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Food Science And The Culinary Arts

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Food Science and the Culinary Arts

Food Science and the Culinary Arts Book
Author : Mark Gibson
Publisher : Academic Press
Release : 2018-01-04
ISBN : 0128118172
Language : En, Es, Fr & De

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Book Description :

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 foods Includes a comprehensive glossary of terms in food science

Culinology

Culinology Book
Author : Research Chefs Association
Publisher : John Wiley & Sons
Release : 2016-02-16
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Culinology: The Intersection of Culinary Art and Food Science will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice industries. It will be the authoritative source that will add value and relevance to this growing discipline and its practitioners. Integrating culinary arts with food science and technology, this book provides the best strategy for developing successful food products on a large scale. Real-world applications and business models ground the book and clearly illustrate how the concepts and theories work in business and industry.

Culinary Nutrition

Culinary Nutrition Book
Author : Jacqueline B. Marcus
Publisher : Academic Press
Release : 2013-04-15
ISBN : 0123918839
Language : En, Es, Fr & De

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Book Description :

Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience

Culinology The Intersection of Culinary Art and Food Science

Culinology  The Intersection of Culinary Art and Food Science Book
Author : Research Chefs Association
Publisher : Wiley Global Education
Release : 2016-02-19
ISBN : 1119034256
Language : En, Es, Fr & De

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Book Description :

Culinology: The Intersection of Culinary Art and Food Science will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice industries. It will be the authoritative source that will add value and relevance to this growing discipline and its practitioners. Integrating culinary arts with food science and technology, this book provides the best strategy for developing successful food products on a large scale. Real-world applications and business models ground the book and clearly illustrate how the concepts and theories work in business and industry.

Essentials of Food Science

Essentials of Food Science Book
Author : Vickie A. Vaclavik,Elizabeth W. Christian,Tad Campbell
Publisher : Springer Nature
Release : 2008
ISBN : 3030468143
Language : En, Es, Fr & De

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Book Description :

The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student. This latest edition includes new discussions of food quality and new presentations of information around biotechnology and genetically modified foods. Also new in this edition is a discussion of the Food Safety Modernization Act (FSMA), a comparison chart for Halal and Kosher foods and introductions to newly popular products like pea starchand the various plant-based meat analogues that are now available commercially and for household use. Each chapter ends with a glossary of terms, references, and a bibliography. The popular "Culinary Alert!" features are scattered throughout the text and provide suggestions for the reader to easily apply the information in the text to his or her cooking application. Appendices at the end of the book include a variety of current topics such as Processed Foods, Biotechnology, Genetically Modified Foods, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, and a Brief History of Foods Guides including USDA Choosemyplate.gov. V.A. Vaclavik, Ph. D., RD. has taught classes in nutrition, food science and management and culinary arts for over 25 years at the college level in Dallas, Texas. She is a graduate of Cornell University, human nutrition and food; Purdue University, restaurant, hotel, institution management; and Texas Woman's University, institution management and food science. Elizabeth Christian, Ph. D. has been an adjunct faculty member at Texas Woman's University for more than 25 years, teaching both face-to-face and online classes in the Nutrition and Food Science department. She obtained her B.S. and her PhD. In Food Science from Leeds University, England, and then worked as a research scientist at the Hannah Dairy Research Institute in Scotland for Five years before moving to the United States. Tad Campbell, MCN, RDN, LD is a clinical instructor at The University of Texas Southwestern Medical Center at Dallas, where he teaches Food Science and Technology as well as other nutrition courses in the Master of Clinical Nutrition - Coordinated Program. He holds a Bachelor of Business Administration degree from Baylor University as well as a Master of Clinical Nutrition from UT Southwestern where he studied Food Science under Dr. Vickie Vaclavik

Cooking as a Chemical Reaction

Cooking as a Chemical Reaction Book
Author : Z. Sibel Ozilgen
Publisher : CRC Press
Release : 2019-06-18
ISBN : 042994490X
Language : En, Es, Fr & De

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Book Description :

With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking as a Chemical Reaction: Culinary Science with Experiments features new chapters on food hygiene and safety, kitchen terminology, and taste pairing, as well as an expanded chapter on the role of food additives in culinary transformations. The text uses experiments and experiences from the kitchen, and other food preparation areas, rather than theory, as the basic means of explaining the scientific facts and principles behind food preparation and food processing. It engages students in their own learning process. This textbook is designed so that students can first perform certain experiments and record their observations in tables provided in the book. The book then explains the science behind their observations. Features: Experiments and recipes form the basic means of teaching culinary chemistry Features new chapters on food hygiene and safety, kitchen terminology, and taste pairing Employs real kitchen practices to explain the subjects Covers traditional food chemistry including water in culinary transformations, protein, carbohydrates, fats, sensorial properties Many concepts throughout the book are marked with a symbol that indicates the concept is one that they will come across frequently not just in this text, but in the kitchen and other food preparation and processing areas. A second symbol precedes the scientific explanation of the observation made during the experiments in the chapter. At the end of each chapter, students are presented with important points to remember, more ideas to try, and study questions to reinforce concepts that were presented in the chapter. The book is designed for each chapter to be read and studied in chronological order, as the concepts of each chapter will reoccur in subsequent chapters. Written at the undergraduate level, this book is designed for students in culinary arts, nutrition, dietetics, food science and technology, and gastronomy programs. It is intended for students with limited scientific background who are studying different aspects of food preparation and processing.

Culinology

Culinology Book
Author : Research Chefs Association
Publisher : Unknown
Release : 2016
ISBN : 9781119193609
Language : En, Es, Fr & De

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Book Description :

This book will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice industries. It will be the authoritative source that will add value and relevance to this growing discipline and its practitioners. Integrating culinary arts with food science and technology, this book provides the best strategy for developing successful food products on a large scale. Real-world applications and business models ground the book and clearly illustrate how the concepts and theories work in business and industry.

Essentials of Food Science

Essentials of Food Science Book
Author : Vickie A. Vaclavik,Elizabeth W. Christian
Publisher : Springer Science & Business Media
Release : 2007-12-03
ISBN : 0387699406
Language : En, Es, Fr & De

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Book Description :

Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.

Essentials of Food Science

Essentials of Food Science Book
Author : Vickie Vaclavik,Elizabeth W. Christian
Publisher : Springer
Release : 2013-12-06
ISBN : 9781461491378
Language : En, Es, Fr & De

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Book Description :

The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.

Culinology

Culinology Book
Author : Research Chefs Research Chefs Association
Publisher : Unknown
Release : 2014-12-10
ISBN : 9781119034117
Language : En, Es, Fr & De

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Book Description :

Download Culinology book written by Research Chefs Research Chefs Association, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Understanding the Science of Food

Understanding the Science of Food Book
Author : Sharon Croxford,Emma Stirling (Dietitian)
Publisher : Unknown
Release : 2020
ISBN : 9781003118367
Language : En, Es, Fr & De

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Book Description :

Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields.The key processes in food preparation and the chemistry behind them are described in detail, including denaturation and coagulation of proteins, gelatinisation, gelation and retrogradation of starches, thickening and gelling, browning reactions, emulsification, foams and spherification, chemical, mechanical and biological leaveners and fermentation and preservation. The text also describes the science of key cooking techniques, the science of the senses and the experience of food, food regulations and the future of healthy food. The origins of food are explored through a focus on the primary production of key staples and their journey to the table. Tips and advice from leading chefs as well as insights into emerging food science and cutting-edge nutrition research from around the world are included throughout, and reveal both the practical application of food chemistry and the importance of this field. Featuring explanatory diagrams and illustrations throughout, Understanding the Science of Food is destined to become an essential reference for both students and professionals.'An innovative and informative text that will address the need for a food science text suitable for nutrition and dietetics students in Australia.' - Katherine Hanna, Faculty of Health, Queensland University of Technology.'A unique and timely text that will be welcomed by students, instructors, and scientists in multiple disciplines. I am thrilled to see such a modern take on the subject, blending the fundamentals of food science and chemistry with the insights and experience of practitioners from the culinary arts.' - Patrick Spicer, lecturer and researcher in food science

Aging Nutrition and Taste

Aging  Nutrition and Taste Book
Author : Jacqueline B. Marcus
Publisher : Academic Press
Release : 2019-04-15
ISBN : 012813528X
Language : En, Es, Fr & De

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Book Description :

Approximately 380 million people worldwide are 60 years of age or older. This number is predicted to triple to more than 1 billion by 2025. Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully provides research, facts, theories, practical advice and recipes with full color photographs to feed the rapidly growing aging population healthfully. This book takes an integrated approach, utilizing nutrition, food science and the culinary arts. A significant number of aging adults may have taste and smell or chemosensory disorders and many may also be considered to be undernourished. While this can be partially attributed to the behavioral, physical and social changes that come with aging, the loss or decline in taste and smell may be at the root of other disorders. Aging adults may not know that these disorders exist nor what can be done to compensate. This text seeks to fill the knowledge gap. Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully examines aging from three perspectives: nutritional changes that affect health and well-being; food science applications that address age-specific chemosensory changes, compromised disease states and health, and culinary arts techniques that help make food more appealing to diminishing senses. Beyond scientific theory, readers will find practical tips and techniques, products, recipes, and menus to increase the desirability, consumption and gratification of healthy foods and beverages as people age. Presents information on new research and theories including a fresh look at calcium, cholesterol, fibers, omega-3 fatty acids, higher protein requirements, vitamins C, E, D, trace minerals and phytonutrients and others specifically for the aging population Includes easy to access and usable definitions in each chapter, guidelines, recommendations, tables and usable bytes of information for health professionals, those who work with aging populations and aging people themselves Synthesizes overall insights in overviews, introductions and digest summaries of each chapter, identifying relevant material from other chapters and clarifying their pertinence

Essentials of Food Science

Essentials of Food Science Book
Author : Vickie A. Vaclavik,Elizabeth W. Christian
Publisher : Springer Science & Business Media
Release : 2013-12-05
ISBN : 146149138X
Language : En, Es, Fr & De

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Book Description :

The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.

Culinology Blending Culinary Arts and Food Science WileyPLUS LMS Student Package

Culinology  Blending Culinary Arts and Food Science WileyPLUS LMS Student Package Book
Author : Research Chefs Association
Publisher : Wiley
Release : 2016-01-11
ISBN : 9781119024699
Language : En, Es, Fr & De

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Book Description :

Download Culinology Blending Culinary Arts and Food Science WileyPLUS LMS Student Package book written by Research Chefs Association, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Culinology Blending Culinary Arts and Food Science WileyPLUS Learning Space Student Package

Culinology  Blending Culinary Arts and Food Science WileyPLUS Learning Space Student Package Book
Author : Research Chefs Association
Publisher : Wiley
Release : 2016-01-11
ISBN : 9781119024705
Language : En, Es, Fr & De

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Book Description :

Download Culinology Blending Culinary Arts and Food Science WileyPLUS Learning Space Student Package book written by Research Chefs Association, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Culinology

Culinology Book
Author : Research Chefs Research Chefs Association
Publisher : Unknown
Release : 2014-12-10
ISBN : 9781119034056
Language : En, Es, Fr & De

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Book Description :

Download Culinology book written by Research Chefs Research Chefs Association, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Careers in Food Science From Undergraduate to Professional

Careers in Food Science  From Undergraduate to Professional Book
Author : Richard W Hartel,Christina P. Klawitter
Publisher : Springer Science & Business Media
Release : 2010-07-08
ISBN : 9780387773919
Language : En, Es, Fr & De

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Book Description :

Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. Every step towards a rewarding career in this rapidly evolving industry is covered, from which classes to take in college and which degrees to earn, to internships, and finally how to land, and keep, the first job. This book also provides day-to-day examples of what to expect from the many jobs available to help students decide what to do and where to go. The food industry includes a wide array of fields and careers not only in food production and in academia, but also in government and research institutions. In fact, it is estimated that by 2010 there will be 52,000 annual job openings for college graduates in the Food, Agriculture, and Natural Resources system in the U.S. alone. Written by people who have experience or are currently working in each sector, this book seeks to shed some light on starting, or furthering, a career in this exciting field.

Introduction to Culinary Arts

Introduction to Culinary Arts Book
Author : Jerry Gleason,The Culinary Institute of America
Publisher : Pearson Higher Ed
Release : 2014-01-14
ISBN : 0133055558
Language : En, Es, Fr & De

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Book Description :

This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. Introduction to Culinary Arts, Second Edition, covers everything from culinary theory and management to sanitation and safety to nutrition and food science to culinary and baking techniques, instilling practical knowledge and skills that students can apply throughout their career. Teaching and Learning Experience: From theory to application, provides a solid foundation in culinary arts Offers a wealth of features that spotlight key techniques and information Addresses culinary management and business

Introducing Food Science

Introducing Food Science Book
Author : Robert L. Shewfelt,Alicia Orta-Ramirez,Andrew D. Clarke
Publisher : CRC Press
Release : 2015-12-01
ISBN : 1498766641
Language : En, Es, Fr & De

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Book Description :

Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems. See What’s New in the Second Edition: New chapter Sustainability and Distribution Approximately 60 new tables and figures New section at the end of each chapter with problems / exercises to test comprehension Now includes a glossary The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments, class discussions, and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.

State Of the Art Technologies in Food Science

State Of the Art Technologies in Food Science Book
Author : Murlidhar Meghwal,Megh R. Goyal
Publisher : Unknown
Release : 2018
ISBN : 9781771886161
Language : En, Es, Fr & De

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Book Description :

There has been a growing interest in the health benefits derived from fruits and vegetables and food products based on them. Many foods contain various phytochemical, flavonoids, fibers, macronutrients and micronutrients, minerals etc., which are very good for health and essential to keep good health. The new volume, State-of-the-Art Technologies in Food Science: Human Health, Emerging Issues, and Specialty Topics, provides a global perspective of the current state of food and health research, innovation, and emerging trends. It explores topics of food for better health, including functional foods and nutraceutical foods. The book is divided into several sections, covering: Foods for Human Health Promotion and Prevention of Diseases, which includes fruits, vegetables and grains: their peels and fiber for better human health; health prospects of bioactive peptides derived from seed storage proteins, mushrooms as novel source of antihyperlipidemic agents; and emerging food borne illnesses and their prevention. Specific Fruits, Spices and Dairy Based Functional Foods for Human Health, which looks at the functional medicinal values of fenugreek, fruits as a functional food, and functional fermented dairy products. Issues, Challenges and Specialty Topics in Food Science, which focuses mainly on the stability issues of whole wheat flour: stability issues and challenges; physicochemical properties and quality of food lipids; methods for food analysis and quality control; and interventions of ohmic heating technology in foods. The volume will be of interest to health practitioners, food specialists, nutrition producers and suppliers, practicing food process engineers, food technologists, researchers, food industry professionals, and faculty and upper-level students in food science.