{"product_id":"food-science-and-the-culinary-arts-paperback-9780128118160","title":"Food Science and the Culinary Arts (Paperback) 9780128118160","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eFood Science and the Culinary Arts\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cp\u003eThis book offers comprehensive coverage of all aspects of food and beverage science, from the principles underpinning the subject to factors affecting a range of ingredients in whole and processed foods\u003c\/p\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eMark Gibson (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780128118160\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback, published 4 January 2018\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e528 pages\u003cbr\u003e23.4 x 19 x 3.3 cm, 1.06 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003ci\u003eFood Science and the Culinary Arts\u003c\/i\u003e 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.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003ePart 1 Through the eyes of a Scientist \u003c\/b\u003e1. Food Phases2. Taste, Flavour and Aroma3. Protein Chemistry4. Energy and Heat5. Crystallisation6. Food and Water7. Rheology8. Acids and Bases9. Hydrolysis, Oxidation and Reduction\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart Two: Ingredients and the Science\u003c\/b\u003e 10. Bread11. Milk and Dairy12. Edible Plants: An Introduction to Fruits and Vegetables13. Seeds: Grains, Legumes, and Nuts14. Meat: Food and Science of the Animal Kingdom15. Fish and Shellfish16. Sauces17. Sugars, Chocolate, and Confectionery18. Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta19. Lipids, Oils, Fats and Extracts20. Flavourings from Plants: Herbs and Spices, Tea and Coffee21. Food additives22. Wine, Beer, and Distilled Spirits23. Appendices24. Basic Chemistry25. Organic Chemistry26. Chemical Categorisation27. An Introduction to Microbiology28. Essential Oils29. Food Grade Essential Oils30. Gelatine31. A Note About Units of Measurement32. Glossary\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Freshly Printed Books","offers":[{"title":"Default Title","offer_id":46649792430360,"sku":"9780128118160","price":103.75,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780128118160.jpg?v=1694103439","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/food-science-and-the-culinary-arts-paperback-9780128118160","provider":"Freshly Printed Books","version":"1.0","type":"link"}