Food Science and the Culinary Arts

Produk Detail:
  • Author : Mark Gibson
  • Publisher : Academic Press
  • Pages : 528 pages
  • ISBN : 0128118172
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Food Science and the Culinary Arts

Download or Read online Food Science and the Culinary Arts full in PDF, ePub and kindle. this book written by Mark Gibson and published by Academic Press which was released on 04 January 2018 with total page 528 pages. We cannot guarantee that Food Science and the Culinary Arts book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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
  • Release : 04 January 2018
GET THIS BOOK Food Science and the Culinary Arts

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

Culinology

Culinology
  • Author : Research Chefs Association
  • Publisher : John Wiley & Sons
  • Release : 16 February 2016
GET THIS BOOK Culinology

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 value and relevance to this growing discipline and its practitioners. Integrating culinary arts with food science and technology, this book provides the best strategy for developing successful food products on

Culinary Nutrition

Culinary Nutrition
  • Author : Jacqueline B. Marcus
  • Publisher : Academic Press
  • Release : 15 April 2013
GET THIS BOOK Culinary Nutrition

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 dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional

Culinology

Culinology
  • Author : Research Chefs Association
  • Publisher : Unknown
  • Release : 21 June 2021
GET THIS BOOK Culinology

This book 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 value and relevance to this growing discipline and its practitioners. Integrating culinary arts with food science and technology, this book provides the best strategy for developing successful food products on a large scale. Real-world applications and business

Cooking as a Chemical Reaction

Cooking as a Chemical Reaction
  • Author : Z. Sibel Ozilgen
  • Publisher : CRC Press
  • Release : 18 June 2019
GET THIS BOOK Cooking as a Chemical Reaction

With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking as a Chemical Reaction: Culinary Science with Experiments features new chapters on food hygiene and safety, kitchen terminology, and taste pairing, as well as an expanded chapter on the role of food additives in culinary transformations. The text uses experiments

The Kitchen as Laboratory

The Kitchen as Laboratory
  • Author : Cesar Vega,Job Ubbink,Erik van der Linden
  • Publisher : Columbia University Press
  • Release : 13 August 2013
GET THIS BOOK The Kitchen as Laboratory

In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create--and sometimes revamp--dishes that respond to specific desires, serving up an original encounter with gastronomic practice. From grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads, the essays in The Kitchen as Laboratory cover a range of culinary creations and their

Essentials of Food Science

Essentials of Food Science
  • Author : Vickie A. Vaclavik,Elizabeth W. Christian
  • Publisher : Springer Science & Business Media
  • Release : 03 December 2007
GET THIS BOOK Essentials of Food Science

Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include

Essentials of Food Science

Essentials of Food Science
  • Author : Vickie A. Vaclavik,Elizabeth W. Christian
  • Publisher : Springer Science & Business Media
  • Release : 05 December 2013
GET THIS BOOK Essentials of Food Science

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 book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and

Culinary Arts and Sciences

Culinary Arts and Sciences
  • Author : International Conference on Culinary Arts and Sciences,J. S. A. Edwards
  • Publisher : Computational Mechanics
  • Release : 01 January 1996
GET THIS BOOK Culinary Arts and Sciences

Papers from ICCAS 96, the first international conference on the title subject, date and venue not stated except that it was in the UK during 1996. Culinary art and science have traditionally been separate entities, each side viewing the other with suspicion. The conference brought the two disciplines together. Fifty-nine contributions are grouped in three sections. The first, on food service, addresses menu planning, equipment and systems, and education and training. The second contains contributions on microbiology and technology, information technology, and

Essentials of Food Science

Essentials of Food Science
  • Author : Vickie Vaclavik,Elizabeth W. Christian
  • Publisher : Plenum Publishing Corporation
  • Release : 21 June 2021
GET THIS BOOK Essentials of Food Science

This book presents principles of food science for the nutrition, dietetics, hospitality, and culinary arts student enrolled in an introductory food science course. For this second edition the authors have expanded the concepts relating to material in all chapters, including quality, gums, organic food, irradiation, biotechnology, sugar substitutes, fat replacers, packaging, health claims, and dietary guidelines. There is also a new chapter dedicated to a discussion on emulsification and foams. In addition, the index has been revamped.

Understanding the Science of Food

Understanding the Science of Food
  • Author : Sharon Croxford,Emma Stirling
  • Publisher : Routledge
  • Release : 16 July 2020
GET THIS BOOK Understanding the Science of Food

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

Aging Nutrition and Taste

Aging  Nutrition and Taste
  • Author : Jacqueline B. Marcus
  • Publisher : Academic Press
  • Release : 15 April 2019
GET THIS BOOK Aging Nutrition and Taste

Approximately 380 million people worldwide are 60 years of age or older. This number is predicted to triple to more than 1 billion by 2025. Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully provides research, facts, theories, practical advice and recipes with full color photographs to feed the rapidly growing aging population healthfully. This book takes an integrated approach, utilizing nutrition, food science and the culinary arts. A significant number of aging adults may have taste and smell or

Understanding the Science of Food

Understanding the Science of Food
  • Author : Sharon Croxford,Emma Stirling (Dietitian)
  • Publisher : Unknown
  • Release : 21 June 2021
GET THIS BOOK Understanding the Science of Food

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

Elementary Food Science

Elementary Food Science
  • Author : Richard Owusu-Apenten,Ernest Vieira
  • Publisher : Springer
  • Release : 17 July 2021
GET THIS BOOK Elementary Food Science

Following the success of the popular introductory text,Elementary Food Science(5th edition) coversabroad range of food science topics organized infour parts; Part (1)Interrelated food science topics, Part (2)Food safety & sanitation, Part (3)Food preservation and processing and Part (4)Handling & processing of foods. The opening two chapters discuss what food science actually is, the significanceforsociety, and the large contribution of the food industry to jobs and revenue in the USA and globally. Succeeding chapterscover food regulatory agencies, food labels, food quality