Foods: Experimental Perspectives
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패키지
북카드
책 소개
이 책이 속한 분야
작가정보
저자(글) McWilliams, Margaret
목차
Preface xv
PART I RESEARCH PERSPECTIVES 1(90)
Dimensions of Food Studies 3(24)
Overview 3(1)
The Food Marketplace 4(1)
Consumers: Expectations and Concerns 5(2)
Food for Thought: Ultragrain?? 7(7)
Food for Thought: Safety with Pressure 14(1)
Career Opportunities 14(2)
Experimenting with Food 16(7)
Summary 23(1)
Study Questions 24(1)
Web Leads 24(3)
The Research Process 27(16)
Defining the Purpose 27(1)
Reviewing the Literature 28(2)
Food for Thought: Agricola 30(1)
Designing the Experiment 30(4)
Conducting the Experiment 34(1)
Interpreting and Reporting Results 35(4)
Overview of the Report 39(1)
Summary 40(1)
Study Questions 41(1)
Web Leads 41(2)
Sensory Evaluation 43(26)
The Importance of Evaluation 43(1)
Food for Thought: Designing for Flavor 44(1)
Physiological Bases of Sensory Evaluation 45(5)
Sensory Characteristics of Food 50(3)
Food for Thought: Crispy or Crunchy? 53(1)
Sensory Panels 53(2)
Environment for Sensory Evaluation 55(1)
Sample Preparation and Presentation 56(1)
Types of Tests 57(3)
Scorecards 60(6)
Summary 66(1)
Study Questions 66(1)
Web Leads 67(2)
Objective Evaluation 69(22)
General Guidelines 69(2)
Physical Methods 71(3)
Food for Thought: Accessories after the Facts 74(11)
Chemical Methods 85(4)
Summary 89(1)
Study Questions 90(1)
Web Leads 90(1)
PART II PHYSICAL PERSPECTIVES 91(38)
Water 93(14)
A Closer Look at Water 93(1)
States of Water 93(1)
Food for Thought: Safe Water for All 94(6)
Water Activity 100(2)
Water in Food Preparation 102(1)
Summary 103(1)
Study Questions 104(1)
Web Leads 105(2)
Physical Aspects of Food Preparation 107(22)
Energy and Food 107(7)
The State of Matter 114(3)
Food for Thought: The State Matters 117(1)
Dispersions 118(9)
Summary 127(1)
Study Questions 128(1)
Web Leads 128(1)
PART III CARBOHYDRATES 129(106)
Overview of Carbohydrates 131(12)
Monosaccharides 132(1)
Disaccharides 133(2)
Food for Thought: Carbohydrate Paradox 135(1)
Oligosaccharides 135(1)
Polysaccharides 135(4)
Food for Thought: Fructans and Biotechnology 139(1)
Non-Glucosidic Polysaccharides 140(1)
Summary 141(1)
Study Questions 141(1)
Web Leads 141(2)
Monosaccharides, Disaccharides, and Sweeteners 143(26)
Physical Properties of Sugars 143(2)
Chemical Reactions 145(3)
Functional Properties of Sugars 148(1)
Food Applications 148(8)
Choosing Sweeteners 156(1)
Food for Thought: Brown Sugar Options 157(7)
Food for Thought: Tagotose Enters the Market 164(1)
Substituting Sweeteners 164(1)
Summary 165(2)
Study Questions 167(1)
Web Leads 167(2)
Starch 169(26)
Structure 169(4)
Functional Properties of Starch 173(8)
Examining Starches 181(6)
Uses 187(2)
Food for Thought: Resistant Starch 189(1)
Criteria for Selecting a Starch 189(2)
Rice and Its Starch 191(1)
Summary 192(1)
Study Questions 193(1)
Web Leads 193(2)
Fiber and Plant Foods 195(40)
Edible Flowers 196(1)
Herbs 196(1)
Food for Thought: Truffles Treasures 197(1)
Structure of Fruits and Vegetables 197(5)
Fiber 202(1)
Food for Thought: Reducing Waste 203(1)
Dietary Supplements 204(1)
Gums 205(1)
Food for Thought: Inulin, Ingredient in Functional Foods 205(5)
Food for Thought: Textural Polysaccharides 210(2)
Carbohydrate Structural Constituents 212(8)
Pigments 220(11)
Flavor 231(2)
Summary 233(1)
Study Questions 234(1)
Web Leads 234(1)
PART IV LIPIDS 235(42)
Overview of Fats and Oils 237(16)
Chemistry 237(3)
Structures of Fats in Foods 240(2)
Crystallinity of Solid Fats 242(3)
Chemical Degradation 245(1)
Food for Thought: Sunlight and Olive Oils 246(3)
Summary 249(1)
Study Questions 250(1)
Web Leads 250(3)
Fats and Oils in Food Products 253(24)
Steps in Manufacturing Food Fats 253(1)
Food for Thought: Olive Oil Quality 254(2)
Food for Thought: Refining and Smoke Point 256(1)
Chemical Modifications 257(1)
Food for Thought: Fat Facts 258(2)
Fats and Oils in the Marketplace 260(2)
Food for Thought: Profiting from Grape Seeds? 262(5)
Functional Roles of Fats 267(6)
Fat Replacements 273(3)
Summary 276(1)
Study Questions 276(1)
Web Leads 276(1)
PART V PROTEINS 277(184)
Overview of Proteins 279(14)
Composition 279(4)
Types of Proteins 283(1)
Electrical Charges 284(2)
Hydrolysis 286(1)
Denaturation and Coagulation 286(2)
Functional Roles 288(1)
Food for Thought: The Clot Thickens 289(1)
Summary 289(1)
Study Questions 290(1)
Web Leads 291(2)
Milk and Milk Products 293(32)
Components 293(1)
Food for Thought: Cloning and Casein 294(4)
Food for Thought: Encasing with Casein 298(1)
Processing 299(4)
Products 303(7)
Food for Thought: Burrata 310(7)
Physical and Chemical Effects on Milk Products 317(2)
Effects of Heat on Cheese Products 319(1)
Foams 319(1)
Ingredients from Dairy Foods 320(1)
Summary 321(1)
Study Questions 322(1)
Web Leads 323(2)
Meats, Fish, and Poultry 325(42)
Classification 325(1)
Structure 326(1)
Food for Thought: Fish and the Environment 326(9)
Pigments 335(2)
Factors Affecting Quality 337(2)
Food for Thought: Kosher/Halal 339(2)
Identifying Meat Cuts 341(1)
Marketing 341(3)
Food for Thought: Shrimp Ahoy 344(1)
Preparation 344(8)
Modified Meat Products 352(2)
Soy Protein 354(4)
Food for Thought: Petri Burgers? 358(1)
Gelatin 358(4)
Summary 362(2)
Study Questions 364(1)
Web Leads 364(3)
Eggs 367(26)
Formation 367(1)
Structure 368(1)
Composition 369(1)
Proteins 370(2)
Eggs by Design 372(1)
Egg Quality 372(3)
Safety 375(1)
Preservation 376(2)
Food for Thought: Thousand-Year Eggs 378(1)
Functional Properties 378(12)
Egg Substitutes 390(1)
Summary 390(1)
Study Questions 391(1)
Web Leads 392(1)
Dimensions of Baking 393(34)
Wheat Flour 393(5)
Food for Thought: Innovative Wheat Flour 398(12)
Roles of Ingredients 410(4)
Leavening 414(8)
Summary 422(2)
Study Questions 424(1)
Web Leads 424(3)
Baking Applications 427(34)
Quick Breads 427(6)
Yeast Breads 433(7)
Foam Cakes 440(5)
Shortened Cakes 445(2)
Food for Thought: Chocolate in the Spotlight 447(2)
Food for Thought: A ``Prime'' Ingredient 449(5)
Pastry 454(2)
Cookies 456(2)
Summary 458(1)
Study Questions 459(1)
Web Leads 460(1)
PART VI FOOD SUPPLY PERSPECTIVES 461(60)
Food Safety: Concerns and Controls 463(24)
Defining the Problem 463(1)
Microbiological Hazards 464(4)
Food for Thought: Preamble to Safety 468(2)
Food for Thought: Activated Lactoferrin 470(5)
Food for Thought: Something Fishy! 475(2)
Contaminants and Natural Toxicants in Foods 477(1)
Controlling Food Safety 478(3)
Some Commercial Approaches to Extend Shelf Life 481(2)
Summary 483(1)
Study Questions 484(1)
Web Leads 484(3)
Food Preservation 487(24)
Methods of Preservation (Commercial and Home) 487(1)
Food for Thought: Kimchi in Today's World 488(1)
Freezing 488(2)
Food for Thought: Current Crisis 490(4)
Canning 494(6)
Dehydration 500(2)
Preserving with Sugar 502(2)
Special Commercial Methods 504(3)
Summary 507(1)
Study Questions 508(1)
Web Leads 509(2)
Food Additives 511(10)
Overview 511(1)
Food for Thought: Translating ``EAFUS'' 512(1)
Rationale 512(3)
Additives 515(3)
Summary 518(1)
Study Questions 519(1)
Web Leads 519(2)
Glossary 521(18)
Bibliography 539(18)
Index 557
기본정보
ISBN | 9780131568532 ( 0131568531 ) |
---|---|
발행(출시)일자 | 2007년 07월 01일 |
쪽수 | 준비중 |
크기 |
203 * 254
mm
|
언어 | 영어 |
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