Log In
Or create an account ->
Imperial Library
Home
About
News
Upload
Forum
Help
Login/SignUp
Index
Cover
Half-Title
Series
Title
Contents
Introduction: I’ll Have That with a Side of Pragmatism Please
Chapter 1: Have We Tinkered Too Much?
O ye of little face: why we process food
Modern manipulations: why we process food
Transforming tucker: how we process food
Chapter 2: Maturity Doesn’t Necessarily Come with Age
The early curd hypothesis
The milk mutation
Diverse dairy: the Camembert explosion
The cheddar expansion
The cheddar approximation
Chapter 3: Breaking Bread
The dawn of dough
The gluten matrix
Reshaping rolls: from Romans to reducing agents
It’s not you, bagel, it’s me
Chapter 4: Ripe for the Picking
The reinvention of the carrot
The fresh-cut time bomb
Delaying the decay
The prunes and corns of minimal processing
Chapter 5: Processing Protein
The birth of an omnivore
The big banger theory
It’s an offal waste
Fresh, plumped, formed and cultured
Chapter 6: No Added Sugar
The carbohydrate expansion
Sweet alternatives
Chapter 7: The Convenience Conundrum
Captivated by convenience
The cost of convenience
Are we hard-wired for convenience?
Chapter 8: Really Really Small Stuff
Nano in nature
Nano in the supermarket
Nano in our bodies
Nano in our perceptions
Chapter 9: The Future of Food Processing
Selected References
Acknowledgements
Index
Copyright
← Prev
Back
Next →
← Prev
Back
Next →