Contents:

Part I Introduction to Food Components 1

Chapter 1: Evalution of Food Quality 3

Chpater 2: Water 21

Patr II Carbohydrates

Chapter 3: Carbohydrates in Food: An Introduction 33

Chapter 4: Starchis in Food 49

Chapter 5: Pectins and Gums 69

Chapter 6: Grains: Cereal, Flour, Rice, and Pasta 81

Chapter 7: Vegetables and Fruits 107

Part III Proteins

Chapter 8: Proteins in Food: An Introduction 145

Chapter 9: Meat, Poultry, Fish, and Dried Beans 161

Chapter10: Eggs and Egg Products

Chapter11: Milk and Milk Products 237

Part IV Fats

Chapter12: Fat and Oil Products 273

Chapter13: Food Emulsions and Foams 311

Part V Sugars 329

Chapter14: Sugars, Sweeteners, and Confections 329

Part VI Baked Products 349

Chapter15: Baked Products: Batters and Dough 351

Part VII Aspects of Food Production 379

Chapter16: Food Safety 381

Chapter17: Food Preservation and Processing 425

Chapter18: Food Additives 447

Chapter19: Packaging of Food Products 471

Part VIII Government Regulation of the Food Supply

Chapter20: Government Regulation of the Food Supply and Labeling 503

Appendices 525

Index 543