
Food Science and the Culinary Arts
Description
Key Features
- 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
Readership
Food science professionals and students; food quality assurance; product developers, food safety managers, food production managers; culinary professionals working in food companies
Table of Contents
Part 1 Through the eyes of a Scientist
1. Food Phases
2. Taste, Flavour and Aroma
3. Protein Chemistry
4. Energy and Heat
5. Crystallisation
6. Food and Water
7. Rheology
8. Acids and Bases
9. Hydrolysis, Oxidation and ReductionPart Two: Ingredients and the Science
10. Bread
11. Milk and Dairy
12. Edible Plants: An Introduction to Fruits and Vegetables
13. Seeds: Grains, Legumes, and Nuts
14. Meat: Food and Science of the Animal Kingdom
15. Fish and Shellfish
16. Sauces
17. Sugars, Chocolate, and Confectionery
18. Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta
19. Lipids, Oils, Fats and Extracts
20. Flavourings from Plants: Herbs and Spices, Tea and Coffee
21. Food additives
22. Wine, Beer, and Distilled Spirits
23. Appendices
24. Basic Chemistry
25. Organic Chemistry
26. Chemical Categorisation
27. An Introduction to Microbiology
28. Essential Oils
29. Food Grade Essential Oils
30. Gelatine
31. A Note About Units of Measurement
32. Glossary
Product details
- No. of pages: 528
- Language: English
- Copyright: © Academic Press 2018
- Published: January 4, 2018
- Imprint: Academic Press
- eBook ISBN: 9780128118177
- Paperback ISBN: 9780128118160
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