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Author:   Sharon Croxford ,  Stirling Emma
Publisher:   Taylor & Francis Ltd
Imprint:   Routledge
Weight:   1.061kg
ISBN:  

9780367720032

ISBN 10:   0367720035
Pages:   424
Publication Date:   31 March 2021
Audience:   College/higher education ,  General/trade ,  Tertiary & Higher Education ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

List of figures, tables and boxes List of measurements About the authors Introduction Part 1 Food components, introductory chemistry and food safety 1. Introductory chemistry 2. Food components 3. Food classifications and groupings 4. Food safety Part 2 Unlocking key food chemistry reactions 5. Protein structure, denaturation and coagulation 6. Polysaccharide thickeners and gels 7. Sugar, browning and caramelisation 8. Emulsifiers, fats and foams 9. Chemical, mechanical and biological leaveners 10. Preservation and fermentation Part 3 Enhancing cooking 11. Optimising cooking with phase transitions 12. Maximising the sensory experience 13. Gazing into a healthy food future Appendix 1. Food regulations in Australia and New Zealand Appendix 2. A scientific approach in the kitchen Index

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Author Information

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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