[...]... pleasure that we introduce Essentials of Food Science, third edition We hope that you find it more reader-friendly and more useful in explaining food science concepts Essentials of Food Science continues to be designed to present principles of food science with you, the nonmajor in mind: the Nutrition, Dietetics, Hospitality, and Culinary Arts student enrolled in an introductory Food Science course What is... applications of the food science principle discussed The old expression “give credit where credit is due” is applicable to authorship! So Thanks to the Lord for giving us grace to meet each challenge in the process of writing We are appreciative of student queries and of those who provided materials used throughout Essentials of Food Science to offer better explanations of the text Thanks to the Vaclavik. .. texts relating to such topics as food chemistry, food engineering, food packaging, food preparation, food safety, food technology, nutrition and quantity foods, product evaluation, and in references cited at the end of each chapter Bold, italicized words appearing in the text of each chapter are defined in a glossary at the completion of that chapter ` V A Vaclavik (vä -klä -vik) E W Christian xv W o r... a concentration of 2×10−10 mg/liter of air) Aroma is a valuable index of quality A food often will smell bad before it looks bad, and old meat can be easily detected by its smell (However, foods that are contaminated with pathogens may have no off-odor, so the absence of bad smell is not a guarantee that the food, such as meat, is safe to eat.) The taste of a food is a combination of five major tastes—salt,... AS Physical properties of foods: What they are and their relation to other food properties In: Peleg M, Bagley EB, eds Physical Properties of Foods Westport, CT: AVI, 1983 3 Gullet EA Color and food In: Hui YH, ed Encyclopedia of Food Science and Technology New York: John Wiley and Sons, 1992 4 Mabron TJ Color measurement of food Cereal Foods World 1993; 38(1): 21–25 5 Bourne ML Food Texture and Rheology... instrumentation and use of physical and chemical techniques to evaluate food quality Objective testing uses equipment to evaluate food products instead of variable human sensory organs Such tests of food quality are essential in the food industry, especially for routine quality control of food products An objective test measures one particular attribute of a food rather than the overall quality of the product... contaminants in foods and to reveal faulty processing methods as well as testing for deterioration such as rancidity in fats and oils Objective tests are essential for routine quality control of foods and food products However, they must correlate with sensory testing, because no single objective test can measure the overall acceptability of a specific food or food product An in-depth study of analysis of foods... quality of a food product: • The objective test must be appropriate for the food product being tested In other words, it must measure an attribute of the food that has a major effect on quality • Ideally, the objective test results should correlate with sensory testing of similar food products to make sure that the test is a reliable index of quality of the food • Most objective tests used to assess food. .. Storage of Baked Products Nutritive Value of Baked Products Safety Issues in Batters and Doughs Conclusion Glossary References Bibliography PART VII Aspects of Food Production CHAPTER 16 CHAPTER 17 373 375 375 375 376 376 377 378 379 Food Safety Introduction Foodborne Illness Biological (Microbiological) Hazards to The Food Supply Chemical Hazards to The Food Supply Physical Hazards to The Food Supply Food. .. viscosity, which in turn restricts movement of everything in the system and may delay undesirable changes, such as precipitation of solids or separation of emulsions Objective Measurement of Texture Many objective methods for measurement of food quality involve measurement of some aspect of texture For example, viscometers are used to measure viscosity or consistency of foods ranging from thin liquids such . 92078 USA drheldman@earthlink.net ISBN 97 8-0 -3 8 7-6 993 9-4 e-ISBN 97 8-0 38 7-7 289 7-1 Library of Congress Control Number: 2007934033 Printed on acid-free paper. © 2008 Springer Science+ Business Media, LLC. All. that we introduce Essentials of Food Science, third edition. We hope that you find it more reader-friendly and more useful in explaining food science concepts. Essentials of Food Science continues.