La cuisine moléculaire : une tendance qui perce depuis quelques années grâce à des chefs médiatisés. Cet ouvrage explique la fabrication d'un espuma, la sphérification, etc.
Handbook of research on food science and technology
Gas chromatography is widely used in applications involving food analysis. Typical applications pertain to the quantitative and/or qualitative analysis of food composition, natural products, food additives, and flavour and aroma components. Providing an up-to-date look at the si…
"The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food's structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in …
Dictionary of food compounds with CD-ROM
The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student. This latest edi…