1st Edition
Understanding the Science of Food From molecules to mouthfeel
By Sharon Croxford
Copyright 2017
424 Pages
by
Routledge
424 Pages
by
Routledge
424 Pages
by
Routledge
Also available as eBook on:
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... Read more
List of figures, tables and boxes
List of measurements
About the authors
Introduction
Part 1 Food components, introductory chemistry and food safety
1. Introductory chemistry
2. Food components
3. Food classifications and groupings
4. Food safety
Part 2 Unlocking key food chemistry reactions
5. Protein structure, denaturation and coagulation
6. Polysaccharide thickeners and gels
7. Sugar, browning and caramelisation
8. Emulsifiers, fats and foams
9. Chemical, mechanical and biological leaveners
10. Preservation and fermentation
Part 3 Enhancing cooking
11. Optimising cooking with phase transitions
12. Maximising the sensory experience
13. Gazing into a healthy food future
Appendix 1. Food regulations in Australia and New Zealand
Appendix 2. A scientific approach in the kitchen
Index
List of measurements
About the authors
Introduction
Part 1 Food components, introductory chemistry and food safety
1. Introductory chemistry
2. Food components
3. Food classifications and groupings
4. Food safety
Part 2 Unlocking key food chemistry reactions
5. Protein structure, denaturation and coagulation
6. Polysaccharide thickeners and gels
7. Sugar, browning and caramelisation
8. Emulsifiers, fats and foams
9. Chemical, mechanical and biological leaveners
10. Preservation and fermentation
Part 3 Enhancing cooking
11. Optimising cooking with phase transitions
12. Maximising the sensory experience
13. Gazing into a healthy food future
Appendix 1. Food regulations in Australia and New Zealand
Appendix 2. A scientific approach in the kitchen
Index
Biography
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.
