Téléchargez le livre : Food Science and the Culinary Arts

Food Science and the Culinary Arts



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Éditeur :

Academic Press


Paru le : 2018-01-04



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Description
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 specialists - Integrates principles of food science into practical applications - Spans food chemistry to ingredients, whole foods, and baked and mixed foods - Includes a comprehensive glossary of terms in food science
Pages
528 pages
Collection
n.c
Parution
2018-01-04
Marque
Academic Press
EAN papier
9780128118160
EAN EPUB SANS DRM
9780128118177
Informations sur l'ebook
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
145,59 €
Mark Gibson has a broad and varied professional background in healthcare, and is both a mental health and general nurse. His experience includes working in general and clinical management as well as higher education, with his specialist areas of interest being that of healthcare governance, patient safety and incident investigation, legal matters and staff training and development.

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