Food Science PDF
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SECOND EDITION K i i». Food Science Food Science SECOND EDITION Helen Charley Professor Emeritus of Foods and Nutrition Oregon State University JOHN WILEY & SONS, New York • Chichester • Brisbane • Toronto • Singapore Copyright © 1971, 1982, by John Wiley & Sons, Inc. All rights reserved. Published simultaneously in Canada. Reproduction or translation ofany part of this work beyond that permitted by Sections 107 and 108 ofthe 1976 United States Copyright Act without the permission ofthe copyright owner is unlawful. Requests for permission orfurther information should be addressed to the Permissions Department, John Wiley & Sons. Library ofCongress Catalogingin Publication Data: Charley, Helen. Food science. Includes index. 1. Food. 2. Nutrition. 3. Cookery. 1. Title. TX354.C47 1982 641.3 81-11366 ISBN 0-471-06206-5 AACR2 Printed in the United States ofAmerica 10 9 8 7 6 Preface This edition of Food Science is essentially an updated version of the original. The sequence of chapters is unchanged. The emphasis remains on the pres- entation of scientific concepts as a basis for understanding foods as complex chemical systems. The bibliographies with their numerous additions are still annotated. Knowledge in particular areas covered in the book has expanded tremen- dously in the decade since the original publication. have distilled information I from the literature and integrated the new material into the text so that it is comprehensible to the scientifically oriented beginning student of foods. The sections of several chapters have been rewritten not only to incorporate per- tinent new material but also to clarify original presentations. Some of the chapters are reorganized with the aim of presenting the subject matter more logically so that the students may comprehend it more readily. In the present edition, more emphasis is given to handling foods so that they are safe to eat, to cooking as it affects nutritive value and palatability, and to alternate uses of food resources in a hungry world. My purpose is to present concepts as accurately and completely as the current state of knowledge allows. Gaps in knowledge exist, however, some of which noted in the text. Our understanding of some issues necessarily I remains incomplete, perhaps even erroneous, a situation that can only be remedied by a diligent perusal of forthcoming literature related to the science of foods. value the helpful suggestions for improvement of the present book from I users of the first edition. I express appreciation to authors and publishers for permission to use illustrations that supplement and reinforce the words of the text. Carlisle, Indiana Helen Charley Preface to the First Edition Knowledge of food science, which draws upon a number of disciplines, is expanding rapidly. Even so, some aspects of the subject remain more art than science. The complex nature offoods and ofthe changes in them which occur naturally and as a result of handling and manipulating are major factors con- tributing to the imperfect state of our knowledge. Where we know too little, we can draw tentative conclusions only, and must await the results of further research for more satisfactory answers. This book emphasizes the scientific aspects of the study of foods. It is designed to serve as a college text for a basic course for students who have had at least general college chemistry or the equivalent and have some knowl- edge of elementary nutrition. The basic sciences and the literature in food science are drawn upon to give a fundamental understanding of both theoretical and practical aspects of the subject. Background information needed for a better grasp of individual topics precedes or parallels the subject itself. Effort has been made to present technical material in a clear and comprehensible manner. Hopefully the book will provide intellectual stimulation and challenge for the serious student of food science. Emphasis throughout the text is on the reasons for procedures and phe- nomena, not just what to do and how to do it. To minimize chances offailure for the student with limited experience, crucial steps in the preparation of basic foods are given in detail. Such directions are reinforced whenever pos- sible by reasons for the steps recommended or the precautions to be taken. The presentation should be comprehensible to all students, although the ex- planations of phenomena to be observed will often mean more to the student with the better background. For students who wish fuller coverage or more details on specific topics, a selected and annotated list of references is included with each chapter. wish to thank Oregon State University for granting a sabbatical leave, I part of which was spent writing the manuscript for this text. I also wish to thank Pauline Douglas, whose blue pencil eliminated a plethora of introduc- tory prepositional phrases and similar offenses; Mary E. Bell, who in typing the manuscript deciphered a wandering and wayward script; and the students in my classes, who, as the lectures evolved on which the manuscript for this textwas based, listened, questioned, and challenged. Finally, I wish to include a special word ofappreciation to those authors and publishers who generously permitted the use of photographic, photomicrographic, and other illustrative material and to Wilbur Nelson, photographer of those illustrations prepared by the author while on the Home Economics Staffat West Virginia University. Corvallis, Oregon Helen Charley August 1970 Contents 1 1 27 33 46 65 75 94 112 132 146 166 177 197 218 243 256 268 297 312 341 352 372 423 433 443 448 459 487 526 Index 539
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