Описание: Part I Introduction to Food Components
Chapter 1 Evaluation of Food Quality
Introduction
Aspects of Food Quality
Taste Sensitivity
Sensory/Subjective Evaluation
Objective Evaluation
Comparison of Subjective and Objective Evaluation
Conclusion
Glossary
References
Chapter 2 Water
Introduction
Chemistry of Water
Specific Heat and Latent Heat of Water
Vapor Pressure and Boiling Point
Water as a Dispersing Medium
Free, Bound, and Entrapped Water
Water Activity (AW)
Role of Water in Food Preservation and Shelf Life of Food
Water Hardness and Treatments
Beverage Consumption Ranking
Conclusion
Glossary
References
Bibliography
Part II Carbohydrates In Food
Chapter 3 Carbohydrates in Food-An Introduction
Introduction
Monosaccharides
Disaccharides
Various Properties of Sugars
Oligosaccharides
Polysaccharides
Conclusion
Glossary
Bibliography
Chapter 4 Starches in Food
Introduction
Starch Sources in the Diet
Starch Structure and Composition
Gelatinization Process in Cooking
Factors Requiring Control in Gelatinization
Gelation or Setting of Gelatinized Starch Pastes During Cooling
Retrogradation
Syneresis
Separating Agents and Lump Formation
Modified Starches
Waxy Starches
Starch Uses in Food Systems
Cooking with Starch
Nutritive Value of Starch
Safety of Starches
Conclusion
Glossary
References
Bibliography
Chapter 5 Pectins and Gums
Introduction
Pectic Substances
Gums
Conclusion
Glossary
References
Bibliography
Chapter 6 Grains - Cereals, Flour, Rice and Pasta
Introduction
Cereals Definition
Structure of Cereal Grains
Composition of Cereal Grains
Common Cereal Grains and Their Uses
Other Grains
Non-cereal ''Flours''
Cooking Cereals
Breakfast Cereals
Pasta
Nutritive Value of Grains
Safety of Grains
Conclusion
Glossary
References
Bibliography
Other Glossary for Cereals, Flour, and Flour Mixtures
Chapter 7 Vegetables and Fruits
Introduction
Structure and Composition of Cell Tissue
Chemical Composition of Plant Material
Turgor Pressure
Pigments and Effects of Additional Substances
Flavor Compounds Vegetable Classifications
Harvesting and Post-harvest Changes Ripening
Enzymatic Oxidative Browning
Cooking Effect
Fruits-Unique Cooking and Preparati
