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In September 2009, a meeting was held in Palm Cove, Australia, which brought together the world experts in the Maillard or 'browning' reaction. This reaction causes the browning of foods when they are heated and in chocolate, caramel and beer, t[...]Livre
The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the jo[...]Livre
Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: Self-Assembly and Material Science describes new developments in the theory a[...]Livre
The science and technology of hydrocolloids used in food and related systems has seen many developments and advances over recent years.Livre
Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymer[...]Livre
Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time. Though no one knows who invented ice cream. The first ice cream making machine was invented by Nancy Johns[...]Livre
The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 pres[...]Livre
This book provides an up-to-update insight into the chemistry behind the colour of the dyes and pigments that make our world so colourful. The impressive breadth of coverage starts with a dip into the history of colour science. Colour Chemistry [...]Livre
Fred A. Mellon, Auteur ; Ron Self, Auteur ; James R. Startin, Auteur | CAMBRIDGE : ROYAL SOCIETY OF CHEMISTRY | RSC food analysis monographs (Print), ISSN 1757-7098 | c2000"Introducing the principles, practises and applications of mass spectrometry techniques in the study of natural substances in foods, this book conveys the depth and breadth of modern mass spectrometry in relation to food analysis. It covers trad[...]