Food Science and the Culinary Arts
  • Author : Mark Gibson
  • Release Date : 04 January 2018
  • Publisher : Academic Press
  • Genre : Technology & Engineering
  • Pages : 528
  • ISBN 13 : 9780128118177

Food Science and the Culinary Arts Book Summary

Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of energy and heat within the kitchen. The second part looks in detail at the makeup of specific foodstuffs from a scientific perspective, with chapters on meat, fish, vegetables, sugars, chocolate, coffee, and wine and spirits, among others. It provides a complete overview of the food science relevant to culinary students and professionals training to work in the food industry. Provides foundational food science information to culinary students and specialists Integrates principles of food science into practical applications Spans food chemistry to ingredients, whole foods, and baked and mixed foods Includes a comprehensive glossary of terms in food science

Food Science and the Culinary Arts

Food Science and the Culinary Arts

Author : Mark Gibson
Publisher : Academic Press
Genre : Technology & Engineering
Total View : 3084 Views
File Size : 45,8 Mb
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Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. ...

Culinology  The Intersection of Culinary Art and Food Science

Culinology The Intersection of Culinary Art and Food Science

Author : Research Chefs Association
Publisher : Wiley Global Education
Genre : Cooking
Total View : 9841 Views
File Size : 48,9 Mb
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Culinology: The Intersection of Culinary Art and Food Science will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice industries. It will be the authoritative source that will add ...

Essentials of Food Science

Essentials of Food Science

Author : Vickie A. Vaclavik,Elizabeth W. Christian
Publisher : Springer Science & Business Media
Genre : Technology & Engineering
Total View : 3364 Views
File Size : 48,5 Mb
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The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The ...

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Author : Ernest R. Vieira
Publisher : Springer Science & Business Media
Genre : Science
Total View : 5390 Views
File Size : 47,8 Mb
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Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods. ...

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Author : Michael Brenner,Pia Sörensen,David Weitz
Publisher : W. W. Norton & Company
Genre : Science
Total View : 4759 Views
File Size : 51,6 Mb
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Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic ...

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Author : Research Chefs Association
Publisher : John Wiley & Sons
Genre : Cooking
Total View : 6604 Views
File Size : 55,6 Mb
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Culinology: The Intersection of Culinary Art and Food Science will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice industries. It will be the authoritative source that will add ...

Cooking as a Chemical Reaction

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Author : Z. Sibel Ozilgen
Publisher : CRC Press
Genre : Technology & Engineering
Total View : 2277 Views
File Size : 45,6 Mb
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Written at the undergraduate level, Cooking as a Chemical Reaction: Culinary Science with Experiments provides experiments geared for students in culinary arts, nutrition, dietetics, food science and technology, and gastronomy programs. It is intended for students with limited scientific background who are studying different aspects of food prepara...

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Author : Jacqueline B. Marcus
Publisher : Academic Press
Genre : Technology & Engineering
Total View : 6253 Views
File Size : 50,8 Mb
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Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished ...