Front Cover -- Food Science and the Culinary Arts -- Copyright -- Contents -- List of Figures -- List of Tables -- Preface -- Acknowledgments -- Part 1: Science Knowledge and Discipline -- Chapter 1: Food Groups -- 1.1. Macronutrients -- 1.1.1. Carbohydrates -- 1.1.1.1. Monosaccharides-Simple sugars -- 1.1.1.2. Disaccharides-Sugars -- 1.1.1.3. Polysaccharides-Complex sugars -- 1.1.1.4. Sugar alcohols -- 1.1.2. Proteins -- 1.1.3. Fats -- 1.2. Water -- 1.3. Micronutrients -- 1.3.1. Vitamins -- 1.3.2. Minerals -- 1.3.3. A Good Balanced Energy Portfolio -- 1.4. Metabolism -- 1.5. Energy Preferences -- 1.5.1. Carbohydrate Metabolism -- 1.5.2. Lipid (Fat) Metabolism -- 1.5.3. Protein Metabolism -- References -- Further Reading -- Chapter 2: Food Phases -- 2.1. Solids, Liquids, and Gases -- 2.2. Multiphasic Foods -- 2.3. Phase Separation -- 2.4. Phase Stability -- 2.5. Phase Transition -- 2.5.1. Molecular Mobility and Glass Transition -- References -- Chapter 3: Taste, Flavor and Aroma -- 3.1. Sense of Taste -- 3.2. Sense of Smell: The Olfactory System -- 3.3. Volatility and Aroma Notes -- 3.4. Sense of Touch -- 3.5. Chemesthesis -- 3.5.1. Astringency -- 3.5.2. Pungency -- 3.6. Flavor -- 3.6.1. Natural and Artificial Flavorings -- 3.6.2. Flavor Variations -- 3.7. Color of Food -- 3.8. Texture in Food -- 3.9. Reactions Affecting Flavor -- 3.10. Tasting Notes: Food-Pairing -- References -- Chapter 4: Protein Biochemistry -- 4.1. Amino Acids: The Building Blocks of Proteins -- 4.1.1. Peptides -- 4.1.2. Four Levels of Structure Determine the Shape of Proteins -- 4.1.3. Globular and Fibrous Proteins -- 4.2. Denaturation -- 4.2.1. Protein Aggregation: Coagulation and Gelation -- 4.2.1.1. Role of cross-linking in the gel structure -- 4.2.1.2. Factors affecting gelation/coagulation -- 4.3. Enzymes -- 4.4. Gelatine -- 4.4.1. Animal Gelatine.

4.4.2. Fish Gelatine -- 4.4.3. Cold Jellies -- 4.4.3.1. Aspic and fish jellies -- 4.4.4. Types of Gelatine -- 4.5. Proteins in Summary -- References -- Chapter 5: Energy and Food -- 5.1. Browning Reactions -- 5.1.1. Caramelization -- 5.1.2. Maillard Reaction -- 5.2. Heat and Flavour -- 5.3. Scaling Recipes: Surface-to-Volume Ratio's -- 5.3.1. Heat and Surface-to-Volume Ratio's -- 5.3.2. Drying and Surface-to-Volume Ratio's -- 5.4. Heating and Colour -- References -- Chapter 6: Crystallization -- 6.1. Controlling the Size -- 6.2. Water -- 6.3. Carbohydrates -- 6.4. Fats and Oils: Triglycerides -- 6.5. Sugar -- 6.5.1. Controlling Crystal Size -- 6.5.2. Preventing/Limiting Crystal Formation -- 6.6. Chocolate -- 6.6.1. Polymorphism -- 6.6.2. Tempering/Pre-crystallization -- References -- Chapter 7: Rheology -- 7.1. Elasticity, Viscosity, and Viscoelasticity -- 7.2. Solutions, Colloids, Suspensions, Gums, Gels, and Thickeners -- 7.2.1. Solutions -- 7.2.2. Colloids -- 7.2.2.1. Hydrocolloids: Gels and sols -- 7.2.2.2. Emulsions -- 7.2.2.2.1. Emulsifiers and stabilizers -- Making emulsions -- Split, coalesce, separation of emulsions -- 7.2.2.3. Foams -- 7.2.2.3.1. Egg whites -- 7.2.2.3.2. Gelatine foams -- 7.2.2.3.3. Milk foams -- 7.2.2.3.4. Cream foams -- 7.2.2.3.5. Sugar foams -- 7.2.2.3.6. Leavening agents -- 7.2.2.3.7. Sauce and puree foams -- 7.2.3. Suspensions -- 7.2.4. Gums, Gels, and Thickeners -- 7.2.4.1. Gums, gels, and gelation -- 7.2.4.2. Starches -- References -- Chapter 8: Acids and Bases -- 8.1. Acidic/Base Foods Versus Acid/Base Forming Foods -- 8.2. Cooking With Acids and Alkalis -- 8.3. Proteins and Acids -- References -- Chapter 9: Hydrolysis, Oxidation, and Reduction -- 9.1. Hydrolysis -- 9.2. Oxidation and Reduction -- 9.3. Vinegar -- 9.4. Vinegar Production -- 9.4.1. The Orléans Process -- 9.4.2. Trickling Process.

9.4.3. Submerged Cultures -- 9.4.4. Vinegars for Everyone -- 9.4.4.1. Wine vinegars -- 9.4.4.2. Balsamic vinegar -- 9.4.4.3. Sherry vinegar -- 9.4.4.4. Fruit vinegars -- 9.4.4.5. Malt vinegars -- 9.4.4.6. Asian vinegars -- 9.4.4.7. Distilled vinegars -- 9.4.4.8. White vinegars -- 9.4.4.9. Macerated herb vinegars -- References -- Part 2: Food and Science -- Chapter 10: Bread -- 10.1. Baking Ingredients and Their Usage -- 10.1.1. Grains -- 10.1.2. Proteins and Gluten -- 10.1.3. Types of Grains -- 10.1.3.1. Wheat -- 10.1.4. Types of Flours -- 10.1.5. Flour Bleaching and Maturing -- 10.1.6. Leavening -- 10.1.6.1. Physical or mechanical leavening -- 10.1.6.2. Chemical leavening -- 10.1.6.3. Biological leavening: yeast -- 10.1.6.3.1. Yeast equivalents -- 10.1.7. Carbohydrates and Sugars -- 10.1.7.1. Sugars -- 10.1.8. Other Ingredients of Bread -- 10.2. Sourdoughs -- 10.3. Staling of Bakery Products -- References -- Chapter 11: Milk and Dairy -- 11.1. Nonfermented Dairy Products -- 11.1.1. Milk -- 11.1.1.1. Milk proteins: Caseins proteins -- 11.1.1.2. Milk proteins: Serum or whey proteins -- 11.1.1.3. Pasteurization and sterilization -- 11.1.1.4. Homogenization -- 11.1.1.5. Concentrated milks -- 11.1.2. Creams -- 11.1.2.1. Fat content -- 11.1.2.2. Single cream -- 11.1.2.3. Whipping cream -- 11.1.2.4. Double cream -- 11.1.2.5. Clotted cream -- 11.1.3. Ice Cream -- 11.1.3.1. Two types of ice cream -- 11.1.4. Noncultured Butter -- 11.1.4.1. Clarified butter -- 11.1.4.2. Butter in cooking -- 11.1.4.3. Margarine -- 11.2. Fermented Dairy Products -- 11.2.1. Lactic Acid Bacteria: Lactobacillus and Lactococcus -- 11.2.2. Cultured Butter -- 11.2.3. Fermented/Cultured Milks and Creams -- 11.2.3.1. Yogurt -- 11.2.3.2. CrÃm̈e fraîche -- 11.2.3.3. Sour/soured cream -- 11.2.3.4. Kefir -- 11.2.3.5. Koumiss -- 11.2.3.6. Buttermilk.

11.2.4. Cooking Cultured/Fermented Milks and Creams -- 11.3. Cheese -- 11.3.1. Making Cheese -- 11.3.1.1. The milk: Pasteurized or raw -- 11.3.1.2. Definition of raw milk -- 11.3.1.3. Starter culture/bacteria -- 11.3.1.4. Rennet -- 11.3.1.5. Curdling -- 11.3.1.6. Draining -- 11.3.1.7. Salting and brining -- 11.3.1.8. Aging/ripening -- 11.3.1.9. Cheese microbes -- 11.3.1.9.1. The molds -- 11.3.1.10. How are the holes in cheese made? -- 11.3.1.11. How is cheese classified? -- 11.3.1.12. Cooking with cheese -- 11.3.1.13. Cheese: Love or hate them -- 11.4. Eggs -- 11.4.1. Free Range and Industrialization -- 11.4.2. The Egg: Its Physical, Protein and Nutritional Value -- 11.4.2.1. The white -- 11.4.2.2. The yolk -- 11.4.2.3. Cholesterol -- 11.4.3. Good and Bad Eggs -- 11.4.4. Handling and Storage -- 11.4.5. Effects of Heat and Time on Eggs: Protein Coagulation -- 11.4.5.1. Adding ingredients to eggs -- 11.4.5.2. Starch as a stabilizer -- 11.4.5.3. Boiled eggs -- 11.4.5.4. Green eggs -- 11.4.5.5. Poaching eggs -- References -- Further Reading -- Chapter 12: Meat: Food and Science of the Animal Kingdom -- 12.1. Physical Composition of Muscle Meat -- 12.1.1. Muscle Tissue -- 12.1.1.1. Colored meats -- 12.1.1.2. White muscle fibers -- 12.1.1.3. Red muscle fibers -- 12.1.1.4. White meat and dark fiber variations -- 12.1.1.5. Muscle fiber physiology -- 12.1.1.5.1. The muscle cell -- 12.1.1.6. Smooth muscle -- 12.1.1.7. Cardiac muscle -- 12.1.2. Connective Tissues -- 12.1.2.1. Adipose: Lipids/fats -- 12.1.2.2. Areolar (loose) -- 12.1.2.3. Dense tissue (tendons and ligaments) -- 12.1.2.4. Cartilage -- 12.1.2.5. Blood and bone -- 12.1.3. Epithelial -- 12.1.4. Nervous Tissue -- 12.1.5. By-Products: Offal -- 12.2. Biochemical Composition of Meat -- 12.2.1. Animal Proteins -- 12.2.1.1. Myofibrillar proteins in muscle meat -- 12.2.1.2. Sarcoplasmic proteins in meat.

12.2.1.3. Stromal or connective tissue proteins in meat -- 12.2.2. Fat -- 12.2.3. Carbohydrates, vitamins, and minerals -- 12.2.4. Pre-Slaughter Handling -- 12.2.4.1. Slaughter -- 12.3. Post-Mortem: From Flesh to Meat -- 12.3.1. Meat Proteins -- 12.3.2. Rigor-Mortis-Protein Changes -- 12.3.3. Water Holding Capacity -- 12.3.4. Meat Color-Myoglobin and Oxidation -- 12.3.5. pH Changes -- 12.3.5.1. PSE meat-Pale, soft, exudative meat -- 12.3.5.2. DFD meat-Dark, firm, dry meat -- 12.3.6. Cold Shortening -- 12.3.7. Heat Ring -- 12.4. Quality, Eatability, and Flavor -- 12.4.1. Ripening/Aging -- 12.4.2. Muscle Enzymes at Work -- 12.4.3. Wet and Dry Aging -- 12.4.4. Water Holding Capacity -- 12.4.5. Meat Grain -- 12.4.6. Fat -- 12.4.7. Juiciness -- 12.4.8. Taste -- 12.4.9. Tenderness -- 12.5. Humane and Inhumane Meat Production -- 12.5.1. Controversies in Modern Meat Production Practices -- 12.5.2. Hormones and Antibiotics -- 12.6. Meat Spoilage -- 12.6.1. Spoilage by Bacteria and Moulds -- 12.6.1.1. Salmonella -- 12.6.1.2. Escherichia coli -- 12.6.1.3. Trichinosis -- 12.6.1.4. BSE: Mad cow disease -- 12.6.2. Fat Oxidation and Rancidity -- 12.6.3. Prevention -- 12.7. The Storage of Meats -- 12.7.1. Freezing and Refrigeration -- 12.7.1.1. Cell Damage -- 12.7.1.2. Fat oxidation and rancidity in frozen meat -- 12.7.1.3. Freezer burn -- 12.7.1.4. Thawing meats -- 12.8. Meat Grading -- 12.9. The Cooking of Meat -- 12.9.1. Denaturation, Coagulation, and Gelation of Meat Proteins -- 12.9.2. Effect of Heat on Meat -- 12.9.2.1. Cooking temperatures -- 12.9.2.1.1. Myofibrillar proteins, 50%-55% of total muscle protein -- 12.9.2.1.2. Sarcoplasmic proteins, 30%-34% of total muscle protein -- 12.9.2.1.3. Stromal proteins, 10%-15% of total muscle protein -- 12.9.2.1.4. Meat temperature charts -- 12.9.2.2. A note on sous vide -- 12.9.3. Effect of Heat on Meat Fat.

12.9.4. Marinating, Brining and Tenderizing Meat.