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1、BLBK179-Campbell-PlattJune 29, 200911:45Food Science and TechnologyEdited byGeoffrey Campbell-PlattProfessor Emeritus of Food Technology, University of Reading President of IUFoST 20082010A John Wiley cm. Includes bibliographical references and index. ISBN 978-0-632-06421-2 (hardback : alk. paper) 1
2、. Food industry and trade.2. Biotechnology.I. Campbell-Platt, Geoffrey. II. International Union of Food Science and Technology. DNLM: 1.Food Technology.2. Biotechnology.3. Food Industry. 4. Nutritional Physiological Phenomena. TP 370 F6865 2009 TP370.F629 2009 664dc222009001743A catalogue record for
3、 this book is available from the British Library.Set in 9.5/12pt Palatino by AptaraR?Inc., New Delhi, India Printed in Singapore12009ivBLBK179-Campbell-PlattJune 29, 200911:45ContentsList of contributorsviii1Introduction1 Geoffrey Campbell-Platt1.1Food science and technology course elements1 1.2Evol
4、ution of the book1 1.3Food safety assurance2 1.4The International Union of Food Science and Technology (IUFoST)2 1.5The book32Food chemistry5 Richard A. Frazier2.1Introduction5 2.2Carbohydrates5 2.3Proteins12 2.4Lipids20 2.5Minor components of foods24 2.6Water in foods25 2.7Physical chemistry of dis
5、persed systems27 2.8Chemical aspects of organoleptic properties303Food analysis33 Heinz-Dieter Isengard and Dietmar Breithaupt3.1Macro analysis33 3.2Instrumental methods454Food biochemistry57 Brian C. Bryksa and Rickey Y. Yada4.1Introduction57 4.2Carbohydrates584.3Proteins67 4.4Lipids73 4.5Nucleic a
6、cids77 4.6Enzymology79 4.7Food processing and storage81 4.8Summary825Food biotechnology85 Cherl-Ho Lee5.1History of food biotechnology85 5.2Traditional fermentation technology86 5.3Enzyme technology102 5.4Modern biotechnology105 5.5Genetic engineering109 5.6Tissue culture111 5.7Future prospects1116F
7、ood microbiology115 Tim Aldsworth, Christine E.R. Dodd and Will Waites6.1Introduction115 6.2Microorganisms important to the food industry116 6.3Microscopic appearance of microorganisms116 6.4Culturing microorganisms117 6.5Microbial growth119 6.6Methods of measuring growth119 6.7Microbial biochemistr
8、y and metabolism120 6.8Agents of foodborne illness121 6.9Outbreaks140 6.10An outbreak that wasnt!142 6.11Incidence of foodborne illness143vBLBK179-Campbell-PlattJune 29, 200911:45viContents6.12The Richmond Report on the microbiological safety of food144 6.13Water-borne diseases144 6.14Traditional an
9、d novel methods of microbial detection146 6.15Microbiological sampling plans153 6.16Hazard Analysis and Critical Control Points158 6.17Hygienic factory design160 6.18Microbial fermentation1627Numerical procedures175 R. Paul Singh7.1SI system of units175 7.2Rules for using SI units179 7.3Equation181
10、7.4Graphs linear and exponential plots185 7.5Calculus1868Food physics193 Keshavan Niranjan and Gustavo Fidel Guti errez-L opez8.1Physical principles193 8.2Material properties2029Food processing207 Jianshe Chen and Andrew Rosenthal9.1Fundamentals of fluid flow208 9.2Principles of heat transfer215 9.3
11、Unit operations219 9.4Food preservation234 9.5Food processes and flowcharts24310Food engineering247 R. Paul Singh10.1Engineering aspects of hygienic design and operation247 10.2Cleaning and sanitizing250 10.3Process controls253 10.4Storage vessels259 10.5Handling solid foods in a processing plant260
12、 10.6Storage of fruits and vegetables264 10.7Refrigerated transport of fruits and vegetables266 10.8Water quality and wastewater treatment in food processing27111Food packaging279 Gordon L. Robertson11.1Requirements of packaging materials279 11.2Classification of packaging materials280 11.3Permeabil
13、ity characteristics of plastic packaging284 11.4Interactions between packaging materials and food290 11.5Packaging systems292 11.6Package closures and integrity294 11.7Environmental impacts of packaging29512Nutrition299 C. Jeya Henry and Lis Ahlstr om12.1Introduction299 12.2Human energy requirements
14、299 12.3Protein305 12.4Carbohydrates311 12.5Lipids and energy density314 12.6Micronutrients vitamins, minerals and trace minerals31713Sensory evaluation323 Herbert Stone and Rebecca N. Bleibaum13.1Introduction323 13.2Background and definition324 13.3Facilities326 13.4Subjects328 13.5Methods33114Stat
15、istical analysis341 Herbert Stone and Rebecca N. Bleibaum14.1Introduction341 14.2Descriptive statistics342 14.3Inferential statistics343 14.4Correlation, regression, and multivariate statistics34415Quality assurance and legislation353 David Jukes15.1Introduction353 15.2Fundamentals of food law354 15
16、.3Food quality management systems364 15.4Statistical process control378BLBK179-Campbell-PlattJune 29, 200911:45Contentsvii16Regulatory toxicology399 Gerald G. Moy16.1Introduction399 16.2Regulatory toxicology400 16.3Chemical hazards in food403 16.4Conclusions40817Food business management: principles and practice411 Michael Bourlakis, David B. Grant and Paul Weightman17.1Introduction411 17.2The food business environment411 17.3The UK food chain system413 17.4Characteristics of UK food
