علم غذاشناسی تجربی، ویرایش سوم (علم و فناوری غذا)

This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix. Key Features: Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods. Suggested exercises at the end of each chapter provide students with needed experience in designing experiments. Extensive bibliographies of food science literature. Appendix of basic formulas and procedures. Read more... Abstract: This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix. Key Features: Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods. Suggested exercises at the end of each chapter provide students with needed experience in designing experiments. Extensive bibliographies of food science literature. Appendix of basic formulas and procedures Front Cover......Page 1 Experimental Food Science......Page 4 Copyright Page......Page 5 Table of Contents......Page 6 Preface......Page 14 PART I: FOOD EXPERIMENTATION......Page 16 I. INTRODUCTION......Page 18 II. USING AND PRESENTING FORMULAS......Page 20 III. CONTROLLING EXPERIMENTS......Page 21 IV. CONTROLLING TECHNIQUES......Page 25 V. EVALUATING RESULTS OF CLASS EXPERIMENTS......Page 26 VI. REPORTING THE RESULTS......Page 27 Suggested Exercises......Page 28 References......Page 30 I. SELECTING AND DEFINING THE PROBLEM......Page 31 II. REVIEWING THE LITERATURE......Page 32 III. WRITING THE PLAN......Page 35 References......Page 36 CHAPTER 3. EVALUATING FOOD BY OBJECTIVE METHODS......Page 38 I. CATEGORIES OF OBJECTIVE METHODS......Page 39 II. APPEARANCE......Page 41 III. COLOR......Page 43 IV. GEOMETRICAL CHARACTERISTICS......Page 44 V. TEXTURE......Page 47 References......Page 60 CHAPTER 4. EVALUATING FOOD BY SENSORY METHODS......Page 66 I. SENSORY EVALUATION DEFINED......Page 67 II. PREPARATION AND SAMPLING......Page 68 III. PRESENTATION OF SAMPLES......Page 69 IV. ENVIRONMENT FOR TESTING......Page 72 V. SELECTION AND TRAINING OF PANELISTS......Page 74 VI. TYPES OF TESTS......Page 76 VII. INTERPRETATION OF RESULTS......Page 87 Suggested Exercises......Page 88 References......Page 89 CHAPTER 5. PREPARING THE REPORT......Page 93 I. THE ORGANIZATION OF THE REPORT......Page 94 II. THE LANGUAGE OF THE REPORT......Page 99 III. A SAMPLE REPORT......Page 100 IV. ORAL REPORTS......Page 105 Suggested Exercises......Page 106 References......Page 107 PART II: FOOD SCIENCE TODAY......Page 110 CHAPTER 6. INTRODUCTION TO FOOD SCIENCE......Page 112 I. WATER......Page 113 II. FOOD DISPERSIONS......Page 117 III. ACIDITY AND HYDROGEN ION CONCENTRATION (pH)......Page 127 IV. ENZYMES......Page 130 V. BROWNING......Page 133 VI. ENERGY TRANSFER AND CONVERSION AND MASS TRANSFER......Page 136 Suggested Exercises......Page 140 References......Page 142 I. STRUCTURE AND COMPOSITION......Page 145 II. EGG QUALITY......Page 148 III. FUNCTIONALITY OF EGGS AND THEIR ROLES IN PRODUCTS......Page 153 IV. PROCESSED EGGS AND THEIR PERFORMANCE IN FOOD SYSTEMS......Page 166 Suggested Exercises......Page 170 References......Page 172 CHAPTER 8. MILK AND MILK PRODUCTS......Page 177 I. PHYSICAL PROPERTIES......Page 178 II. COMPONENTS OF MILK......Page 180 III. ALTERATION OF MILK AND MILK PRODUCTS BY PROCESSING......Page 184 IV. USE OF MILK AND MILK PRODUCTS IN FOOD PRODUCTION......Page 189 V. USE OF MILK COMPONENTS IN FORMULATED FOODS......Page 191 Suggested Exercises......Page 194 References......Page 195 CHAPTER 9. MEAT......Page 199 I. EATING QUALITY OF MEATAS DETERMINED BY MUSCLE TISSUE COMPONENTS AND STRUCTURE......Page 200 II. MUSCLES AND MEAT QUALITY......Page 211 III. POST-MORTEM AGING......Page 215 IV. PROCESSED MEATS......Page 217 V. MEAT COOKERY......Page 219 VI. PROCESSES TO TENDERIZE MEAT......Page 228 VII. VEGETABLE PROTEINS AS MEAT EXTENDERS......Page 230 Suggested Exercises......Page 231 References......Page 232 I. COMPOSITION AND STRUCTURE......Page 239 II. QUALITY ATTRIBUTES......Page 240 III. PROCESSING AND PRESERVATION......Page 243 IV. INFLUENCE OF COOKING METHODS ON QUALITY......Page 244 References......Page 253 CHAPTER 11. FISH......Page 256 I. CLASSIFICATION......Page 257 II. QUALITY ATTRIBUTES......Page 258 III. STRUCTURE AND COMPOSITION......Page 261 IV. PROCESSING......Page 264 V. EFFECTS OF COOKING ON QUALITY......Page 267 References......Page 269 CHAPTER 12. FOOD MICROBIOLOGY......Page 272 II. MICROORGANISMS AND FOODBORNE ILLNESSES......Page 273 References......Page 279 CHAPTER 13. FOOD PRESERVATION......Page 281 I. APPLICATION OF HEAT......Page 282 II. LOW TEMPERATURE......Page 288 III. LOWERING WATER ACTIVITY......Page 295 IV. CHEMICAL PRESERVATIVES AS ANTIMICROBIAL AGENTS......Page 300 V. CONTROLLED OR MODIFIED ATMOSPHERE STORAGE AND PACKAGING......Page 301 VI. IRRADIATION......Page 302 Suggested Exercises......Page 304 References......Page 305 CHAPTER 14. FRUITS AND VEGETABLES......Page 309 I. TEXTURE......Page 310 II. COLOR......Page 316 III. FLAVOR......Page 329 IV. METHODS OF COOKING VEGETABLES......Page 333 V. LEGUMES......Page 335 Suggested Exercises......Page 337 References......Page 340 CHAPTER 15. FATS AND THEIR LIPID CONSTITUENTS......Page 346 I. CHEMICAL STRUCTURE OF LIPIDS......Page 347 II. PHYSICAL STRUCTURE AND PROPERTIES OF FATS......Page 351 III. CHEMICAL REACTIONS OF LIPIDS......Page 355 IV. PROCESSING OF FATS......Page 362 V. FUNCTIONS OF FATS IN FOOD......Page 366 VI. FAT SUBSTITUTES......Page 370 Suggested Exercises......Page 371 References......Page 372 CHAPTER 16. STARCH......Page 373 I. THE CHEMICAL AND PHYSICAL NATURE OF STARCH......Page 374 II. PROCESSES UNDERGONE BY STARCH......Page 383 References......Page 396 I. WHEAT FLOUR......Page 399 II. NONWHEAT FLOURS......Page 410 References......Page 417 I. LEAVENING GASES......Page 421 II. CHEMICAL LEAVENING AGENTS......Page 422 III. BIOLOGICAL LEAVENING SYSTEMS (YEAST FERMENTATION)......Page 428 Suggested Exercises......Page 430 References......Page 431 I. WHITE WHEAT BREAD......Page 433 II. VARIETY BREADS......Page 449 Suggested Exercises......Page 454 References......Page 455 I. QUICK BREADS......Page 457 II. EXTRUDED FOODS......Page 462 III. PASTA......Page 465 References......Page 466 I. INGREDIENTS......Page 467 II. MIXING......Page 471 IV. CAKE QUALITY......Page 474 References......Page 486 CHAPTER 22. PASTRY AND COOKIES......Page 489 I. PASTRY......Page 490 II. COOKIES......Page 492 References......Page 498 I. SUGARS......Page 500 II. ALTERNATIVE SWEETENERS......Page 505 References......Page 508 I. CRYSTALLINE CANDY......Page 509 II. FROZEN DESSERTS......Page 513 References......Page 518 Appendix A: Basic Formulas and Procedures......Page 520 Appendix B: Conversion table For Oven temperatures......Page 532 Appendix C: Sources of Equipment......Page 533 Appendix D: Improvised Tests......Page 534 Appendix E: Table for Sensory Difference Tests......Page 539 Index......Page 542 This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix.

Key Features
* Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods
* Suggested exercises at the end of each chapter provide students with needed experience in designing experiments
* Extensive bibliographies of food science literature
* Appendix of basic formulas and procedures This 3rd, revised and expanded edition is intended to present the scientific basis for understanding the nature of food, and to promote the principles of experimental methodology as applied to food. It is intended for use in a first course in experimental foods