Notice bibliographique
- Notice
Type(s) de contenu et mode(s) de consultation : Texte noté : sans médiation
Auteur(s) : Kelly, Alan
Titre(s) : Molecules, microbes, and meals [Texte imprimé] : the surprising science of food / Alan Kelly
Publication : New York : Oxford university press, copyright 2019
Description matérielle : 1 vol. (271 p.-[32] p. de pl.) : ill. en coul. ; 25 cm
Note(s) : Bibliogr. p. 264-265. Index
"An overview of the science of food, exploring all aspects of how the food products
we purchase and consume come to have the characteristics they do. The key focus is
on the science underpinning the appearance, flavor, texture and qualities of food,
and the transformations that occur when we cook food products....The book also dives
into the industrial production of food, which is far less frequently discussed than
the science of what happens in the kitchen." -- Dust jacket
Sujet(s) : Aliments -- Composition
Aliments -- Analyse
Aliments -- Emballage
Indice(s) Dewey :
641.508 85 (23e éd.) = Cuisine - Étude en relation avec les personnes dont l'activité est liée aux sciences
Identifiants, prix et caractéristiques : ISBN 978-0-19-068769-4. - ISBN 0-19-068769-X (rel.)
Identifiant de la notice : ark:/12148/cb46894417b
Notice n° :
FRBNF46894417
(notice reprise d'un réservoir extérieur)
Table des matières : Introduction : food from the inside out ; On the origin of the spices (and other
foodstuffs) ; Consistency and change : proteins in food ; Build 'em up and break
'em down ; From sweetness to structure : carbohydrates in food ; Fat, oils, and
the uneasy truces of emulsions and foams ; The many roles of micro-organisms : the
good, the bad and the ugly ; The rising power of yeast ; A word on the wonderful
weirdness of water ; From Napoleon to NASA : the development of food processing
; Heating and cooling of food : simple, crude but effective ; For my next trick :
making water disappear ; Squashing, filtering, and other ways we process food ;
Packaging of food : so much more than just a bag ; Innovation and the development
of recipes and formulations ; The experience of eating ; The kitchen and the lab
; Final thoughts ; Appendix. On the analysis of cheese.
