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Books > Medicine > General issues > Public health & preventive medicine > Personal & public health > Dietetics & nutrition
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Understanding the Science of Food - From molecules to mouthfeel (Paperback)
Loot Price: R1,229
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Understanding the Science of Food - From molecules to mouthfeel (Paperback)
Expected to ship within 12 - 17 working days
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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
nutrition and dietetics students in Australia.'-Katherine Hanna,
Faculty of Health, Queensland University of Technology. SHARON
CROXFORD is a senior academic at La Trobe University and an
accredited practising dietitian. She was lead editor of Food and
Nutrition Throughout Life. EMMA STIRLING is a senior academic at La
Trobe University and an accredited practising dietitian.
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