LEADER 02329nam 2200433 450 001 9910583386803321 005 20210104163847.0 010 $a0-12-811817-2 035 $a(CKB)3790000000543823 035 $a(MiAaPQ)EBC5213256 035 $a(PPN)233899774 035 $a(EXLCZ)993790000000543823 100 $a20180202h20182018 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 10$aFood science and the culinary arts /$fMark Gibson ; illustrated by Pat Newsham 210 1$aLondon, United Kingdom :$cAcademic Press, an imprint of Elsevier,$d[2018] 210 4$dİ2018 215 $a1 online resource $cillustrations (some color) 300 $aIncludes bibliographical references and index. 311 $a0-12-811816-4 330 $a"Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of energy and heat within the kitchen. The second part looks in detail at the makeup of specific foodstuffs from a scientific perspective, with chapters on meat, fish, vegetables, sugars, chocolate, coffee, and wine and spirits, among others. It provides a complete overview of the food science relevant to culinary students and professionals training to work in the food industry.Provides foundational food science information to culinary students and specialists. Integrates principles of food science into practical applications. Spans food chemistry to ingredients, whole foods, and baked and mixed foodsIncludes a comprehensive glossary of terms in food science"--$cProvided by publisher. 606 $aFood$xAnalysis 606 $aCooking 615 0$aFood$xAnalysis. 615 0$aCooking. 676 $a664/.06 700 $aGibson$b Mark$c(Chef),$0916052 702 $aNewsham$b Pat 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910583386803321 996 $aFood science and the culinary arts$92053666 997 $aUNINA