Produktbild
Sharon Croxford

Understanding the Science of Food

From molecules to mouthfeel

Ebook (EPUB Format)

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 descr… Mehr

CHF 41.25

Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)

Versandfertig innerhalb 1-3 Werktagen
Versandkostenfrei

Produktdetails


Weitere Autoren: Stirling, Emma
  • ISBN: 978-1-00-024829-6
  • EAN: 9781000248296
  • Produktnummer: 34422603
  • Verlag: Taylor & Francis Ltd.
  • Sprache: Englisch
  • Erscheinungsjahr: 2020
  • Seitenangabe: 424 S.
  • Plattform: EPUB
  • Masse: 20'509 KB

Über den Autor


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.

9 weitere Werke von Sharon Croxford:


Bewertungen


0 von 0 Bewertungen

Geben Sie eine Bewertung ab!

Teilen Sie Ihre Erfahrungen mit dem Produkt mit anderen Kunden.