Essentials of Food Science

Part I. Introduction to Food Components.- Evaluation of Food Quality.- Water.- Part II. Carbohydrates in Food.- Carbohydrates in Food: An Introduction.- Starches in Food.- Pectins and Gums.- Grains: Cereals, Flour, Rice, and Pasta.- Vegetables and Fruits.- Part III. Proteins in Food.- Proteins in Foods: An Introduction.- Meat, Poultry, Fish, and Dry Beans.- Eggs and Egg Products.- Milk and Milk Products.- Part IV. Fats in Food.- Fats and Oils in Products.- Food Emulsions and Foams.- Part V. Sugars, Sweeteners.- Sugars, Sweeteners, and Confections.- Part VI. Baked Products.- Baked Products: Batters and Dough.- Part VII. Aspects of Food Preservation.- Food Preservation.- Food Additives.- Food Packaging.- Part VIII. Food Safety.- Food Safety.- Part IX. Government Regulation of the Food Supply.- Government Regulation of the Food Supply and Labeling.- Appendices.