書籍詳細

書籍詳細




洋書

驚異の食品科学

Molecules, Microbes, and Meals : The Surprising Science of Food

Kelly, Alan

Oxford Univ Pr 2019/04
271 p. col. ill. ; 23 cm   
装丁: Hrd    装丁について
テキストの言語: ENG    出版国: GB
ISBN: 9780190687694
KCN: 1034034235
紀伊國屋書店 選定タイトル
標準価格:¥4,199(本体 ¥3,818)   
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納期について
DDC: 664.07
KDC: G360 食品科学一般
G07 ポピュラーサイエンス
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Annotation

Readers will get an introduction to scientific disciplines as diverse as physics, chemistry, biology, engineering and psychology as they apply to food, all discussed at a level aimed at the non-specialist reader.

Full Description

This book seeks to introduce readers to a new perspective on food, showing how science is at the heart of what we love about food.
Detailed information

Table of Contents

1. Introduction 2. The origins of spices (and other foodstuffs) 3. Consistency and change: proteins in food 4. Build 'em up and break 'em down 5. Fat, oils and the uneasy truces of emulsions and foams 6. From sweetness to structure: carbohydrates in food 7. The many roles of micro-organisms: the good, the bad and the ugly 8. The rising power of yeast 9. A word on the wonderful weirdness of water 10. From Napoleon to Nasa: the development of food processing 11. Heating and cooling of food: simple, crude but effective 12. For my next trick: making water disappear 13. Squashing, filtering, and other ways we process food 14. Not just a bag: the science of food packaging 15. Innovation and the development of recipes and formulations 16. The experience of eating 17. The kitchen and the lab 18. Final thoughts Appendix 1: On the analysis of food Further reading suggestions