Food Science and the Culinary Arts

Written By Mark Gibson
Food Science and the Culinary Arts
  • Publsiher : Academic Press
  • Release : 04 January 2018
  • ISBN : 0128118172
  • Pages : 528 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled Food Science and the Culinary Arts written by Mark Gibson which was release on 04 January 2018, this book published by Academic Press. Available in PDF, EPUB and Kindle Format. Book excerpt: 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 Date : 2018-01-04
  • Total pages : 528
  • ISBN : 0128118172
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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. ...

Essentials of Food Science

Essentials of Food Science
  • Author : Vickie A. Vaclavik,Elizabeth W. Christian
  • Publisher : Springer Science & Business Media
  • Release Date : 2007-12-03
  • Total pages : 572
  • ISBN : 0128118172
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Summary : 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 ...

Careers in Food Science From Undergraduate to Professional

Careers in Food Science  From Undergraduate to Professional
  • Author : Richard W Hartel,Christina P. Klawitter
  • Publisher : Springer Science & Business Media
  • Release Date : 2010-07-08
  • Total pages : 328
  • ISBN : 0128118172
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Summary : Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. Every step towards a rewarding career in this rapidly evolving industry is covered, from which classes to take in college and which degrees to earn, to ...

Culinary Nutrition

Culinary Nutrition
  • Author : Jacqueline B. Marcus
  • Publisher : Academic Press
  • Release Date : 2013-04-15
  • Total pages : 660
  • ISBN : 0128118172
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Summary : 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 ...

Food Science and the Culinary Arts

Food Science and the Culinary Arts
  • Author : Gibson Mark
  • Publisher : Academic Press
  • Release Date : 2018-01-04
  • Total pages : 528
  • ISBN : 0128118172
GET 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. ...

Elementary Food Science

Elementary Food Science
  • Author : Richard Owusu-Apenten,Ernest R. Vieira
  • Publisher : Springer Nature
  • Release Date : 2022-05-28
  • Total pages : 602
  • ISBN : 0128118172
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Summary : 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 ...

Culinology

Culinology
  • Author : Research Chefs Association
  • Publisher : John Wiley & Sons
  • Release Date : 2016-02-16
  • Total pages : 504
  • ISBN : 0128118172
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Summary : 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 ...

Introducing Food Science

Introducing Food Science
  • Author : Robert L. Shewfelt,Alicia Orta-Ramirez,Andrew D. Clarke
  • Publisher : CRC Press
  • Release Date : 2015-08-28
  • Total pages : 437
  • ISBN : 0128118172
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Summary : Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became popular with students and professors alike. This newly ...

Elementary Food Science

Elementary Food Science
  • Author : Ernest R. Vieira
  • Publisher : Springer Science & Business Media
  • Release Date : 2013-04-17
  • Total pages : 423
  • ISBN : 0128118172
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Summary : 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. ...

Gastronomy and Food Science

Gastronomy and Food Science
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release Date : 2020-09-22
  • Total pages : 274
  • ISBN : 0128118172
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Summary : Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, ...

The Art of Nutritional Cuisine

The Art of Nutritional Cuisine
  • Author : Vickie A. Vaclavik,Amy Haynes
  • Publisher : CRC Press
  • Release Date : 2013-01-24
  • Total pages : 624
  • ISBN : 0128118172
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Summary : Now more than ever, culinary professionals are expected to provide cuisine that satisfies the diverse nutritional needs of a vast population of consumers. While the public has become increasingly health conscious, chefs can serve well-presented, great-tasting, and nutritious foods that at the same time support a healthy lifestyle. The Art ...

The Future of Post Human Culinary Art

The Future of Post Human Culinary Art
  • Author : Peter Baofu
  • Publisher : Cambridge Scholars Publishing
  • Release Date : 2013-01-03
  • Total pages : 615
  • ISBN : 0128118172
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Summary : Is culinary art really so exact that, as Delia Smith once wrote, “cooking is an exact art and not some casual game”? (BQ 2012) This exact view of cooking can be contrasted with an opposing observation by Tom Jaine, when he argued that, “if cooking becomes an art form rather than ...

Handbook of Food Engineering Third Edition

Handbook of Food Engineering  Third Edition
  • Author : Dennis R. Heldman,Daryl B. Lund,Cristina Sabliov
  • Publisher : CRC Press
  • Release Date : 2018-12-19
  • Total pages : 1194
  • ISBN : 0128118172
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Summary : The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. The new edition focuses on the thermophysical properties of ...

Easy Culinary Science for Better Cooking

Easy Culinary Science for Better Cooking
  • Author : Jessica Gavin
  • Publisher : Page Street Publishing
  • Release Date : 2018-05-08
  • Total pages : 224
  • ISBN : 0128118172
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Summary : Simple science is all that’s required for transforming dinner from a good dish and making it a great dish. Jessica Gavin, culinary scientist, teaches recipes that help make meals that are better, faster and more delicious any night of the week. This practical and unique cookbook will help take ...

The Intersection of Food and Public Health

The Intersection of Food and Public Health
  • Author : A. Bryce Hoflund,John C. Jones,Michelle C. Pautz
  • Publisher : CRC Press
  • Release Date : 2017-09-13
  • Total pages : 339
  • ISBN : 0128118172
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Summary : Presently, ideas about food are in flux from a variety of sources. Examples of this evolution include recognizing the importance of food on health by public health and medical professionals; changing consumer desires around the production methods and components of their food; a greater focus on injustices within the national ...