MARC details
| 000 -LEADER |
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| fixed length control field |
02338cam a22002417i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
20607580 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20201105150512.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
180731s2018 enka b 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780128118160 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780128118177 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
E-BOOK (Available ON-CAMPUS only) |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Gibson, Mark |
| 245 10 - TITLE STATEMENT |
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| Title |
Food science and the culinary arts |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
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| Place of production, publication, distribution, manufacture |
London, United Kingdom : |
| Name of producer, publisher, distributor, manufacturer |
Academic Press, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2018 |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Title |
Part 1: Science Knowledge and Discipline |
| Formatted contents note |
1: Food Groups<br/>- - 2: Food Phases<br/>- - 3: Taste, Flavor and Aroma<br/>- - 4: Protein Biochemistry<br/>- - 5: Energy and Food<br/>- - 6: Crystallization<br/>- - 7: Rheology<br/>- - 8: Acids and Bases<br/>- - 9: Hydrolysis, Oxidation, and Reduction<br/> |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Title |
Part 2: Food and Science |
| Formatted contents note |
10: Bread<br/>- - 11: Milk and Dairy<br/>- - 12: Meat: Food and Science of the Animal Kingdom<br/>- - 13: Fish and Shellfish<br/>- - 14: Fruits, Vegetables, Herbs, and Spices<br/>- - 15: Sauces<br/>- - 16: Lipids, Oils, Fats, and Extracts<br/>- - 17: Chocolate/Cacao<br/>- - 18: Tea and Coffee<br/>- - 19: Wine and Beer<br/>- - 20: Spirits<br/> |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
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 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Food |
| General subdivision |
Analysis. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking. |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="http://search.ebscohost.com/login.aspx?direct=true&db=nlebk&AN=1553153&site=ehost-live">http://search.ebscohost.com/login.aspx?direct=true&db=nlebk&AN=1553153&site=ehost-live</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
E-books |
