Abstract: Twenty-three experts in various facets of dairy chemical science have assembled 14 authoritative chapters on the chemical aspects of milk, its components, products, and characteristics. Topics include: the composition of milk and milk products; milk lipids and proteins…
Scope and content: An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for prep…
Scope and content: An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for prep…
Scope and content: An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for prep…
Scope and content: An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for prep…
Scope and content: An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for prep…
Scope and content: An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for prep…
This new edition of a best-selling text in food product development provides a comprehensive overview of the new food product development process. Stages of development are described in detail, beginning with sources of ideas, then moving through development, final screening, an…
"As a source of detailed information on the chemistry of food this book is without equal. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that…
The purpose of this research was to determine the effect of meat species, ingredients, and level of high hydrostatic pressure on growth of Listeria monocytogenes in ready-to-eat meats. The overall findings of the research show the benefits of high hydrostatic pressure (HHP) in c…
As advised in household recipe books and publicly published prescription books, this paper will delve deep into the realm of domestic remedies particularly those recipes that assist in fertility. These manuscripts include remedies to provoke menstruation, balance the humors of t…
The science of sugar confectionery
by Edwards, W. P., Royal Society of Chemistry
fromRSC paperbacks
Table of contents: Basic science; ingredients; emulsifiers; confectionery plant; sugar glasses in the chemistry of boiled sweets; grained sugar products; pan coating; toffees and caramels; gums, gelled products and liquorice; chewing gum; aerated products; sugar-free confectione…
This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity.
Functional foods: biochemical & processing aspects
by Mazza, G., Shi, John, Le Maguer, Marc