Food & Culinary Science

Culinary Science

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Hobbs’ Food Poisoning and Food Hygiene, 8th Edition

8th Edition

Jim McLauchlin, Christine Little
November 26, 2018

Continuing in the tradition of seven previous editions, this book takes a holistic approach to food poisoning and food hygiene, explaining in clear and non-technical language the causes of food poisoning with practical examples from "real-life" outbreaks. The book retains its longstanding clarity,...

More Cooking Innovations: Novel Hydrocolloids for Special Dishes

1st Edition

Amos Nussinovitch, Madoka Hirashima
October 08, 2018

Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. This book More Cooking Innovations: Novel Hydrocolloids...

Experiencing Food, Designing Dialogues: Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, October 19-21, 2017

1st Edition

Ricardo Bonacho, Alcinda Pinheiro de Sousa, Cláudia Viegas, João Paulo Martins, Maria José Pires, Sara Velez Estêvão
August 01, 2018

FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services, but seeks...

Dimensions of Food

8th Edition

Vickie A. Vaclavik, Amy Haynes
February 01, 2018

Following its bestselling predecessor, Dimensions of Food, Eighth Edition, provides beneficial classroom and independent, instructive material for students. Instructors will find that this textbook's organization makes it easy to use and very flexible for teaching. A variety of stimulating...

Dietary AGEs and Their Role in Health and Disease

1st Edition

Jaime Uribarri
October 27, 2017

Of the many dietary factors associated with inflammation and oxidative stress, a specific group are food-derived pro-inflammatory and pro-oxidant compounds, so-called advanced glycation end products (AGEs). While AGEs have been recognized as factors in the pathogenesis of diabetic complications,...

Top 100 Exotic Food Plants

1st Edition

Ernest Small
June 07, 2017

Many edible plants considered exotic in the Western world are actually quite mainstream in other cultures. While some of these plants are only encountered in ethnic food markets or during travels to foreign lands, many are now finding their way onto supermarket shelves. Top 100 Exotic Food Plants...

The Maillard Reaction Reconsidered: Cooking and Eating for Health

1st Edition

Jack N. Losso
December 02, 2015

Cooking involves chemical reactions that can make food smell and taste better. However, the same process that is responsible for creating the aroma, flavor, palatability, color, and taste of grilled and seared foods has also been linked to the development of chronic degenerative diseases. The...

A Chef's Guide to Gelling, Thickening, and Emulsifying Agents

1st Edition

Alicia Foundation
October 24, 2014

The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. From Alícia...

Cooking as a Chemical Reaction: Culinary Science with Experiments

1st Edition

Z. Sibel Ozilgen
September 18, 2014

Written at the undergraduate level, Cooking as a Chemical Reaction: Culinary Science with Experiments provides experiments geared for students in culinary arts, nutrition, dietetics, food science and technology, and gastronomy programs. It is intended for students with limited scientific background...

The Billionaire's Chef: Cooking for the Rich and Famished

1st Edition

Neal Salisbury
September 03, 2014

A Wonka-Like Journey into an Ultra Private World of Decadence and Excess From cooking for Martha Stewart, Sean “Puff Daddy” Combs, and Jerry Seinfeld to more than 20 of the world’s most reclusive billionaires, Chef Neal Sheldon Salisbury has been serving the world's power elite for more than 15...

Food Safety: Researching the Hazard in Hazardous Foods

1st Edition

Barbara Almanza, Richard Ghiselli, Mahmood A. Khan
April 01, 2014

The book provides a thorough review of current food safety and sanitation information with practical applications of current research findings included. The book surveys and examines the prevailing research and applications and reviews specific operational issues such as power or water emergencies....

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages

1st Edition

Peter Klosse
December 17, 2013

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the...

Conferences

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