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on1018307506 |
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OCoLC |
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20200319112202.0 |
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m o d |
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cr cnu|||unuuu |
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180108s2018 enk ob 001 0 eng d |
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|a N$T
|b eng
|e rda
|e pn
|c N$T
|d N$T
|d EBLCP
|d OCLCF
|d OPELS
|d YDX
|d STF
|d DKU
|d SNK
|d D6H
|d OCLCA
|d U3W
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|d OCLCQ
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|a GBB7L2623
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|a 018592538
|2 Uk
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|a 1018458226
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|a 9780128118177
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|a 0128118172
|q (electronic bk.)
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|z 9780128118160
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|a (OCoLC)1018307506
|z (OCoLC)1018458226
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|a TX541
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|a TEC
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|2 bisacsh
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|a 664/.07
|2 23
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|a Gibson, Mark,
|e author.
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|a Food science and the culinary arts /
|c Mark Gibson ; illustrated by Pat Newsham.
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|a London, United Kingdom :
|b Academic Press is an imprint of Elsevier,
|c [2018]
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|c Ã2018
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|a 1 online resource.
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|a text
|b txt
|2 rdacontent
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|a computer
|b c
|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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|a Online resource; title from PDF title page (EBSCO, viewed January 10, 2018).
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|a Includes bibliographical references and index.
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|a "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 foodsIncludes a comprehensive glossary of terms in food science"--
|c Provided by publisher.
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|a Front Cover; Food Science and the Culinary Arts; Copyright; Contents; List of Figures; List of Tables; Preface; Acknowledgments; Part 1: Science Knowledge and Discipline; Chapter 1: Food Groups; 1.1. Macronutrients; 1.1.1. Carbohydrates; 1.1.1.1. Monosaccharides-Simple sugars; 1.1.1.2. Disaccharides-Sugars; 1.1.1.3. Polysaccharides-Complex sugars; 1.1.1.4. Sugar alcohols; 1.1.2. Proteins; 1.1.3. Fats; 1.2. Water; 1.3. Micronutrients; 1.3.1. Vitamins; 1.3.2. Minerals; 1.3.3. A Good Balanced Energy Portfolio; 1.4. Metabolism; 1.5. Energy Preferences; 1.5.1. Carbohydrate Metabolism
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|a 1.5.2. Lipid (Fat) Metabolism1.5.3. Protein Metabolism; References; Further Reading; Chapter 2: Food Phases; 2.1. Solids, Liquids, and Gases; 2.2. Multiphasic Foods; 2.3. Phase Separation; 2.4. Phase Stability; 2.5. Phase Transition; 2.5.1. Molecular Mobility and Glass Transition; References; Chapter 3: Taste, Flavor and Aroma; 3.1. Sense of Taste; 3.2. Sense of Smell: The Olfactory System; 3.3. Volatility and Aroma Notes; 3.4. Sense of Touch; 3.5. Chemesthesis; 3.5.1. Astringency; 3.5.2. Pungency; 3.6. Flavor; 3.6.1. Natural and Artificial Flavorings; 3.6.2. Flavor Variations
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|a 3.7. Color of Food3.8. Texture in Food; 3.9. Reactions Affecting Flavor; 3.10. Tasting Notes: Food-Pairing; References; Chapter 4: Protein Biochemistry; 4.1. Amino Acids: The Building Blocks of Proteins; 4.1.1. Peptides; 4.1.2. Four Levels of Structure Determine the Shape of Proteins; 4.1.3. Globular and Fibrous Proteins; 4.2. Denaturation; 4.2.1. Protein Aggregation: Coagulation and Gelation; 4.2.1.1. Role of cross-linking in the gel structure; 4.2.1.2. Factors affecting gelation/coagulation; 4.3. Enzymes; 4.4. Gelatine; 4.4.1. Animal Gelatine; 4.4.2. Fish Gelatine; 4.4.3. Cold Jellies
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|a 4.4.3.1. Aspic and fish jellies4.4.4. Types of Gelatine; 4.5. Proteins in Summary; References; Chapter 5: Energy and Food; 5.1. Browning Reactions; 5.1.1. Caramelization; 5.1.2. Maillard Reaction; 5.2. Heat and Flavour; 5.3. Scaling Recipes: Surface-to-Volume Ratio's; 5.3.1. Heat and Surface-to-Volume Ratio's; 5.3.2. Drying and Surface-to-Volume Ratio's; 5.4. Heating and Colour; References; Chapter 6: Crystallization; 6.1. Controlling the Size; 6.2. Water; 6.3. Carbohydrates; 6.4. Fats and Oils: Triglycerides; 6.5. Sugar; 6.5.1. Controlling Crystal Size
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|a 6.5.2. Preventing/Limiting Crystal Formation6.6. Chocolate; 6.6.1. Polymorphism; 6.6.2. Tempering/Pre-crystallization; References; Chapter 7: Rheology; 7.1. Elasticity, Viscosity, and Viscoelasticity; 7.2. Solutions, Colloids, Suspensions, Gums, Gels, and Thickeners; 7.2.1. Solutions; 7.2.2. Colloids; 7.2.2.1. Hydrocolloids: Gels and sols; 7.2.2.2. Emulsions; 7.2.2.2.1. Emulsifiers and stabilizers; Making emulsions; Split, coalesce, separation of emulsions; 7.2.2.3. Foams; 7.2.2.3.1. Egg whites; 7.2.2.3.2. Gelatine foams; 7.2.2.3.3. Milk foams; 7.2.2.3.4. Cream foams; 7.2.2.3.5. Sugar foams
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|a Food
|x Analysis.
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| 650 |
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|a Cooking.
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| 650 |
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|a TECHNOLOGY & ENGINEERING / Food Science.
|2 bisacsh
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| 650 |
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|a Cooking.
|2 fast
|0 (OCoLC)fst01754966
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| 650 |
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7 |
|a Food
|x Analysis.
|2 fast
|0 (OCoLC)fst00930460
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| 655 |
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|a Electronic books.
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| 700 |
1 |
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|a Newsham, Pat,
|e illustrator.
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| 776 |
0 |
8 |
|i Print version :
|z 9780128118160
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| 856 |
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|z View fulltext via EzAccess
|u http://ezaccess.library.uitm.edu.my/login?url=https://www.sciencedirect.com/science/book/9780128118160
|