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Understanding the Science of Food


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Table of Contents

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

About the Author

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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