Food Science Made Easy
 |
Description
Book Introduction
Food must not only function as a simple source of nutrition, but must also satisfy the consumer's senses with color, flavor, and physical properties, and must ensure hygienic safety to fully demonstrate its value as food.
Therefore, from the perspective of producers and consumers, in order to produce and select healthy and delicious food and practice a proper diet, it is necessary to understand the physical and chemical characteristics of the various elements that make up food, as well as the changes during cooking and processing, the interactions between ingredients, and the physiological activity characteristics.
This book aims to help people understand food science by covering basic theories such as the types, structures and characteristics of food components such as moisture, carbohydrates, proteins, fats, and vitamins, chemical reactions, changes during cooking, color, flavor, physical properties, and toxic substances. It also tries to cover new information and the latest research trends in food science.
This book will be a helpful guide for those majoring in food science-related fields such as food nutrition, culinary science, food science, and food processing technology, as well as for students preparing for certifications as nutritionists, cooks, hygienists, and food processors, and the general public.
In addition, it is expected that it will be able to provide basic knowledge to experts necessary for the development and research of health foods, functional foods, and customized foods.
Therefore, from the perspective of producers and consumers, in order to produce and select healthy and delicious food and practice a proper diet, it is necessary to understand the physical and chemical characteristics of the various elements that make up food, as well as the changes during cooking and processing, the interactions between ingredients, and the physiological activity characteristics.
This book aims to help people understand food science by covering basic theories such as the types, structures and characteristics of food components such as moisture, carbohydrates, proteins, fats, and vitamins, chemical reactions, changes during cooking, color, flavor, physical properties, and toxic substances. It also tries to cover new information and the latest research trends in food science.
This book will be a helpful guide for those majoring in food science-related fields such as food nutrition, culinary science, food science, and food processing technology, as well as for students preparing for certifications as nutritionists, cooks, hygienists, and food processors, and the general public.
In addition, it is expected that it will be able to provide basic knowledge to experts necessary for the development and research of health foods, functional foods, and customized foods.
index
CHAPTER 1 Introduction
1.
What is food? | 13
2.
Food Composition and Function | 14
1) Food ingredients 14 / 2) Food functions 14
3.
Food Groups and the Food Composition Cycle | 15
CHAPTER 2 Moisture
1.
Structure and Properties of Water Molecules | 21
2.
Free and Combined Numbers | 22
3.
Water activity | 23
4.
Isotherm absorption curve | 24
5.
Water Activity and Food Stability | 26
CHAPTER 3 CARBOHYDRATES
1.
Category | 31
2.
Monosaccharides | 32
1) Structure and Nomenclature 32 / 2) Chain Structure and Ring Structure 34 / 3) Reducing Sugars and Non-Reducing Sugars 37
4) Types of monosaccharides 37 / 5) Derivatives of monosaccharides 40 / 6) Glycosides 42
3.
Disaccharides | 43
1) Maltose 44 / 2) Sucrose 44 / 3) Lactose 45 / 4) Cellobiose 46
5) Rutinose 46 / 6) Trehalose 46
4.
Other sugars | 47
1) Raffinose 48 / 2) Gentianose 48 / 3) Stachyos 48
5.
Polysaccharides | 48
1) Starch 49 / 2) Dextrin 59 / 3) Fiber (cellulose) 59 / 4) Inulin 60
5) Glycogen 60 / 6) Pectic substance 61 / 7) Hemicellulose 63 / 8) Glucomannan 64
9) Chitin 64 / 10) Gum 64
CHAPTER 4 Geology
1.
Classification and Structure of Lipids | 71
1) Simple lipids 72 / 2) Complex lipids 73 / 3) Derived lipids 75
2.
Lipid Composition | 78
3.
Physical and Chemical Properties of Oil | 85
1) Physical properties 85 / 2) Chemical properties 89 / 3) Emulsifying properties of oil 93 / 4) Shortening properties of oil 94
4.
The Rancidity of Maintenance | 95
1) Oxidation by auto-oxidation 95 / 2) Oxidation by hydrolysis 97 / 3) Oxidation by heating 98
4) Factors affecting oxidation 98 / 5) Modification 99 / 6) Antioxidants 99
7) Method for measuring the oxidation level of oil 101
5.
Processing of Maintenance | 102
6.
Edible Oils | 104
CHAPTER 5 PROTEINS
1.
Amino Acids | 109
1) Structure of amino acids 110 / 2) Types and classification of amino acids 111 / 3) Properties of amino acids 111
2.
Protein Classification and Structure | 115
1) Classification of proteins 115 / 2) Structure of proteins 119
3.
Properties of Proteins | 124
1) Molecular weight 124 / 2) Solubility 125 / 3) Isoelectric point 125 / 4) Protein precipitation 126
5) UV absorption spectrum 126 / 6) Color reaction 126
4.
Protein Denaturation | 127
1) Denaturation process 127 / 2) Properties of denatured proteins 128 / 3) Factors of denaturation 130
CHAPTER 6 Vitamins and Minerals
1.
Vitamins | 139
1) Fat-soluble vitamins 139 / 2) Water-soluble vitamins 144
2.
Minerals | 151
1) Macrominerals 151 / 2) Trace minerals 153 / 3) Acidic and alkaline foods 155
CHAPTER 7 Enzymes
1.
Classification and Nomenclature of Enzymes | 159
2.
Chemical Properties of Enzymes and Enzymatic Reactions | 160
3.
Specificity of Enzyme Reactions | 161
4.
Factors Affecting Enzyme Activity | 162
1) Temperature 162 / 2) pH 162 / 3) Enzyme concentration 163 / 4) Substrate concentration 163
5) Accelerator 164 / 6) Inhibitor 164
5.
Types and Properties of Food Enzymes | 165
1) Hydrolase 167 / 2) Oxidoreductase 169
CHAPTER 8 Food Colors
1.
Color Theory and Classification of Natural Pigments | 175
1) Color theory 175 / 2) Classification of natural pigments 176 / 3) Classification by chemical structure 177
2.
Colors of Plant-Based Foods | 178
1) Chlorophyll 178 / 2) Carotenoid pigment 182 / 3) Flavonoid pigment 186
3.
Colors of Animal Foods | 194
1) Myoglobin 194 / 2) Carotenoids 198
4.
Browning Reactions in Foods | 199
1) Enzymatic browning reaction 200 / 2) Non-enzymatic browning reaction 202
5.
Pigments in Other Foods | 205
1) Fish color 205 / 2) Turmeric color 206 / 3) Cochineal 206
6.
Synthetic Colorants | 207
CHAPTER 9 Food Odors
1.
Detection of Odors | 211
2.
Classification of Odors | 212
3.
Types of Odorants | 214
4.
Odor Components of Plant-Based Foods | 216
1) Vegetable odor component 216 / 2) Fruit odor component 218
5.
Odor Components of Animal Foods | 219
1) Meat odor component 219 / 2) Fish odor component 219 / 3) Milk and dairy product odor 220
CHAPTER 10 Taste of Food
1.
Taste | 229
1) Gustatory organs 229 / 2) Taste perception mechanisms 230 / 3) Taste classification 230 / 4) Taste potency 231
5) Changes in taste 231 / 6) Physiological phenomena of taste 233
2.
Types of Flavoring Components | 235
1) Sweetness 235 / 2) Saltiness 238 / 3) Sourness 239 / 4) Bitterness 241 / 5) Savoryness 243
6) Spicy 246 / 7) Astringent 249 / 8) Glutinous 250 / 9) Other flavors 250
CHAPTER 11 Toxic Substances
1.
Plant Toxins | 256
2.
Mushroom Toxins | 264
3.
Seafood Toxins | 266
4.
Mold toxins | 269
5.
Toxic Substances Generated During Cooking, Processing, and Storage | 273
6.
Pesticide residues | 276
7.
Heavy Metals | 278
8.
Endocrine Disruptors | 280
9.
Radioactive contamination | 283
10.
Veterinary Medicines and Feed Additives | 284
CHAPTER 12 DISPERSION AND TEXTURE OF FOODS
1.
Food Distribution | 289
1) True solution 289 / 2) Colloidal solution 293 / 3) Suspended state 299
2.
Food Texture | 300
1) Rheological properties of liquid foods 300 / 2) Texture of semi-solid and solid foods 301
CHAPTER 13 ANIMAL FOODS
1.
Meat | 309
1) Muscle Structure 309 / 2) Meat Composition 311 / 3) Postmortem Changes in Muscle 314
4) Changes in meat due to heating 316 / 5) Grades of meat 318
2.
Seafood | 319
1) Types of fish and shellfish 319 / 2) Composition of fish and shellfish 321 / 3) Postmortem changes in fish 325
3.
Turbulence | 325
1) Structure and composition of eggs 326 / 2) Functional properties of eggs 329
4.
Dairy and processed products | 330
1) Milk composition 330 / 2) Milk products 333
CHAPTER 14 PLANT FOODS
1.
Grains | 339
1) Rice 339 / 2) Wheat 342 / 3) Barley 343 / 4) Rye 344 / 5) Oats (oats, barley) 344
6) Corn 345 / 7) Buckwheat 346 / 8) Quinoa 346
2.
Documents | 347
1) Sweet potato 347 / 2) Potato 348 / 3) Yacon 349
3.
Beans | 350
1) Soybean 350 / 2) Red bean 351 / 3) Mung bean 351
4.
Vegetables | 352
1) Cabbage 352 / 2) Cabbage 353 / 3) Spinach 353 / 4) Lettuce 354 / 5) Radish 354
6) Carrot 354 / 7) Green onion 355 / 8) Onion 355 / 9) Garlic 356 / 10) Chives 356
11) Pepper 356 / 12) Cucumber 357 / 13) Pumpkin 357 / 14) Turnip 358 / 15) Kohlrabi 358
16) Broccoli 359 / 17) Artichoke 359 / 18) Arugula 360
5.
Fruits | 360
1) Apple 361 / 2) Pear 361 / 3) Persimmon 361 / 4) Tangerine 362 / 5) Plum 362 / 6) Grape 363
7) Pineapple 363 / 8) Strawberries and berries 363
6.
Mushrooms | 365
1) Shiitake mushrooms 366 / 2) Pine mushrooms 366 / 3) Button mushrooms 366
7.
Seaweed | 367
1) Kelp 367 / 2) Wakame 367 / 3) Laver 368
1.
What is food? | 13
2.
Food Composition and Function | 14
1) Food ingredients 14 / 2) Food functions 14
3.
Food Groups and the Food Composition Cycle | 15
CHAPTER 2 Moisture
1.
Structure and Properties of Water Molecules | 21
2.
Free and Combined Numbers | 22
3.
Water activity | 23
4.
Isotherm absorption curve | 24
5.
Water Activity and Food Stability | 26
CHAPTER 3 CARBOHYDRATES
1.
Category | 31
2.
Monosaccharides | 32
1) Structure and Nomenclature 32 / 2) Chain Structure and Ring Structure 34 / 3) Reducing Sugars and Non-Reducing Sugars 37
4) Types of monosaccharides 37 / 5) Derivatives of monosaccharides 40 / 6) Glycosides 42
3.
Disaccharides | 43
1) Maltose 44 / 2) Sucrose 44 / 3) Lactose 45 / 4) Cellobiose 46
5) Rutinose 46 / 6) Trehalose 46
4.
Other sugars | 47
1) Raffinose 48 / 2) Gentianose 48 / 3) Stachyos 48
5.
Polysaccharides | 48
1) Starch 49 / 2) Dextrin 59 / 3) Fiber (cellulose) 59 / 4) Inulin 60
5) Glycogen 60 / 6) Pectic substance 61 / 7) Hemicellulose 63 / 8) Glucomannan 64
9) Chitin 64 / 10) Gum 64
CHAPTER 4 Geology
1.
Classification and Structure of Lipids | 71
1) Simple lipids 72 / 2) Complex lipids 73 / 3) Derived lipids 75
2.
Lipid Composition | 78
3.
Physical and Chemical Properties of Oil | 85
1) Physical properties 85 / 2) Chemical properties 89 / 3) Emulsifying properties of oil 93 / 4) Shortening properties of oil 94
4.
The Rancidity of Maintenance | 95
1) Oxidation by auto-oxidation 95 / 2) Oxidation by hydrolysis 97 / 3) Oxidation by heating 98
4) Factors affecting oxidation 98 / 5) Modification 99 / 6) Antioxidants 99
7) Method for measuring the oxidation level of oil 101
5.
Processing of Maintenance | 102
6.
Edible Oils | 104
CHAPTER 5 PROTEINS
1.
Amino Acids | 109
1) Structure of amino acids 110 / 2) Types and classification of amino acids 111 / 3) Properties of amino acids 111
2.
Protein Classification and Structure | 115
1) Classification of proteins 115 / 2) Structure of proteins 119
3.
Properties of Proteins | 124
1) Molecular weight 124 / 2) Solubility 125 / 3) Isoelectric point 125 / 4) Protein precipitation 126
5) UV absorption spectrum 126 / 6) Color reaction 126
4.
Protein Denaturation | 127
1) Denaturation process 127 / 2) Properties of denatured proteins 128 / 3) Factors of denaturation 130
CHAPTER 6 Vitamins and Minerals
1.
Vitamins | 139
1) Fat-soluble vitamins 139 / 2) Water-soluble vitamins 144
2.
Minerals | 151
1) Macrominerals 151 / 2) Trace minerals 153 / 3) Acidic and alkaline foods 155
CHAPTER 7 Enzymes
1.
Classification and Nomenclature of Enzymes | 159
2.
Chemical Properties of Enzymes and Enzymatic Reactions | 160
3.
Specificity of Enzyme Reactions | 161
4.
Factors Affecting Enzyme Activity | 162
1) Temperature 162 / 2) pH 162 / 3) Enzyme concentration 163 / 4) Substrate concentration 163
5) Accelerator 164 / 6) Inhibitor 164
5.
Types and Properties of Food Enzymes | 165
1) Hydrolase 167 / 2) Oxidoreductase 169
CHAPTER 8 Food Colors
1.
Color Theory and Classification of Natural Pigments | 175
1) Color theory 175 / 2) Classification of natural pigments 176 / 3) Classification by chemical structure 177
2.
Colors of Plant-Based Foods | 178
1) Chlorophyll 178 / 2) Carotenoid pigment 182 / 3) Flavonoid pigment 186
3.
Colors of Animal Foods | 194
1) Myoglobin 194 / 2) Carotenoids 198
4.
Browning Reactions in Foods | 199
1) Enzymatic browning reaction 200 / 2) Non-enzymatic browning reaction 202
5.
Pigments in Other Foods | 205
1) Fish color 205 / 2) Turmeric color 206 / 3) Cochineal 206
6.
Synthetic Colorants | 207
CHAPTER 9 Food Odors
1.
Detection of Odors | 211
2.
Classification of Odors | 212
3.
Types of Odorants | 214
4.
Odor Components of Plant-Based Foods | 216
1) Vegetable odor component 216 / 2) Fruit odor component 218
5.
Odor Components of Animal Foods | 219
1) Meat odor component 219 / 2) Fish odor component 219 / 3) Milk and dairy product odor 220
CHAPTER 10 Taste of Food
1.
Taste | 229
1) Gustatory organs 229 / 2) Taste perception mechanisms 230 / 3) Taste classification 230 / 4) Taste potency 231
5) Changes in taste 231 / 6) Physiological phenomena of taste 233
2.
Types of Flavoring Components | 235
1) Sweetness 235 / 2) Saltiness 238 / 3) Sourness 239 / 4) Bitterness 241 / 5) Savoryness 243
6) Spicy 246 / 7) Astringent 249 / 8) Glutinous 250 / 9) Other flavors 250
CHAPTER 11 Toxic Substances
1.
Plant Toxins | 256
2.
Mushroom Toxins | 264
3.
Seafood Toxins | 266
4.
Mold toxins | 269
5.
Toxic Substances Generated During Cooking, Processing, and Storage | 273
6.
Pesticide residues | 276
7.
Heavy Metals | 278
8.
Endocrine Disruptors | 280
9.
Radioactive contamination | 283
10.
Veterinary Medicines and Feed Additives | 284
CHAPTER 12 DISPERSION AND TEXTURE OF FOODS
1.
Food Distribution | 289
1) True solution 289 / 2) Colloidal solution 293 / 3) Suspended state 299
2.
Food Texture | 300
1) Rheological properties of liquid foods 300 / 2) Texture of semi-solid and solid foods 301
CHAPTER 13 ANIMAL FOODS
1.
Meat | 309
1) Muscle Structure 309 / 2) Meat Composition 311 / 3) Postmortem Changes in Muscle 314
4) Changes in meat due to heating 316 / 5) Grades of meat 318
2.
Seafood | 319
1) Types of fish and shellfish 319 / 2) Composition of fish and shellfish 321 / 3) Postmortem changes in fish 325
3.
Turbulence | 325
1) Structure and composition of eggs 326 / 2) Functional properties of eggs 329
4.
Dairy and processed products | 330
1) Milk composition 330 / 2) Milk products 333
CHAPTER 14 PLANT FOODS
1.
Grains | 339
1) Rice 339 / 2) Wheat 342 / 3) Barley 343 / 4) Rye 344 / 5) Oats (oats, barley) 344
6) Corn 345 / 7) Buckwheat 346 / 8) Quinoa 346
2.
Documents | 347
1) Sweet potato 347 / 2) Potato 348 / 3) Yacon 349
3.
Beans | 350
1) Soybean 350 / 2) Red bean 351 / 3) Mung bean 351
4.
Vegetables | 352
1) Cabbage 352 / 2) Cabbage 353 / 3) Spinach 353 / 4) Lettuce 354 / 5) Radish 354
6) Carrot 354 / 7) Green onion 355 / 8) Onion 355 / 9) Garlic 356 / 10) Chives 356
11) Pepper 356 / 12) Cucumber 357 / 13) Pumpkin 357 / 14) Turnip 358 / 15) Kohlrabi 358
16) Broccoli 359 / 17) Artichoke 359 / 18) Arugula 360
5.
Fruits | 360
1) Apple 361 / 2) Pear 361 / 3) Persimmon 361 / 4) Tangerine 362 / 5) Plum 362 / 6) Grape 363
7) Pineapple 363 / 8) Strawberries and berries 363
6.
Mushrooms | 365
1) Shiitake mushrooms 366 / 2) Pine mushrooms 366 / 3) Button mushrooms 366
7.
Seaweed | 367
1) Kelp 367 / 2) Wakame 367 / 3) Laver 368
GOODS SPECIFICS
- Date of issue: March 5, 2022
- Page count, weight, size: 376 pages | 188*257*30mm
- ISBN13: 9788981602321
- ISBN10: 8981602328
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