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. ...

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 ...

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 ...

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 ...

Aging Nutrition and Taste

Aging  Nutrition and Taste
  • Author : Jacqueline B. Marcus
  • Publisher : Academic Press
  • Release Date : 2019-04-15
  • Total pages : 526
  • ISBN : 0128118172
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Summary : 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 ...

Cooking as a Chemical Reaction

Cooking as a Chemical Reaction
  • Author : Z. Sibel Ozilgen
  • Publisher : CRC Press
  • Release Date : 2019-06-18
  • Total pages : 392
  • ISBN : 0128118172
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Summary : 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 ...

Culinology

Culinology
  • Author : Research Chefs Research Chefs Association
  • Publisher : Unknown
  • Release Date : 2014-12-10
  • Total pages : 212
  • ISBN : 0128118172
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Summary : Download or read online Culinology written by Research Chefs Research Chefs Association, published by which was released on 2014-12-10. Get Culinology Books now! Available in PDF, ePub and Kindle....

Essentials of Food Science

Essentials of Food Science
  • Author : Vickie Vaclavik,Elizabeth W. Christian
  • Publisher : Henry Holt and Company
  • Release Date : 2003
  • Total pages : 482
  • ISBN : 0128118172
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Summary : 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, ...

The Kitchen as Laboratory

The Kitchen as Laboratory
  • Author : César Vega,Job Ubbink,Erik van der Linden
  • Publisher : Columbia University Press
  • Release Date : 2012-01-31
  • Total pages : 338
  • ISBN : 0128118172
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Summary : “Provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay’s author.”—Peter Barham, author of The Science of Cooking In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties ...

Handbook of Molecular Gastronomy

Handbook of Molecular Gastronomy
  • Author : Christophe Lavelle,Herve This,Alan L. Kelly,Roisin Burke
  • Publisher : CRC Press
  • Release Date : 2021-06-09
  • Total pages : 894
  • ISBN : 0128118172
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Summary : Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of ...

Introduction to Culinary Arts

Introduction to Culinary Arts
  • Author : Jerry Gleason,The Culinary Institute of America
  • Publisher : Pearson Higher Ed
  • Release Date : 2014-01-14
  • Total pages : 832
  • ISBN : 0128118172
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Summary : This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. Introduction to Culinary Arts, Second Edition, covers everything from culinary theory and management to sanitation and safety to nutrition and food science ...

The Art and Science of Culinary Preparation

The Art and Science of Culinary Preparation
  • Author : Jerald W. Chesser
  • Publisher : Amer Culinary Federation
  • Release Date : 1992
  • Total pages : 586
  • ISBN : 0128118172
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Summary : The official primer for the American Culinary Federation, the nation's largest professional organization for chefs & cooks is a departure from other culinary textbooks. It teaches the theory of cooking, presenting the fundamentals of culinary arts in a fashion that leads the student to the heart of the subject by teaching ...

Understanding the Science of Food

Understanding the Science of Food
  • Author : Sharon Croxford,Emma Stirling
  • Publisher : Routledge
  • Release Date : 2020-07-16
  • Total pages : 424
  • ISBN : 0128118172
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Summary : 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 ...

Peterson s Culinary Schools Programs

Peterson s Culinary Schools   Programs
  • Author : Peterson's
  • Publisher : Peterson's
  • Release Date : 2008-12-01
  • Total pages : 379
  • ISBN : 0128118172
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Summary : Offers information on more than three hundred career training programs and apprenticeships, and includes advice on how to select the right program, find scholarships, and plan a successful career...

Culinary Careers For Dummies

Culinary Careers For Dummies
  • Author : Michele Thomas,Annette Tomei,Tracey Biscontini
  • Publisher : John Wiley & Sons
  • Release Date : 2011-09-15
  • Total pages : 384
  • ISBN : 0128118172
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Summary : The fast and easy way to find your place in the culinaryfield Ever dream of exploring an exciting career in culinary arts orcooking but don't know where to begin? Culinary Careers ForDummies is the perfect book for anyone who dreams of gettinginto the culinary profession. Whether you're a student, anup-and-coming ...