000			02759nam a2200337 c 4500
999			_c342387 _d342387
001			342387
003			ES-MaUEC
005			20230102120045.0
007			ta
008			151113t2017 njua |r 001 0 eng d
010			_a 2015043962
020			_a9780470481349
040			_aDLC _bspa _cDLC _dDLC _dES-MaUEC
042			_apcc
050	0	0	_aTX541 _b.C85 2017
245	0	0	_aCulinology : _bthe Intersection of Culinary Art and Food Science _ceditor, J. Jeffrey Cousminer
264		1	_aHoboken, New Jersey _bWiley _c2017
264		4	_a2017
300			_axiii, 418 páginas _bilustraciones _c29 cm
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _asin mediación _bn
338			_2rdacarrier _avolumen _bnc
505	8		_aMachine generated contents note: Foreword Preface: So What the Heck is Culinology(r), Anyway? Acknowledgements Chapter 1: The Business of New Product Development and The Role of the Culinology(r) Professional Chapter 2: The Principles of Food Science Chapter 3: Applying Food Science to Cooking Chapter 4: Protein-Based Foods: Introduction and Red Meats Chapter 5: Protein-Based Foods: Poultry Chapter 6: Protein-Based Foods: Seafood Chapter 7: Protein-Based Foods: Vegetable Sources of Protein and Protein Complementation Chapter 8: Carbohydrate-Based Foods Chapter 9: Lipid-Based Foods Chapter 10: Egg and Milk-Based Foods Chapter 11: Fermentation Chapter 12: Food Additives Chapter 13: Food Safety and Spoilage Chapter 14: Shelf Life Extension Chapter 15: Food Packaging Chapter 16: Developing Nutritious Food Products Chapter 17: Sensory Evaluation Chapter 18: Culinology(r) Applications in Food Processing - From the Chef's and Food Scientist's Perspective Chapter 19: Commercializing the Culinary Gold Standard Chapter 20: Government Regulations and Labeling Glossary Index.
520			_a"This book will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice industries. It will be the authoritative source that will add value and relevance to this growing discipline and its practitioners. Integrating culinary arts with food science and technology, this book provides the best strategy for developing successful food products on a large scale. Real-world applications and business models ground the book and clearly illustrate how the concepts and theories work in business and industry" _cProvided by publisher.
650		7	_aAlimentos _2embne _9171146 _xAnálisis
650		7	_aTecnología de los alimentos _2embne _9679216
650		7	_aCocina _2embne _9141161
700	1		_aCousminer, J. Jeffrey _eeditor literario _9679666
942			_2lcc
998			_b10/2021 _da _ea _zSI