Understanding the science of food : From molecules to mouthfeel

Book


Croxford, Sharon and Stirling, Emma. (2017). Understanding the science of food : From molecules to mouthfeel Allen & Unwin. https://doi.org/10.4324/9781003118367
AuthorsCroxford, Sharon and Stirling, Emma
Abstract

Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields.

The key processes in food preparation and the chemistry behind them are described in detail, including denaturation and coagulation of proteins, gelatinisation, gelation and retrogradation of starches, thickening and gelling, browning reactions, emulsification, foams and spherification, chemical, mechanical and biological leaveners and fermentation and preservation.

The text also describes the science of key cooking techniques, the science of the senses and the experience of food, food regulations and the future of healthy food. The origins of food are explored through a focus on the primary production of key staples and their journey to the table. Tips and advice from leading chefs as well as insights into emerging food science and cutting-edge nutrition research from around the world are included throughout, and reveal both the practical application of food chemistry and the importance of this field.

Featuring explanatory diagrams and illustrations throughout, Understanding the Science of Food is destined to become an essential reference for both students and professionals.

Keywordsnutrition; dietetics; food science; food chemistry
ISBN9781760296063
9781003118367
Digital Object Identifier (DOI)https://doi.org/10.4324/9781003118367
Publisher's version
License
All rights reserved
File Access Level
Controlled
Output statusPublished
Publication dates
Print2017
Online22 Jul 2020
Publication process dates
Deposited07 Apr 2022
Additional information

File size over 30 MB.

Year2017
PublisherAllen & Unwin
Place of publicationCrows Nest, NSW
Permalink -

https://acuresearchbank.acu.edu.au/item/8xqww/understanding-the-science-of-food-from-molecules-to-mouthfeel

Restricted files

Publisher's version

  • 259
    total views
  • 0
    total downloads
  • 1
    views this month
  • 0
    downloads this month
These values are for the period from 19th October 2020, when this repository was created.

Export as

Related outputs

Culinary Medicine or Culinary Nutrition? Defining Terms for Use in Education and Practice
Croxford, Sharon, Stirling, Emma, MacLaren, Julia, McWhorter, John Wesley, Frederick, Lynn and Thomas, Olivia W.. (2024). Culinary Medicine or Culinary Nutrition? Defining Terms for Use in Education and Practice. Nutrients. 16(5), pp. 1-12. https://doi.org/10.3390/nu16050603
Undergraduate Student Perspectives on Employability : A Mixed Methods Exploration of Nutrition Student Career Awareness, Confidence, and Preparedness
Ng, Ashley H., Reddy, Anj, Horvath, Deanna, Larsen, Amy E., Biesiekierski, Jessica R., Croxford, Sharon, Bramley, Andrea, McLeod, Susan, Stirling, Emma, Murray, Emily and Forsyth, Adrienne. (2023). Undergraduate Student Perspectives on Employability : A Mixed Methods Exploration of Nutrition Student Career Awareness, Confidence, and Preparedness. Journal of Teaching and Learning for Graduate Employability. 14(1), pp. 282-297. https://doi.org/10.21153/jtlge2023vol14no1art1638
An exploratory study of industry perspectives to inform undergraduate nutrition employability initiatives
Croxford, Sharon, Stirling, Emma, McLeod, Susan, Biesiekierski, Jessica, Murray, Emily, Ng, Ashley H., Bramley, Andrea and Forsyth, Adrienne. (2022). An exploratory study of industry perspectives to inform undergraduate nutrition employability initiatives. Nutrition and Dietetics. 79(4), pp. 447-455. https://doi.org/10.1111/1747-0080.12731
Impact of Obesity
Croxford, Sharon and Reidlinger, Dianne. (2021). Impact of Obesity. In In Chang, Esther and Johnson, Amanda (Ed.). Living with Chronic Illness and Disability : Principles for Nursing Practice , 4th edition pp. 183-200 Elsevier Science Ltd.
An evaluation of dietary intakes of a selected group of South Asian migrant women with gestational diabetes mellitus
Croxford, Sharon, Gupta, Deevya, Bandyopadhyay, Mridula and Itsiopoulos, Catherine. (2021). An evaluation of dietary intakes of a selected group of South Asian migrant women with gestational diabetes mellitus. Ethnicity and Health. 26(4), pp. 487-503. https://doi.org/10.1080/13557858.2018.1539217
Employability initiatives in undergraduate education and application to human nutrition : A scoping review
Murray, Emily, McLeod, Susan, Biesiekierski, Jessica, Ng, Ashley, Croxford, Sharon, Stirling, Emma, Bramley, Andrea and Forsyth, Adrienne. (2020). Employability initiatives in undergraduate education and application to human nutrition : A scoping review. Journal of Teaching and Learning for Graduate Employability. 11(1), pp. 63-80. https://doi.org/10.21153/jtlge2020vol11no1art921
Plan, prepare and connect : How investing in understanding and tracking the evolving needs of online students informs the development of targeted programs for transition and success
Horvath, Deanna, Stirling, Emma, Bevacqua, John, Coldrey, Michael and Buultjens, Phil. (2019). Plan, prepare and connect : How investing in understanding and tracking the evolving needs of online students informs the development of targeted programs for transition and success. Journal of University Teaching & Learning Practice. 16(1), pp. 1-17. https://doi.org/10.53761/1.16.1.4
Successful team-based development of an online course with an external partner: An analysis of the perspectives of academics
Croxford, Sharon, Thomas, Colleen J., Horvath, Deanna, Buultjens, Melissa and Stirling, Emma. (2019). Successful team-based development of an online course with an external partner: An analysis of the perspectives of academics. Journal of University Teaching & Learning Practice. 16(1), pp. 1 - 18.
The influence of the Australian Dietary Guidelines on culinary textbooks used in education over the last 30 years
Croxford, Sharon, McGough, Jodie, Tierney, Audrey and Itsiopoulos, Catherine. (2018). The influence of the Australian Dietary Guidelines on culinary textbooks used in education over the last 30 years. Journal of Culinary Science and Technology. 16(2), pp. 194 - 208. https://doi.org/10.1080/15428052.2017.1363105
Poverty, disadvantage and food insecurity
Croxford, Sharon. (2015). Poverty, disadvantage and food insecurity. In Food and Nutrition Throughout Life: A comprehensive overview of food and nutrition in all stages of life pp. 317 - 325 Routledge.