Food Science and the Culinary Arts

Mark Gibson

Anno: 2018
Rilegatura: Paperback / softback
Pagine: 528 p.
Testo in English
Dimensioni: 235 x 191 mm
Peso: 1430 gr.
  • EAN: 9780128118160
pagabile con 18App pagabile con Carta del Docente

Articolo acquistabile con 18App e Carta del Docente

€ 124,36

€ 130,90

Risparmi € 6,54 (5%)

Venduto e spedito da IBS

124 punti Premium

Disponibile in 10 gg

Quantità:
Descrizione
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.