Search Results for coffee - Narrowed by: Food -- Composition.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dcoffee$0026qf$003dSUBJECT$002509Subject$002509Food$002b--$002bComposition.$002509Food$002b--$002bComposition.$0026ps$003d300?dt=list2024-05-16T15:02:16ZThe kitchen as laboratory : reflections on the science of food and cooking / edited by Cesar Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten.ent://SD_ILS/0/SD_ILS:318912024-05-16T15:02:16Z2024-05-16T15:02:16Zby Vega, César.<br/>Call Number 664.07 KIT<br/>Publication Date 2012<br/>Format: Books<br/>Taste : the infographic book of food / Laura Rowe.ent://SD_ILS/0/SD_ILS:1579272024-05-16T15:02:16Z2024-05-16T15:02:16Zby Rowe, Laura, author.<br/>Call Number 641.3 ROW<br/>Publication Date 2015<br/>Summary 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.<br/>Format: Books<br/>Enzymes in Food Technology [electronic resource].ent://SD_ILS/0/SD_ILS:326762024-05-16T15:02:16Z2024-05-16T15:02:16Zby Whitehurst, Robert J.<br/>Call Number 664.024<br/>Publication Date 2009<br/>Summary 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<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=470326">Click here to view book</a><br/>