{"product_id":"essentials-of-food-science-9783030468132","title":"Essentials of Food Science","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eThe fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student.\u003c\/p\u003e  \u003cp\u003eThis latest edition includes new discussions of food quality and new presentations of information around biotechnology and genetically modified foods. Also new in this edition is a discussion of the Food Safety Modernization Act (FSMA), a comparison chart for Halal and Kosher foods and introductions to newly popular products like pea starchand the various plant-based meat analogues that are now available commercially and for household use.\u003c\/p\u003e  \u003cp\u003eEach chapter ends with a glossary of terms, references, and a bibliography. The popular “Culinary Alert!” features are scattered throughout the text and provide suggestions for the reader to easily apply the information in the text to his or her cooking application.\u003c\/p\u003e  \u003cp\u003eAppendices at the end of the book include a variety of current topics such as Processed Foods, Biotechnology, Genetically Modified Foods, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, and a Brief History of Foods Guides including USDA Choosemyplate.gov.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eV.A. Vaclavik, Ph.D., RD.\u003c\/b\u003e 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.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eElizabeth Christian, Ph.D. \u003c\/b\u003ehas been an adjunct faculty member at Texas Woman’s University for more than 25 years, teaching both face-to-face and online classes in the Nutrition and Food Science department. She obtained her B.S. and her PhD. 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.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eTad Campbell, MCN, RDN, LD\u003c\/b\u003e is a clinical instructor at The University of Texas Southwestern Medical Center at Dallas, where he teaches Food Science and Technology as well as other nutrition courses in the Master of Clinical Nutrition – Coordinated Program. He holds a Bachelor of Business Administration degree from Baylor University as well as a Master of Clinical Nutrition from UT Southwestern where he studied Food Science under Dr. Vickie Vaclavik. \u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003ePart I Introduction to Food Components                                                   \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003eChapter 1 Evaluation of Food Quality                                                           \u003c\/p\u003e  \u003cp\u003eIntroduction \u003c\/p\u003e  \u003cp\u003eAspects of Food Quality \u003c\/p\u003e  \u003cp\u003eTaste Sensitivity \u003c\/p\u003e  \u003cp\u003eSensory\/Subjective Evaluation \u003c\/p\u003e  \u003cp\u003eObjective Evaluation \u003c\/p\u003e  \u003cp\u003eComparison of Subjective and Objective Evaluation \u003c\/p\u003e  \u003cp\u003eConclusion \u003c\/p\u003e  \u003cp\u003eGlossary \u003c\/p\u003e  \u003cp\u003eReferences \u003c\/p\u003e  \u003cp\u003e            \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003eChapter 2 Water \u003c\/p\u003e  \u003cp\u003eIntroduction \u003c\/p\u003e  \u003cp\u003eChemistry of Water \u003c\/p\u003e  \u003cp\u003eSpecific Heat and Latent Heat of Water \u003c\/p\u003e  \u003cp\u003eVapor Pressure and Boiling Point \u003c\/p\u003e  \u003cp\u003eWater as a Dispersing Medium \u003c\/p\u003e  \u003cp\u003eFree, Bound, and Entrapped Water \u003c\/p\u003e  \u003cp\u003eWater Activity (A\u003csub\u003eW\u003c\/sub\u003e) \u003c\/p\u003e  \u003cp\u003eRole of Water in Food Preservation and Shelf Life of Food \u003c\/p\u003e  \u003cp\u003eWater Hardness and Treatments \u003c\/p\u003e  \u003cp\u003eBeverage Consumption Ranking\u003c\/p\u003e  \u003cp\u003eConclusion \u003c\/p\u003e  \u003cp\u003eGlossary \u003c\/p\u003e  \u003cp\u003eReferences \u003c\/p\u003e  \u003cp\u003eBibliography \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cb\u003ePart II Carbohydrates In Food\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003eChapter 3 Carbohydrates in Food—An Introduction \u003c\/p\u003e  \u003cp\u003eIntroduction \u003c\/p\u003e  \u003cp\u003eMonosaccharides \u003c\/p\u003e  \u003cp\u003eDisaccharides \u003c\/p\u003e  \u003cp\u003eVarious Properties of Sugars \u003c\/p\u003e  \u003cp\u003eOligosaccharides \u003c\/p\u003e  \u003cp\u003ePolysaccharides \u003c\/p\u003e  \u003cp\u003eConclusion \u003c\/p\u003e  \u003cp\u003eGlossary \u003c\/p\u003e  \u003cp\u003eBibliography \u003c\/p\u003e  \u003cp\u003eChapter 4 Starches in Food \u003c\/p\u003e  \u003cp\u003eIntroduction \u003c\/p\u003e  \u003cp\u003eStarch Sources in the Diet\u003c\/p\u003e  \u003cp\u003eStarch Structure and Composition \u003c\/p\u003e  \u003cp\u003eGelatinization Process in Cooking \u003c\/p\u003e  \u003cp\u003eFactors Requiring Control in Gelatinization \u003c\/p\u003e  \u003cp\u003eGelation or Setting of Gelatinized Starch Pastes During Cooling \u003c\/p\u003e  \u003cp\u003eRetrogradation\u003c\/p\u003e  \u003cp\u003eSyneresis \u003c\/p\u003e  \u003cp\u003eSeparating Agents and Lump Formation \u003c\/p\u003e  \u003cp\u003eModified Starches \u003c\/p\u003e  \u003cp\u003eWaxy Starches \u003c\/p\u003e  \u003cp\u003eStarch Uses in Food Systems \u003c\/p\u003e  \u003cp\u003eCooking with Starch \u003c\/p\u003e  \u003cp\u003eNutritive Value of Starch \u003c\/p\u003e  \u003cp\u003eSafety of Starches\u003c\/p\u003e  \u003cp\u003eConclusion \u003c\/p\u003e  \u003cp\u003eGlossary \u003c\/p\u003e  \u003cp\u003eReferences \u003c\/p\u003e  \u003cp\u003eBibliography \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003eChapter 5 Pectins and Gums \u003c\/p\u003e  \u003cp\u003eIntroduction \u003c\/p\u003e  \u003cp\u003ePectic Substances\u003c\/p\u003e  \u003cp\u003eGums \u003c\/p\u003e  \u003cp\u003eConclusion \u003c\/p\u003e  \u003cp\u003eGlossary \u003c\/p\u003e  \u003cp\u003eReferences \u003c\/p\u003e  \u003cp\u003eBibliography\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003eChapter 6 Grains - Cereals, Flour, Rice and Pasta  \u003c\/p\u003e  \u003cp\u003eIntroduction \u003c\/p\u003e  \u003cp\u003eCereals Definition\u003c\/p\u003e  \u003cp\u003eStructure of Cereal Grains \u003c\/p\u003e  \u003cp\u003eComposition of Cereal Grains \u003c\/p\u003e  \u003cp\u003eCommon Cereal Grains and Their Uses \u003c\/p\u003e  \u003cp\u003eOther Grains \u003c\/p\u003e  \u003cp\u003eNon-cereal ‘‘Flours’’ \u003c\/p\u003e  \u003cp\u003eCooking Cereals \u003c\/p\u003e  \u003cp\u003eBreakfast Cereals \u003c\/p\u003e  \u003cp\u003ePasta\u003c\/p\u003e  \u003cp\u003eNutritive Value of Grains \u003c\/p\u003e  \u003cp\u003eSafety of Grains \u003c\/p\u003e  \u003cp\u003eConclusion\u003c\/p\u003e  \u003cp\u003eGlossary \u003c\/p\u003e  \u003cp\u003eReferences \u003c\/p\u003e  \u003cp\u003eBibliography \u003c\/p\u003e  \u003cp\u003eOther Glossary for Cereals, Flour, and Flour Mixtures\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003eChapter 7 Vegetables and Fruits \u003c\/p\u003e  \u003cp\u003eIntroduction \u003c\/p\u003e  \u003cp\u003eStructure and Composition of Cell Tissue \u003c\/p\u003e  \u003cp\u003eChemical Composition of Plant Material \u003c\/p\u003e  \u003cp\u003eTurgor Pressure \u003c\/p\u003e  \u003cp\u003ePigments and Effects of Additional Substances \u003c\/p\u003e  Flavor Compounds \u003cp\u003e\u003c\/p\u003e           \u003cp\u003eVegetable Classifications                    \u003c\/p\u003e  Harvesting and Post-harvest Changes \u003cp\u003e\u003c\/p\u003e  \u003cp\u003eRipening \u003c\/p\u003e  \u003cp\u003eEnzymatic Oxidative Browning \u003c\/p\u003e  \u003cp\u003eCooking Effect \u003c\/p\u003e  \u003cp\u003eFruits—Unique Cooking and Preparation Principles \u003c\/p\u003e  \u003cp\u003eGrading of Vegetables and Fruits\u003c\/p\u003e  \u003cp\u003eOrganically Grown Vegetables and Fruits\u003c\/p\u003e  \u003cp\u003eBiotechnology \u003c\/p\u003e  \u003cp\u003eIrradiation \u003c\/p\u003e  Vegetarian Food Choices \u003cp\u003e\u003c\/p\u003e  \u003cp\u003eLabeling of Vegetables and Fruits \u003c\/p\u003e  \u003cp\u003eNutritive Value of Vegetables and Fruits\u003c\/p\u003e  \u003cp\u003e            Safety of Vegetables and Fruits \u003cbr\u003e                 Conclusion \u003c\/p\u003e  \u003cp\u003eGlossary \u003c\/p\u003e  \u003cp\u003eReferences \u003c\/p\u003e  \u003cp\u003eBibliography \u003c\/p\u003e  \u003cp\u003e            \u003c\/p\u003e  \u003cp\u003e\u003cb\u003ePart III Proteins In Food\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003eChapter 8 Proteins in Food—An Introduction \u003c\/p\u003e  \u003cp\u003eIntroduction \u003c\/p\u003e  \u003cp\u003eAmino Acids \u003c\/p\u003e  \u003cp\u003eProtein Structure and Conformation \u003c\/p\u003e  \u003cp\u003eReactions and Properties of Proteins \u003c\/p\u003e  \u003cp\u003eEnzymes \u003c\/p\u003e  \u003cp\u003eFunctional Roles of Proteins in Foods \u003c\/p\u003e  \u003cp\u003eConjugated Proteins \u003c\/p\u003e  \u003cp\u003eNutrition\u003c\/p\u003e  \u003cp\u003eConclusion \u003c\/p\u003e  \u003cp\u003eGlossary \u003c\/p\u003e  \u003cp\u003eReferences\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003eChapter 9 Meat, Poultry, Fish, and Dry Beans \u003c\/p\u003e  \u003cp\u003eIntroduction \u003c\/p\u003e  \u003cp\u003eCharacteristics of Meat \u003c\/p\u003e  \u003cp\u003eMuscle Contraction in Live Animals \u003c\/p\u003e  \u003cp\u003ePostmortem Changes in the Muscle \u003c\/p\u003e  \u003cp\u003eMeat Pigments and Color Changes \u003c\/p\u003e  \u003cp\u003eMeat-Handling Process \u003c\/p\u003e  \u003cp\u003eCuts of Meat \u003c\/p\u003e  \u003cp\u003eCooking Meat \u003c\/p\u003e  \u003cp\u003eAlterations to Meat \u003c\/p\u003e  \u003cp\u003ePoultry \u003c\/p\u003e  \u003cp\u003eFish \u003c\/p\u003e  \u003cp\u003eDry Beans and Peas (Legumes) as Meat Alternatives \u003c\/p\u003e  \u003cp\u003eOther Meat Alternatives\u003c\/p\u003e  \u003cp\u003eNutritive Value of Meat, Poultry, and Fish    \u003c\/p\u003e  \u003cp\u003eSafety of Meat, Poultry, and Fish\u003c\/p\u003e  \u003cp\u003eConclusion \u003c\/p\u003e  \u003cp\u003eGlossary \u003c\/p\u003e  \u003cp\u003eReferences \u003c\/p\u003e  \u003cp\u003eBibliography \u003c\/p\u003e  \u003cp\u003eAssociations\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003eChapter 10 Eggs and Egg Products \u003c\/p\u003e  \u003cp\u003eIntroduction \u003c\/p\u003e  \u003cp\u003ePhysical Structure and Composition of Eggs \u003c\/p\u003e  \u003cp\u003eEgg Function \u003c\/p\u003e  \u003cp\u003eInspections and Grading for Egg Quality \u003c\/p\u003e  \u003cp\u003eEgg Size \u003c\/p\u003e  \u003cp\u003eProcessing\/Preservation of Eggs \u003c\/p\u003e  \u003cp\u003eStoring Eggs \u003c\/p\u003e  \u003cp\u003eDenaturation and Coagulation – Definitions and Controls\u003c\/p\u003e  \u003cp\u003eEffect of Added Ingredients on Denaturation and Coagulation \u003c\/p\u003e  \u003cp\u003eCooking Changes \u003c\/p\u003e  \u003cp\u003eEgg White Foams and Meringues \u003c\/p\u003e  \u003cp\u003eEgg Products and Egg Substitutes \u003c\/p\u003e  \u003cp\u003eNutritive Value of Eggs \u003c\/p\u003e  \u003cp\u003eSafety of Eggs \u003c\/p\u003e  \u003cp\u003eConclusion \u003c\/p\u003e  \u003cp\u003eGlossary \u003c\/p\u003e  \u003cp\u003eReferences \u003c\/p\u003e  \u003cp\u003eBibliography \u003c\/p\u003e  \u003cp\u003e            \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003eChapter 11 Milk and Milk Products \u003c\/p\u003e  \u003cp\u003eIntroduction \u003c\/p\u003e  \u003cp\u003eDefinition of Milk\u003c\/p\u003e  \u003cp\u003eComposition of Milk \u003c\/p\u003e  \u003cp\u003eSanitation and Grading of Milk \u003c\/p\u003e  \u003cp\u003eFlavor of Milk \u003c\/p\u003e  \u003cp\u003eMilk Processing \u003c\/p\u003e  \u003cp\u003eTypes of Milk \u003c\/p\u003e  \u003cp\u003eOther Milk Products \u003c\/p\u003e  \u003cp\u003eCooking Applications \u003c\/p\u003e  \u003cp\u003eCheese\u003c\/p\u003e  \u003cp\u003eMilk Substitutes and Imitation Milk Products\u003c\/p\u003e  \u003cp\u003eNutritive Value of Milk and Milk Products    \u003c\/p\u003e  \u003cp\u003eLactose Intolerance \u003c\/p\u003e  \u003cp\u003eSafety\/Quality of Milk \u003c\/p\u003e  \u003cp\u003eMarketing Milk\u003c\/p\u003e  \u003cp\u003eConclusion \u003c\/p\u003e  \u003cp\u003eGlossary\u003c\/p\u003e  \u003cp\u003eReferences \u003c\/p\u003e  \u003cp\u003eBibliography \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cb\u003ePart IV Fats In Food\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003eChapter 12 Fats and Oil Products \u003c\/p\u003e  \u003cp\u003eIntroduction \u003c\/p\u003e  \u003cp\u003eStructure and Composition of Fats \u003c\/p\u003e  \u003cp\u003eStructure of Fatty Acids \u003c\/p\u003e  \u003cp\u003eNomenclature of Fatty Acids \u003c\/p\u003e  \u003cp\u003eProperties of Fats and Oils \u003c\/p\u003e  \u003cp\u003eComposition of Dietary Fats and Oils \u003c\/p\u003e  \u003cp\u003eProduction and Processing Methods \u003c\/p\u003e  \u003cp\u003eModification of Fats \u003c\/p\u003e  \u003cp\u003eDeterioration of Fats \u003c\/p\u003e  \u003cp\u003eShortening and Shortening Power of Various Fats and Oils \u003c\/p\u003e  \u003cp\u003eEmulsification \u003c\/p\u003e  \u003cp\u003eFrying \u003c\/p\u003e  \u003cp\u003eLow-Fat and No-Fat Foods \u003c\/p\u003e  \u003cp\u003eFat Replacements \u003c\/p\u003e  \u003cp\u003eNutritive Value of Fats and Oils \u003c\/p\u003e  \u003cp\u003eSafety\u003c\/p\u003e  \u003cp\u003eConclusion \u003c\/p\u003e  \u003cp\u003eGlossary \u003c\/p\u003e  \u003cp\u003eReferences \u003c\/p\u003e  \u003cp\u003eBibliography \u003c\/p\u003e  \u003cp\u003e            \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003eChapter 12 Food Emulsions and Foams   \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003eChapter 13 Food Emulsions and Foams \u003c\/p\u003e  \u003cp\u003eIntroduction \u003c\/p\u003e  \u003cp\u003eEmulsions\u003c\/p\u003e  \u003cp\u003eFoams \u003c\/p\u003e  \u003cp\u003eConclusion \u003c\/p\u003e  \u003cp\u003eGlossary \u003c\/p\u003e  \u003cp\u003eBibliography \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eP*art VI Sugars, Sweeteners   \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003e \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eChapter 14 Sugar, Sweeteners, and Confections \u003c\/p\u003e  \u003cp\u003eIntroduction \u003c\/p\u003e  \u003cp\u003eSources of Sugar \u003c\/p\u003e  \u003cp\u003eRoles of Sugar in Food Systems \u003c\/p\u003e  \u003cp\u003eTypes of Sugars and Sugar Syrups \u003c\/p\u003e  \u003cp\u003eProperties of Sucrose \u003c\/p\u003e  \u003cp\u003eSugar Substitutes \u003c\/p\u003e  \u003cp\u003eConfections \u003c\/p\u003e  \u003cp\u003eNutritive Value of Sugars and Sweeteners \u003c\/p\u003e  \u003cp\u003eSafety\u003c\/p\u003e  \u003cp\u003eGlossary\u003c\/p\u003e  \u003cp\u003eReferences \u003c\/p\u003e  \u003cp\u003eBibliography \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cb\u003ePart VI Baked Products                                                                                                                    \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  Chapter 15 Baked Products Batters and Dough\u003cp\u003e\u003c\/p\u003e  \u003cp\u003eIntroduction \u003c\/p\u003e  \u003cp\u003eClasses of Batters and Dough\u003c\/p\u003e  \u003cp\u003eGluten \u003c\/p\u003e  \u003cp\u003eFunction of Various Ingredients in Batters and Dough\u003c\/p\u003e  \u003cp\u003eThe Leavening Process of Baked Products \u003c\/p\u003e  \u003cp\u003eIngredients in Specific Baked Products\u003c\/p\u003e  \u003cp\u003eMixing Methods for Various Batters and Dough\u003c\/p\u003e  \u003cp\u003eBaking Batters and Dough\u003c\/p\u003e  Storage of Baked Products\u003cp\u003e\u003c\/p\u003e  \u003cp\u003e            Nutritive Value of Baked Products\u003c\/p\u003e  \u003cp\u003e            Safety Issues in Batters and Dough\u003c\/p\u003e  \u003cp\u003eConclusion \u003c\/p\u003e  \u003cp\u003eGlossary \u003c\/p\u003e  \u003cp\u003eReferences                  \u003c\/p\u003e  \u003cp\u003eBibliography \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003ePart VII Aspects of Food Handling \u003c\/p\u003e  \u003cp\u003eChapter 16  Food Preservation\u003cb\u003e \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eIntroduction \u003c\/p\u003e  \u003cp\u003eFood Preservation\u003c\/p\u003e  \u003cp\u003eHeat Preservation \u003c\/p\u003e  \u003cp\u003eRefrigeration Preservation\u003c\/p\u003e  \u003cp\u003eFreezing Preservation \u003c\/p\u003e  \u003cp\u003eDehydration Preservation\u003c\/p\u003e  \u003cp\u003eConcentration to Preserve Food\u003c\/p\u003e  \u003cp\u003eAdded Preservatives \u003c\/p\u003e  \u003cp\u003eOther Preservation Techniques \u003c\/p\u003e  \u003cp\u003eRadiation to Preserve Food\u003c\/p\u003e  \u003cp\u003eNutritive Value of Preserved Foods \u003c\/p\u003e  \u003cp\u003eSafety of Preserved Foods \u003c\/p\u003e  Conclusion \u003cp\u003e\u003c\/p\u003e  \u003cp\u003eGlossary \u003c\/p\u003e  \u003cp\u003eReferences Bibliography \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003eChapter 17 Food Additives\u003c\/p\u003e  \u003cp\u003eIntroduction \u003c\/p\u003e  \u003cp\u003eDefinition of Food Additives \u003c\/p\u003e  \u003cp\u003eFunction of Food Additives \u003c\/p\u003e  \u003cp\u003eLegislation and Testing for Food Additives \u003c\/p\u003e  \u003cp\u003eMajor Food Additives Used in Processing \u003c\/p\u003e  Nutrient Supplements in Food \u003cp\u003e\u003c\/p\u003e  \u003cp\u003eSafety\u003c\/p\u003e  \u003cp\u003eConclusion \u003c\/p\u003e  \u003cp\u003eGlossary \u003c\/p\u003e  \u003cp\u003eReferences \u003c\/p\u003e  \u003cp\u003eBibliography \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003eChapter 18 Food Packaging\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eIntroduction \u003c\/p\u003e  \u003cp\u003eTypes of Packaging Containers \u003c\/p\u003e  \u003cp\u003ePackaging Functions \u003c\/p\u003e  \u003cp\u003ePackaging Materials \u003c\/p\u003e  \u003cp\u003eControlling Packaging Atmosphere \u003c\/p\u003e  \u003cp\u003eAseptic Packaging\u003c\/p\u003e  \u003cp\u003eFlexible Packaging\u003c\/p\u003e  \u003cp\u003eFreezer Packaging Protection \u003c\/p\u003e  \u003cp\u003eTamper-Evident Banding and Sleeve Labeling \u003c\/p\u003e  \u003cp\u003eManufacturing Considerations in Packaging \u003c\/p\u003e  \u003cp\u003ePackaging with Radio Frequency Identification Tags (RFID)\u003c\/p\u003e  \u003cp\u003ePackaging as a Communication and Marketing Tool \u003cbr\u003e Safety Considerations and Packaging\u003c\/p\u003e  \u003cp\u003ePackaged Food and Irradiation\u003c\/p\u003e  \u003cp\u003eGovernment Considerations in Packaging\u003c\/p\u003e  \u003cp\u003eConclusion \u003c\/p\u003e  \u003cp\u003eGlossary \u003c\/p\u003e  \u003cp\u003eReferences \u003c\/p\u003e  \u003cp\u003e            Bibliography \u003c\/p\u003e  \u003cp\u003e\u003cb\u003e \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003eChapter 19 Food Safety \u003c\/p\u003e  \u003cp\u003eIntroduction \u003c\/p\u003e  Foodborne Illness \u003cp\u003e\u003c\/p\u003e  \u003cp\u003eBiological (Microbiological) Hazards to the Food Supply \u003c\/p\u003e  \u003cp\u003eChemical Hazards to the Food Supply \u003c\/p\u003e  \u003cp\u003ePhysical Hazards to the Food Supply\u003c\/p\u003e  \u003cp\u003eFood Protection Systems \u003cbr\u003e FDA \u003c\/p\u003e  \u003cp\u003eUSDA Food Protection\u003c\/p\u003e  \u003cp\u003eThe HACCP System of Food Protection - USDA\u003c\/p\u003e  \u003cp\u003eSurveillance for Foodborne-Disease Outbreaks \u003c\/p\u003e  \u003cp\u003eOther Causes of Spoilage, Contamination\u003c\/p\u003e  Responsibility for Food Safety \u003cp\u003e\u003c\/p\u003e  \u003cp\u003eSanitizing in the Workplace\u003c\/p\u003e  \u003cp\u003eLabeling as a Means of Assuring Food Safety \u003c\/p\u003e  \u003cp\u003eAllergen-Free Labeling\u003c\/p\u003e  \u003cp\u003eConclusion \u003c\/p\u003e  \u003cp\u003eGlossary \u003c\/p\u003e  \u003cp\u003eReferences \u003c\/p\u003e  \u003cp\u003eBibliography \u003c\/p\u003e  \u003cp\u003eAssociations and Organizations \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cb\u003e \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003e \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003e \u003c\/b\u003e\u003c\/p\u003e  \u003cb\u003ePart VIII Government Regulation of the Food Supply \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e  \u003cp\u003e\u003cbr\u003e Chapter 20 Government Regulation of the Food Supply and Labeling \u003c\/p\u003e  \u003cp\u003eIntroduction \u003c\/p\u003e  \u003cp\u003eThe Food and Drug Administration \u003c\/p\u003e  \u003cp\u003eThe Food Safety Modernization Act (FSMA) \u003c\/p\u003e  \u003cp\u003eThe United States Department of Agriculture \u003c\/p\u003e  \u003cp\u003eFood Security and an Emergency Plan \u003c\/p\u003e  \u003cp\u003eState and Local Health Departments \u003c\/p\u003e  \u003cp\u003eAdditional Agencies Regulating the Food Supply \u003c\/p\u003e  \u003cp\u003eEducation and Training\u003c\/p\u003e  \u003cp\u003eGeneral Labeling \u003c\/p\u003e  \u003cp\u003eNutrition Labeling \u003c\/p\u003e  \u003cp\u003eLabeling for Foodservice \u003c\/p\u003e  \u003cp\u003eConclusion \u003c\/p\u003e  \u003cp\u003eGlossary \u003c\/p\u003e  \u003cp\u003eReferences\u003c\/p\u003e  \u003cp\u003e            Bibliography\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003eAppendices\u003c\/p\u003e  \u003cp\u003eAppendix A - Processed food\u003c\/p\u003e  \u003cp\u003eAppendix B - Biotechnology. Genetically Modified Organisms (GMO’s)\u003c\/p\u003e  Appendix C - Functional foods\u003cp\u003e\u003c\/p\u003e  \u003cp\u003eAppendix D - Nutraceuticals\u003c\/p\u003e  \u003cp\u003eAppendix E - Phytochemicals\u003c\/p\u003e  \u003cp\u003eAppendix F - Medical foods\u003c\/p\u003e  \u003cp\u003e            Appendix G –Brief History of Food Guides with USDA choosemyplate.gov\u003c\/p\u003e  \u003cp\u003e            \u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e","brand":"Springer Nature Switzerland AG","offers":[{"title":"Default Title","offer_id":51021119095127,"sku":"9783030468132","price":45.55,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9783030468132.jpg?v=1750785223","url":"https:\/\/bookcurl.com\/products\/essentials-of-food-science-9783030468132","provider":"Book Curl","version":"1.0","type":"link"}