Molecules, microbes, and meals the surprising science of food
Introduction -- The origins of spices (and other foodstuffs) -- Consistency and change : proteins in food -- Build 'em up and break 'em down -- Fat, oils, and the uneasy truces of emulsions and foams -- From sweetness to structure : carbohydrates in food -- The many roles of micro-organism...
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| Format: | UnknownFormat |
| Sprache: | eng |
| Veröffentlicht: |
New York, NY
Oxford University Press
2019
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| Online Zugang: | Inhaltsverzeichnis |
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Tag hinzufügen | Zusammenfassung: | Introduction -- The origins of spices (and other foodstuffs) -- Consistency and change : proteins in food -- Build 'em up and break 'em down -- Fat, oils, and the uneasy truces of emulsions and foams -- From sweetness to structure : carbohydrates in food -- The many roles of micro-organisms : the good, the bad and the ugly -- The rising power of yeast -- A word on the wonderful weirdness of water -- From Napoleon to NASA : the development of food processing -- Heating and cooling of food : simple, crude but effective -- For my next trick : making water disappear -- Squashing, filtering, and other ways we process food -- Not just a bag : the science of food packaging -- Innovation and the development of recipes and formulations -- The experience of eating -- The kitchen and the lab -- Final thoughts -- Appendix. On the analysis of food |
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| Beschreibung: | 271 Seiten, 32 ungezählte Seiten Illustrationen |
| ISBN: | 9780190687694 978-0-19-068769-4 |