The essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and a dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of…
Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the possibilities of the kitchen. In this global collaboration of essays, chefs, sci…
A fascinating and deeply researched investigation into the mysteries of flavor, from our ancestors' first bites to ongoing scientific advances in taste and today's "foodie" revolution.
A fascinating and deeply researched investigation into the mysteries of flavor, from our ancestors' first bites to ongoing scientific advances in taste and today's "foodie" revolution
Reporting from kitchens, supermarkets, farms, restaurants, huge food corporations, and science labs, Pulitzer Prize-winning journalist John McQuaid tells the story of the still-emerging concept of flavor and how our sense of taste will evolve in the coming decades. Tasty explain…
A fascinating and deeply researched investigation into the mysteries of flavor, from our ancestors' first bites to ongoing scientific advances in taste and today's "foodie" revolution. --
Since infant formula substitutes for human milk, its composition must match that of human milk as closely as possible. Quality control of infant formula is also essential to ensure product safety, as infants are particularly vulnerable food consumers. This book reviews the lates…
"This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technologies used in food processing operations around the world, combining theory with a practical hands-on approach. The book explores t…
"This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technologies used in food processing operations around the world, combining theory with a practical hands-on approach. The book explores t…
Magnetic resonance in food science: defining food by magnetic resonance : [proceeding…
by Royal Society of Chemistry (GB), Capozzi, Francesco, Laghi, Luca, Belton, Peter S., International Conference on the applications of magnetic resonance in food science, Cesena, Italy)
fromSpecial publication Royal Society of Chemistry
Capturing contributions from a whole range of applications in food and representing the latest technical innovations, this will be a contemporary book on the topic aimed at academics and industrialists who are committed to the utilisation of MR tools to improve our understanding…
Magnetic Resonance has become an established technique to improve the understanding of food systems. Capturing contributions from a whole range of applications in food and representing the latest technical innovations, this will be a contemporary book on the topic. Based on a co…
"This book will describe the most recent studies about metabolism and the current evidence on the health effects of the different group of polyphenols. The first two chapters will provide an overview of extractable fraction and non-extractable polyphenols, a relevant fraction of…
"This book will describe the most recent studies about metabolism and the current evidence on the health effects of the different group of polyphenols. The first two chapters will provide an overview of extractable fraction and non-extractable polyphenols, a relevant fraction of…