Food & Culinary Science

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Aquaculture Technology: Flowing Water and Static Water Fish Culture

Richard Soderberg W.
May 02, 2017

Aquaculture Technology: Flowing Water and Static Water Fish Culture is the first book to provide the skills to raise fish in both a flowing water and a static water aquaculture system with a pragmatic and quantitative approach. Following in the tradition of the author’s highly praised book, Flowing...

Heat and Mass Transfer: A Biological Context, Second Edition

Ashim K. Datta
January 23, 2017

This substantially revised text represents a broader based biological engineering title. It includes medicine and other applications that are desired in curricula supported by the American Society of Agricultural and Biological Engineers, as well as many bioengineering departments in both U.S. and...

Introducing Food Science, Second Edition

Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke
September 14, 2015

Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became...

Advanced Nutrition: Macronutrients, Micronutrients, and Metabolism, Second Edition

Carolyn D. Berdanier, Lynnette A. Berdanier
February 12, 2015

Expanded and updated, the new edition of Advanced Nutrition: Macronutrients, Micronutrients, and Metabolism continues in the tradition of its predecessor, serving as an essential textbook for advanced undergraduate and first-year graduate students studying human nutrition. The book incorporates...

Cooking as a Chemical Reaction: Culinary Science with Experiments

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...

Introduction to Food Process Engineering

Albert Ibarz, Gustavo V. Barbosa-Canovas
April 10, 2014

Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials,...

Batch Processing: Modeling and Design

Urmila Diwekar
February 25, 2014

Although batch processing has existed for a long time, designing these processes and unit operations has been considered an onerous task that required computational efforts. Design of these processes is made more complex because of the time dependent nature of the process and the allowable...

Fundamental Food Microbiology, Fifth Edition

Bibek Ray, Arun Bhunia
November 26, 2013

The golden era of food microbiology has begun. All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete...

Rheology and Fracture Mechanics of Foods

Ton van Vliet
September 05, 2013

The mechanical properties of food play an important role during manufacturing, storage, handling, and last but not least, during consumption. For an adequate understanding of the mechanical properties of liquid, liquid-like, soft solid, and solid foods, a basic understanding of relevant aspects of...

Principles of Food Toxicology, Second Edition

Tõnu Püssa
August 20, 2013

Following in the tradition of the popular first edition, Principles of Food Toxicology, Second Edition integrates the general principles of toxicology with a systematic characterization of the most important food-borne toxicants. Ideal as a textbook in a food toxicology course, and also as a...

The Art of Nutritional Cuisine

Vickie A. Vaclavik, Amy Haynes
January 24, 2013

Now more than ever, culinary professionals are expected to provide cuisine that satisfies the diverse nutritional needs of a vast population of consumers. While the public has become increasingly health conscious, chefs can serve well-presented, great-tasting, and nutritious foods that at the same...

The Working Garde Manger

Al Meyer
December 17, 2012

A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. In addition to artistic and culinary ability, the GM...

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