How Food is Made

How Food is Made

Ayla Marika

33,88 €
IVA incluido
Disponible
Editorial:
Forssa Light Publishing
Año de edición:
2021
Materia
Tecnología de alimentos y bebidas
ISBN:
9780994620101
33,88 €
IVA incluido
Disponible

Selecciona una librería:

  • Donde los libros
  • Librería 7artes
  • Librería Elías (Asturias)
  • Librería Kolima (Madrid)
  • Librería Proteo (Málaga)

What if you knew how the hot dog you are eating was really made? 'How Food is Made...should be compulsory in every home. And school. And public library.' - John Lethlean Food critic and columnist for Weekend Australian Magazine and Gourmet Traveller Magazine.We buy and eat convenience food every day, yet how these foods are made is a mystery to almost everyone. For most, mass food production is an unspoken fact of life, a secret locked behind factory doors. But not anymore. In this fascinating graphic book, you will learn how 60 common household foods are processed from raw ingredient to finished product, using clear language, drawings and detailed infographics. How Food is Made will help you:·      see how processed foods in your home are manufactured·      understand the role of food preservatives and additives ·      learn how to read food labels and ingredients lists more confidently·      identify unhealthy food for kids and make better food choices. In How Food is Made, fine artist and illustrator Ayla Marika masterfully distils complex food science concepts and industry jargon into everyday language and eye-catching visuals. With hand-drawn infographics and comic-styled flow charts, she transforms even the most brain-achingly complicated food production processes into something that is not only easy to understand, but also entertaining. Topics include chocolate, bacon, coffee, hot dogs, beer, chips, ketchup, sugar, margarine, marshmallows, chewing gum, chicken nuggets, gummy bears and many more of your favourites.  An invaluable resource for teachers, parents, teens... and anyone who has ever wondered ’how is food made, really?’ 

Artículos relacionados

  • Improving the quality of apples
    Fabrizio Costa
    This collection reviews the wealth of recent research undertaken on the factors which can determine the quality of apples, focussing on attributes such as texture and nutritional content. The book also considers how these attributes can be optimised at both the pre- and postharvest stages in the value chain for apples as a means of meeting the increasing expectations and demand...
    Disponible

    234,72 €

  • Sweet Potato
    Jennifer A. Woolfe / Jennifer AWoolfe
    ...
    Disponible

    252,06 €

  • Spices
    John W. Parry / John WParry
    ...
    Disponible

    110,05 €

  • The Biotechnology of Malting and Brewing
    James S. Hough / James SHough
    ...
    Disponible

    89,43 €

  • Sugar Confectionery and Chocolate Manufacture
    E. B. Jackson / EBJackson / R. Lees / RLees
    ContentsFIGURES - PLATES - PREFACE - 1 BASIC TECHNICAL CONSIDERATIONS - 2 SUGARS AND RELATED MATERIALS - 3 COCOA BEANS - 4 FATS AND RELATED INGREDIENTS - 5 MILK AND MILK PRODUCTS - 6 GELLING AND WHIPPING AGENTS; GUMS - 7 FLAVOURING AND COLOURING AGENTS - 8 COCOA, CHOCOLATE AND RELATED PRODUCTS - 9 BOILED SWEETS - 10 A CARAMEL RECIPE COMPILATION - 11 FONDANTS, CREAMS AND CRYSTA...
    Disponible

    179,52 €

  • Modern Dairy Products
    Lincoln M. Lampert / Lincoln MLampert
    This book presents reliable information, in a non-technical manner, on the composition, nutritive value, manufacture, chemistry, and bacteriology of milk and dairy products. The book introduces the reader to the broad aspects of the dairy industry and the possibilities of bringing in new techniques. Visit us at www.chemical-publishing.com ...
    Disponible

    107,73 €