Advertisement

Essentials of Food Science

  • Vickie A. Vaclavik
  • Elizabeth W. Christian

Part of the Food Science Texts Series book series (FSTS)

Table of contents

  1. Front Matter
    Pages I-XVII
  2. Introduction to Food Components

    1. Front Matter
      Pages 1-1
    2. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 3-19
    3. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 21-31
  3. Carbohydrates

    1. Front Matter
      Pages 33-33
    2. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 35-47
    3. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 49-67
    4. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 69-80
    5. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 81-105
    6. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 107-141
  4. Proteins

    1. Front Matter
      Pages 143-143
    2. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 145-159
    3. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 161-204
    4. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 205-235
    5. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 237-269
  5. Fats

    1. Front Matter
      Pages 271-271
    2. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 273-309
    3. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 311-327
  6. Sugars

    1. Front Matter
      Pages 329-329
    2. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 331-348
  7. Baked Products

    1. Front Matter
      Pages 349-349
    2. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 351-378
  8. Aspects of Food Production

    1. Front Matter
      Pages 379-379
    2. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 381-424
    3. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 425-446
    4. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 447-469
    5. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 472-500
  9. Government Regulation of the Food Supply

    1. Front Matter
      Pages 501-501
    2. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 503-523
  10. Back Matter
    Pages 525-571

About this book

Introduction

Knowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major.

This text reviews an Introduction to Food Components – quality and water. Next it addresses carbohydrates – including starches, pectins and gums, breads and pasta, vegetables and fruits. Then proteins – meats, poultry, fish, beans, eggs, milk and milk products are presented. Following proteins are fats and emulsions. Then sugars and sweeteners, and baked products, the latter of which builds upon basic food component knowledge.

Various aspects of Food Production are examined, including food safety, preservation and processing, food additives and packaging. Government regulation and labeling complete the chapter information.

New in this edition are "Culinary Alerts!" scattered throughout chapters. Their inclusion allow the reader to more easily apply text information to cooking applications. Also new are the Appendices, which cover the following:

  • Biotechnology. Genetically Modified Organisms (GMO’s)
  • Functional foods
  • Nutraceuticals
  • Phytochemicals
  • Medical foods
  • USDA Food Pyramid
  • Food Label Heath Claims
  • Research Chefs Association – certification as a culinary scientist and more

Using a multidisciplinary approach, Essentials of Food Science, Third Edition combines food chemistry, food technology, and food preparation applications into one single source of information.

 

About the Authors

Vickie A. Vaclavik is an assistant professor, and registered dietitian at The University of Texas Southwestern Medical Center at Dallas, in the Department of Clinical Nutrition. She instructs in Food Science, and Management and Foodservice Operations, as well as in a portion of the community practice component of Nutrition Education. She also instructs in Nutrition at the Dallas County Community College, and works with a local Culinary Arts Associates Degree program. She has taught for over 20 years. As well, she has written Food Science texts and a computer module on food safety.

Elizabeth W. Christian is an adjunct faculty member of the Texas Woman's University's Department of Nutrition & Food Sciences.

Keywords

Functional Food Nutrition biotechnology carbohydrate dietetics food safety functional foods proteins

Authors and affiliations

  • Vickie A. Vaclavik
    • 1
  • Elizabeth W. Christian
    • 2
  1. 1.Southwestern Medical Center at DallasThe University of TexasDallasUSA
  2. 2.Department of Nutrition and Food SciencesTexas Woman’s UniversityDentonUSA

Bibliographic information

Industry Sectors
Pharma
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods