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 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

Produk Detail:

  • Author : Mark Gibson
  • Publisher : Academic Press
  • Pages : 528 pages
  • ISBN : 0128118172
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKFood Science and the Culinary Arts

Food Science and the Culinary Arts

Food Science and the Culinary Arts
  • Author : Mark Gibson
  • Publisher : Academic Press
  • Release : 04 January 2018
GET THIS BOOKFood 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: 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
  • Release : 19 February 2016
GET THIS BOOKCulinology: The Intersection of Culinary Art and Food Science

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

Culinology

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

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 BOOKCulinary 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

Understanding the Science of Food

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

Standing the Heat

Standing the Heat
  • Author : Joseph Hegarty
  • Publisher : Routledge
  • Release : 10 July 2014
GET THIS BOOKStanding the Heat

Make sure your culinary arts students are prepared for the “real world!” Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy chronicles the creation and development of an undergraduate degree program in culinary arts at the Dublin Institute of Technology. Written by the head of the institute's School of Culinary Arts and Food Technology, Standing the Heat is a handbook for developing a curriculum that maximizes career opportunities for students as an alternative to the limited path of

The Art & Science of Foodpairing

The Art & Science of Foodpairing
  • Author : Peter Coucquyt,Bernard Lahousse,Johan Langenbick
  • Publisher : Mitchell Beazley
  • Release : 01 October 2020
GET THIS BOOKThe Art & Science of Foodpairing

"We build tools to create culinary happiness" - Foodpairing.com "There is a world of exciting flavour combinations out there and when they work it's incredibly exciting" - Heston Blumenthal Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food. This groundbreaking new book explains why the food combinations we know and love

Understanding the Science of Food

Understanding the Science of Food
  • Author : Sharon Croxford,Emma Stirling (Dietitian)
  • Publisher : Unknown Publisher
  • Release : 19 October 2021
GET THIS BOOKUnderstanding 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 BOOKAging, 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

Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
  • Author : Michael Brenner,Pia Sörensen,David Weitz
  • Publisher : W. W. Norton & Company
  • Release : 20 October 2020
GET THIS BOOKScience and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

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 scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry

The Science of Cooking

The Science of Cooking
  • Author : Stuart Farrimond
  • Publisher : Penguin
  • Release : 19 September 2017
GET THIS BOOKThe Science of Cooking

Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&

Gastronomy and Food Science

Gastronomy and Food Science
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 25 September 2020
GET THIS BOOKGastronomy and Food Science

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, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working

Cooking as a Chemical Reaction

Cooking as a Chemical Reaction
  • Author : Z. Sibel Ozilgen
  • Publisher : CRC Press
  • Release : 18 September 2014
GET THIS BOOKCooking as a Chemical Reaction

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 preparation and processing. The text uses experiments and experiences from the kitchen, and other food preparation and processing areas, rather than theory, as the basic means of explaining the scientific facts and principles

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 BOOKEssentials 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

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 BOOKThe 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