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Gibson, Mark

Food science and the culinary arts

1: Food Groups
- - 2: Food Phases
- - 3: Taste, Flavor and Aroma
- - 4: Protein Biochemistry
- - 5: Energy and Food
- - 6: Crystallization
- - 7: Rheology
- - 8: Acids and Bases
- - 9: Hydrolysis, Oxidation, and Reduction
Part 1: Science Knowledge and Discipline 10: Bread
- - 11: Milk and Dairy
- - 12: Meat: Food and Science of the Animal Kingdom
- - 13: Fish and Shellfish
- - 14: Fruits, Vegetables, Herbs, and Spices
- - 15: Sauces
- - 16: Lipids, Oils, Fats, and Extracts
- - 17: Chocolate/Cacao
- - 18: Tea and Coffee
- - 19: Wine and Beer
- - 20: Spirits
Part 2: Food and Science

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 specialistsIntegrates principles of food science into practical applicationsSpans food chemistry to ingredients, whole foods, and baked and mixed foodsIncludes a comprehensive glossary of terms in food science

ISBN: 9780128118160 9780128118177

Subjects--Topical Terms:
Food--Analysis.
Cooking.

Dewey Class. No.: E-BOOK (Available ON-CAMPUS only)