Gastronomy and food science / ed. lit. Charis M. Galanakis
Secondary Author Galanakis, Charis M. Language Inglês. Country Reino Unido. Publication Londres : Academic Press, 2021 Description x, 264 p. : tab., fig. ; 28 cm ISBN 9780128200575 Contents note 1. The impact of molecular gastronomy within the food science community and results of its application 2. Role of gastronomy and new technologies in shaping a healthy diet 3. Cooking with Computers: The Vision of Digital Gastronomy 4. Gastronomic systems research 5. The Mediterranean diet between traditional foods and human health through culinary examples 6. Olive oil in gastronomy and food science 7. From folklore to the nutraceutical world: The Corema album potential 8. Food processing by-products and molecular gastronomy 9. Recipes for the valorization of Culinary By-products and Leftovers 10. The Senior Foodies Market: Opportunities and Challenges in Gastronomic Tourism 11. Holistic Cuisine and Gastronomic Tourism 12. Seven Dimensions of Taste - Taste in a Sociological and Educational Perspective Abstract Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference Topical name Food ScienceGastronomy
Food Industry and Trade Index terms UC Gastrotecnia List(s) this item appears in: Gastrotecnia
| Item type | Current location | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Monografia | Biblioteca NMS|FCM | QU 145 GAL Gas-2021 | Presencial/Restrito | 20220038 | ||
| Monografia | Biblioteca NMS|FCM | QU 145 GAL Gas-2021 | ex. 2 | Permanente | 20220039 |
1. The impact of molecular gastronomy within the food science community and results of its application
2. Role of gastronomy and new technologies in shaping a healthy diet
3. Cooking with Computers: The Vision of Digital Gastronomy
4. Gastronomic systems research
5. The Mediterranean diet between traditional foods and human health through culinary examples
6. Olive oil in gastronomy and food science
7. From folklore to the nutraceutical world: The Corema album potential
8. Food processing by-products and molecular gastronomy
9. Recipes for the valorization of Culinary By-products and Leftovers
10. The Senior Foodies Market: Opportunities and Challenges in Gastronomic Tourism
11. Holistic Cuisine and Gastronomic Tourism
12. Seven Dimensions of Taste - Taste in a Sociological and Educational Perspective
Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference
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