Molecules, Microbes, and Meals (PDF)
The Surprising Science of Food
(Sprache: Englisch)
The goal of Molecules, Microbes, and Meals is to provide an overview of the science of food, exploring all aspects of how food products we purchase and consume come to have the characteristics they do. The key focus is on the science underpinning the...
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The goal of Molecules, Microbes, and Meals is to provide an overview of the science of food, exploring all aspects of how food products we purchase and consume come to have the characteristics they do. The key focus is on the science underpinning the appearance, flavor, texture and qualities of food, and the transformations that occur when we cook food products. Every food product is a highly complex scientific entity, and a key objective of the book is to show that an understanding of the science of food can enhance our appreciation and wonder at it. Another key theme will be the convergence of science and art in food, and the history of food, whereby we have known how to undertake what are exceptionally scientifically complex activities such as fermentation, pasteurization and cooking long before the scientific basis for what was happening was understood.
Autoren-Porträt von Alan Kelly
Alan Kelly is a Professor in Food Science at University College Cork, where he specializes in teaching and research in the science of dairy products, and food processing and innovation more generally.
Bibliographische Angaben
- Autor: Alan Kelly
- 2019, 256 Seiten, Englisch
- Verlag: Oxford University Press
- ISBN-10: 0190687703
- ISBN-13: 9780190687700
- Erscheinungsdatum: 01.03.2019
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
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- Dateiformat: PDF
- Größe: 48 MB
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Sprache:
Englisch
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