Spice Science and Technology
“Spice Science and Technology” by Kenji Hirasa, published by Taylor & Francis on June 16, 1998, is a comprehensive exploration of spices and herbs, spanning 232 pages. This edition presents a detailed examination of the basic science behind spices, alongside the latest advancements in their functions and applications in food. The book delves into a new patterning theory that highlights the extensive use of spices across various food preparations.
Readers will find an informative resource that bridges the gap between food science and technology, focusing on the intricate roles spices play in culinary practices. The text covers a range of topics relevant to both the scientific community and culinary professionals, emphasizing the importance of spices in enhancing food quality and flavor. This edition serves as a valuable reference for those interested in the intersection of food science and engineering, providing insights into the evolving landscape of spice utilization.
Official synopsis Publisher
Offers concise coverage of spices and herbs from basic science to the most recent developments in spice functions and applications. Introduces a new patterning theory of extensive spice use in various types of food preparations.
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