Molecules, Microbes, and Meals
-10%
portes grátis
Molecules, Microbes, and Meals
The Surprising Science of Food
Kelly, Alan
Oxford University Press Inc
05/2019
288
Dura
Inglês
9780190687694
15 a 20 dias
574
Descrição não disponível.
1. Introduction
2. The origins of spices (and other foodstuffs)
3. Consistency and change: proteins in food
4. Build 'em up and break 'em down
5. Fat, oils and the uneasy truces of emulsions and foams
6. From sweetness to structure: carbohydrates in food
7. The many roles of micro-organisms: the good, the bad and the ugly
8. The rising power of yeast
9. A word on the wonderful weirdness of water
10. From Napoleon to Nasa: the development of food processing
11. Heating and cooling of food: simple, crude but effective
12. For my next trick: making water disappear
13. Squashing, filtering, and other ways we process food
14. Not just a bag: the science of food packaging
15. Innovation and the development of recipes and formulations
16. The experience of eating
17. The kitchen and the lab
18. Final thoughts
Appendix 1: On the analysis of food
Further reading suggestions
2. The origins of spices (and other foodstuffs)
3. Consistency and change: proteins in food
4. Build 'em up and break 'em down
5. Fat, oils and the uneasy truces of emulsions and foams
6. From sweetness to structure: carbohydrates in food
7. The many roles of micro-organisms: the good, the bad and the ugly
8. The rising power of yeast
9. A word on the wonderful weirdness of water
10. From Napoleon to Nasa: the development of food processing
11. Heating and cooling of food: simple, crude but effective
12. For my next trick: making water disappear
13. Squashing, filtering, and other ways we process food
14. Not just a bag: the science of food packaging
15. Innovation and the development of recipes and formulations
16. The experience of eating
17. The kitchen and the lab
18. Final thoughts
Appendix 1: On the analysis of food
Further reading suggestions
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
1. Introduction
2. The origins of spices (and other foodstuffs)
3. Consistency and change: proteins in food
4. Build 'em up and break 'em down
5. Fat, oils and the uneasy truces of emulsions and foams
6. From sweetness to structure: carbohydrates in food
7. The many roles of micro-organisms: the good, the bad and the ugly
8. The rising power of yeast
9. A word on the wonderful weirdness of water
10. From Napoleon to Nasa: the development of food processing
11. Heating and cooling of food: simple, crude but effective
12. For my next trick: making water disappear
13. Squashing, filtering, and other ways we process food
14. Not just a bag: the science of food packaging
15. Innovation and the development of recipes and formulations
16. The experience of eating
17. The kitchen and the lab
18. Final thoughts
Appendix 1: On the analysis of food
Further reading suggestions
2. The origins of spices (and other foodstuffs)
3. Consistency and change: proteins in food
4. Build 'em up and break 'em down
5. Fat, oils and the uneasy truces of emulsions and foams
6. From sweetness to structure: carbohydrates in food
7. The many roles of micro-organisms: the good, the bad and the ugly
8. The rising power of yeast
9. A word on the wonderful weirdness of water
10. From Napoleon to Nasa: the development of food processing
11. Heating and cooling of food: simple, crude but effective
12. For my next trick: making water disappear
13. Squashing, filtering, and other ways we process food
14. Not just a bag: the science of food packaging
15. Innovation and the development of recipes and formulations
16. The experience of eating
17. The kitchen and the lab
18. Final thoughts
Appendix 1: On the analysis of food
Further reading suggestions
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
