Essentials of Food Science
2003 | Vickie Vaclavik,Elizabeth W. Christian
Designed primarily for the non-Food Science major, this textbook presents principles of food science for the nutrition, dietetics, hospitality, and culinary arts student enrolled in an introductory food science course. As in the first edition the book is easily readable. Chapters follow the order of the USDA's Food Guide Pyramid, beginning with foods appearing at the base of the Pyramid - the bread, cereal, rice, and pasta foods, and continuing with foods through the top of the Pyramid - the fatty, oils, and sweets. A chapter on baked products covers batters and doughs, and builds upon information in earlier chapters. The last chapters cover aspects of food production and government regulation. For this second edition the authors have expanded the concepts relating to material in all chapters, including quality, gums, organic food, irradiation, biotechnology, sugar substitutes, fat replacers, packaging, health claims, and dietary guidelines. There is also a new chapter dedicated to a discussion on emulsification and foams. In addition, the index has been revamped. As nutrition and food safety continue to be important issues, where applicable, individual chapters contain sections on nutritive value and safety concerns regarding the foods discussed. Additionally, each chapter contains a glossary and helpful references useful for further study. Using a multidisciplinary approach, Essentials of Food Science, Second Edition combines food chemistry, food technology, and food preparation into one single source of information.