List of figures, tables and boxes
List of measurements
About the authors
Introduction
Part 1 Food components, introductory chemistry and food safety
1. Introductory chemistry
2. Food components
3. Food classifications and groupings
4. Food safety
Part 2 Unlocking key food chemistry reactions
5. Protein structure, denaturation and coagulation
6. Polysaccharide thickeners and gels
7. Sugar, browning and caramelisation
8. Emulsifiers, fats and foams
9. Chemical, mechanical and biological leaveners
10. Preservation and fermentation
Part 3 Enhancing cooking
11. Optimising cooking with phase transitions
12. Maximising the sensory experience
13. Gazing into a healthy food future
Appendix 1. Food regulations in Australia and New Zealand
Appendix 2. A scientific approach in the kitchen
Index
SHARON CROXFORD is an accredited practising dietitian and senior academic at La Trobe University. She was co-editor of Food and Nutrition Throughout Life. EMMA STIRLING is an accredited practising dietitian and academic at La Trobe University.
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