por
Vega, César.
Signatura topográfica preferida
664.07 KIT
Fecha de publicación
2012
Formato:
Libros
Relevancia:
0.0495
por
Rowe, Laura, author.
Signatura topográfica preferida
641.3 ROW
Fecha de publicación
2015
Resumen
Food sustains life. Since the beginning of time, it has underpinned our existence. Every day, in every country around the world, it continues to do so. While once food comprised the humble gatherings of hunters in caves, today it has been elevated to an obsession, loathed and adored, craved and crammed in equal measure. Some people eat to live, others live to eat. In an age where we consume up to 285 pieces of content just via social media on a daily basis, information needs to be easily accessible, quick to the point and captivating. This is the age of the infographic, where statistics, facts and knowledge are made easily available and understandable. Taste will explore the complex, colourful and at times controversial world of food, through a collection of thought-provoking, stimulating and beautifully-crafted infographics. Accessible and authoritative, it will cover everything you need to know about food a from its origins to its consumption, weird and wonderful traditions, mealtimes and trends as well as startling, challenging and unusual facts.
Formato:
Libros
Relevancia:
0.0408
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por
Whitehurst, Robert J.
Signatura topográfica preferida
664.024
Fecha de publicación
2009
Resumen
The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and products, while these in turn are related to the key organoleptic, sensory and shelf life qualities of foods. Fully updated to reflect advances made in the field over recent years, new chapters in the second edition look at the use of enzymes in the reduction of acrylamide, in fish processing and in
Formato:
Recursos electrónicos
Relevancia:
0.0388
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