Understanding the Science of Food: From Molecules to Mouthfeel [Audiobook] download free by Sharon Croxford

Understanding the Science of Food: From Molecules to Mouthfeel Audiobook download free by Sharon Croxford
  • Listen audiobook: Understanding the Science of Food: From Molecules to Mouthfeel
  • Author: Sharon Croxford
  • Release date: 2017/7/20
  • Publisher: ALLEN & UNWIN
  • Language: English
  • Genre or Collection: Food and Drink
  • ISBN: 9781760296063
  • Rating: 9.62 of 10
  • Votes: 605
  • Review by: Dakota Goodson
  • Review rating: 7.15 of 10
  • Review Date: 2018/11/7
  • Duration: 3H27M59S in 256 kbps (54.4 MB)
  • Date of creation of the audiobook: 2018-08-15
  • You can listen to this audiobook in formats: WMA, MPEG4, WAV, Musepack, MP3, ATRAC, FLAC (compression ZIP, GZ, AZW4, CBR, RAR, AZW, ARJ)
  • Total pages original book: 272
  • Includes a PDF summary of 23 pages
  • Duration of the summary (audio): 17M45S (4.6 MB)
  • Description or summary of the audiobook: 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
  • Other categories, genre or collection: Food & Beverage Technology, General Cookery, Science: General Issues, Dietetics & Nutrition
  • Download servers: Mediafire, Lufi, Hotfile, Microsoft OneDrive, FileServe, Torrent, Data File Host, Torrent Project, Dropbox. Compressed in ZIP, GZ, AZW4, CBR, RAR, AZW, ARJ
  • Format: Paperback
  • Approximate value: 80.86 USD
  • Dimensions: 176x230x38.1mm
  • Weight: 879.97g
  • Printed by: Not Available
  • Published in: Sydney, Australia

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