Culinology: The Intersection of Culinary Art and Food Science, ISBN-13: 978-0470481349

Description

Culinology: The Intersection of Culinary Art and Food Science, ISBN-13: 978-0470481349

[PDF eBook eTextbook]

• Publisher: ‎ Wiley; 1st edition (February 29, 2016)
• Language: ‎ English
• ‎432 pages
• ISBN-10: ‎ 047048134X
• ISBN-13: ‎ 978-0470481349

Culinology: The Intersection of Culinary Art and Food Science will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice industries. It will be the authoritative source that will add value and relevance to this growing discipline and its practitioners. Integrating culinary arts with food science and technology, this book provides the best strategy for developing successful food products on a large scale. Real-world applications and business models ground the book and clearly illustrate how the concepts and theories work in business and industry.

Table of Contents:

Title Page

Copyright

Contents

Foreword to Culinology®: The Intersection of Culinary Art and Food Science

Preface: So What the Heck Is Culinology®, Anyway?

Acknowledgments

Chapter 1: The Business of New Product Development and the Role of the Culinology® Professional

Introduction: Why Is New Product Development Important?

Sources of Growth

The Food Industry

Food Development Today

Product Life Cycles

Technological Influences on New Product Development

Food Industry Segments

Food-at-Home

Food-Away-From-Home

The Supply Side of the Business

Food Ingredient Suppliers

All Other

Governmental Influences on New Product Development

The Food and Drug Administration and the U.S. Department of Agriculture

FDA

USDA

Societal Influences on New Product Development

Classification and Characterization of New Food Products

Line Extensions

Repositioned Existing Products

New Forms of Existing Products

Reformulation of Existing Products

New Packaging or Brand Labeling of Existing Products

New-to-the-Company Product Lines

New-to-the-World Creative Products

Sales and Marketing Influences on New Product Development

Restaurant Foods

Retail Grocery

Strategies for Global Product Development

The Role of the Culinology® Professional

Why Consider a Career as a Culinology® Professional?

Creating and Managing Product Development Teams

Project Manager

Product Developer

Consumer Insights

Packaging

Commercialization

Regulatory

Conclusion

Chapter 2: The Principles of Food Science

Introduction

The Nature of Matter

Types of Solids

Carbohydrates

Lipids

Proteins

Physical Structures (Amorphous and Crystalline) of Solids

Water

Water-Solid Interactions

The State of Water When Solids Are Present

Water Activity

Moisture Sorption Isotherms

Molecular Mobility

Heat-Driven Chemical Reactions in Foods

Gelatinization of Starches

Denaturation of Proteins

Gelation (Gel Formation)

Non-Enzymatic Browning Reactions

Heat as Individual Processes

Phase Transitions

Thermal Properties

Heat Transfer

Conduction

Convection

Thermal Radiation

Microwave Heating

Induction Heating

Chapter 3: Review of Cooking Techniques

Understanding Cooking Techniques from a Chef’s Viewpoint

Dry-Heat Cooking Methods

Baking

Roasting

Grilling

Broiling

Barbecue

Hot-Oil Cooking Methods

Sautéing

Stir-Frying

Pan-Frying and Deep Frying

Moist-Heat Cooking Methods

Boiling, Blanching, and Simmering

Poaching (Shallow and Deep)

Par-boiling and Steaming

En Papillote

Pressure-Cooking

Braising and Stewing

Immersion Cooking (Sous Vide)

Thickeners

Roux

Reductions

Starches

Gelatin

Pureeing

Conclusion

Chapter 4: Protein-Based Foods: Introduction and Red Meats

Introduction to Protein Chemistry

Nutritional Properties of Proteins

Protein Structure

Functional Properties of Proteins

Muscle Structure

Meat

Meat Production

Common Concerns in the Meat Industry

Bovine Spongiform Encephalopathy

Parasites: Trichina spiralis

Bacterial Concerns

Meat Cookery

Changes During Cooking

Meat Processing Ingredients

Conclusion

Chapter 5: Protein-Based Foods: Poultry

Introduction

Pre-Harvest Handling

Stunning

Killing and Bleeding

Scalding and Feather Removal

Evisceration

Chilling and Carcass Aging

Dressing Percentage

Poultry Types

Basic Cuts of Poultry

Poultry Meat Functionality

Further-Processed or Value-Added Poultry

Portioning

Ingredient Functionality and Flavor Enhancement

Forming Strategies

Conclusion

Chapter 6: Protein-Based Foods: Seafood

Introduction

Seafood Classifications

Market Forms of Finfish

Muscle Structure of Finfish

Identifying Freshness in Seafood

Rigor and pH

Fresh Finfish Protein Quality

Fat Content

Dark and Light Flesh

Adenosine Triphosphatase (ATPase) Test for Freshness

Preserving Seafood

Freezing

Canned Fish

Restructured Fish

Salting: Caviar and Preserved Roe

Treating Seafood with Phosphate

Economic Fraud and Species Substitution

Fish- and Shellfish-Derived Foodborne Illnesses

Shellfish

Shellfish Certification

Mollusks

Bivalves: Clams

Bivalves: Mussels

Bivalves: Oysters

Bivalves: Scallops

Cephalopods: Squid, Octopus, and Cuttlefish

Crustaceans

Other Seafood

Nutritional Value of Seafood

Protein Quantity and Quality

Fat Content

Mineral Content

Conclusion

Acknowledgments

Chapter 7: Protein-Based Foods: Vegetable Sources of Protein and Protein Complementation

Introduction: The Culture of Vegetarian Diets

Vegetable Sources of Protein

Legumes

Soybeans and Soy Foods

Grains

Conclusion

Chapter 8: Carbohydrate-Based Foods

What Are Carbohydrates?

Carbohydrates as an Ingredient: The Chef’s View

Grains, Legumes, and Starchy Vegetables

Flours

Refined Starches

Carbohydrates in Nutrition

Carbohydrates as Ingredients

Sugars

Monosaccharides

Disaccharides

Polyols

High-Intensity Sweeteners

Native Starches

Chemically Modified Starches

Starch Selection

Converted Starch Products: Maltodextrins and Corn Syrups

Gums

How to Use Gums

Types of Gums

Seed Gums

Tree Exudates

Bio‐Gums

Marine Gums

Plant Gums of Terrestrial Origin

Less Used Gums

Stabilizer Blends

Gelatin

Conclusion

Chapter 9: Lipid-Based Foods

Introduction

Historical Perspective

Fat Sources

Vegetable Oils

Animal Fats

Dairy Fat (Butter)

Lipid Structure

Processing of Fats and Oils

Nutrition and Essential Fatty Acids (EFAs)

Cholesterol and Saturated Fat

Functions of Fats and Oils in Food and Cooking

Lubricity

Intrinsic Flavor

Carrier/Promoter of Flavors and Colors

Mouthfeel

Emulsions

Heat Transfer

Baking

Frying

Rancidity

Conclusion

Chapter 10: Egg- and Milk-Based Foods

Working with Dairy and Egg-Based Products

Eggs

Composition of Eggs and Egg Components

Nutrition

The Value of Egg Products in Food Product Development

Coagulation, Thickening, Coating, and Binding

Emulsification

Foaming

Controlling Crystallization

Milk

Composition of Milk and Milk-Based Products

Nutrition

The Value of Dairy Products in Food Product Development

Milkfat Function

Water-Holding Capacity

Color and Browning

Emulsification

Gelation and Thickening

Whipping and Foaming

Cheese Applications

Applications

Culinology® Case Study in Product Development Using Egg Products

Culinology® Case Studies in Product Development Using Milk Products

Conclusion

Chapter 11: Fermentation

Introduction

History of Fermentation

Preservation of Perishable Products by Fermentation

Process of Fermentation

Lactic Acid Bacteria

Acetic Acid Bacteria and the Production of Vinegar

Alkaline Fermenters

Molds

Yeast

Alcohol Production

Beer-Making Ingredients

The Science of Beer-Making

Making Wine

Champagne and Other Sparkling Wines

Wine Fermentation

Dairy Fermentations

Bread

Meat Fermentation

Fish Fermentation

Vegetable Fermentation

Coffee Fermentation

Soy Fermentation

Vanilla Fermentation

Biotechnology Applications in Fermentation

Vitamin Production

Industrial Chemicals

Conclusion

Chapter 12: Food Additives

Introduction

Food Additives for Function

Sequestrants and Antioxidants

Bulking Agents

Colors

Emulsifiers

Phosphates

Chemical Leavening Agents

Antimicrobial Preservatives

Flavors

Natural and Artificial Flavorings

Flavor Enhancers

Acids

Sweeteners

Sodium Reduction

Conclusion

Chapter 13: Food Safety and Spoilage

Introduction

Food Safety

Hazard Analysis Critical Control Points (HACCP)

The Seven HACCP Principles

Identification of Hazards and Controls

Chemical Hazards

Physical Hazards

Biological Hazards

Process Temperature Control

Receiving Temperatures

Pre-Preparation Temperatures

Cooking/Pasteurization Temperatures

Hot Holding Temperatures

Cooling Temperatures

Cold Display Temperatures

Food Processes

Group I Foods

Group II Foods

Group III Foods

Group IV Foods

Group V Foods

Ingredient HACCP

The HACCP Recipe or Formula

The HACCP Flow Chart

The HACCP Plan

Process Validation

Food Spoilage

Signs of Food Spoilage and Food Industry Consequences

Ubiquitous in Nature

Types of Spoilage Microorganisms

Parameters of Food That Lead to Spoilage

Intrinsic Factors

Extrinsic Factors

Meat

Carcass Spoilage

Frozen Meat

Ground Meat

Cured Meats

Dried Meats

Cooked Meats

Retorted Meat Products

Cooked and Cured Perishable Meats

Cooked and Cured Shelf‐Stable Meat Products

Fish and Seafood

Fish Spoilage

Spoilage Microorganisms

Poultry

Frozen Chicken

Cooked Poultry Products

Dried Poultry Meat

Vegetables

Raw Vegetables

Processed Vegetables

Dried Vegetables

Fermented and Acidified Vegetables

Fruits

Fresh Fruits

Frozen Fruits

Canned Fruits

Dried Fruits

Fruit Juices, Concentrates, and Preserves

Fermented and Acidified Fruits

Spices and Herbs

Cereal Products

Processing and Harvest

Dough-Based Products

Nuts and Legumes

Legumes

Eggs and Egg Products

Shell Eggs

Liquid Eggs

Dried Eggs

Milk and Dairy Products

Pasteurized Milk and Cream

Shelf-Stable Milk

Concentrated Milk Products

Dried Dairy Products

Butter

Fermented Milk

Oil-Based Emulsified Dressings

Sugar, Syrups, and Honey

Conclusion

Chapter 14: Shelf-Life Extension

What Is Shelf Life?

Shelf-Life Labeling

Changes in Foods During Storage

Biological Changes

Chemical Changes

Color Changes

Flavor Changes

Nutritional Quality

Physical Changes

Other Factors Influencing Shelf Life

Intrinsic Factors

Extrinsic Factors

Analyzing and Predicting Shelf Life

Monitoring Effectiveness of Food Preservation

Conclusion

Chapter 15: Food Packaging

Introduction

Definitions and Vocabulary

What Is Packaging?

Packaging Definitions

The Functions of Packaging

A Brief History of Packaging

The Packaging Supply Industry

Product Distribution

Food and Beverage Distribution

Foodservice Distribution Channels

Retail Grocery Distribution

Food Science, Food Technology, and Culinology®

Microbiological Safety

Package Materials

Paper, Paperboard, and Corrugated Fiberboard

Metal

Glass

Plastics and Plastic Packaging

Package Testing Principles and Protocols

Economics

Environmental Impact

Sustainable Packaging

Further Examples of Current and Future Trends in Food Packaging

Conclusion

Resources

Chapter 16: Developing Nutritious Food Products

Introduction: Overview of Health, Well-Being, and Healthy Eating

Our Changing Understanding of Nutrition, Food, and Health

Basic Nutrition Principles and Rationale

Nutritional Analysis Software

Ingredients: Nutrition and Function

Protein

Lipids

Carbohydrates

Dietary Fiber

Resistant Starches

Water

Micronutrients: Vitamins and Minerals

Health Issues and Trends

Nutrition for Special Groups

Healthy Cooking Approaches and Diets

Allergens

Culinary Nutrition News

Conclusion

Chapter 17: Sensory Evaluation

Introduction

The Product Development Chef and Sensory Evaluation

Technical Aspects and Applications of Sensory Evaluation

The Five “In” Steps of the Product Development Pathway

Sensory Methods

Qualitative Consumer Research

Quantitative Consumer Research

Preference Tests

Consumer Acceptance Tests

Measuring Consumer Emotion about Foods

Sensory Discrimination Tests

Sensory Descriptive Analysis

Basic Sensory Attributes

Minimizing Errors in Sensory Measurements

Applications of Sensory Analysis in Food Product Development

Step 1: How Do People Think? What Do People Want in a Pizza?

Step 2: What Works in Today’s World of Pizza? Evaluating Many Products to Discover Patterns

Step 3: Nature Reveals Her Secrets: Building and Using the Product Model

Conclusion

Chapter 18: Culinology® Applications in Food Processing—From the Chef’s and Food Scientist’s

Introduction: Today’s Case for Processed Foods—Scientific and Culinary Perspectives

Effects of Processing on Nutrient Retention

Traditional Food Processing Technologies

Preparation and Size Reduction

Minimally Processed Fresh foods

Thermal Processing

Chilling and Freezing

Dehydration

Concentrated and Condensed Foods

Osmotic Preserves (Jams, Jelly, Preserves)

Food Extrusion

Specialized Processing Technologies

Cook-Chill and Sous Vide

Irradiation

Other Advanced Technologies

Commercial Meat and Poultry Processing

Marination

Marinade Types

Conclusion

Chapter 19: Commercializing the Culinary Gold Standard

Introduction

When to Launch?

Where to Launch?

Who is going to buy my product?

How am I going to do it (successfully)?

Product Development: The Benefits of Using a Proven Process

The Product Development Process

Identifying a Need

Defining the Vision

Collaborative Marketing

Market Opportunity Assessment

Project and Product Statements

What Is a Gold Standard, and How Is It Developed?

Product and Process Development

Developing Specifications

Scale-Up Testing

Product Launch

Market Testing

Product Rollout

Financial Evaluation: An Ongoing Exercise

Post‐Launch Evaluation

Product Optimization

Improvements Directed by PLE

Competitive Pressures

Impact of Economic and Cultural Change

New Technology and Packaging

Life Cycle: Process Improvements

Conclusion

Index

EULA

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