Understanding the Science of Food

From molecules to mouthfeel

AvSharon Croxford

Inbunden, Engelska, 2021

2 296 kr

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Beskrivning

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 dietetics students in Australia.' - Katherine Hanna, Faculty of Health, Queensland University of Technology.'A unique and timely text that will be welcomed by students, instructors, and scientists in multiple disciplines. I am thrilled to see such a modern take on the subject, blending the fundamentals of food science and chemistry with the insights and experience of practitioners from the culinary arts.' - Patrick Spicer, lecturer and researcher in food science

Produktinformation

Utgivningsdatum:2021-03-31
Mått:176 x 230 x 28 mm
Vikt:1 061 g
Format:Inbunden
Språk:Engelska
Antal sidor:424
Förlag:Taylor & Francis Ltd
ISBN:9780367720032

Utforska kategorier

Folkhälsa och hälsopedagogik inom Medicin

Mer om författaren

SHARON CROXFORD is an accredited practising dietitian and senior academic at La Trobe University. She was co-editor of Food and Nutrition Throughout Life. EMMA STIRLING is an accredited practising dietitian and academic at La Trobe University.

Innehållsförteckning

List of figures, tables and boxesList of measurementsAbout the authorsIntroductionPart 1 Food components, introductory chemistry and food safety1. Introductory chemistry2. Food components3. Food classifications and groupings4. Food safetyPart 2 Unlocking key food chemistry reactions5. Protein structure, denaturation and coagulation6. Polysaccharide thickeners and gels7. Sugar, browning and caramelisation8. Emulsifiers, fats and foams9. Chemical, mechanical and biological leaveners10. Preservation and fermentationPart 3 Enhancing cooking11. Optimising cooking with phase transitions12. Maximising the sensory experience13. Gazing into a healthy food futureAppendix 1. Food regulations in Australia and New ZealandAppendix 2. A scientific approach in the kitchenIndex

Mer från samma författare

Food and Nutrition Throughout Life

Audrey Tierney, Sue Shepherd, Tania Thodis, Regina Belski, Adrienne Forsyth, Catherine Itsiopoulos, Sharon Croxford

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2020

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Food and Nutrition Throughout Life

Audrey Tierney, Sue Shepherd, Tania Thodis, Regina Belski, Adrienne Forsyth, Catherine Itsiopoulos, Sharon Croxford

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2020

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