Gastronomy and Food Science (Paperback)

Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference.

General

Imprint:	Academic Press Inc
Country of origin:	United States
Release date:	September 2020
First published:	2021
Editors:	Charis Galanakis
Dimensions:	235 x 191 x 22mm (L x W x T)
Format:	Paperback
Pages:	274
ISBN-13:	978-0-12-820057-5
Categories:	Books > Medicine > General issues > Public health & preventive medicine > Personal & public health > Dietetics & nutrition Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-12-820057-X
Barcode:	9780128200575

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