Descriptive Food Science
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| Author | : Antonio Valero Díaz |
| Publisher | : BoD – Books on Demand |
| Total Pages | : 184 |
| Release | : 2018-11-28 |
| Genre | : Technology & Engineering |
| ISBN | : 1789845947 |
Deep knowledge of the chemical composition, nutrients, physical properties, toxicology, and microbiological composition of food allows for the production of safe, high-quality foods. This knowledge is fundamental when producing, preserving, manipulating, and distributing food substances, especially to reduce the risks to consumer health. The full extent of the effects on the composition of foods treated by new technologies is still unknown and it must be considered to guarantee that food is produced safely. Descriptive Food Science gives an in-depth insight into this field. Section 1 focuses on the quality of various foods and Section 2 centers on how different technological treatments affect the quality of food.
| Author | : Mark Gibson |
| Publisher | : Academic Press |
| Total Pages | : 532 |
| Release | : 2018-01-04 |
| Genre | : Technology & Engineering |
| ISBN | : 0128118172 |
Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of energy and heat within the kitchen. The second part looks in detail at the makeup of specific foodstuffs from a scientific perspective, with chapters on meat, fish, vegetables, sugars, chocolate, coffee, and wine and spirits, among others. It provides a complete overview of the food science relevant to culinary students and professionals training to work in the food industry. - Provides foundational food science information to culinary students and specialists - Integrates principles of food science into practical applications - Spans food chemistry to ingredients, whole foods, and baked and mixed foods - Includes a comprehensive glossary of terms in food science
| Author | : Charis M. Galanakis |
| Publisher | : Academic Press |
| Total Pages | : 276 |
| Release | : 2020-09-22 |
| Genre | : Technology & Engineering |
| ISBN | : 0128204389 |
Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference. - Discusses the role of gastronomy and new technologies in shaping healthy diets - Describes a toolkit to capture diversity and drivers of food choice of a target population and to identify entry points for nutrition interventions - Presents the experiential value of the Mediterranean diet, elaio-gastronomy, and bioactive food ingredients in culinary science - Explores gastronomic tourism and the senior foodies market
| Author | : Geoffrey Campbell-Platt |
| Publisher | : John Wiley & Sons |
| Total Pages | : 799 |
| Release | : 2011-08-26 |
| Genre | : Technology & Engineering |
| ISBN | : 1444357824 |
This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organisations. Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally Essential information for all professionals in the food industry worldwide Chapters written by authoritative, internationally respected contributing authors A must-have reference book for libraries in every university, food science and technology research institute, and food company globally Additional resources published on the book's web site: www.wiley.com/go/campbellplatt About IUFoST The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review. For further information about IUFoST and its activities, visit: www.iufost.org
| Author | : Vickie A. Vaclavik |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 499 |
| Release | : 2013-12-05 |
| Genre | : Technology & Engineering |
| ISBN | : 146149138X |
The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.
| Author | : G.F. Stewart |
| Publisher | : Elsevier |
| Total Pages | : 307 |
| Release | : 2012-12-02 |
| Genre | : Technology & Engineering |
| ISBN | : 0323138594 |
The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers.
| Author | : Edelstein |
| Publisher | : Jones & Bartlett Learning |
| Total Pages | : 705 |
| Release | : 2018-01-16 |
| Genre | : Family & Relationships |
| ISBN | : 1284122301 |
The science of food is discussed within the broader context of the world’s food supply. Food Science, An Ecological Approach explores the idea of global sustainability and examines the ecological problems that challenge our food supply and raise increasing concerns among consumers.
| Author | : Oluwatosin Ademola Ijabadeniyi |
| Publisher | : Walter de Gruyter GmbH & Co KG |
| Total Pages | : 356 |
| Release | : 2020-12-07 |
| Genre | : Technology & Engineering |
| ISBN | : 3110667576 |
Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.
| Author | : Michael Zeece |
| Publisher | : Academic Press |
| Total Pages | : 432 |
| Release | : 2020-01-30 |
| Genre | : Technology & Engineering |
| ISBN | : 0128117265 |
Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. - Describes the major and minor components of food - Explains the functional properties contributed by proteins, carbohydrates and lipids in food - Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) - Describes the gut microbiome and influence of food components on its microbial population - Reviews major food systems and novel sources of food protein
| Author | : John A. Bower |
| Publisher | : John Wiley & Sons |
| Total Pages | : 320 |
| Release | : 2009-11-09 |
| Genre | : Technology & Engineering |
| ISBN | : 9781444320954 |
The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult subject and is often avoided because of its complexity and a lack of specific application to the requirements of food science. This situation is changing – there is now much material on multivariate applications for the more advanced reader, but a case exists for a univariate approach aimed at the non-statistician. This book provides a source text on accessible statistical procedures for the food scientist, and is aimed at professionals and students in food laboratories where analytical, instrumental and sensory data are gathered and require some form of summary and analysis before interpretation. It is suitable for the food analyst, the sensory scientist and the product developer, and others who work in food-related disciplines involving consumer survey investigations will also find many sections of use. There is an emphasis on a ‘hands on’ approach, and worked examples using computer software packages and the minimum of mathematical formulae are included. The book is based on the experience and practice of a scientist engaged for many years in research and teaching of analytical and sensory food science at undergraduate and post-graduate level.
