Food Handbook

ISBN-13: 9789401066846 / Angielski / Miękka / 2011 / 382 str.

C. M. E. Catsberg;G. J. M. Kempen-Van Dommelen

Opis

This textbook is intended for students of dietetics and applied home economics, for use in teacher training, higher hotel schools and for students of human nutrition in agricultural departments of universities. Students and others with a professional or personal interest who want to know more about foodstuffs and related products can also use it as a reference work. The first four chapters give a general introduction and deal with, in this order, production, distribution and legislation (Chapter 1), potential forms of quality deterioration and spoilage (Chapter 2), methods of preservation (Chapter 3), and the presence of additives and contaminants in foodstuffs (Chapter 4). The main part of the book (see the scheme on page 11) describes the various product groups and, group by group, deals with technology, composition, potential use and storage advice. Where appropriate, a description of typical and special products follows, including those that are not essential dietary items. We are indebted to the Board of Directors of the Hogeschool Nijmegen Akademie Dietetiek. We were allowed to use as the basis for this book a thesis written previously. We also thank our colleagues, especially those from the subject department of Food, and students from the Akademie Dietetiek for remarks and marginal notes, which they made in the aforementioned thesis.

Spis treści

1 Production, distribution and legislation.- 1.1 Introduction.- 1.2 Food production and food distribution.- 1.3 Purchasing.- 1.4 Packaging.- 1.5 Food legislation.- 1.6 Consumerism.- 2 Quality deterioration and spoilage.- 2.1 Introduction.- 2.2 Physical spoilage.- 2.3 Chemical, biochemical or enzymatic spoilage.- 2.4 Microbial spoilage.- 2.5 Spoilage by parasites.- 2.6 Spoilage by vermin.- 3 Methods of preservation.- 3.1 Introduction.- 3.2 Stimulation of the activity of enzymes and microorganisms.- 3.3 Removal of pathogenic and spoilage microorganisms.- 3.4 Retarding the activity of enzymes and microorganisms.- 3.5 Killing microorganisms.- 4 Additives and contaminants.- 4.1 Introduction.- 4.2 Additives.- 4.3 Legislation in connection with additives.- 4.4 Contaminants.- 4.5 Legislation concerning contaminants.- 5 Meat and meat products.- 5.1 Introduction.- 5.2 The slaughter process.- 5.3 Kinds of meat.- 5.4 Organs.- 5.5 Hanging and maturation.- 5.6 Quality deterioration, spoilage and storage.- 5.7 Colour formation and colour preservation in meat and meat products.- 5.8 Minced or chopped meat.- 5.9 Meat products.- 5.10 Cooked products and gelatine.- 5.11 Flavours, sauces and soups.- 5.12 Standards by law.- 6 Game and fowl.- 6.1 Introduction — game.- 6.2 Kinds of game.- 6.3 Introduction — poultry or fowl.- 6.4 Kinds of poultry.- 6.5 Quality deterioration, spoilage and storage.- 6.6 Products of game and fowl.- 6.7 Legislation.- 7 Fish.- 7.1 Introduction.- 7.2 Production and distribution.- 7.3 Kinds of fish.- 7.4 Fish products.- 7.5 Quality deterioration, spoilage and storage.- 7.6 Legislation.- 8 Crustaceans and shellfish.- 8.1 Introduction.- 8.2 Kinds of crustaceans.- 8.3 Kinds of shellfish.- 8.4 Products of crustaceans and shellfish.- 8.5 Quality deterioration, spoilage and storage.- 9 Milk and some milk products.- 9.1 Introduction.- 9.2 Production and processing.- 9.3 Milk and milk products.- 9.4 Quality deterioration, spoilage and storage.- 9.5 Legislation.- 9.6 Control.- 10 Butter.- 10.1 Introduction.- 10.2 Production and distribution.- 10.3 Kinds of butter.- 10.4 Quality deterioration, spoilage and storage.- 10.5 Legislation.- 11 Cheese.- 11.1 Introduction.- 11.2 The production of Dutch cheese (cows’ milk).- 11.3 Classification of cheese.- 11.4 Kinds of cheese.- 11.5 Fresh cheese.- 11.6 Processed cheese.- 11.7 Legislation.- 12 Eggs.- 12.1 Introduction.- 12.2 Structure of the egg.- 12.3 Production and distribution.- 12.4 Eggs and egg products.- 12.5 Quality deterioration, spoilage and storage.- 12.6 Legislation.- 13 Oils and fats.- 13.1 Introduction.- 13.2 Production of oils and fats.- 13.3 Fat and oil types.- 13.4 Products which contain oils or fats.- 13.5 Quality deterioration, spoilage and storage.- 13.6 Legislation.- 14 Margarine.- 14.1 Introduction.- 14.2 Manufacture.- 14.3 Kinds of margarine.- 14.4 Quality deterioration, spoilage and storage.- 14.5 Legislation.- 15 Cereals.- 15.1 Introduction.- 15.2 Structure of cereal fruit.- 15.3 Production and distribution.- 15.4 Kinds of cereals and their products.- 15.5 Quality deterioration, spoilage and storage.- 15.6 Legislation.- 16 Thickeners.- 16.1 Introduction.- 16.2 Products based on carbohydrates.- 16.3 Products based on fats.- 16.4 Products based on proteins.- 16.5 Pudding powders.- 16.6 Legislation.- 17 Bread.- 17.1 Introduction.- 17.2 Production and distribution.- 17.3 The bread production process based on yeast dough.- 17.4 Kinds of bread.- 17.5 Bakers’products.- 17.6 Quality deterioration, spoilage and storage.- 17.7 Legislation.- 18 Pulses.- 18.1 Introduction.- 18.2 Production and distribution.- 18.3 Kinds of pulses.- 18.4 Pulse products.- 18.5 Quality deterioration, spoilage and storage.- 18.6 Legislation.- 19 Potatoes.- 19.1 Introduction.- 19.2 Potato cultivation.- 19.3 Potatoes and potato products.- 19.4 Quality deterioration, spoilage and storage.- 19.5 Legislation.- 20 Vegetables.- 20.1 Introduction.- 20.2 Production and distribution.- 20.3 Kinds: division according to edible part.- 20.4 Vegetables and vegetable products.- 20.5 Quality deterioration, spoilage and storage.- 20.6 Legislation.- 21 Fruit.- 21.1 Introduction.- 21.2 Production and distribution.- 21.3 Kinds of fruit.- 21.4 Quality deterioration, spoilage and storage.- 21.5 Nuts and seeds.- 21.6 Fruit preserves.- 21.7 Legislation.- 22 Fungi.- 22.1 Introduction.- 22.2 Kinds.- 22.3 Preserved fungi.- 22.4 Quality deterioration, spoilage and storage.- 22.5 Legislation.- 23 Herbs and spices.- 23.1 Introduction.- 23.2 Flavour compounds in herbs and spices.- 23.3 Types: division of herbs and spices.- 23.4 Products.- 23.5 Quality deterioration, spoilage and storage.- 23.6 Legislation.- 24 Salt.- 24.1 Introduction.- 24.2 Production and distribution.- 24.3 Kinds of salt.- 24.4 Quality deterioration, spoilage and storage.- 24.5 Legislation.- 25 Sugar, syrup, confectionery and sweeteners.- 25.1 Introduction.- 25.2 The production of beet sugar.- 25.3 The production of cane sugar.- 25.4 Kinds of sugar.- 25.5 Kinds of syrup.- 25.6 Confectionery, liquorice and wine gums.- 25.7 Sweeteners.- 25.8 Quality deterioration, spoilage and storage.- 25.9 Legislation.- 26 Honey.- 26.1 Introduction.- 26.2 Production and distribution.- 26.3 Kinds of honey.- 26.4 Quality deterioration, spoilage and storage.- 27 Coffee.- 27.1 Introduction.- 27.2 Production and distribution.- 27.3 Products.- 27.4 Quality deterioration, spoilage and storage.- 27.5 Legislation.- 28 Tea.- 28.1 Introduction.- 28.2 Production and distribution.- 28.3 Kinds of tea.- 28.4 Quality deterioration, spoilage and storage.- 28.5 Legislation.- 29 Cocoa and chocolate.- 29.1 Introduction.- 29.2 Production and distribution.- 29.3 Cocoa and cocoa products.- 29.4 Quality deterioration, spoilage and storage.- 29.5 Legislation.- 30 Mineral water and beverages.- 30.1 Introduction.- 30.2 Natural mineral water.- 30.3 Fruit juices.- 30.4 Soft drinks.- 30.5 Quality deterioration, spoilage and storage.- 30.6 Legislation.- 31 Alcoholic drinks.- 31.1 Introduction.- 31.2 Beer.- 31.3 Wine.- 31.4 Distilled liquors.- 31.5 Legislation.- 32 Vinegar.- 32.1 Introduction.- 32.2 Vinegar production.- 32.3 Kinds of vinegar.- 32.4 Quality deterioration, spoilage and storage.- 32.5 Legislation.- Appendix: Literature review.