Food science and the culinary arts:
"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 dev...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Weitere Verfasser: | |
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
London, United Kingdom
Academic Press is an imprint of Elsevier
[2018]
|
| Schlagworte: | |
| Online-Zugang: | FAW01 UER01 Volltext |
| Zusammenfassung: | "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"-- |
| Beschreibung: | Online resource; title from PDF title page (EBSCO, viewed January 10, 2018) Includes bibliographical references and index |
| Beschreibung: | 1 online resource |
| ISBN: | 9780128118177 |
Internformat
MARC
| LEADER | 00000nmm a2200000zc 4500 | ||
|---|---|---|---|
| 001 | BV045382849 | ||
| 003 | DE-604 | ||
| 005 | 20200203 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 181228s2018 |||| o||u| ||||||eng d | ||
| 020 | |a 9780128118177 |9 978-0-12-811817-7 | ||
| 024 | 7 | |a 10.1016/C2016-0-01642-X |2 doi | |
| 035 | |a (ZDB-33-ESD)on1018307506 | ||
| 035 | |a (ZDB-33-EBS)on1018307506 | ||
| 035 | |a (OCoLC)1018307506 | ||
| 035 | |a (DE-599)BVBBV045382849 | ||
| 040 | |a DE-604 |b ger |e rda | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-29 |a DE-1046 | ||
| 082 | 0 | |a 664/.07 |2 23 | |
| 100 | 1 | |a Gibson, Mark |d 1956- |e Verfasser |0 (DE-588)1146739699 |4 aut | |
| 245 | 1 | 0 | |a Food science and the culinary arts |c Mark Gibson ; illustrated by Pat Newsham |
| 264 | 1 | |a London, United Kingdom |b Academic Press is an imprint of Elsevier |c [2018] | |
| 264 | 4 | |c © 2018 | |
| 300 | |a 1 online resource | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 500 | |a Online resource; title from PDF title page (EBSCO, viewed January 10, 2018) | ||
| 500 | |a Includes bibliographical references and index | ||
| 520 | |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"-- | ||
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 7 | |a Cooking |2 fast | |
| 650 | 7 | |a Food / Analysis |2 fast | |
| 650 | 4 | |a Food |x Analysis | |
| 650 | 4 | |a Cooking | |
| 700 | 1 | |a Newsham, Pat |4 ill | |
| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe |z 9780128118160 |
| 856 | 4 | 0 | |u https://www.sciencedirect.com/science/book/9780128118160 |x Verlag |z URL des Erstveröffentlichers |3 Volltext |
| 912 | |a ZDB-33-ESD |a ZDB-33-EBS | ||
| 999 | |a oai:aleph.bib-bvb.de:BVB01-030769182 | ||
| 966 | e | |u https://www.sciencedirect.com/science/book/9780128118160 |l FAW01 |p ZDB-33-ESD |q FAW_PDA_ESD |x Verlag |3 Volltext | |
| 966 | e | |u https://www.sciencedirect.com/science/book/9780128118160 |l UER01 |p ZDB-33-EBS |q UER_PDA_EBS_Kauf |x Verlag |3 Volltext | |
Datensatz im Suchindex
| _version_ | 1804179235402678272 |
|---|---|
| any_adam_object | |
| author | Gibson, Mark 1956- |
| author2 | Newsham, Pat |
| author2_role | ill |
| author2_variant | p n pn |
| author_GND | (DE-588)1146739699 |
| author_facet | Gibson, Mark 1956- Newsham, Pat |
| author_role | aut |
| author_sort | Gibson, Mark 1956- |
| author_variant | m g mg |
| building | Verbundindex |
| bvnumber | BV045382849 |
| collection | ZDB-33-ESD ZDB-33-EBS |
| ctrlnum | (ZDB-33-ESD)on1018307506 (ZDB-33-EBS)on1018307506 (OCoLC)1018307506 (DE-599)BVBBV045382849 |
| dewey-full | 664/.07 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.07 |
| dewey-search | 664/.07 |
| dewey-sort | 3664 17 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>02930nmm a2200481zc 4500</leader><controlfield tag="001">BV045382849</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20200203 </controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">181228s2018 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780128118177</subfield><subfield code="9">978-0-12-811817-7</subfield></datafield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/C2016-0-01642-X</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ZDB-33-ESD)on1018307506</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ZDB-33-EBS)on1018307506</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)1018307506</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV045382849</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-29</subfield><subfield code="a">DE-1046</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664/.07</subfield><subfield code="2">23</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Gibson, Mark</subfield><subfield code="d">1956-</subfield><subfield code="e">Verfasser</subfield><subfield code="0">(DE-588)1146739699</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Food science and the culinary arts</subfield><subfield code="c">Mark Gibson ; illustrated by Pat Newsham</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">London, United Kingdom</subfield><subfield code="b">Academic Press is an imprint of Elsevier</subfield><subfield code="c">[2018]</subfield></datafield><datafield tag="264" ind1=" " ind2="4"><subfield code="c">© 2018</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 online resource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Online resource; title from PDF title page (EBSCO, viewed January 10, 2018)</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="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"--</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">TECHNOLOGY & ENGINEERING / Food Science</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Cooking</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food / Analysis</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food</subfield><subfield code="x">Analysis</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cooking</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Newsham, Pat</subfield><subfield code="4">ill</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Druck-Ausgabe</subfield><subfield code="z">9780128118160</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://www.sciencedirect.com/science/book/9780128118160</subfield><subfield code="x">Verlag</subfield><subfield code="z">URL des Erstveröffentlichers</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-33-ESD</subfield><subfield code="a">ZDB-33-EBS</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-030769182</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://www.sciencedirect.com/science/book/9780128118160</subfield><subfield code="l">FAW01</subfield><subfield code="p">ZDB-33-ESD</subfield><subfield code="q">FAW_PDA_ESD</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://www.sciencedirect.com/science/book/9780128118160</subfield><subfield code="l">UER01</subfield><subfield code="p">ZDB-33-EBS</subfield><subfield code="q">UER_PDA_EBS_Kauf</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield></record></collection> |
| id | DE-604.BV045382849 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T08:16:38Z |
| institution | BVB |
| isbn | 9780128118177 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-030769182 |
| oclc_num | 1018307506 |
| open_access_boolean | |
| owner | DE-29 DE-1046 |
| owner_facet | DE-29 DE-1046 |
| physical | 1 online resource |
| psigel | ZDB-33-ESD ZDB-33-EBS ZDB-33-ESD FAW_PDA_ESD ZDB-33-EBS UER_PDA_EBS_Kauf |
| publishDate | 2018 |
| publishDateSearch | 2018 |
| publishDateSort | 2018 |
| publisher | Academic Press is an imprint of Elsevier |
| record_format | marc |
| spelling | Gibson, Mark 1956- Verfasser (DE-588)1146739699 aut Food science and the culinary arts Mark Gibson ; illustrated by Pat Newsham London, United Kingdom Academic Press is an imprint of Elsevier [2018] © 2018 1 online resource txt rdacontent c rdamedia cr rdacarrier Online resource; title from PDF title page (EBSCO, viewed January 10, 2018) Includes bibliographical references and index "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"-- TECHNOLOGY & ENGINEERING / Food Science bisacsh Cooking fast Food / Analysis fast Food Analysis Cooking Newsham, Pat ill Erscheint auch als Druck-Ausgabe 9780128118160 https://www.sciencedirect.com/science/book/9780128118160 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Gibson, Mark 1956- Food science and the culinary arts TECHNOLOGY & ENGINEERING / Food Science bisacsh Cooking fast Food / Analysis fast Food Analysis Cooking |
| title | Food science and the culinary arts |
| title_auth | Food science and the culinary arts |
| title_exact_search | Food science and the culinary arts |
| title_full | Food science and the culinary arts Mark Gibson ; illustrated by Pat Newsham |
| title_fullStr | Food science and the culinary arts Mark Gibson ; illustrated by Pat Newsham |
| title_full_unstemmed | Food science and the culinary arts Mark Gibson ; illustrated by Pat Newsham |
| title_short | Food science and the culinary arts |
| title_sort | food science and the culinary arts |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Cooking fast Food / Analysis fast Food Analysis Cooking |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Cooking Food / Analysis Food Analysis |
| url | https://www.sciencedirect.com/science/book/9780128118160 |
| work_keys_str_mv | AT gibsonmark foodscienceandtheculinaryarts AT newshampat foodscienceandtheculinaryarts |