foods -- Appendix F: USDA food pyramid -- Appendix G: Food label health claims -- Appendix H: Research chefs association certification as a culinary scientist and more -- Appendix I: Human nutrigenomics.