Understanding the Science of Food: From Molecules to Mouthfeel

ISBN-13: 9780367720032 / Angielski / Twarda / 2021 / 424 str.

Sharon Croxford; Emma Stirling

Opis

A foundational textbook for undergraduates outlining the theory and application of chemistry to all aspects of food and food processing systems.

Spis treści

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

O autorze

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.