Food Science and the Culinary Arts
  • Release Date : 04 January 2018
  • Publisher : Academic Press
  • Genre : Uncategorized
  • Pages : 528 pages
  • ISBN 13 : 0128118164
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Download or read book entitled Food Science and the Culinary Arts by author: Gibson Mark which was release on 04 January 2018 and published by Academic Press with total page 528 pages . This book available in PDF, EPUB and Kindle Format. 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