Essentials of Food Science

  • Vickie A. Vaclavik
  • Elizabeth W. Christian

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

Table of contents

  1. Front Matter
    Pages i-xxiv
  2. Introduction to Food Components

    1. Front Matter
      Pages 1-1
    2. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 3-15
    3. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 17-24
  3. Carbohydrates in Food

    1. Front Matter
      Pages 25-25
    2. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 27-37
    3. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 39-51
    4. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 53-61
    5. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 63-82
    6. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 83-113
  4. Proteins in Food

    1. Front Matter
      Pages 115-115
    2. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 117-131
    3. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 133-172
    4. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 173-199
    5. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 201-229
  5. Fats in Food

    1. Front Matter
      Pages 231-231
    2. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 233-261
    3. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 263-276
  6. Sugars, Sweeteners

    1. Front Matter
      Pages 277-277
    2. Vickie A. Vaclavik, Elizabeth W. Christian
      Pages 279-295

About this book

Introduction

The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information.

A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text.

As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter.

Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.

About the Authors

V. A. Vaclavik, Ph.D., R.D., Dr. Vaclavik 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.

Elizabeth Christian, Ph.D., has been an adjunct faculty member at Texas Woman’s University for 22 years, teaching both face-to-face and online classes in the Nutrition and Food Science department. She obtained her B.S. and her Ph.D. 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.

Keywords

Choose My Plate food science

Authors and affiliations

  • Vickie A. Vaclavik
    • 1
  • Elizabeth W. Christian
    • 2
  1. 1.University of Texas Southwestern Medical CenterDallasUSA
  2. 2.NFS - Denton CampusTexas Women's UniversityDentonUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4614-9138-5
  • Copyright Information Springer Science+Business Media New York 2014
  • Publisher Name Springer, New York, NY
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-1-4614-9137-8
  • Online ISBN 978-1-4614-9138-5
  • Series Print ISSN 1572-0330
  • Series Online ISSN 2214-7799
  • About this book
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