The Science of Food

An Exploration of What We Eat and How We Cook

Marty Jopson

• Publisher: Michael O'Mara
• Year: 2017
• Print ISBN: 9781782438380
• eBook ISBN: 9781782438632
• Topic: Technology & Engineering
• Subtopic: Science General
• Index: Technology & Engineering

In this fascinating and easily digestible book, The One Show 's resident scientist Marty Jopson takes us on a mouth-watering tour of the twenty-first 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? And as the world population grows and the pressure on agriculture to produce more cost-effective and sustainable products increases, what could the future hold for both farmers and consumers?From mindboggling microbiology to ingenious food processing techniques and gadgets, The Science of Food takes a look at the details that matter when it comes to what we eat and how we cook, and lays bare the science behind how it all works. By understanding the chemistry, physics and biology of the food we cook, buy and prepare, we can all become better consumers and happier cooks!

Index

(ref numbers in italics refer to illustrations)

A

adenosine ref1

AeroFarm ref1

aeroponics ref1

alginate ref1

allergies ref1

Amadori compound ref1

amino acids ref1, ref2, ref3, ref4, ref5

amphiphiles ref1, ref2

Appert, Nicolas ref1

Arrhenius equation ref1, ref2, ref3

aspartame ref1

B

Bacon, Francis ref1

bacteria (see also hygiene; microbiota):

Campylobacter jejuni ref1

on chopping boards ref1

Escherichia coli ref1, ref2

and fungi, see main entry

in gut, and change of diet ref1

in and on human body ref1, ref2

importance of ref1

killing ref1

Lactobacillus ref1

in mice ref1

microscope enables sight of ref1

and pasteurization ref1, ref2

and refrigeration ref1

salmonella ref1, ref2, ref3

best-before, sell-by, use-by dates ref1

Bill & Melinda Gates Foundation ref1

Birdseye, Clarence ref1

bread ref1

and Chorleywood process ref1, ref2 passim

and fermentation ref1

and gliadin ref1

and gluten ref1

breakfast cereals ref1, ref2

British Baking Industries Research Association ref1

Brussels sprouts ref1

C

caffeine ref1 (see also coffee)

and adenosine ref1

effects of ref1, ref2

in tea ref1

Campylobacter jejuni ref1

canned food ref1

caramelization ref1

carrageenan ref1, ref2

Catts, Oron ref1

ceramic knives ref1 (see also knives)

cheese, processed ref1

chocolate ref1, ref2, ref3

chopping boards ref1

and bacteria risk ref1

and hygiene ref1

and Mohs scale of hardness ref1, ref2

scientific studies into ref1

Chorleywood process ref1, ref2 passim

Churchill, Winston ref1

Clarke, Jillian ref1,...

Table of contents

• Cover
• Also by the same author
• Title page
• Copyright page
• Dedication page
• Contents
• Introduction
• The Essential Technology of the Kitchen
• The Magic of Processed Food
• Critical Kitchen Chemistry
• Sharing Our Food With Bugs
• The Future of Food
• Acknowledgements
• Index