Understanding the Science of Food: From molecules to mouthfeel

Croxford, Sharon

emma-stirling

Cookbooks, Food & Wine

Routledge

<p>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, gelatinization, 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,<i> Understanding the Science of Food</i> is destined to become an essential reference for both students and professionals.</p>

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Books by Croxford, Sharon

See the best price to sell, buy, or rent books by Croxford, Sharon. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Understanding the Science of Food: From molecules to mouthfeel

Understanding the Science of Food: From molecules to mouthfeel