Nature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food structures enter our mo
Nature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food structures enter our mo
First published in 1986, this classic is back in print by popular demand. It is the authoritative text on edible landscaping, featuring a step-by-step guide to
Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the underst
In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats.