Science And Food
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The Science Of Food
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Author : P. M. Gaman
language : en
Publisher: Elsevier
Release Date : 2013-10-22
The Science Of Food written by P. M. Gaman and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-22 with Cooking categories.
The Science of Food: An Introduction to Food Science, Nutrition and Microbiology, Second Edition conveys basic scientific facts and principles, necessary for the understanding of food science, nutrition, and microbiology. Organized into 17 chapters, this book begins with a discussion on measurement, metrication, basic chemistry, and organic chemistry of foods. Nutrients such as carbohydrates, fats, proteins, vitamins, mineral elements, and water in food are then described. The book also covers aspects of food poisoning, food spoilage, and food preservation. This book will be useful to students following TEC diploma courses in Catering, Home Economics, Food Science, FoodTechnology, Dietetics, and Nutrition.
Introducing Food Science
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Author : Robert L. Shewfelt
language : en
Publisher: CRC Press
Release Date : 2011-05-16
Introducing Food Science written by Robert L. Shewfelt and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-05-16 with Medical categories.
As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answers. Introducing Food Science addresses a range of food issues facing today's consumer, proceeding from a general and student-friendly discussion to an
Encyclopaedia Of Food Science Food Technology And Nutrition
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Author : R. Macrae
language : en
Publisher:
Release Date : 1993
Encyclopaedia Of Food Science Food Technology And Nutrition written by R. Macrae and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Food categories.
Food Science
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Author : Norman N. Potter
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-04-17
Food Science written by Norman N. Potter and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-17 with Technology & Engineering categories.
Almost two decades have passed since the first edition of Food Science was published in 1968. Previous editions have been widely circulated in the United States and abroad and have been accepted as a textbook in many colleges and universities. The book also has been translated into Japanese and Spanish. This response has encouraged me to adhere to prior objectives in preparing this fourth edition. The book continues to be aimed primarily at those with no previous instruction in food sci ence. Its purpose is to introduce and to survey the complex and fasci nating interrelationships between the properties of food materials and the changing methods of handling and manufacturing them into an al most unlimited number of useful products. The book especially ad dresses the needs for insight and appreciation of the broad scope of food science by students considering this field as a profession, as well as those by professionals in allied fields that service or interface with the food industry in ever-increasing ways. The literature of food science and food technology has rapidly ma tured from earlier articles to books to encyclopedias. Where technolog ical capabilities once were limited, rapid advances in many fields contin ually raise questions on the responsible management of technology and its environmental, social, and economic consequences. Changes in em phasis have been many. Affluent countries have become more con cerned with the health effects of nutrient excesses than with deficien cies, while hungry nations continue to suffer shortages.
Gastronomy And Food Science
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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2020-09-22
Gastronomy And Food Science written by Charis M. Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-09-22 with Health & Fitness categories.
Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference. Discusses the role of gastronomy and new technologies in shaping healthy diets Describes a toolkit to capture diversity and drivers of food choice of a target population and to identify entry points for nutrition interventions Presents the experiential value of the Mediterranean diet, elaio-gastronomy, and bioactive food ingredients in culinary science Explores gastronomic tourism and the senior foodies market
The Science Of Food
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Author : Marty Jopson
language : en
Publisher: Michael O'Mara Books
Release Date : 2017-09-07
The Science Of Food written by Marty Jopson and has been published by Michael O'Mara Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-09-07 with Technology & Engineering categories.
In this fascinating and easily digestible book, The One Show's resident scientist Marty Jopson takes us on a mouth-watering tour of the twenty-first century kitchen and the everyday food miracles that we all take for granted.
Objective Food Science Technology 3rd Ed
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Author : Deepak Mudgil
language : en
Publisher: Scientific Publishers
Release Date : 2019-01-01
Objective Food Science Technology 3rd Ed written by Deepak Mudgil and has been published by Scientific Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-01-01 with Technology & Engineering categories.
The objective of this book is to provide single platform for preparation of competitive examinations in Food Science and Technology discipline. The book contains over 10000 objective questions on the subjects such as Food Chemistry, Food Microbiology, Food Engineering, Dairy Technology, Fruits and Vegetables Technology, Cereals Technology, Meat Fish and Poultry Processing, Food Additives, Foods and Nutrition, Bioprocess Technology, Food Packaging, food Analysis, Functional Foods, Emerging Food Processing Technologies, Food Biochemistry and Miscellaneous topics. The book also contains 1500 subjective keynotes for above mentioned topics. Previous five years (2013-2017) ICAR NET Exam solved question papers (memory based) are also included in this addition. Special Features of the Book: 1. More than 10,000 MCQs for ASRB-NET, ICAR JRF-SRF and IIT GATE examination 2. Five years ICAR-NET solved question papers 3. Revised and updated 1500 subjective keynotes.
Encyclopedia Of Food Science And Technology
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Author : Yiu H. Hui
language : en
Publisher:
Release Date : 1992
Encyclopedia Of Food Science And Technology written by Yiu H. Hui and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Encyclopedias and dictionaries categories.
Food Science
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Author : Jeanne Miller
language : en
Publisher: LernerClassroom
Release Date : 2008-09-01
Food Science written by Jeanne Miller and has been published by LernerClassroom this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-09-01 with Juvenile Nonfiction categories.
Ducklings weed, plow, and fertilize rice crops. An African berry makes lemons taste like peaches. A restaurant serves bacon-and-egg ice cream. What's going on here? Is this a joke? A fantasy? No, it's food science! Food scientists make packaged foods more healthy, tasty, and convenient. They explore how cooking changes food, create dishes that surprise the senses, and help farmers grow food in healthier ways. Explore the amazing research and discoveries food scientists bring to our tables. Book jacket.
Understanding The Science Of Food
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Author : Sharon Croxford
language : en
Publisher: Routledge
Release Date : 2020-07-16
Understanding The Science Of Food written by Sharon Croxford and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-07-16 with Medical categories.
Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields. The key processes in food preparation and the chemistry behind them are described in detail, including denaturation and coagulation of proteins, gelatinisation, gelation and retrogradation of starches, thickening and gelling, browning reactions, emulsification, foams and spherification, chemical, mechanical and biological leaveners and fermentation and preservation. The text also describes the science of key cooking techniques, the science of the senses and the experience of food, food regulations and the future of healthy food. The origins of food are explored through a focus on the primary production of key staples and their journey to the table. Tips and advice from leading chefs as well as insights into emerging food science and cutting-edge nutrition research from around the world are included throughout, and reveal both the practical application of food chemistry and the importance of this field. Featuring explanatory diagrams and illustrations throughout, Understanding the Science of Food is destined to become an essential reference for both students and professionals. 'An innovative and informative text that will address the need for a food science text suitable for nutrition and dietetics students in Australia.' - Katherine Hanna, Faculty of Health, Queensland University of Technology. 'A unique and timely text that will be welcomed by students, instructors, and scientists in multiple disciplines. I am thrilled to see such a modern take on the subject, blending the fundamentals of food science and chemistry with the insights and experience of practitioners from the culinary arts.' - Patrick Spicer, lecturer and researcher in food science
