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This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technol
Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
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Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creation
Physics in Food Manufacturing
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This book is the first authoritative text on the role that physicists play in solving the inherently multidisciplinary science and technology challenges in food
The Chemical Physics of Food
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Authors: Peter Belton
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Type: BOOK - Published: 2008-04-15 - Publisher: John Wiley & Sons

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This important book covers the main types of materials that foodscientists have to deal with. Special attention is given to starchand gluten as being of particu
Gastrophysics
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The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more