TY  - BOOK
AU  - Gibson,Mark
TI  - Food science and the culinary arts 
SN  - 9780128118160
U1  - E-BOOK (Available ON-CAMPUS only) 
PY  - 2018///
CY  - London, United Kingdom
PB  - Academic Press, 
KW  - Food
KW  - Analysis
KW  - Cooking
N1  - 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

N2  - 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
UR  - http://search.ebscohost.com/login.aspx?direct=true&db=nlebk&AN=1553153&site=ehost-live
ER  -