This Brief provides a general description of the European Rapid Alert System for Food and Feed (RASFF). It describes the RASFF approach on the legal level and with reference to notification procedures, including also new tools, which were launched in 2014: iRASFF and the RASFF C…
The science of cooking
by Provost, Joseph J., Colabroy, Keri L., Kelly, Brenda S., Wallert, Mark
The science of cooking
by Provost, Joseph J., Colabroy, Keri L., Kelly, Brenda S., Wallert, Mark
Written for students, this work covers a range of scientific principles of food, cooking and the science of taste and smell. Each chapter begins with biological, chemical and/or physical principles underlying food topics and a discussion of what is happening at molecular levels.
Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapter…
This title will help students pursuing food-related careers broaden and deepen their scientific knowledge of food and its safe preparation. It clearly explains food science's foundational principles and most important emerging technologies. The text first surveys the consumer ma…
“This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. For courses in experimental foods, food science, and related topics Preparing aspiring professionals with clearly written,…
Mediterranean foods: composition and processing
Mediterranean foods: composition and processing