000			02226cam a2200337Ii 4500
001			992433796
003			PTSN
008			170623s2018 enka b 001 0 eng d
020			_a9780128118160 _qHardback
040			_beng _erda _dSFPAGOH
050			_aTX541 _b.G53 2018
100	1		_aGibson, Mark, _eauthor
245	1	0	_aFood science and the culinary arts / _cMark Gibson ; illustrated by Pat Newsham
264			_aLondon, United Kingdom : _bAcademic Press, an imprint of Elsevier, _c[2018]
264		1	_c©2018
300			_axxi, 507 pages : _billustrations ; _c24 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index
520			_a"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 foodsIncludes a comprehensive glossary of terms in food science"-- _cProvided by publisher
650		0	_aFood _xAnalysis
650		0	_aCooking
700	1		_aNewsham, Pat, _eillustrator
776	0	8	_iebook version : _z9780128118177
907			_a.b10558573 _b20-09-23 _c23-02-21
998			_amgen _b01-01-00 _ca _d- _e- _feng _genk _h0
999			_c47190 _d47190