Understanding the Science of Food, 1st Edition, 9781760296063
Paperback
Unlock the secrets of food: chemistry, cooking, and culinary arts.
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Understanding the Science of Food, 1st Edition

from molecules to mouthfeel

$69.59

  • Paperback

    424 pages

  • Release Date

    26 July 2017

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Summary

Decoding Dinner: A Journey into the Science of Food

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, gel…

Book Details

ISBN-13:9781760296063
ISBN-10:1760296066
Author:Sharon Croxford
Publisher:Taylor & Francis
Imprint:Allen & Unwin
Format:Paperback
Number of Pages:424
Edition:1st
Release Date:26 July 2017
Weight:780g
Dimensions:176mm x 230mm
What They're Saying

Critics Review

“An innovative and informative text that will address the need for a food science text suitable for nutrition and nutrition and dietetics students in Australia.” –Katherine Hanna, Faculty of Health, Queensland University of Technology

About The Author

Sharon Croxford

SHARON CROXFORD is an accredited practising dietitian and senior academic at La Trobe University. She was co-editor of Food and Nutrition Throughout Life.

EMMA STIRLING is an accredited practising dietitian and academic at La Trobe University.

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