Books

Culinology : the intersection of culinary art and food science

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Machine generated contents note: Foreword Preface: So What the Heck is Culinology(r), Anyway? Acknowledgements Chapter 1: The Business of New Product Development and The Role of the Culinology(r) 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(r) 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 .

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Detail Information

Series Title

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Call Number

664.07 Cou c

Publisher

Hoboken, NJ : Wiley., 2016

Collation

xiii, 418 p. : ill. ; 29cm

Language

English

ISBN/ISSN

9780470481349

Classification

664.07 Cou c

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Cooking--study and teaching--Laboratory manuals
Food--Research--Laboratory manuals
Food--Analysis

Specific Detail Info

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Statement of Responsibility

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