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The chemistry of food

Tác giả: Carla Mooney

Chapter 1: The periodic table of elements; Chapter 2: A tasty experiment; Chapter 3: The chemicals in our food; Chapter 4: Cooking : a chemical reaction; Chapter 5: Nutrition : what makes food healthy?; Chapter 6: Flavor : mixing it up; Chapter 7: Texture : what food feels like.

Introduction to the chemistry of food

Tác giả: Michael Zeece

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in ...

Food

Tác giả: Fabio Parasecoli

Presenting to Food : a citizen's manual. Making sense of food systems. Health and nutrition. Environment and sustainability. Technology. Hunger and food security. What happens next?.

Textbook of food and beverage service

Tác giả: Manoj Kumar Yadav

Part A: Foods, Part B: Beverages; Part C: Practical guidelines for service.

Food and beverage cost control : 7th ed.

Tác giả: Lea R Dopson; David K Hayes

This chapter presents the relationship among a foodservice business's revenue, expenses, and profit. As a professional foodservice manager, you must understand the relationship that exists between controlling these three areas and the resulting success of your operation. In addition, the chapter ...