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Understanding the Science of Food: From molecules to mouthfeel by Sharon...

AU $66.75
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Located in: San Miguel de Tucuman, null, Australia
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eBay item number:365499686550
Last updated on 22 Apr, 2025 19:28:20 AESTView all revisionsView all revisions

Item specifics

Condition
Brand new: A new, unread, unused book in perfect condition with no missing or damaged pages. See the ...
ISBN-13
978-1760296063
ISBN
9781760296063
Publication Year
2017
Type
Textbook
Format
Paperback
Language
English
Publication Name
Understanding the Science of Food: from Molecules to Mouthfeel
Author
Sharon Croxford
Publisher
Taylor & Francis
Subject
Engineering & Technology, Chemistry, Healthcare System
Item Weight
454 g
Number of Pages
424 Pages

About this product

Product Information

Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields. The key processes in food preparation and the chemistry behind them are described in detail, including denaturation and coagulation of proteins, gelatinisation, gelation and retrogradation of starches, thickening and gelling, browning reactions, emulsification, foams and spherification, chemical, mechanical and biological leaveners and fermentation and preservation. The text also describes the science of key cooking techniques, the science of the senses and the experience of food, food regulations and the future of healthy food. The origins of food are explored through a focus on the primary production of key staples and their journey to the table. Tips and advice from leading chefs as well as insights into emerging food science and cutting-edge nutrition research from around the world are included throughout, and reveal both the practical application of food chemistry and the importance of this field. Featuring explanatory diagrams and illustrations throughout, Understanding the Science of Food is destined to become an essential reference for both students and professionals. 'An innovative and informative text that will address the need for a food science text suitable for nutrition and dietetics students in Australia.' - Katherine Hanna, Faculty of Health, Queensland University of Technology. 'A unique and timely text that will be welcomed by students, instructors, and scientists in multiple disciplines. I am thrilled to see such a modern take on the subject, blending the fundamentals of food science and chemistry with the insights and experience of practitioners from the culinary arts.' - Patrick Spicer, lecturer and researcher in food science

Product Identifiers

Publisher
Taylor & Francis
ISBN-13
9781760296063
eBay Product ID (ePID)
238187844

Product Key Features

Publication Year
2017
Subject
Engineering & Technology, Chemistry, Healthcare System
Number of Pages
424 Pages
Language
English
Publication Name
Understanding the Science of Food: from Molecules to Mouthfeel
Type
Textbook
Author
Sharon Croxford
Format
Paperback

Dimensions

Item Weight
454 g

Additional Product Features

Country/Region of Manufacture
Australia
Title_Author
Sharon Croxford

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lamare29

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