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قابل دانلود از سه شنبه, ۱۷ مرداد ۱۴۰۲
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فهرست مطالب: Part I Interrelated Food Science Topics1 Why Food Science? . . . . . 3 1 Introduction . 3 2 Origins of Food Science and Food Technology. . . . . . 5 3 Entering the Twentieth Century. . 9 4 Food Technology and Society . . . 12 5 Food Science Education Outcomes . . . . . . . 16 2 Food-Largest of All Industries. . . . 29 1 Introduction . 29 2 The North American Food Industry. . . . . . . 30 3 Global Food Industry. . 39 3 Food Regulatory Agencies . . . . . . . 57 1 Introduction . 57 2 Other US Regulatory and Inspection Agencies . . . . . . 68 3 EU Food Regulatory Agencies . . 70 4 Food Regulation in China . . . . . . 73 5 International Food Standards. . . . 75 6 Conclusion . . 76 4 Food Labels . . . 81 1 Introduction . 81 2 Labeling Requirements . . . . . . . . 84 3 Specific Requirements . 89 4 Food Allergens. . . . . . . 90 5 Nutrition Labeling . . . . 92 6 Nutrient Content Claims . . . . . . . 100 7 Health Claims . . . . . . . 103 5 Quality and Sensory Evaluation of Food . . . 113 1 Introduction to Food Quality . . . . 113 2 Food Sensory Quality . 114 3 Sensory Evaluation . . . 117 4 Instrumental Sensory Analysis . . 120 5 Processed foods quality and health . . . . . . . 123 6 Consumer Food Literacy . . . . . . . . 127 1 Introduction . 127 2 Food Literacy and Cooking . . . . . 131 3 Food Literacy in Middle and High Schools. 133 4 Adult Food Literacy. . . 133 5 Food and Nutrition Education . . . 135 6 Debating Fresh and Processed Food-Not. . . 139 7 Conclusions . 142 Part II Food Safety and Sanitation 7 Food Microbes, Quality and Fermentation . 149 1 Introduction . 149 2 Growth of Microbes. . . 152 3 Factors Influencing Microbial Growth. . . . . 154 4 Effects of Microbes on Foods . . . 160 5 Food Fermentation. . . . 161 8 Microbial Foodborne Disease Outbreaks . . . 171 1 Introduction . 171 2 Foodborne Disease and Infections. . . . . . . . 176 3 Food Intoxications . . . . 184 4 Foodborne Parasitic Diseases . . . 188 9 Food Safety and Sanitation . . . . . . 197 1 Introduction . 197 2 Principles of Food Hygiene . . . . . 201 3 Retail Hygiene and Food Handling . . . . . . . 206 4 Foodservice Hygiene . . 209 10 Food Safety Management, GMP & HACCP . . . . . . . . 217 1 Good Manufacturing Practices . . 217 2 Good Agricultural Practices (GAP). . . . . . . 224 3 Sanitation Performance Standards. . . . . . . . 226 4 Other Hygiene Codes. . 227 5 Hazard Analysis Critical Control Point . . . . 228 6 Future of Food Safety Management . . . . . . 232 Part III Food Preservation and Processing 11 Basic Considerations for Food Processing . . 239 1 Introduction . 239 2 Types of Food Processing . . . . . . 241 3 Benefits and Downsides of Food Processing. . . . . . . . 244 4 Additional Consumer Benefits. . . 245 5 Ultra-Processed Foods . 245 6 Alternative Food and Health Relations . . . . 248 7 Conclusions . 250 12 Thermal Processing and Canning . 253 1 Introduction . 253 2 Commercial Sterilization or Canning . . . . . 255 3 The Conventional Heat-Processing . . . . . . . 261 4 Other Methods of Heat Processing . . . . . . . 263 5 Containers . . 267 6 Warehouse Storage of Canned Foods . . . . . 268 7 FDA Regulations and Safety . . . . 268 8 Basic Principles and Examples of Thermal Processing. . . . . . . . 269 9 Bacterial Death Kinetics . . . . . . . 275 10 Estimating Processing Times. . . . 280 13 Low-Temperature Preservation. . . 289 1 Introduction . 289 2 Cold Storage . . . . . . . . 292 3 Food Freezing and Frozen Foods. 298 4 Thawing or Defrosting. 311 14 Food Drying. . . 317 1 Introduction . 317 2 Pretreatment for Food Drying . . . 323 3 Radiative Drying Methods. . . . . . 325 4 Convective – Hot Air Driers . . . . 327 5 Other Drying Methods. 329 15 Quality of Dried Foods . . 335 1 Physical Quality of Dried Foods . 335 2 Chemical Changes and Quality of Dried Foods . . . . . 338 3 Rehydration of Dried Foods . . . . 342 4 Microbiology of Dried Foods . . . 344 5 Shelf Life of Dried Foods . . . . . . 346 Part IV Handling and Processing Food 16 Food Additives . 355 1 Introduction . 355 2 Additives Legislation. . 358 3 Sensory Additives . . . . 360 4 Nutrient Additives . . . . 364 5 Processing Aides . . . . . 366 6 Chemical Preservatives . . . . . . . . 369 17 Meat . 377 1 Introduction . 377 2 General Meat Processing . . . . . . . 383 3 Meat Products . . . . . . . 387 4 Cured Meat Products . . 389 5 Sausage Products . . . . . 391 18 Dairy Products. 399 1 Introduction . 399 2 Dairy Industry Oveview. . . . . . . . 400 3 Fluid Milk . . 403 4 Milk Hygine and Safety. . . . . . . . 405 5 Processing of Fluid Milk . . . . . . . 408 6 Other Dairy Products . . 411 19 Poultry and Eggs . . . . . . . 433 1 Introduction . 433 2 Poultry . . . . . 438 3 Poultry Processing . . . . 439 4 Eggs . . . . . . . 442 20 Fish and Shellfish . . . . . . 453 1 Introduction . 453 2 Commercial Species of Fish . . . . 457 3 Shellfish . . . . 468 4 Surimi . . . . . 474 5 Further Reading . . . . . . 475 21 Cereal Grains. . 481 1 Introduction . 481 2 Major Cereal Grains . . 487 3 Other Cereal Grains . . . 493 22 Bakery Products . . . . . . . 499 1 Introduction . 499 2 Bread, Rolls, and Buns . . . . . . . . 502 3 Bread Manufacture, Dough Handling . . . . . 507 4 Other Popular Cereal Products . . 509 5 Bakery Products and Health . . . . 510 6 Further Reading . . . . . . 511 23 Fruits and Vegetables . . . 513 1 Introduction . 513 2 Fruits . . . . . . 519 3 Vegetables . . 525 4 Minimally Processed Fruits and Vegetables . . . . . . . . 530 24 Sugar and Confectionery Products . . . . . . . . 537 1 Introduction . 537 2 Cane Sugar Manufacturing . . . . . 540 3 Beet Sugar Manufacturing. . . . . . 542 4 Other Sugar Sources . . 543 5 Sugar Confectionery . . 544 25 Foodservices. . . 551 1 Introduction . 551 2 Choosing Foodservice Systems . . 557 3 Institutional Foodservices . . . . . . 560 4 USDA Food Programs . 565 5 Food Safety & Hygiene for Foodservices . . 568 Index. . . . . 575 |
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فهرست به فارسی (ترجمه ماشینی): بخش اول موضوعات مرتبط با علوم غذایی |
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مشخصات فایل |
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| عنوان (Title): | Elementary food science |
| نام فایل (File name): | 1170-www.GeneProtocols.ir-Elementary food science (2023).pdf |
| عنوان فارسی (Title in Persian): |
علوم غذایی مقدماتی |
| ایجاد کننده: | Ernest R. Vieira; R. K. Owusu-Apenten |
| زبان (Language): | انگلیسی English |
| سال انتشار: | 2023 |
| شابک ISBN: | 9783030654337 |
| نوع سند (Doc. type): | کتاب |
| فرمت (File extention): | |
| حجم فایل (File size): | 15.1 مگابایت |
| تعداد صفحات (Book length in pages): | 609 |
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