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 : /5 from reviews
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Download or read book entitled Gastronomy and Food Science by author: Charis M. Galanakis which was release on 02 October 2020 and published by Academic Press with total page 274 pages . This book available in PDF, EPUB and Kindle Format. 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. ...

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 : 012820057X
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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 ...

Handbook of Molecular Gastronomy

Handbook of Molecular Gastronomy
  • Author : Roisin Burke
  • Publisher : CRC Press
  • Release Date : 2021
  • Total pages : 656
  • ISBN : 012820057X
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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 ...

Food Science Research and Technology

Food Science  Research and Technology
  • Author : Lisa Jordan
  • Publisher : Callisto Reference
  • Release Date : 2018-02-27
  • Total pages : 240
  • ISBN : 012820057X
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Summary : Food science is concerned with the study of food. It studies the nature of food and the principles fundamental to food processing. Some of the sub-disciplines of food science are food chemistry, food engineering, food microbiology, food preservation, food technology and molecular gastronomy. This book is compiled in such a ...

Molecular Gastronomy

Molecular Gastronomy
  • Author : HervĂ© This
  • Publisher : Arts and Traditions of the Table: Perspectives on Culinary History
  • Release Date : 2008-07
  • Total pages : 377
  • ISBN : 012820057X
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Summary : Food technology....

Edible Structures

Edible Structures
  • Author : JosĂ© Miguel Aguilera
  • Publisher : CRC Press
  • Release Date : 2016-04-19
  • Total pages : 462
  • ISBN : 012820057X
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Summary : Nature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food structures enter our mouths and different sensations invade our bodies. By the time these structures reach our cells, they have been broken back down into molecules that serve as fuel ...

Careers in Food Science From Undergraduate to Professional

Careers in Food Science  From Undergraduate to Professional
  • Author : Richard W Hartel,Christina P. Klawitter
  • Publisher : Springer Science & Business Media
  • Release Date : 2010-07-08
  • Total pages : 328
  • ISBN : 012820057X
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Summary : Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. Every step towards a rewarding career in this rapidly evolving industry is covered, from which classes to take in college and which degrees to earn, to ...

A Pinch of Culinary Science

A Pinch of Culinary Science
  • Author : Anu Inkeri Hopia,Erik Cyrus Fooladi
  • Publisher : CRC Press
  • Release Date : 2019-06-21
  • Total pages : 235
  • ISBN : 012820057X
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Summary : This book provides a playground for the readers to practice and develop scientific thinking, by exploring the world of food in a fun way. The authors take the role of someone trying to find interesting questions to ask about familiar, though often hidden, phenomena. Claims (or myths) on everyday cooking ...

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 : 012820057X
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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 ...

Service Engineering for Gastronomic Sciences

Service Engineering for Gastronomic Sciences
  • Author : Takeshi Shimmura,Tomomi Nonaka,Satomi Kunieda
  • Publisher : Springer Nature
  • Release Date : 2020-06-23
  • Total pages : 190
  • ISBN : 012820057X
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Summary : This pioneering book on food study pursues an interdisciplinary approach to service science and the service engineering field. Further, it highlights a range of experiments conducted at actual business sites to verify the effectiveness of the proposed methodologies and theories. In modern society, food study has become more complex, as ...

Culinary Nutrition

Culinary Nutrition
  • Author : Jacqueline B. Marcus
  • Publisher : Academic Press
  • Release Date : 2013-04-15
  • Total pages : 660
  • ISBN : 012820057X
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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 ...

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 ...