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

Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins st

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods des

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

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creation