Food science and the culinary arts
Material type:
TextPublisher: London, United Kingdom : Academic Press, 2018ISBN: - 9780128118160
- 9780128118177
- E-BOOK (Available ON-CAMPUS only)
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
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Mohinder Singh Randhawa Library | E-BOOK (Available ON-CAMPUS only) (Browse shelf(Opens below)) | Available | OL-271 |
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| E-BOOK (Available ON-CAMPUS only) Food and feed safety systems and analysis / | E-BOOK (Available ON-CAMPUS only) Food Neophobia : | E-BOOK (Available ON-CAMPUS only) Food Quality : | E-BOOK (Available ON-CAMPUS only) Food science and the culinary arts | E-BOOK (Available ON-CAMPUS only) Food sovereignty, agroecology and biocultural diversity : | E-BOOK (Available ON-CAMPUS only) Genetically engineered foods / | E-BOOK (Available ON-CAMPUS only) Fruit juices : |
Part 1: Science Knowledge and Discipline 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 2: Food and Science 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
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
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