Food Physics
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Language: en
Pages: 554
Pages: 554
Type: BOOK - Published: 2007-08-24 - Publisher: Springer Science & Business Media
This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technol
Language: en
Pages: 376
Pages: 376
Type: BOOK - Published: 2020-10-20 - Publisher: W. W. Norton & Company
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creation
Language: en
Pages: 248
Pages: 248
Type: BOOK - Published: 2020-06-12 - Publisher:
This book is the first authoritative text on the role that physicists play in solving the inherently multidisciplinary science and technology challenges in food
Language: en
Pages: 337
Pages: 337
Type: BOOK - Published: 2018-07-03 - Publisher: Penguin
The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more
Language: en
Pages: 264
Pages: 264
Type: BOOK - Published: 2008-04-15 - Publisher: John Wiley & Sons
This important book covers the main types of materials that foodscientists have to deal with. Special attention is given to starchand gluten as being of particu
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