Titlebook: Essentials of Food Science; Vickie A. Vaclavik,Elizabeth W. Christian Textbook 20144th edition Springer Science+Business Media, LLC, part

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Proteins in Food: An Introduction,r shape, which enables it to carry out a specific function in a living cell. Proteins comprise the complex muscle system and the connective tissue network, and they are important as carriers in the blood system. All enzymes are proteins; enzymes are important as catalysts for many reactions (both desirable and undesirable) in foods.

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Fat and Oil Products,and K. Sources of fats and oils may be animal, vegetable, or marine that may be manufactured in some combination in industrial processing. . appear solid at room temperature, whereas . are liquid at room temperature.

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V. A. Zakharov,G. D. Bukatov,Yu. I. YermakovMeat is the edible portion of mammals—the flesh of animals used for food. “Meat” may include rabbit, venison, and other game, as well as the . poultry and fish. The flesh from various animals may be used as food throughout the world.

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Grains,Throughout the world, there is a great variety of types and amounts of grain products that are selected to be consumed by individuals. The World Health Organization (WHO) and many countries including the United States stress the . importance of grains as a foundation of a good diet.

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Meat, Poultry, Fish, and Dry Beans,Meat is the edible portion of mammals—the flesh of animals used for food. “Meat” may include rabbit, venison, and other game, as well as the . poultry and fish. The flesh from various animals may be used as food throughout the world.