by
Kanopy (Firm),
Call Number
XX(307589.1)
Publication Date
2017 2016
Summary
Bioenergetics, the process of converting food into a usable form of energy, is directly related to overall metabolism. Learn about the chemical work of the body's three energy-producing systems, the fuel each uses, when each is activated--and how your fitness level significantly impacts your body's use of fat as a fuel source.
Format:
Electronic Resources
Relevance:
101654.6016
by
Vaclavik, Vickie.
Call Number
664 VAC
Publication Date
2008
Format:
Books
Relevance:
3.3113
View Other Search Results
by
Fox, Brian A. (Brian Anthony). Food science, nutrition and health.
Call Number
613.2 LEA
Publication Date
2006
Format:
Books
Relevance:
3.2371
by
Sharma, Dipti.
Call Number
613.2 23
Publication Date
2016
Format:
Electronic Resources
Relevance:
3.2273
5.
by
Croxford, Sharon, author.
Call Number
641.30015 CRO
Publication Date
2020
Format:
Regular print
Relevance:
3.1532
by
Lean, M. E. J. (Michael Ernest John), author.
Call Number
664.07 LEA
Publication Date
2006
Summary
Food and its functions Enzymes and digestion Food, eating, health and disease Nutrient dietary requirements and reference values Obesity in the twenty-first century Fats, oils and lipids Milk and dairy products Carbohydrates Carbohydrate-rich foods Amino acids and proteins Protein-rich foods Water and beverages Mineral elements Vitamins and other bioactive food constituents Fruits, nuts and vegetables Methods of cooking Diet and health Food spoilage and preservation Toxins, food-borne infections and food hygiene Food contaminants - adulterants and additives.
Format:
Regular print
Relevance:
3.1097
by
Croxford, Sharon, author.
Call Number
641.30015 CRO
Publication Date
2017
Summary
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 nutrition and dietetics students in Australia.'-Katherine Hanna, Faculty of Health, Queensland University of Technology.
Format:
Regular print
Relevance:
3.0964
by
Dunne, Lavon J.
Call Number
613.2 DUN
Publication Date
2002 2001
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/mh021/2001041013.html
Contributor biographical information http://www.loc.gov/catdir/bios/mh041/2001041013.html
Contributor biographical information http://www.loc.gov/catdir/bios/mh041/2001041013.html
Relevance:
2.4143
by
Saeid, Agnieszka.
Call Number
664.07
Publication Date
2017
Format:
Electronic Resources
Relevance:
2.3723
by
Fox, Brian A. (Brian Anthony)
Call Number
613.2 FOX
Publication Date
1995
Format:
Books
Relevance:
2.2380
by
Lockhart, Aileen.
Call Number
664 LOC
Publication Date
1994
Format:
Books
Relevance:
2.0590
by
Wurtman, Richard J.
Call Number
613.2 PHY V.6 (UNIT)6
Publication Date
1983
Format:
Books
Relevance:
2.0161
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