検索キーワード： 食品科学

Se frequenti il corso di Tecnologie alimentari, e vorresti del materiale che ti aiuti a studiare meglio e in meno tempo, questo libro fa al caso tuo. Esso contiene del materiale riassuntivo strategico, mirato a risolvere tutti i dubbi degli studenti e a fornire una preparazione adeguata per superare l'esame. Grazie a questo libro risparmierai di studiare l'intero corso, concentrandoti sugli argomenti più importanti, e andando al nocciolo dell'argomento, saltando le parti inutili. 

Off Menu is a charming, fun-fact-filled deep dive into the little-known science of food and dining: why we eat what we eat, the nuances of our experience of taste and flavor, and the tiny, easy hacks and tweaks that, when mastered, can make a huge difference in our diets, meals, and relationships with food and drink. 

In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change.

For the last fifty years, we have been fighting a losing war on food. We have cut fat, reduced carbs, eliminated sugar, and attempted every conceivable diet only to find that eighty-eight million American adults are prediabetic, more than a hundred million have high blood pressure, and nearly half now qualify as obese. The harder we try to control what we eat, the unhealthier we become. Why?

The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. 

For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, amazingribs.com, Meathead Goldwyn applies the latest research to backyard cooking more than 100 thoroughly tested recipes.

Listen in as Seeker dives in on the fascinating world of food. From diets and food poisoning to answering questions like how our bodies process food and what happens if you stop eating, you’ll be in a food coma by the end of this best of Seeker collection, available for the first time in audio!

Following 10 years of detailed investigation, documentary film-maker Guillaume Coudray presents a powerful examination of the use of nitro-additives in meat. As he reveals, most mass-produced processed meats, and now even many ‘artisanal’ products, contain chemicals that react with meat to form cancer-causing compounds. He tells the full story of how, since the 1970s, the meat-processing industry has denied the health risks because these additives make curing cheaper and quicker, extending shelf life and giving meat a pleasing pink colour.

Nature, it has been said, invites us to eat by appetite and rewards by flavor. But what exactly are flavors? Why are some so pleasing while others are not? Delicious is a supremely entertaining foray into the heart of such questions. With generous helpings of warmth and wit, Rob Dunn and Monica Sanchez offer bold new perspectives on why food is enjoyable and how the pursuit of delicious flavors has guided the course of human history. 

Drawing from exclusive and unprecedented access to the main players, from polarizing activist-turned-tech CEO Josh Tetrick to lobbyists and regulators on both sides of the issue, Billion Dollar Burger follows the people fighting to upend our food system as they butt up against the entrenched interests fighting viciously to stop them. The stakes are monumentally high: Cell-cultured meat is the best hope for sustainable food production, a key to fighting climate change, a gold mine for the companies that make it happen, and an existential threat for farmers and meatpackers.

Cheese puffs. Coffee. Sunscreen. Vapes. George Zaidan reveals what will kill you, what won’t, and why - explained with high-octane hilarity, hysterical hijinks, and other things that don’t begin with the letter H. Ingredients offers the perspective of a chemist on the stuff we eat, drink, inhale, and smear on ourselves. Apart from the burning question of whether you should eat that Cheeto, Zaidan explores a range of topics.

We have never had so much information at our fingertips, and yet most of us simply don't understand how our world really works. Professor Vaclav Smil is not a pessimist or an optimist, he is a scientist, and this book is a much-needed reality check on topics ranging from food production and nutrition, through energy and the environment, to globalisation and the future. For example, the carbon footprint of meat is well known, but did you know that the equivalent of five tablespoons of diesel fuel goes into the production of each greenhouse-grown, medium-size, supermarket-bought tomato?

Charles E. Hires and the Drink That Wowed a Nation chronicles the humble origin and meteoric business success of this extraordinary entrepreneur. Author Bill Double uses published interviews, correspondence, newspaper reports, magazine articles, financial data, and a small family archive to tell this story of native ingenuity. Here, the rough-hewn capitalism of the gilded age, the evolution of the neighborhood drugstore, the rise of advertising in creating mass markets, and the emerging temperance movement all come together in a biography that fizzes with entrepreneurial spirit.

In this fascinating exploration into the curious world of packaged foods, Twinkie, Deconstructed takes us from the phosphate mines in Idaho to the corn fields in Iowa, from gypsum mines in Oklahoma to oil fields in China, to demystify some of America's most common processed food ingredients: where they come from, how they are made, how they are used, and why.

In this fascinating and easily digestible book, The One Show's resident scientist Marty Jopson takes us on a mouthwatering tour of the 21st-century kitchen and the everyday food miracles that we all take for granted. Ever wondered what modified starch is and why it's in so much of the food we buy? What do instant mash and freeze-dried coffee have in common? What's the real truth behind the five-second rule?

America is in the midst of a meat zeitgeist. Butchers have emerged as the rock stars of the culinary world, and cozy gastropubs serving up pork belly, lamb burgers, and sweetbreads rule the restaurant scene. If butchers are our new rock stars, then Berlin Reed is their front man. Through the lens of Berlin's personal story, The Ethical Butcher educates listeners about how they can improve the meat industry by participating in it.

Profiling owners, winemakers, and personalities from around the country and the world, Behind the Bottle is a fun and intriguing look at the people who have made Long Island into one of the hottest wine regions in the country.

Bottled & Sold shows how water went from being a free natural resource to one of the most successful commercial products of the last 100 years - and why we are poorer for it. It's a big story and water is big business. Every second of every day in the United States, a thousand people buy a plastic bottle of water, and every second of every day a thousand more throw one of those bottles away. That adds up to more than 30 billion bottles a year and tens of billions of dollars of sales. Are there legitimate reasons to buy all those bottles?

In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods. Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses.

Tracing culinary customs from the Stone Age to the stovetop range, from the raw to the nuked, this book elucidates the factors and myths shaping Americans' eating habits. The diversity of food habits and rituals is considered from a psychological perspective. Explored are questions such as 'Why does the working class prefer sweet drinks over bitter?', 'Why do the affluent tend to roast their potatoes?', and 'What is so comforting about macaroni and cheese anyway?'