Culinology : the intersection of culinary art and food science

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 Cha…

The science of cooking : every question answered to perfect your cooking

Edition

-

ISBN/ISSN

9781465463692

Collation

256 p. : ill. : ind. ; 26 cm.

Series Title

-

Call Number

641.3 Far s

Chemical analysis of food : techniques and applications

Edition

Second edition

ISBN/ISSN

9780128132661

Collation

xvii, 889 p. : ill. : ind. ; 24 cm.

Series Title

-

Call Number

664.07 Che

Development of milk-based product

Edition

-

ISBN/ISSN

-

Collation

ix, 59 p. : ill. ; 28 cm.

Series Title

-

Call Number

664 Ani d

Agricultural & food chemistry : past, present, future

Edition

-

ISBN/ISSN

0870552317

Collation

xv, 458 p. : ill. ; 24 cm.

Series Title

-

Call Number

630.24 Ter a

Food and nutrition : home economics

Edition

-

ISBN/ISSN

997194751X

Collation

140 p.; ilus.: 21 cm

Series Title

-

Call Number

612.3 Cre f

Food pharmacology

Edition

-

ISBN/ISSN

-

Collation

xiii, 183 p. illus. 24 cm.

Series Title

-

Call Number

615.9 Sap f

Essentials of food science

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 Compon…

Food analysis laboratory manual

This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exerc…

Fennema's food chemistry

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All chapters reflect recent scientific advances and, w…

Physical properties of foods

With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively classifying and differentiating foods. Physical pro…

Food : the chemistry of its components

As a source of detailed information on the chemistry of food this book is without equal. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller amounts (colours, flavours, vitamins and preservatives). Food borne toxins, allergens, pesticide resi…

Experimental foods laboratory manual seventh edition

This manual presents laboratory experiments designed to illustrate the various principles of food science that are discussed in McWilliam's Foods: Experimental Perspectives, Sixth Edition. Each experiment includes: learning objectives, clear and precise instructions, evaluation techniques; sensory evaluation; operation of laboratory equipment, charts for recording the experimental data, and stu…

Confectionery and chocolate engineering: principles and engineering

Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. The purpose of this book is to describe the features of unit operations used in confectionary manufacturing. In …

Fonio (Digitaria Exilis) as a staple food in Mali : an approach to upgrade nu…

Edition

-

ISBN/ISSN

978-94-6173-292-7

Collation

-

Series Title

-

Call Number

612.3 Nad f