Understanding the science of food : from molecules to mouthfeel / Sharon Croxford, Emma Stirling.
by
Croxford, Sharon, author.
ISBN
:
9781760296063
Title
:
Understanding the science of food : from molecules to mouthfeel / Sharon Croxford, Emma Stirling.
Author
:
Croxford, Sharon, author.
Personal Author
:
Croxford, Sharon, author.
Publication Information
:
Sydney : Allen & Unwin, 2017.
Physical Description
:
xv, 408 pages : illustrations (some colour) ; 23 cm.
Contents
:
Part 1 Food components, introductory chemistry and food safety -- 1. Introductory chemistry -- 2. Food components -- 3. Food classifications and groupings -- 4. Food safety -- Part 2 Unlocking key food chemistry reactions -- 5. Protein structure, denaturation and coagulation -- 6. Polysaccharide thickeners and gels -- 7. Sugar, browning and caramelisation -- 8. Emulsifiers, fats and foams -- 9. Chemical, mechanical and biological leaveners -- 10. Preservation and fermentation -- Part 3 Enhancing cooking -- 11. Optimising cooking with phase transitions -- 12. Maximising the sensory experience -- 13. Gazing into a healthy food future.
Subject Term
:
Food -- Composition.
Dietetics.
Nutrition.
Added Author
:
Stirling, Emma,
Format
:
Regular print
Publication Date
:
2017
Publication Information
:
Sydney : Allen & Unwin, 2017.
Crows Nest, NSW
Allen & Unwin,
2017.
©2017
| Shelf Number | Material Type | Copy | Shelf Location | Status |
|---|
| 641.30015 CRO | Book | 1 | Standard shelving location | Standard shelving location |
| 641.30015 CRO | Not for loan | 2 | Standard shelving location | Standard shelving location |