Food Science

Download e-book for kindle: Essentials of Food Science (Food Science Text Series) by Vickie A. Vaclavik, Elizabeth W. Christian

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By Vickie A. Vaclavik, Elizabeth W. Christian

ISBN-10: 0387699392

ISBN-13: 9780387699394

Necessities of foodstuff technology covers the fundamentals of meals, nutrition technology, and nutrients expertise. The booklet is intended for the non-major intro direction, no matter if taught within the meals technological know-how or nutrition/dietetics division. In prior versions the ebook was once equipped round the USDA foodstuff Pyramid which has been changed. The revised pyramid will now be pointed out in applicable chapters simply. different updates comprise new photographs, web site references, and culinary indicators for culinary and foodstuff guidance scholars. additional themes comprise RFID (Radio frequency identity) tags, and trans fats disclosures. contains updates on: foodstuff commodities, optimizing caliber, legislation, and nutrients safety.

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Sample text

Disaccharide: Two sugar units joined together by a glycosidic bond. Furanose: Five-membered ring. Glycosidic bond: Bond that links two sugar units together; it is formed between the free carbonyl group of one sugar and a hydroxyl group of another sugar; the orientation ( or ) and position (eg, 1,4) of the link must be specified. Hydroxyl group: The–OH group on the carbon atom. Invert sugar: An equimolar mixture of glucose and fructose, formed by hydrolysis of sucrose, either by acid and heat, or by enzymes such as invertase or sucrase.

Food Science, 5th ed. New York: Chapman & Hall, 1995. Vieira ER. Elementary Food Science, 4th ed. New York: Chapman & Hall, 1996. C H A P T E R 4 Starches in Food Introduction Starch is a plant polysaccharide stored in roots and seeds of plants and is in the endosperm of a grain kernel. It provides humans with energy (4 cal per gram) and is hydrolyzed to glucose, supplying the glucose that is necessary for brain and central nervous system functioning. Starch grains, or granules, contain long-chain glucose polymers and are insoluble in water.

Sensory testing: Use of senses to evaluate products; involves consumer opinion. Threshold: Concentration required for identification of a particular substance. Triangle test: Three samples, two of which are alike, one is odd. Umami: Savory taste, given by substances such as monosodium glutamate. Viscosity: Resistance to flow of a liquid when a shear force is applied. Liquids with a low viscosity flow readily, whereas liquids with a high viscosity flow slowly. References 1. Giese J. Measuring physical properties of foods.

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Essentials of Food Science (Food Science Text Series) by Vickie A. Vaclavik, Elizabeth W. Christian


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