03276cam a2200409 i 4500999001700000001000900017003000400026005001700030008004100047010001700088020002900105040002800134042000800162050002200170082001600192084002300208245010100231264004200332300005900374336002600433337002800459338002700487504005100514505108700565520067101652650002402323650002402347650002502371650001702396650003802413700004002451776008802491856008402579906004502663942001202708952014602720  c43953d4395318854754OSt20191114081619.0151113s2017    njua     b    001 0 eng    a  2015043962  a9780470481349 (hardback)  aDLCbengcDLCerdadDLC  apcc00aTX541b.C854 201700a664/.07223  aCKB0710002bisacsh00aCulinology :bthe intersection of culinary art and food science /ceditor, J. Jeffrey Cousminer. 1aHoboken, New Jersey :bWiley,c[2017]  axiii, 418 pages :billustrations (some color) ;c29 cm  atextbtxt2rdacontent  aunmediatedbn2rdamedia  avolumebnc2rdacarrier  aIncludes bibliographical references and index.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 .  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. 0aFoodxAnalysis.975 0aFoodxResearch.976 0aProcessed foods.977 0aCooking.978 7aCOOKING / Reference.2bisacsh9791 aCousminer, J. Jeffrey,eeditor.98008iOnline version:tCulinologydHoboken : Wiley, 2016z9781119034254w(DLC) 2015046487423Cover imageuhttp://catalogimages.wiley.com/images/db/jimages/9780470481349.jpg  a7bcbccorignewd1eecipf20gy-gencatlg  2lcccBK  00102lcc40708NFICaCLLRCbCLLRCcPROCd2019-09-01eFastbooksg5265.75l0oTX 541 .C854 2017pCL11919r2019-11-14 00:00:00w2019-11-14yBK