Food chemistry

Exploring the five elements of cooking and eating: Taste, Flavour (smell), Texture (touch and sound), Temperature (touch) and Appearance, this book explains how these elements work together and how best to use them to produce simple, delicious dishes.

The award-winning million copy seller, now available as an ebook.

Tomatensoße als Rauschmittel?

BY THE AUTHOR OF THE BESTSELLING, PRIZE-WINNING STUFF MATTERS Sometimes explosive, often delightful, occasionally poisonous, but always fascinating: the secret lives of liquids, from one of our best-known scientists________________A series of glasses of transparent liquids is in front of you: but which will quench your thirst and which will kill you?

El texto Practica de operaciones unitarias en ingenieria de alimentos, realiza un recorrido de la calidad en alimentos, propiedades fisicoquimicas y operaciones unitarias que involucran transferencia de masa, calor y movimiento.

Kombucha is a great natural, healthy and refreshing alternative to sweet carbonated soft drinks, which is easy and cheap to make at home.

El concepto de "Alimentos funcionales" nació en Japón en los años 80 y hoy es conocido mundialmente.

For researchers and food industry professionals seeking a comprehensive, fully up to date single source on nanotechnology in food packaging, this text provides all the needed information.

This book examines nutraceuticals derived from plant, animal, or microbial sources, and presenting significant opportunities for food scientists and industry professionals to develop innovative foods or food components that address future human wellness and well-being requirements.

This book collates bioactive compounds from the by-products of bulb, flower and fruit vegetables, and it explores vegetable processing by-products utilization.

Increased consumer awareness of the health benefits of foods has led food manufacturers to increasingly focus on the functional ingredients.

This book examines nutraceuticals derived from plant, animal, or microbial sources, and presenting significant opportunities for food scientists and industry professionals to develop innovative foods or food components that address future human wellness and well-being requirements.

This book collates bioactive compounds from the by-products of bulb, flower and fruit vegetables, and it explores vegetable processing by-products utilization.

For researchers and food industry professionals seeking a comprehensive, fully up to date single source on nanotechnology in food packaging, this text provides all the needed information.

Increased consumer awareness of the health benefits of foods has led food manufacturers to increasingly focus on the functional ingredients.

Want to know how to hull a strawberry?

Kaffeefreunde aufgemerkt: Die Wissenschaft hat festgestellt, dass Koffein weder nutzt noch schadet und nur wirkt, weil es die antrainierten Entzugserscheinungen von uns Alltagsdrogenabhängigen wieder aufhebt.

El libro «Fundamentos de interacciones intermoleculares de proteínas de interés industrial» es una herramienta para el aprendizaje en la fundamentación de interacciones intermoleculares y la capacidad de las proteínas para formar sistemas dispersos (emulsiones, espumas y geles) al estar en presencia de otras moléculas como el agua, los lípidos y los carbohidratos.