Charles Sinclair
Release Date: 01 Jan 2006
Format: Paperback
Pages: 640
ISBN: 9780713675009
ISBN-10: 0713675004
The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. Truly international in scope, it includes over 25,000 food terms from the classic regions such as France and Italy, but also from Afghanistan, Iceland, Iran, Lithuania, West Africa and Yemen. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp.
| Title | Encyclopedia of food and culture / Solomon H. Katz, editor in chief ; William Woys Weaver, associate editor. |
| Imprint | New York : Scribner, c2003. |
| Description | 3 v. : ill. (some col.) ; 29 c |
Completely updated, this newly revised fourth edition is a concise, easy-to-use resource, covering over 1,000 food ingredients and additives, including natural ingredients, FDA approved artificial ingredients, and compounds used in food processing.
Organized alphabetically, definitions cover functionality, chemical properties, and applications, and thorough cross-referencing allows readers to follow related and similar ingredients.
Knowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major.
This text reviews an Introduction to Food Components a" quality and water. Next it addresses carbohydrates a" including starches, pectins and gums, breads and pasta, vegetables and fruits. Then proteins a" meats, poultry, fish, beans, eggs, milk and milk products are presented. Following proteins are fats and emulsions. Then sugars and sweeteners, and baked products, the latter of which builds upon basic food component knowledge.
Various aspects of Food Production are examined, including food safety, preservation and processing, food additives and packaging. Government regulation and labeling complete the chapter information.
7-Encyclopedia Fruits & Berries
Food Chemistry has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology.
Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components.
Contents
- Water
- Amino Acids, Peptides, Proteins
- Enzymes
- Lipids
- Carbohydrates
- Aroma Compounds
- Vitamins
- Minerals
- Food Additives
- Food Contamination
- Milk and Dairy Products
- Eggs
- Meat
- Fish, Whales, Crustaceans, Mollusks
- Edible Fats and Oils
- Cereals and Cereal Products
- Legumes
- Vegetables and Vegetable Products
- Fruits and Fruit Products
- Sugars, Sugar Alcohols and Honey
- Alcoholic Beverages
- Coffee, Tea, Cocoa
- Spices, Salt and Vinegar
- Drinking Water, Mineral and Table Water
Product Description
This book fills the gap between detailed mathematical treatments of food processing, qualitative descriptions of food processes, and books which describe the effects of food but do not give details of the processes or equipment. It is a comprehensive yet basic text, offering an overview of several unit operations, at the same time providing adequate detail on theory, processing conditions and processing equipment, and their effects on food. Each chapter describes the related unit operations, and applied theoretical considerations to the operation of equipment and its effect on shelf life. It collates and synthesizes information from a wide range of sources, combining food processing theory and calculations with nutritional quality. The operating parameters of different types of equipment are compared to indicate how decisions for the selection of equipment are made, whilst the advantages and limitations of different processes and equipment are explained. Further chapters present energy, labour and cost-saving methods, detail the values of thermal and physical properties of selected foods, each chapter containing a comprehensive and useful list of reference. --This text refers to the Paperback edition.
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