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Kulinologie: Die Schnittstelle von Kochkunst und Lebensmittelwi
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Standort: Lincoln, Nebraska, USA
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eBay-Artikelnr.:406239240763
Artikelmerkmale
- Artikelzustand
- Book Title
- Culinology: The Intersection of Culinary Art and Food Science
- ISBN
- 9780470481349
Über dieses Produkt
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
047048134X
ISBN-13
9780470481349
eBay Product ID (ePID)
4038291785
Product Key Features
Number of Pages
432 Pages
Publication Name
Culinology : the Intersection of Culinary Art and Food Science
Language
English
Subject
Reference, General, Industries / Food Industry
Publication Year
2016
Type
Textbook
Subject Area
Cooking, Business & Economics
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
51.3 Oz
Item Length
11.1 in
Item Width
8.6 in
Additional Product Features
Intended Audience
College Audience
LCCN
2015-043962
Dewey Edition
23
Illustrated
Yes
Dewey Decimal
664.07
Table Of Content
Foreword Preface: So What the Heck is Culinology®, Anyway? Acknowledgements Chapter 1: The Business of New Product Development and The Role of the Culinology® Professional Chapter 2: The Principles of Food Science Chapter 3: Applying Food Science to Cooking Chapter 4: Protein-Based Foods: Introduction and Red Meats Chapter 5: Protein-Based Foods: Poultry Chapter 6: Protein-Based Foods: Seafood Chapter 7: Protein-Based Foods: Vegetable Sources of Protein and Protein Complementation Chapter 8: Carbohydrate-Based Foods Chapter 9: Lipid-Based Foods Chapter 10: Egg and Milk-Based Foods Chapter 11: Fermentation Chapter 12: Food Additives Chapter 13: Food Safety and Spoilage Chapter 14: Shelf Life Extension Chapter 15: Food Packaging Chapter 16: Developing Nutritious Food Products Chapter 17: Sensory Evaluation Chapter 18: Culinology® Applications in Food Processing - From the Chef's and Food Scientist's Perspective Chapter 19: Commercializing the Culinary Gold Standard Chapter 20: Government Regulations and Labeling Glossary Index
Synopsis
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., 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.
LC Classification Number
TX541.C854 2016
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