Food Science and the Culinary Arts (Paperback)

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.

General

Imprint:	Academic Press Inc
Country of origin:	United States
Release date:	2018
First published:	2018
Authors:	Mark Gibson
Dimensions:	235 x 191 x 34mm (L x W x T)
Format:	Paperback
Pages:	528
ISBN-13:	978-0-12-811816-0
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	0-12-811816-4
Barcode:	9780128118160

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