Gastronomy and Food Science

Written By Charis M. Galanakis
Gastronomy and Food Science
  • Publsiher : Academic Press
  • Release : 02 October 2020
  • ISBN : 012820057X
  • Pages : 274 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled Gastronomy and Food Science written by Charis M. Galanakis which was release on 02 October 2020, this book published by Academic Press. Available in PDF, EPUB and Kindle Format. Book excerpt: 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 in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference. Discusses the role of gastronomy and new technologies in shaping healthy diets Describes a toolkit to capture diversity and drivers of food choice of a target population and to identify entry points for nutrition interventions Presents the experiential value of the Mediterranean diet, elaio-gastronomy, and bioactive food ingredients in culinary science Explores gastronomic tourism and the senior foodies market

Gastronomy and Food Science

Gastronomy and Food Science
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release Date : 2020-10-02
  • Total pages : 274
  • ISBN : 012820057X
GET BOOK

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, ...

Gastronomy and Food Science

Gastronomy and Food Science
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release Date : 2020-09-25
  • Total pages : 274
  • ISBN : 012820057X
GET BOOK

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, ...

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 : 012820057X
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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. ...

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 : 012820057X
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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. ...

Subject List of the Hoyt Public Library

Subject List of the Hoyt Public Library
  • Author : Harriet Howe Ames
  • Publisher : Unknown
  • Release Date : 1890
  • Total pages : 303
  • ISBN : 012820057X
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Summary : Download or read online Subject List of the Hoyt Public Library written by Harriet Howe Ames, published by which was released on 1890. Get Subject List of the Hoyt Public Library Books now! Available in PDF, ePub and Kindle....

Dictionary of Flavors

Dictionary of Flavors
  • Author : Dolf De Rovira, Sr.
  • Publisher : John Wiley & Sons
  • Release Date : 2017-03-14
  • Total pages : 632
  • ISBN : 012820057X
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Summary : The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavor ingredients granted G.R.A.S. status, compounds used in the formulation of food flavors, and related food science and ...

On the Job An Encyclopedia of Unique Occupations around the World

On the Job  An Encyclopedia of Unique Occupations around the World
  • Author : Margo DeMello
  • Publisher : ABC-CLIO
  • Release Date : 2021-01-31
  • Total pages : 295
  • ISBN : 012820057X
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Summary : This one-volume encyclopedia examines jobs and occupations from around the world that are unique and out-of-the-ordinary, from bike fishermen in the Netherlands to professional wedding guests in South Korea to elephant dressers in India. It's not surprising that the first question we are asked by strangers often has to do ...

Magnetic Resonance in Food Science

Magnetic Resonance in Food Science
  • Author : María Guðjónsdóttir,Peter S Belton,G A Webb
  • Publisher : Royal Society of Chemistry
  • Release Date : 2009-04-03
  • Total pages : 253
  • ISBN : 012820057X
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Summary : The term magnetic resonance covers a wide range of techniques, spectroscopy, relaxation and imaging. In turn, these areas are evolving and leading to various new applications of NMR and ESR in food science and nutrition. This book is part of the continuing series of proceedings of the biennial conferences on ...

The Handbook of Food and Anthropology

The Handbook of Food and Anthropology
  • Author : Jakob A. Klein,James L. Watson
  • Publisher : Bloomsbury Publishing
  • Release Date : 2016-08-25
  • Total pages : 496
  • ISBN : 012820057X
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Summary : Winner of the CHOICE Outstanding Academic Title of the Year Award 2017. Interest in the anthropology of food has grown significantly in recent years. This is the first handbook to provide a detailed overview of all major areas of the field. 20 original essays by leading figures in the discipline examine traditional ...

Dining with the Georgians

Dining with the Georgians
  • Author : Emma Kay
  • Publisher : Amberley Publishing Limited
  • Release Date : 2014-10-15
  • Total pages : 256
  • ISBN : 012820057X
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Summary : A fascinating history of food, cooking and kitchenalia in the Georgian period, including contemporary recipes and colour illustrations and exploring how the Georgians have influenced our attitude to food today....

Future Foods

Future Foods
  • Author : David Julian McClements
  • Publisher : Springer
  • Release Date : 2019-04-29
  • Total pages : 395
  • ISBN : 012820057X
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Summary : We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed. Food architecture is being used to construct healthier, tastier, and more sustainable foods. Functional foods are being created to combat chronic diseases such as ...

Chemical Deterioration and Physical Instability of Food and Beverages

Chemical Deterioration and Physical Instability of Food and Beverages
  • Author : Leif H Skibsted,Jens Risbo,Mogens L Andersen
  • Publisher : Elsevier
  • Release Date : 2010-04-23
  • Total pages : 824
  • ISBN : 012820057X
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Summary : For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative ...

The Kitchen as Laboratory

The Kitchen as Laboratory
  • Author : Cesar Vega,Job Ubbink,Erik van der Linden
  • Publisher : Columbia University Press
  • Release Date : 2013-08-13
  • Total pages : 336
  • ISBN : 012820057X
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Summary : 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 ...

Gastronomy and Urban Space

Gastronomy and Urban Space
  • Author : Andrzej Kowalczyk,Marta Derek
  • Publisher : Springer Nature
  • Release Date : 2020-01-20
  • Total pages : 345
  • ISBN : 012820057X
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Summary : This book focuses on the relationship between gastronomy and urban space. It highlights the intrinsic role of eating establishments and the gastronomy industry for cities by assessing their huge impacts on urban changes and discussing some of the challenges posed by new developments. Written by authors with a background in ...

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 : 012820057X
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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 ...