Download Elementary Food Science by Ernest R. Vieira PDF

By Ernest R. Vieira

An Aspen nutrition technological know-how textual content sequence publication. Following the luck of the former versions, this well known introductory textual content maintains to supply thorough, up to date details overlaying a wide diversity of subject matters in nutrition technological know-how, with emphasis on foodstuff processing and dealing with and the method of particular meals. proposing a mess of easy-to-understand figures, tables, illustrated suggestions and techniques, this article keeps the strengths of the former version whereas including new info. The booklet opens with a revised bankruptcy on what meals technological know-how really is, detailing the development of foodstuff technological know-how from commencing to destiny. Succeeding chapters contain the most recent info on nutrients chemistry and nutritional techniques, nutrients borne ailments and microbial task. an entire revision of HACCP is defined, observed by way of quite a few examples of move charts and functions, in addition to significant additions on foodstuff labeling. large updates were made on processing equipment and dealing with of meals, similar to new strategies on: sweet making; espresso and tea construction; beer and wine construction; delicate beverages; extremely extreme temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. moreover, there's a thoroughly new part such as defense and sanitation besides as laboratory workouts in sensory, microbiological, chemical caliber try out, and processing equipment for quite a few the meals defined in past chapters.

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H OH H 29 Composition and Nutritional Value of Foods H ~~ ~CH,oHH H~~ ••• _o H H H OHI H H' HOH OH H polysaccharide H ~ disaccharides + H CI! 6. Hydrolysis of polysaccharides. uted in nature, occurring in saliva and pancreatic excretions in mammals as weIl as in plants and microorganisms. Alpha-l,4linkages are hydrolyzed in the presence of this enzyme, resulting in a mixture of glucose, maltose, and some short polysaccharides which, because ofthe presence ofbranches, are not hydrolyzed further.

This refers to the configuration of the hydroxyl group on the last carbon before the end or the fifth carbon as is the case in hexoses. If the sugar has the D configuration, the OH appears on the right (dextro). The L configuration is the opposite, with the OH on the left (levo). Sorbose is the only one shown that has this configuration. Each monosaccharide can exist in either the D or L configuration, and these are called enatiomorphs or mirror images. AB you can also see in the structures, two of the sugars have a different location of the carbonyl group (C=O) in the molecule.

H 0 I 11 HC-O-C-R1 I ~ HC-O-C-~ I o 11 H~-O-C-R3 H The fatty acid components of fats and oils not only affect the melting point but also have some nutritional implications. It has been shown that saturated fats in the diet can lead to increased serum cholesterollevels. It has been estimated that at least 85% of the deaths in this country are, in some way, diet related. Leading causes are heart attack, stroke, and other coronary problems. Obesity and serum cholesterollevels are contributory factors in these diseases.

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