1.021 results (0,21632 seconds)

Show all filters

Brand

Show all

Merchant

Price (EUR)

Reset filter

Products
From
Shops

Introducing Food Science

Introducing Food Science

Written as an introductory food science textbook that excites students and fosters learning the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back Remember This! and Looking Ahead it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked while adding updated information as well as new tables figures exercises and problems. See What's New in the Second Edition: New chapter Sustainability and Distribution Approximately 60 new tables and figures New section at the end of each chapter with problems / exercises to test comprehension Now includes a glossary The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments class discussions and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives providing a true flavor of food science and preparing students for future studies in this field.

GBP 180.00
1

Handbook of Food Engineering

Handbook of Food Engineering

As the complexity of the food supply system increases the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering Third Edition continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids heating and cooling of foods and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing concentration dehydration thermal processing and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes membrane processes extrusion processes and cleaning operations.

GBP 240.00
1

Fermented Food Products

Fermented Food Products

Fermented food play an important proactive role in the human diet. In many developing and under developed countries fermented food is a cheap source of nutrition. Currently more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced in small quantities however the consumption of many fermented foods has gradually increased. Fermented Food Products presents in-depth insights into various microbes involved in the production of fermented foods throughout the world. It also focuses on recent developments in the fermented food microbiology field along with biochemical changes that are happening during the fermentation process. • Describes various fermented food products especially indigenous products• Presents health benefits of fermented food products• Explains mechans involved in the production of fermented foods• Discusses molecular tools and its applications and therapeutic uses of fermented foodsThe book provides a comprehensive account about diversified ethnic fermented food products. Readers will get updated information regarding various types of fermented food products and will learn the effect these fermented food products have on human health.

GBP 180.00
1

Food Process Engineering Safety Assurance and Complements

Food Process Engineering Safety Assurance and Complements

Food Process Engineering: Safety Assurance and Complements pursues a logical sequence of coverage of industrial processing of food and raw material where safety and complementary issues are germane. Measures to guarantee food safety are addressed at start and the most relevant intrinsic and extrinsic factors are reviewed followed by description of unit operations that control microbial activity via the supply of heat supply or the removal of heat. Operations prior and posterior are presented as is the case of handling cleaning disinfection and rinsing and effluent treatment and packaging complemented by a brief introduction to industrial utilities normally present in a food plant. Key Features: Overviews the technological issues encompassing properties of food products Provides comprehensive mathematical simulation of food processes Analyzes the engineering of foods at large and safety and complementary operations in particular with systematic derivation of all relevant formulae Discusses equipment features required by the underlying processes | Food Process Engineering Safety Assurance and Complements

GBP 200.00
1

Handbook of Food Preservation

Handbook of Food Preservation

The processing of food is no longer simple or straightforward but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life minimize risk protect the environment and improve functional sensory and nutritional properties. Since 1999 when the first edition of this book was published it has facilitated readers’ understanding of the methods technology and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation basic terminologies and sequential steps of treatments including types of equipment required. In addition chapters present how preservation method affects the products reaction kinetics and selected prediction models related to food stability what conditions need be applied for best quality and safety and applications of these preservation methods in different food products. This book emphasizes practical cost-effective and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes such as fermentation antimicrobials antioxidants pH-lowering and nitrite Explains comprehensive preservation by controlling of water structure and atmosphere such as water activity glass transition state diagram drying smoking edible coating encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy such as microwave ultrasound ohmic heating light irradiation pulsed electric field high pressure and magnetic field Revised updated and expanded with 18 new chapters the Handbook of Food Preservation Third Edition remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists technologists and engineers.

GBP 205.00
1

Nanotechnology Horizons in Food Process Engineering 3-volume set

Nanotechnology Horizons in Food Process Engineering 3-volume set

Although nanotechnology has revolutionized fields such as medicine genetics biology bioengineering mechanics and chemistry its increasing application in the food industry is relatively recent in comparison. Nanotechnology is being used to discover new methods for creating new flavors extending food shelf life and improving food protection and nutritional value. Nanotechnology in the food industry is now being explored for intelligent nutrient delivery systems smart foods contaminant detection nanodevices and nanosensors advanced food processing antimicrobial chemicals encapsulation and green nanomaterials. This new three-volume set Nanotechnology Horizons in Food Process Engineering addresses a multitude of topical issues and new developments in the field. Volume 1 focuses food preservation food packaging and sustainable agriculture while Volume 2 looks at nanotechnology in food process engineering applications of biomaterials in food products and the use of modern nanotechnology for human health. The third volume explores the newest trends in nanotechnology for food applications and their application for improving food delivery systems. Together these three volumes provide a comprehensive and in-depth look at the emerging status of nanotechnology in the food processing industry explaining the benefits and drawbacks of various methodologies that will aid in the improvement and development of food product sourcing and food hygiene monitoring methods. Volume 1 discusses emerging nanotechnolgical applications in food processing packaging and preservation. It focuses on using nanoparticles for safe and nutritional food production protecting crops from pests increasing nutritional value and providing solutions for various environmental issues. This book especially deals with nanotechnology for controlling plant pathogens food packaging and preservation agricultural productivity wastewater treatment and bioenergy production. Volume 2 discusses nanotechnology use in non-thermal techniques such as high-pressure processing (HPP) pulsed electric fields (PEFs) pulsed light ultraviolet microwave ohmic heating electrospinning and nano- and microencapsulation. This volume looks at the role and application of minimal processing techniques such as ozone treatment vacuum drying osmotic dehydration dense phase carbon dioxide treatment and high-pressure assisted freezing. The successful applications of nanotechnologies on juices meat and fish fruits and vegetable slices food surface purees milk and milk products extraction drying enhancement and encapsulation of micro-macro nutrients are also considered. The volume also presents several computer-aided techniques that are emerging in the food processing sector such as robotics radio frequency identification (RFID) three-dimensional food printing artificial intelligence etc. Significant role of food properties in design of specific food and edible packaging films have been elucidated. Volume 3: Trends Nanomaterials and Food Delivery provides an overview of the current trends in nanotechnology for food applications and food delivery systems. Topics include a collection of chapters on diverse topics including the stability of nanoparticles in food nanobiosensing for the detection of food contaminants nanotechnology applications in agriculture the role of nanotechnology in nutrient delivery how nanotechnology is applied in dairy products biofunctional magnetic nanoparticles in food safety the development of nutraceuticals using nanotechnological tools and more. | Nanotechnology Horizons in Food Process Engineering 3-volume set

GBP 385.00
1

Bacterial Starter Cultures for Food

Bacterial Starter Cultures for Food

This book brings together information concerning starter culture bacteria in the manufacture of many milk meat vegetable and bakery products. The characteristics and functions of these bacteria in the production of cultured foods as well as factors which affect their performance are discussed in detail. Topics include the role of plasmids in starter culture bacteria the function of these bacteria as food preservatives nutritional and health benefits and future applications. Authors provide historical background as an introduction to each chapter. This will be a valuable reference book for food industry technologists and academicians. | Bacterial Starter Cultures for Food

GBP 180.00
1

Handbook of Research on Food Science and Technology 3 Volume Set

Handbook of Research on Food Science and Technology 3 Volume Set

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry food biotechnology and microbiology and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology looking at the most recent innovations emerging technologies and strategies focusing on taking food design to sustainable levels. In particular the handbooks includes relevant information on the modernization in the food industry sustainable packaging food bioprocesses food fermentation food microbiology functional foods and nutraceuticals natural products nano- and microtechnology healthy product composition innovative processes/bioprocesses for utilization of by-products development of novel preservation alternatives extending the shelf life of fresh products alternative processes requiring less energy or water among other topics. | Handbook of Research on Food Science and Technology 3 Volume Set

GBP 347.00
1

Handbook of Membrane Separations Chemical Pharmaceutical Food and Biotechnological Applications

Handbook of Membrane Separations Chemical Pharmaceutical Food and Biotechnological Applications

The third edition of the Handbook of Membrane Separations: Chemical Pharmaceutical Food and Biotechnological Applications provides a comprehensive discussion of membrane applications. Fully updated to include the latest advancements in membrane science and technology it is a one-of-its-kind overview of the existing literature. This fully illustrated handbook is written by experts and professionals in membrane applications from around the world. Key Features: Includes entirely new chapters on organic solvent-resistant nanofiltration membrane condensers membrane-reactors in hydrogen production membrane materials for haemodialysis and integrated membrane distillation Covers the full spectrum of membrane technology and its advancements Explores membrane applications in a range of fields from biotechnological and food processing to industrial waste management and environmental engineering This book will appeal to both newcomers to membrane science as well as engineers and scientists looking to expand their knowledge on upcoming advancements in the field. | Handbook of Membrane Separations Chemical Pharmaceutical Food and Biotechnological Applications

GBP 240.00
1

Handbook on Spray Drying Applications for Food Industries

Handbook on Spray Drying Applications for Food Industries

Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid continuous cost-effective reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomizer into a hot drying gas medium usually air. The Handbook on Spray Drying Applications for Food Industries deals with recent techniques adopted in spray drying systems for drying a vast array of food products novel and emerging tools used for spray drying of antioxidant rich products optimized conditions used for extraction and production of herbal powders by using spray drying techniques and problems encountered during spray drying of acid and sugar rich foods and also various herbal powders. The book discusses the encapsulation of flavors by using the spray drying process providing a comparison with other encapsulation techniques. It reviews the retention of bioactive compounds and the effect of different parameters on bioactive compounds during spray drying of juice. Moreover the book explains the effect of novel approaches of spray drying on nutrients. The book addresses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying processing. It also identifies packaging material needed for enhanced product stability. The safety and quality aspects of manufacturing spray dried food products are discussed. Key Features: Describes the design of high performance spray drying systems Highlights the strategy adopted for maximizing the yield potential of various spray dried food products Discusses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying process Contains charts procedure flow sheets tables figures photos and a list of spray drying equipment suppliers This book will benefit entrepreneurs food scientists academicians and students by providing in-depth knowledge about spray drying of foods for quality retention and also for efficient consumer acceptability of finished products.

GBP 230.00
1

Learn to Code with Games

Learn to Code with Games

A novel approach for the classroom or self-study Learn to Code with Games makes coding accessible to a broad audience. Structured as a series of challenges that help you learn to code by creating a video game each chapter expands and builds your knowledge while providing guidelines and hints to solving each challenge. The book employs a unique problem-solving approach to teach you the technical foundations of coding including data types variables functions and arrays. You will also use techniques such as pseudocode and process mapping to formulate solutions without needing to type anything into a computer and then convert the solutions into executable code. Avoiding jargon as much as possible Learn to Code with Games shows you how to see coding as a way of thinking and problem solving rather than a domain of obscure languages and syntaxes. Its practical hands-on approach through the context of game development enables you to easily grasp basic programming concepts.

GBP 180.00
1

From Police to Security Professional A Guide to a Successful Career Transition

From Police to Security Professional A Guide to a Successful Career Transition

Former police and military personnel possess attractive skill sets for the private security industry; however the transition to the corporate arena is not without challenges. Competition for these jobs is fierce. Many candidates possess degrees in security management‘some having spent their entire professional careers in private security. From Police to Security Professional: A Guide to a Successful Career Transition provides tips on overcoming the inherent obstacles law enforcement professionals face in making the switch and supplies a practical roadmap for entry into the private security world. The foundation of the book comes from the author‘s own journey and the many hurdles he encountered transitioning to private sector security. With his help you‘ll learn: The unique skills experience and mentality required to enter into the private security industry from a law enforcement background The opportunities available and the different areas within the industry including benefits and income potential How to properly evaluate your training portfolio How to tailor your resume to garner the attention of hiring executives The many professional associations and certifications that could be helpful in your career Vital to your ability to succeed is understanding that security management has evolved into a distinct profession in its own right one that brings with it different education experience and skill sets that clearly differentiate it from law enforcement. This book will help you better understand and be prepared for the policies processes and a corporate environment that operates in a very different way than the police structure to which you are accustomed. With the author‘s help you‘ll give yourself every advantage to get the job and succeed in your new career. | From Police to Security Professional A Guide to a Successful Career Transition

GBP 180.00
1

FDA and USDA Nutrition Labeling Guide Decision Diagrams Check

FDA and USDA Nutrition Labeling Guide Decision Diagrams Check

A workbook for day-to-day decisions Nutrition labels on various food products must comply with numerous ever-changing requirements. Items such as meat and poultry products food packages and dietary supplements are subject to stringent federal regulations-and the costs of compliance are often significant. The Nutritional Labeling and Education Act of 1990 (NLEA) imposed new mandates for labeling of many packaged food products; still others became subject to a voluntary nutrition labeling program. Following that lead USDA has imposed parallel labeling requirements. FDA and USDA Nutrition Labeling Guide: Decision Diagrams Checklists and Regulations provides hands-on information and guidelines for understanding the latest federal nutrition labeling requirements. This plain English analysis of FDA and FSIS labeling rules contains diagrams and tables and cites specific regulations. Decision diagrams walk the reader through volumes of information and make sense out of complicated regulatory processes. Checklists for managing information for developing specific labels help the reader track regulatory changes and document regulation applicability to company products. The RegFinder index references not only the text but also provides hundreds of regulatory citations referenced by topic. FDA and USDA Nutrition Labeling Guide: Decision Diagrams Checklists and Regulations will be of interest to food industry personnel responsible for compliance with federal nutritional labeling regulations food product developers and food technologists. Faculty teaching food laws and regulations and food product development will also find this book of interest. | FDA and USDA Nutrition Labeling Guide Decision Diagrams Check

GBP 210.00
1

Social Action with Children and Families A Community Development Approach to Child and Family Welfare

Social Action with Children and Families A Community Development Approach to Child and Family Welfare

Meeting the needs of children at the same time as promoting family life is more than a question of resources: it needs a culture change in social services: a rediscovery and a modernization of the social action and community development traditions in social work. In Social Action with Children and Families the authors argue that ways must be found to work together to promote environments in which children can flourish and to develop forms of public life which are friendly to children and their parents. Recent changes in child care systems have put more pressures on those working in it. Social workers have become more open to public scrutiny and are expected to respond to problems rooted in social and economic aspects of their clients' or services users' lives. Legislation stresses working in partnership with parents other professionals and community groups. The central aim of Social Action with Children and Families is to help those working in this field to find a new more positive sense of direction and purpose. It will be invaluable reading to those studying social work social policy and public administration as well as to all professionals working in these areas. | Social Action with Children and Families A Community Development Approach to Child and Family Welfare

GBP 180.00
1

The Cryptoclub Workbook Using Mathematics to Make and Break Secret Codes

The Cryptoclub Workbook Using Mathematics to Make and Break Secret Codes

This workbook which accompanies The Cryptoclub provides students with problems related to each section to help them master the concepts introduced throughout the book. A PDF version is available at no charge. This file can be found under our Downloads and Updates tab. The teacher manual can be requested from the publisher by contacting the Academic Sales Manager Susie Carlisle | The Cryptoclub Workbook Using Mathematics to Make and Break Secret Codes

GBP 180.00
1

V-Ray My Way A Practical Designer's Guide to Creating Realistic Imagery Using V-Ray & 3ds Max

V-Ray My Way A Practical Designer's Guide to Creating Realistic Imagery Using V-Ray & 3ds Max

V-Ray My Way: A Practical Designers Guide to Creating Realistic Imagery Using V-Ray and 3ds Max is a practical hands-on guide to creating some of the most stunning computer-generated images possible. It caters to the design masses; architects engineers interior designers industrial designers photographers and enthusiasts will find this book essential in their quest to express themselves through visual communication. V-Ray My Way is an accumulation of 13 years of experimental experience and will have you creating content within minutes help grow your company help develop your portfolio and help you make that career leap. Additional resources and exercises are available at the book‘s companion website http://routledgetextbooks. com/textbooks/_author/wylde-9780415709637/ . | V-Ray My Way A Practical Designer's Guide to Creating Realistic Imagery Using V-Ray & 3ds Max

GBP 180.00
1

Introduction to Forensic Psychology Essentials for Law Enforcement

Introduction to Forensic Psychology Essentials for Law Enforcement

Research indicates that there are psychological principles at play in the situations encountered by law enforcement personnel. The book fulfills an important need in the ever-evolving field of criminal justice providing a working knowledge of forensic psychology and its application to interview strategies homicide emotional disturbance sexual and domestic violence hostage negotiations and other situations. It will help law enforcement to understand interpret and anticipate behavior while responding safely and effectively. | Introduction to Forensic Psychology Essentials for Law Enforcement

GBP 180.00
1

How to Overcome Premature Ejaculation

How to Overcome Premature Ejaculation

How to Overcome Premature Ejaculation discusses male sexual response and the cause of its disorders and provides advice on leading a more normal sex life. Based on the same therapeutic methods that have proven clinically effective for 90% of men suffering from premature ejaculation (PE) this straightforward volume describes a rapid practical self-help program that can be used by single men or couples in the privacy of their home. Dr Kaplan first explains the nature of PE and its causes and then describes her effective treatment techniques. She also discusses the errors and resistances that can arise and provides suggestions on how to overcome them.

GBP 180.00
1

Discovering Group Theory A Transition to Advanced Mathematics

Discovering Group Theory A Transition to Advanced Mathematics

Discovering Group Theory: A Transition to Advanced Mathematics presents the usual material that is found in a first course on groups and then does a bit more. The book is intended for students who find the kind of reasoning in abstract mathematics courses unfamiliar and need extra support in this transition to advanced mathematics. The book gives a number of examples of groups and subgroups including permutation groups dihedral groups and groups of integer residue classes. The book goes on to study cosets and finishes with the first isomorphism theorem. Very little is assumed as background knowledge on the part of the reader. Some facility in algebraic manipulation is required and a working knowledge of some of the properties of integers such as knowing how to factorize integers into prime factors. The book aims to help students with the transition from concrete to abstract mathematical thinking. | Discovering Group Theory A Transition to Advanced Mathematics

GBP 180.00
1

Citrus Production Technological Advancements and Adaptation to Changing Climate

Citrus Production Technological Advancements and Adaptation to Changing Climate

The citrus industry is one of the world's most important fruit production industries but global climate change pests diseases and improper handling are affecting plant yields. Citrus Production: Technological Advancements and Adaptation to Changing Climate presents information on advancements in the citrus industry examining various aspects of citrus from its production to harvest. It looks at the challenges and approaches in stress tolerance improvements increasing citrus crop productivity and reducing postharvest losses. The book details taxonomy genetic diversity and metabolic and molecular responses in citrus crops as well as abiotic and biotic stresses affecting citrus production. Featuring numerous full-color illustrations throughout this book poses new harvesting techniques along with postharvest physiology of citrus fruits devising strategies to prevent crop losses. Citrus Production: Technological Advancements and Adaptation to Changing Climate is an essential resource for researchers academicians and scientists looking to expand their knowledge of citrus particularly horticulturists food scientists and botanists. | Citrus Production Technological Advancements and Adaptation to Changing Climate

GBP 190.00
1

Sustainable Horticulture 2 Volume Set

Sustainable Horticulture 2 Volume Set

This timely two-volume compendium Sustainable Horticulture addresses the most important topics facing horticulture around the world today. The volumes cover a wide range of topical issues and trends in sustainable horticulture today: Volume 1: Diversity Production and Crop Improvements and Volume 2: Food Health and Nutrition. Global food demand is expected to be double by 2050 while at the same time the production environment and natural resources are continually shrinking and deteriorating due to many complex factors. Horticulture a major sector of agriculture is vital to enhancing crop production and productivity in parity with agricultural crops to meet the emerging food demand. Implementing sustainable models of crop production is really an enormous endeavor. Promising technologies and management options are needed to increase productivity to meet the growing food demand despite deteriorating production environments. | Sustainable Horticulture 2 Volume Set

GBP 231.00
1

Introduction to Limb Arthrology

Introduction to Limb Arthrology

This book discusses arthrology in general and of the upper and lower limbs specifically. It covers the examination of each joint of both limbs considering their basic anatomy and physiology. It presents the various tests required for examining the joints and articulations and the systematic approaches that should be followed in cases of diagnosis of diseases and injuries related to them as well as in specific cases of disease and injuries. The book also defines special tests required in varied situations and mentions precautions that should be taken while examining patients of specific ages or work groups. To simplify the explanation and promote education original photographs either documented during clinical examination of the foot and ankle or taken using models are used in this book. These photographs are from accomplished orthopedic surgeons and have not been documented anywhere before. In addition some chapters showcase line diagrams sketched to illustratively discuss the information being presented. The book will help readers understand the importance of this expanding sub-specialty in orthopedics and will be useful for orthopedic surgeons taking exams in different universities of the world as well as sub-speciality exams of each joint. | Introduction to Limb Arthrology

GBP 216.00
1

The Cryptoclub Using Mathematics to Make and Break Secret Codes

The Cryptoclub Using Mathematics to Make and Break Secret Codes

Join the Cryptokids as they apply basic mathematics to make and break secret codes. This book has many hands-on activities that have been tested in both classrooms and informal settings. Classic coding methods are discussed such as Caesar substitution Vigen and multiplicative ciphers as well as the modern RSA. Math topics covered include: - Addition and Subtraction with negative numbers decimals and percentages - Factorization - Modular Arithmetic - Exponentiation - Prime Numbers - Frequency Analysis. The accompanying workbook The Cryptoclub Workbook: Using Mathematics to Make and Break Secret Codes provides students with problems related to each section to help them master the concepts introduced throughout the book. A PDF version of the workbook is available at no charge on the download tab a printed workbook is available for $19. 95 (K00701). The teacher manual can be requested from the publisher by contacting the Academic Sales Manager Susie Carlisle | The Cryptoclub Using Mathematics to Make and Break Secret Codes

GBP 180.00
1

Handbook of Molecular Gastronomy Scientific Foundations Educational Practices and Culinary Applications

Handbook of Molecular Gastronomy Scientific Foundations Educational Practices and Culinary Applications

Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry biology and physics of food preparation along with the physiology of food consumption. As such it represents the first attempt at a comprehensive reference in molecular gastronomy along with a practical guide through selected examples to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience either addressing food science in general in a light way and/or dealing with modern cooking techniques and recipes no book exists so far that encompasses the whole molecular gastronomy field providing a strong interdisciplinary background in the physics biology and chemistry of food and food preparation along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics chemistry and biology) and technology as well as all the key cooking issues (ingredients tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia with entries in alphabetical order gathering the contributions of more than 100 authors all leading scientists in food sciences providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels from elementary introduction to deep scientific formalism in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs as well as food and culinary science students and all lay people interested in gastronomy. | Handbook of Molecular Gastronomy Scientific Foundations Educational Practices and Culinary Applications

GBP 205.00
1