02329nam 2200433 450 991058338680332120210104163847.00-12-811817-2(CKB)3790000000543823(MiAaPQ)EBC5213256(PPN)233899774(EXLCZ)99379000000054382320180202h20182018 uy 0engurcnu||||||||rdacontentrdamediardacarrierFood science and the culinary arts /Mark Gibson ; illustrated by Pat NewshamLondon, United Kingdom :Academic Press, an imprint of Elsevier,[2018]©20181 online resource illustrations (some color)Includes bibliographical references and index.0-12-811816-4 "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 foodsIncludes a comprehensive glossary of terms in food science"--Provided by publisher.FoodAnalysisCookingFoodAnalysis.Cooking.664/.06Gibson Mark(Chef),916052Newsham PatMiAaPQMiAaPQMiAaPQBOOK9910583386803321Food science and the culinary arts2053666UNINA