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03257cam a2200361Ia 4500 |
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on1196840964 |
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OCoLC |
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20210722024906.0 |
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m o d |
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cr |n||||||||| |
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200924s2021 enk o 001 0 eng d |
| 040 |
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|a YDX
|b eng
|c YDX
|d OPELS
|d DKU
|d N$T
|d OCLCF
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| 020 |
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|a 9780128204382
|q (electronic bk.)
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| 020 |
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|a 0128204389
|q (electronic bk.)
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| 020 |
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|z 9780128200575
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|z 012820057X
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| 035 |
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|a (OCoLC)1196840964
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| 050 |
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4 |
|a TX641
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| 082 |
0 |
4 |
|a 641.01/3
|2 23
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| 245 |
0 |
0 |
|a Gastronomy and food science
|h [electronic resource] /
|c edited by Charis M. Galanakis.
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| 260 |
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|a London :
|b Academic Press,
|c [2021].
|
| 300 |
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|a 1 online resource
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| 500 |
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|a Includes index.
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| 505 |
8 |
0 |
|g 1.
|t The impact of molecular gastronomy within the food science community /
|r Nicola Caporaso --
|g 2.
|t Role of gastronomy and new technologies in shaping healthy diets /
|r Carmen Pérez-Rodrigo and Javier Aranceta-Bartrina --
|g 3.
|t Cooking with computers : the vision of digital gastronomy /
|r Amit Zoran, Emiliano Arencibia Gonzalez, Alexander "Zoonder" Lachnish et al. --
|g 4.
|t Gastronomic systems research /
|r Rosa Paula Cuevas, Marie Claire Custodio, Matty Demont et al. --
|g 5.
|t The Mediterranean diet between traditional foods and human health through culinary examples /
|r Massimiliano Renna, Francesco F. Montesano, Maria Gonnella et al. --
|g 6.
|t Olive oil in gastronomy and food science /
|r Maria Lisa Clodoveo --
|g 7.
|t From folklore to the nutraceutical world : the Corema album potential /
|r Maria João Barroca and Aida Moreira da Silva --
|g 8.
|t Food processing by-products and molecular gastronomy /
|r Gabriela Precup, Laura Mitrea, Dan Cristian Vodnar et al. --
|g 9.
|t Recipes for the valorization of culinary by-products and leftovers /
|r Özge Seçmeler and Yaşar Sevimli --
|g 10.
|t Gastronomic tourism and the senior foodies market /
|r Adela Balderas-Cejudo, Ian Patterson and George W. Leeson --
|g 11.
|t Holistic cuisine and gastronomic tourism /
|r G. Mehul Krishna Kumar --
|g 12.
|t Seven dimensions of taste : taste in a sociological and educational perspective /
|r Karen Wistoft and Lars Qvortrup.
|
| 520 |
|
|
|a Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference. --
|c Provided by publisher.
|
| 650 |
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0 |
|a Gastronomy.
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| 650 |
|
0 |
|a Food.
|
| 650 |
|
7 |
|a Food.
|2 fast
|0 (OCoLC)fst00930458
|
| 650 |
|
7 |
|a Gastronomy.
|2 fast
|0 (OCoLC)fst00938901
|
| 655 |
|
4 |
|a Electronic books.
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| 700 |
1 |
|
|a Galanakis, Charis M.
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| 776 |
0 |
8 |
|i Print version:
|z 012820057X
|z 9780128200575
|w (OCoLC)1151187262
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| 856 |
4 |
0 |
|3 ScienceDirect
|u https://www.sciencedirect.com/science/book/9780128200575
|
