by
Pico, Yolanda.
Call Number
664.07
Publication Date
2020
Format:
Electronic Resources
Relevance:
0.0264
by
Kelly, Alan, author.
Call Number
664.07 KEL
Publication Date
2019
Summary
This book seeks to introduce readers to a new perspective on food, showing how science is at the heart of what we love about food.
Format:
Electronic Resources
Relevance:
0.0635
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by
Da, Wen Sun, editor.
Call Number
664.07
Publication Date
2018
Format:
Electronic Resources
Relevance:
0.0264
by
Provost, Joseph, author.
Call Number
664 PRO
Publication Date
2016
Format:
Electronic Resources
Relevance:
0.0330
5.
by
Lopez-Alt, J. Kenji, author, photographer.
Call Number
641.5 LOP
Publication Date
2015
Summary
As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it and how to make homemade mac 'n' cheese that is just as gooey and velvety smooth as the box stuff. Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new--but simple--techniques.
Format:
Books
Relevance:
0.0811
by
Barbieri, Giampiero.
Call Number
641.3
Publication Date
2014
Summary
This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly interconnected with the chemical industry in the last century. Different areas are considered in a multidisciplinary approach: - the production of chemical additives and of non-food components needed in the food industry (e.g. packaging materials) - the regulatory perspective of the whole food production chain - commercialization of food commodities - the problem of food safety from the viewpoint of official auditors with medical or veterinarian competencies - new and emerging risks related to food packaging materials - the assessment of the authenticity of edible products. This Brief includes different viewpoints, ranging from the management of allergens and food additives in the food plant to the complex matter of the formulation of traditional products with the consequent production of "alternative" versions of the same food.
Format:
Electronic Resources
Relevance:
0.0445
by
Simpson, Benjamin K.
Call Number
664
Publication Date
2012
Summary
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology
Format:
Electronic Resources
Relevance:
0.0460
by
Vega, César.
Call Number
664.07 KIT
Publication Date
2012
Format:
Books
Relevance:
0.0495
by
Eskin, N. A. M. (Neason Akivah Michael), editor.
Call Number
664 BIO
Publication Date
2012
Summary
This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application. Features new chapters on rDNA technologies, legumes, eggs, oilseed processing and fat modification, and lipid oxidation Offers expanded and updated material throughout, including valuable illustrations Edited and authored by award-winning scientists.
Format:
Electronic Resources
Relevance:
0.0388
by
Spyros, Apostolos.
Call Number
664.07
Publication Date
2012
Summary
This book is a compact and complete source of information for food scientists who wish to apply methodologies based on NMR spectroscopy in food analysis.
Format:
Electronic Resources
Relevance:
0.0342
by
Renou, J-P.
Call Number
664.020153836
Publication Date
2011
Summary
Proceedings from the 10th International Conference on the applications of Magnetic Resonance in Food Science to celebrate its 10th anniversary.
Format:
Electronic Resources
Relevance:
0.0477
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