{"product_id":"essentials-of-food-science-paperback","title":"Essentials of Food Science - Paperback","description":"\u003cp\u003eby \u003cb\u003eVickie A. Vaclavik\u003c\/b\u003e (Author), \u003cb\u003eElizabeth W. Christian\u003c\/b\u003e (Author), \u003cb\u003eTad Campbell\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003ePart I Introduction to Food Components \u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003eChapter 1 Evaluation of Food Quality \u003c\/p\u003e \u003cp\u003eIntroduction \u003c\/p\u003e \u003cp\u003eAspects of Food Quality \u003c\/p\u003e \u003cp\u003eTaste Sensitivity \u003c\/p\u003e \u003cp\u003eSensory\/Subjective Evaluation \u003c\/p\u003e \u003cp\u003eObjective Evaluation \u003c\/p\u003e \u003cp\u003eComparison of Subjective and Objective Evaluation \u003c\/p\u003e \u003cp\u003eConclusion \u003c\/p\u003e \u003cp\u003eGlossary \u003c\/p\u003e \u003cp\u003eReferences \u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003eChapter 2 Water \u003c\/p\u003e \u003cp\u003eIntroduction \u003c\/p\u003e \u003cp\u003eChemistry of Water \u003c\/p\u003e \u003cp\u003eSpecific Heat and Latent Heat of Water \u003c\/p\u003e \u003cp\u003eVapor Pressure and Boiling Point \u003c\/p\u003e \u003cp\u003eWater as a Dispersing Medium \u003c\/p\u003e \u003cp\u003eFree, Bound, and Entrapped Water \u003c\/p\u003e \u003cp\u003eWater Activity (A\u003csub\u003eW\u003c\/sub\u003e) \u003c\/p\u003e \u003cp\u003eRole of Water in Food Preservation and Shelf Life of Food \u003c\/p\u003e \u003cp\u003eWater Hardness and Treatments \u003c\/p\u003e \u003cp\u003eBeverage Consumption Ranking\u003c\/p\u003e \u003cp\u003eConclusion \u003c\/p\u003e \u003cp\u003eGlossary \u003c\/p\u003e \u003cp\u003eReferences \u003c\/p\u003e \u003cp\u003eBibliography \u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II Carbohydrates In Food\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003eChapter 3 Carbohydrates in Food-An Introduction \u003c\/p\u003e \u003cp\u003eIntroduction \u003c\/p\u003e \u003cp\u003eMonosaccharides \u003c\/p\u003e \u003cp\u003eDisaccharides \u003c\/p\u003e \u003cp\u003eVarious Properties of Sugars \u003c\/p\u003e \u003cp\u003eOligosaccharides \u003c\/p\u003e \u003cp\u003ePolysaccharides \u003c\/p\u003e \u003cp\u003eConclusion \u003c\/p\u003e \u003cp\u003eGlossary \u003c\/p\u003e \u003cp\u003eBibliography \u003c\/p\u003e \u003cp\u003eChapter 4 Starches in Food \u003c\/p\u003e \u003cp\u003eIntroduction \u003c\/p\u003e \u003cp\u003eStarch Sources in the Diet\u003c\/p\u003e \u003cp\u003eStarch Structure and Composition \u003c\/p\u003e \u003cp\u003eGelatinization Process in Cooking \u003c\/p\u003e \u003cp\u003eFactors Requiring Control in Gelatinization \u003c\/p\u003e \u003cp\u003eGelation or Setting of Gelatinized Starch Pastes During Cooling \u003c\/p\u003e \u003cp\u003eRetrogradation\u003c\/p\u003e \u003cp\u003eSyneresis \u003c\/p\u003e \u003cp\u003eSeparating Agents and Lump Formation \u003c\/p\u003e \u003cp\u003eModified Starches \u003c\/p\u003e \u003cp\u003eWaxy Starches \u003c\/p\u003e \u003cp\u003eStarch Uses in Food Systems \u003c\/p\u003e \u003cp\u003eCooking with Starch \u003c\/p\u003e \u003cp\u003eNutritive Value of Starch \u003c\/p\u003e \u003cp\u003eSafety of Starches\u003c\/p\u003e \u003cp\u003eConclusion \u003c\/p\u003e \u003cp\u003eGlossary \u003c\/p\u003e \u003cp\u003eReferences \u003c\/p\u003e \u003cp\u003eBibliography \u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003eChapter 5 Pectins and Gums \u003c\/p\u003e \u003cp\u003eIntroduction \u003c\/p\u003e \u003cp\u003ePectic Substances\u003c\/p\u003e \u003cp\u003eGums \u003c\/p\u003e \u003cp\u003eConclusion \u003c\/p\u003e \u003cp\u003eGlossary \u003c\/p\u003e \u003cp\u003eReferences \u003c\/p\u003e \u003cp\u003eBibliography\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003eChapter 6 Grains - Cereals, Flour, Rice and Pasta \u003c\/p\u003e \u003cp\u003eIntroduction \u003c\/p\u003e \u003cp\u003eCereals Definition\u003c\/p\u003e \u003cp\u003eStructure of Cereal Grains \u003c\/p\u003e \u003cp\u003eComposition of Cereal Grains \u003c\/p\u003e \u003cp\u003eCommon Cereal Grains and Their Uses \u003c\/p\u003e \u003cp\u003eOther Grains \u003c\/p\u003e \u003cp\u003eNon-cereal ''Flours'' \u003c\/p\u003e \u003cp\u003eCooking Cereals \u003c\/p\u003e \u003cp\u003eBreakfast Cereals \u003c\/p\u003e \u003cp\u003ePasta\u003c\/p\u003e \u003cp\u003eNutritive Value of Grains \u003c\/p\u003e \u003cp\u003eSafety of Grains \u003c\/p\u003e \u003cp\u003eConclusion\u003c\/p\u003e \u003cp\u003eGlossary \u003c\/p\u003e \u003cp\u003eReferences \u003c\/p\u003e \u003cp\u003eBibliography \u003c\/p\u003e \u003cp\u003eOther Glossary for Cereals, Flour, and Flour Mixtures\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003eChapter 7 Vegetables and Fruits \u003c\/p\u003e \u003cp\u003eIntroduction \u003c\/p\u003e \u003cp\u003eStructure and Composition of Cell Tissue \u003c\/p\u003e \u003cp\u003eChemical Composition of Plant Material \u003c\/p\u003e \u003cp\u003eTurgor Pressure \u003c\/p\u003e \u003cp\u003ePigments and Effects of Additional Substances \u003c\/p\u003e Flavor Compounds \u003cp\u003e\u003c\/p\u003e \u003cp\u003eVegetable Classifications \u003c\/p\u003e Harvesting and Post-harvest Changes \u003cp\u003e\u003c\/p\u003e \u003cp\u003eRipening \u003c\/p\u003e \u003cp\u003eEnzymatic Oxidative Browning \u003c\/p\u003e \u003cp\u003eCooking Effect \u003c\/p\u003e \u003cp\u003eFruits-Unique Cooking and Preparati\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student.\u003c\/p\u003e \u003cp\u003eThis latest edition includes new discussions of food quality and new presentations of information around biotechnology and genetically modified foods. Also new in this edition is a discussion of the Food Safety Modernization Act (FSMA), a comparison chart for Halal and Kosher foods and introductions to newly popular products like pea starchand the various plant-based meat analogues that are now available commercially and for household use.\u003c\/p\u003e \u003cp\u003eEach chapter ends with a glossary of terms, references, and a bibliography. The popular \"Culinary Alert!\" features are scattered throughout the text and provide suggestions for the reader to easily apply the information in the text to his or her cooking application.\u003c\/p\u003e \u003cp\u003eAppendices at the end of the book include a variety of current topics such as Processed Foods, Biotechnology, Genetically Modified Foods, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, and a Brief History of Foods Guides including USDA Choosemyplate.gov.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eV.A. Vaclavik, Ph.D., RD.\u003c\/b\u003e has taught classes in nutrition, food science and management and culinary arts for over 25 years at the college level in Dallas, Texas. She is a graduate of Cornell University, human nutrition and food; Purdue University, restaurant, hotel, institution management; and Texas Woman's University, institution management and food science.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eElizabeth Christian, Ph.D. \u003c\/b\u003ehas been an adjunct faculty member at Texas Woman's University for more than 25 years, teaching both face-to-face and online classes in the Nutrition and Food Science department. She obtained her B.S. and her PhD. In Food Science from Leeds University, England, and then worked as a research scientist at the Hannah Dairy Research Institute in Scotland for Five years before moving to the United States.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eTad Campbell, MCN, RDN, LD\u003c\/b\u003e is a clinical instructor at The University of Texas Southwestern Medical Center at Dallas, where he teaches Food Science and Technology as well as other nutrition courses in the Master of Clinical Nutrition - Coordinated Program. He holds a Bachelor of Business Administration degree from Baylor University as well as a Master of Clinical Nutrition from UT Southwestern where he studied Food Science under Dr. Vickie Vaclavik. \u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eVickie A. Vaclavik, Ph. D., R.D., Retired.\u003c\/b\u003e\u003cb\u003e \u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDr. Vickie Vaclavik taught for over 25 years at the college level in Dallas, Texas. Included among her students were \u003ci\u003enutrition \u003c\/i\u003estudents at the Dallas County Community College District; \u003ci\u003eFood Science, \u003c\/i\u003e and \u003ci\u003eFood Service Management\u003c\/i\u003e students at The University of Texas Southwestern Medical Center at Dallas, Nutrition Department Graduate School; and \u003ci\u003eculinary\u003c\/i\u003e students at the International Culinary School at the Art Institute of Dallas. She is a graduate of Cornell University, human nutrition and food; Purdue University, restaurant, hotel, institution management; and Texas Woman's University, institution management and food science. \u003c\/p\u003e \u003cp\u003ePersonally, she really likes passing on what she knows and enjoys. Prior to teaching and writing, Dr. Vaclavik worked in various foodservice operations--including hotel restaurants, Meals-on-Wheels, hospital foodservice management and more. Two of her three sons are married with children of their own! \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e \u003cp\u003e \u003cb\u003eElizabeth W. Christian, Ph. D., Retired.\u003c\/b\u003e \u003c\/p\u003e \u003cp\u003eDr. Elizabeth Christian was an adjunct faculty member at Texas Woman's University in Denton for 25 years, teaching both face-to-face and online classes in the Nutrition and Food Science Department. Food Science has been her passion since she was a freshman in high school. She obtained her B.S. and her Ph. D. in Food Science from the Leeds University, England. After working for five years as a research scientist at the Hannah Dairy Research Institute in Scotland, she married an American and moved to the United States. Elizabeth has two grown daughters, and currently lives in Longview, TX, with her adorable dog, Winston! \u003c\/p\u003e \u003cp\u003e\u003cb\u003eBest wishes and God bless!\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eWe would like to welcome to authorship Tad Campbell! \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eTad Campbell\u003c\/b\u003e, MCN, R.D.N., L.D.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eTad Campbell\u003c\/b\u003e is a clinical instructor at The University of Texas Southwestern Medical Center at Dallas, Clinical Nutrition Department where he teaches Food Science and Technology as well as other nutrition courses in the Master of Clinical Nutrition - Coordinated Program. He holds a Bachelor of Business Administration degree from Baylor University as well as a Master of Clinical Nutrition from UT Southwestern. While at UT Southwestern, he took Food Science under Dr. Vickie Vaclavik. In addition to teaching, Tad provides individual weight management counseling and provides Medical Nutrition Therapy focusing on Neuromuscular disorders in several multi-disciplinary clinics.\u003cbr\u003e\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 481\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.01 x 10 x 7 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 28, 2020\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":42743252779071,"sku":"9783030468132","price":136.06,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0105\/8226\/1823\/files\/45a7134f02029b56ed3366a4d703c7cc.webp?v=1765165359","url":"https:\/\/dhlswag.com\/products\/essentials-of-food-science-paperback","provider":"BBB","version":"1.0","type":"link"}