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, ref2

cocoa ref1, ref2

coffee ref1, ref2, ref3 (see also caffeine)

beans ref1

cooking temperatures ref1, ref2

and fats ref1

and properties of heat ref1

and protein ref1, ref2

and sous vide method ref1, ref2

Cooltech ref1, ref2

crystalline complexity ref1

Cullen, William ref1

cutting and shearing ref1, ref2

cyclamate ref1

D

date-sensitive food ref1

Delightes for Ladies (Platt) ref1

drum dryers ref1, ref2

Durand, Peter ref1

E

eggs:

beating, see whisks and whisking

and emulsifying ref1

and sous vide method ref1

emulsifying ref1, ref2

Escherichia coli ref1, ref2

Evans, Oliver ref1

F

Fahlberg, Constantin ref1

farming:

and aeroponics ref1

future of ref1

and hydroponics ref1

fats ref1

and flavour ref1

and oils, difference between ref1

and temperature ref1

fermentation ref1, ref2

and fungi ref1

and lactic acid ref1

and synthetic meat, see main entry

and yeast ref1, ref2, ref3, ref4, ref5

fibre ref1, ref2, ref3, ref4

flavour ref1

and Brussels sprouts ref1

and caramelization ref1

and chocolate ref1

and cocoa ref1

and crystalline complexity ref1

and fats ref1

and genetics ref1, ref2

and Maillard reaction ref1, ref2, ref3, ref4, ref5

and smell ref1, ref2

types of ref1

and umami ref1

food fraud ref1

food pills ref1

in science fiction ref1

food preservation ref1, ref2, ref3 (see also fermentation; refrigeration)

canning ref1

pasteurization ref1

food rheology ref1

Frankenfood ref1 (see also synthetic meat)

Franklin, Benjamin ref1

freeze-drying ref1

frozen-food industry, see refrigeration

fructose ref1, ref2, ref3 (see also sugar; sweetness)

fungi ref1 (see also fermentation; Marmite; Quorn)

yeast ref1

G

ghrelin ref1

Girard, Philippe du ref1

gliadin ref1

glucose ref1, ref2, ref3, ref4, ref5, ref6, ref7, ref8 (see also sugar; sweetness)

glucosinolates ref1

gluten ref1

and Chorleywood process ref1

gun puffing ref1, ref2 (see also breakfast cereals)

Gutbrod, Georg ref1

H

Harrison, James ref1

Hodge, John ref1

Hooke, Robert ref1

Human Genome Project ref1

hydroponics ref1

hygiene ref1 (see also bacteria; refrigeration)

and chopping boards ref1

and dropping food on floor ref1

and fungi, see main entry

and killing bacteria ref1

and pasteurization ref1, ref2

I

insects, eating ref1

instant food ref1 (see also processed food)

mashed potato ref1, ref2 (see also drum dryers)

Inuit ref1

K

kitchen equipment:

chopping boards ref1

knives ref1, ref2, ref3

pressure cookers ref1, ref2, ref3

and refrigeration ref1 (see also main entry)

and sous vide method ref1

and temperature ref1 (see also cooking temperatures)

and whisking ref1, ref2

knives ref1, ref2

ceramic ref1

Santoku ref1, ref2

L

lactic acid ref1

Lease, Mary ref1

lecithin ref1

Liebig, Justus von ref1

Lindt, Rodolphe ref1

Lysenko, Trofim ref1

M

Maillard reaction ref1, ref2, ref3, ref4, ref5, ref6, ref7

maltodextrin ref1 (see also starch and thickeners)

Marmite ref1

mashed potato ref1, ref2 (see also drum dryers; instant food)

Mattes, Richard ref1

Meat Research Institute ref1

meat substitutes, see synthetic meat

Memphis Meats ref1

methylcellulose ref1

micro-organisms, eating ref1 (see also bacteria)

microbiota, see bacteria

milk:

and lactic acid ref1

and pasteurization ref1, ref2 (see also bacteria; hygiene)

powdered ref1 (see also processed food)

Miranda, Robyn ref1, ref2

Mitchell, Edward Page ref1

Mohs scale of hardness ref1, ref2

Mottram, Don ref1

myosin ref1

N

nicotinamide adenine dinucleotide (NAD) ref1

O

oil, non-polar molecules within ref1

oil–water mix ref1 (see also emulsifying)

and amphiphile ref1

oleogustus ref1

ovalbumin ref1

Oxford Nanopore Technologies ref1

P

pans:

and heat ref1

Teflon ref1

Papin, Denis ref1

Pasteur, Louis ref1

pasteurization ref1, ref2 (see also bacteria; food preservation; hygiene)

peanuts, allergic reactions to ref1, ref2, ref3

phenethylamine ref1

phospholipids ref1

photosynthesis ref1, ref2, ref3

Platt, Hugh ref1

Plunkett, Roy ref1

polytetrafluoroethylene (PTFE), see Teflon

Post, Mark ref1, ref2, ref3

powdered milk ref1 (see also processed food)

pressure cooking ref1, ref2, ref3

processed food ref1 (see also instant food)

bread ref1

breakfast cereals ref1, ref2

cheese ref1

coffee ref1, ref2

and drum dryers ref1, ref2

and emulsifying ref1

and freeze-drying ref1

and gliadin ref1

and gluten ref1

instant ref1

and spray dryers ref1

and starch and thickeners ref1, ref2

and sweetness ref1

protein (see also fungi; Quorn):

and amino acids ref1

amino acids in ref1, ref2, ref3, ref4, ref5

daily consumption of, recommended ref1

enough to feed the world ref1, ref2

glutenin and gliadin ref1

insects as ref1

myosin ref1

new sources of ref1 (see also food pills)

ovalbumin ref1

plant sources of ref1 (see also photosynthesis)

and sous vide method ref1, ref2

and temperature ref1, ref2

PTFE, see Teflon

Q

Quorn ref1, ref2, ref3, ref4

R

refrigeration ref1 (see also food preservation)

and Arrhenius equation ref1, ref2

and bacteria ref1

future of ref1, ref2 (see also Sure Chill)

and Inuit ref1

and vaccine storage ref1

yakhchals ref1, ref2

Remsen, Ira ref1

rheology ref1

RuBisCO ref1, ref2 (see also photosynthesis)

Running, Cordelia ref1

S

saccharin ref1

salmonella ref1, ref2, ref3

Santoku knife ref1, ref2

Schaffner, Donald ref1, ref2

Schlatter, James ref1

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

Shiga toxin ref1

short-chain fatty acids (SCFAs) ref1

sous vide method ref1, ref2, ref3

Spallanzani, Lazzaro ref1

spirulina ref1, ref2

spray dryers ref1

starch and thickeners ref1, ref2

alginate ref1

carrageenan ref1, ref2

maltodextrin ref1

methylcellulose ref1

sucrose ref1, ref2, ref3 (see also sugar; sweetness)

sugar ref1 (see also sweetness)

and caramelization ref1

and cocoa ref1

fructose ref1, ref2, ref3

glucose ref1, ref2, ref3, ref4, ref5, ref6, ref7, ref8

molecules ref1

substitutes for ref1

sucrose ref1, ref2, ref3

Sundrop ref1

Sure Chill ref1, ref2

Sveda, Michael ref1

sweetness ref1 (see also sugar)

artificial, and health issues ref1

aspartame ref1

and bodyweight ref1

in cola ref1

cyclamate ref1

saccharin ref1

synthetic meat ref1, ref2, ref3 (see also protein; Quorn)

T

Takats, Zoltan ref1

Tansley, Ian ref1, ref2, ref3

taste, see flavour

Teflon ref1

temperatures ref1, ref2

and fats ref1

and properties of heat ref1

and protein ref1, ref2

and sous vide method ref1, ref2

theobromine ref1 (see also chocolate; cocoa)

thickeners, see starch and thickeners

tinned food ref1

U

umami ref1

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

V

vacuum cooking ref1

Vischer, Alfred ref1

W

Warburg, Emil ref1

water, polar charges within ref1

water–oil mix ref1 (see also emulsifying)

and amphiphile ref1

whisks and whisking ref1, ref2

and choice of bowl ref1

Y

yakhchals ref1, ref2 (see also refrigeration)

yeast ref1, ref2, ref3, ref4, ref5

yeast extract, see Marmite

Z

zirconia, knives made from ref1

Zurr, Ionat ref1