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.
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