Food & Culinary Science

Culinary Science

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Reactive Dicarbonyls, Advanced Glycation End Products and Chronic Degenerative Diseases

1st Edition

Jack N. Losso, Debasis Bagchi
August 26, 2018

Books on Maillard reaction often cover the sensory and organoleptic aspects of foods derived from the reaction. But the side effects and health implications of consuming foods with the Maillard reaction’s reactive dicarbonyls and AGEs have received less attention. This book focuses on the side...

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...

Hospitality and Tourism: Synergizing Creativity and Innovation in Research

1st Edition

Norzuwana Sumarjan, Zahari Mohd Salehuddin Mohd, Radzi Salleh Mohd, Mohi Zurinawati, Hanafiah Mohd Hafiz Mohd, Bakhtiar Mohd Faeez Saiful, Zainal Artinah, Saiful Bakhtiar, Mohd Hafiz, Mohd Hanafiah
November 18, 2013

Hospitality and Tourism - Synergizing creativity and innovation in research contains 116 accepted papers from the International Hospitality and Tourism Postgraduate Conference 2013 (Shah Alam, Malaysia, 2–3 September 2013). The book presents trends and practical ideas in the area of hospitality and...

Conferences

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