xii Brief Contents UNIT 1 The Science of Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 CHAPTER 1 Food Science: An Old but New Subject . . . . . . . . . . . . . . . . . . 4 CHAPTER 2 Scientific Evaluation: Being Objective. . . . . . . . . . . . . . . . . . 20 CHAPTER 3 Sensory Evaluation: The Human Factor . . . . . . . . . . . . . . . . 40 UNIT 2 Basic Chemistry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 CHAPTER 4 Basic Food Chemistry: The Nature of Matter. . . . . . . . . . . . . 58 CHAPTER 5 Energy: Matter in Motion . . . . . . . . . . . . . . . . . . . . . . . . . . 74 CHAPTER 6 Ions: Charged Particles in Solution. . . . . . . . . . . . . . . . . . . . 92 CHAPTER 7 Water: The Universal Solvent. . . . . . . . . . . . . . . . . . . . . . . 112 UNIT 3 Organic Chemistry: The Macronutrients. . . . . . . . . . . . 132 CHAPTER 8 Sugar: The Simplest of Carbohydrates. . . . . . . . . . . . . . . . . 134 CHAPTER 9 The Complex Carbohydrates: Starches, Cellulose, Gums, and Pectins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 156 CHAPTER 10 Lipids: Nature’s Flavor Enhancers. . . . . . . . . . . . . . . . . . . . 174 CHAPTER 11 Proteins: Amino Acids and Peptides. . . . . . . . . . . . . . . . . . 196 CHAPTER 12 Enzymes: The Protein Catalyst. . . . . . . . . . . . . . . . . . . . . . . 220 UNIT 4 Food Chemistry: The Microcomponents . . . . . . . . . . . . . 238 CHAPTER 13 The Micronutrients: Vitamins and Minerals . . . . . . . . . . . . 240 CHAPTER 14 Phytochemicals: The Other Food Components . . . . . . . . . . . 260 CHAPTER 15 Food Analogs: Substitute Ingredients . . . . . . . . . . . . . . . . . 284 CHAPTER 16 Additives: Producing Desired Characteristics in Foods. . . . . 304 UNIT 5 Food Microbiology: Living Organisms in Food. . . . . . . . 324 CHAPTER 17 Fermentation: Desirable Effects of Microbes. . . . . . . . . . . . . 326 CHAPTER 18 Food Safety: Sources of Contamination . . . . . . . . . . . . . . . 348 CHAPTER 19 Biotechnology: GMOs, Nanotechnology, and Cell Cultures. . . 374 UNIT 6 Food Preservation and Packaging . . . . . . . . . . . . . . . . . 394 CHAPTER 20 Thermal Preservation: Hot and Cold Processing . . . . . . . . . . 396 CHAPTER 21 Dehydration and Concentration: Controlling Water Activity . 422 CHAPTER 22 Food Packaging and Labeling . . . . . . . . . . . . . . . . . . . . . . . 438 UNIT 7 Working with Complex Food Systems . . . . . . . . . . . . . . 464 CHAPTER 23 Mixtures: Solutions, Colloidal Dispersions, and Suspensions . 466 CHAPTER 24 Separation Techniques: Mechanical and Chemical Methods . 486 CHAPTER 25 Research: Developing New Food Products . . . . . . . . . . . . . . 504 CHAPTER 26 Food Science Related Careers: A World of Opportunities . . 524