Microbiology is the branch of the biological sciences that deals with microorganisms, i.e. bacteria, fungi, some algae, protozoa, viruses, viroids and prions. Most micro-organisms have the following characteristics:- 1) They are generally too small to be seen with the unaided human eye, and some form of microscopy is required for the study of their structure. 2) Cells or other structures are relatively simple and less specialized than those of higher plants and animals. 3) They are handled an...
A normal healthy diet should not just consist of the three major nutrients, namely: fat, carbohydrates and protein, but should also provide a range of essential macro- and micronutrients, in the form of dietary fibre, minerals and vitamins. Micronutrient: nutrient needed in tiny amounts; a substance that an organism requires for normal growth and development but only in very small quantities, e.g. a vitamin or mineral Macronutrient: element needed in large amounts for normal growth and develo...
Moisture assays can be one of the most important analyses performed on a food product and yet one of the most difficult from which to obtain accurate and precise data. This chapter describes various methods for moisture analysis – their principles, procedures, applications, cautions, advantages, and disadvantages. Water activity measurement also is described, since it parallels the measurement of total moisture as an important stability and quality factor. With an understanding of technique...
Until recently, eating food in modern industrialised countries has usually been regarded as a low risk activity, but several highly publicised food safety scares have raised consumer concerns about the safety of our food supplies (Table 1). Very few of the foods that we commonly eat have been subject to any toxicological testing and yet they are generally accepted as being safe to eat. However, all chemicals, including those naturally found in foods, are toxic at some dose. Laboratory animals...
A therapeutic diet is a meal plan that controls the intake of certain foods or nutrients. It is part of the treatment of a medical condition and are normally prescribed by a physician and planned by a dietician. A therapeutic diet is usually a modification of a regular diet. It is modified or tailored to fit the nutrition needs of a particular person. Therapeutic diets are modified for (1) nutrients, (2) texture, and/or (3) food allergies or food intolerances. Common reasons therapeutic diets...
Abstract In a time where the public is more aware and interested with what they eat, natural additives have been gaining interest both from the food industries and the consumers. Some studies show that consumers prefer food prepared with natural additives rather than chemical ones, due to health reasons. Although quite promising, natural additives still face some drawbacks and limitations as well as conflicting information. In this manuscript, the most important natural additives are overview...
Food has many meanings. For different people, food has different implications. It could be a source of joy, gladness, happiness to many children. To some adults, some foods are symbols of prosperity, pleasure and power. To some children, who are usually forced to eat, food is a source of sadness or rather a sign of sadness. In Nigeria and most African Countries, food is a symbol of friendliness and hospitality. Foods, as meals, are eaten at certain times of the day. We then have breakfast, lu...
Consumption of fruit and vegetable products has dramatically increased in the United States by more than 30% during the past few decades. It is also estimated that about 20% of all fruits and vegetables produced is lost each year due to spoilage. The focus of this chapter is to provide a general background on microbiological spoilage of fruit and vegetable products that are organized in three categories: fresh whole fruits and vegetables, fresh-cut fruits and vegetables, and fermented or acid...
Food chemistry is a fascinating branch of applied science that combines most of the sub-disciplines of traditional chemistry (organic, inorganic and physical chemistry) together with elements of biochemistry and human physiology. Food chemists attempt to define the composition and properties of food, and understand the chemical changes undergone during production, storage and consumption, and how these might be controlled. Foods are fundamentally biological substances and are highly variable ...
Liquids, gases and some solids (for example powders and particulate materials) are termed ‘fluids’ and can flow without disintegration when a pressure is applied to them. In contrast, solids deform when pressure is applied to them (Section 1.1.4). In this section, the properties of fluids and solids that are relevant to both the design of food processes and the quality of processed food are described. More detailed mathematical treatments and derivations of formulae used in food engineeri...