Sharon Croxford's Books

Understanding the Science of Food

From molecules to mouthfeel

By: Sharon Croxford

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Understanding the Science of Food

From molecules to mouthfeel

By: Sharon Croxford

Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields. The key processes in food preparation and the chemistry behind them are described in detail, including denaturation and coagulation of proteins, gelatinisation, gelation and retrogradation of starches, thickening and gelling, browning reactions, emulsification, foams and spherification, chemical, mechanical and biological leaveners and fermentation and preservation. The text also describes the science of key cooking techniques, the science of the senses and the experience of food, food regulations and the future of healthy food. The origins of food are explored through a focus on the primary production of key staples and their journey to the table. Tips and advice from leading chefs as well as insights into emerging food science and cutting-edge nutrition research from around the world are included throughout, and reveal both the practical application of food chemistry and the importance of this field. Featuring explanatory diagrams and illustrations throughout, Understanding the Science of Food is destined to become an essential reference for both students and professionals. 'An innovative and informative text that will address the need for a food science text suitable for nutrition and dietetics students in Australia.' - Katherine Hanna, Faculty of Health, Queensland University of Technology. 'A unique and timely text that will be welcomed by students, instructors, and scientists in multiple disciplines. I am thrilled to see such a modern take on the subject, blending the fundamentals of food science and chemistry with the insights and experience of practitioners from the culinary arts.' - Patrick Spicer, lecturer and researcher in food science

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Page Count

506

Publisher

Routledge

Published Date

ISBN 10

1000248291

ISBN 13

9781000248296

Re-Imagining Relationships in Education

Ethics, Politics and Practices

By: Morwenna Griffiths,Marit Honerød Hoveid,Sharon Todd,Christine Winter

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Re-Imagining Relationships in Education

Ethics, Politics and Practices

By: Morwenna Griffiths,Marit Honerød Hoveid,Sharon Todd,Christine Winter

Re-Imagining Relationships in Education re-imagines relationships in contemporary education by bringing state-of-the-art theoretical and philosophical insights to bear on current teaching practices. Introduces theories based on various philosophical approaches into the realm of student teacher relationships Opens up innovative ways to think about teaching and new kinds of questions that can be raised Features a broad range of philosophical approaches that include Arendt, Beckett, Irigaray and Wollstonecraft to name but a few Includes contributors from Norway, England, Ireland, Scotland, Spain, Sweden, and the U.S.

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Page Count

216

Publisher

John Wiley & Sons

Published Date

ISBN 10

1118944712

ISBN 13

9781118944714

Understanding the Science of Food

From molecules to mouthfeel

By: Sharon Croxford,Emma Stirling

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Understanding the Science of Food

From molecules to mouthfeel

By: Sharon Croxford,Emma Stirling

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Page Count

424

Publisher

Routledge

Published Date

ISBN 10

1000252132

ISBN 13

9781000252132

Sharon

By: Sharon Historical Society

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Sharon

By: Sharon Historical Society

At the turn of the 20th century, Sharons very existence was threatened by the collapse of the local iron industry as the towns economy and population began to decline. However, the popularity of automobile transportation and Sharons accessible distance from New York attracted a class of wealthy visitors who fell in love with the rolling hills and quiet valleys. This new weekend population purchased land and built stately country homes, reigniting interest in the area. Steady growth in construction provided much-needed work, and commerce began to thrive again. Early businesses expanded, and new operations opened. Local residents could shop at stores run by the Gillette brothers and A.R. Woodward, fill their tanks at Herman Middlebrooks gas station, and have their health care needs attended to by doctors at the state-of-the-art Sharon Hospital, built in 1916. Eastern Europeans became the towns newest residents, taking advantage of the affordable, cleared land to fuel a large number of highly successful farms. Sharons residents thrived as they reshaped their town, welcoming newcomers and nurturing a community of inclusion that lasts to the present day.

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Age

Page Count

128

Publisher

Arcadia Publishing

Published Date

ISBN 10

1439646651

ISBN 13

9781439646656

Book's by Sharon Croxford

Understanding the Science of Food

Understanding the Science of Food

Re-Imagining Relationships in Education

Re-Imagining Relationships in Education

Understanding the Science of Food

Understanding the Science of Food

Sharon

Sharon

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