책 이미지
책 정보
· 분류 : 외국도서 > 요리 > 참고자료
· ISBN : 9780470481349
· 쪽수 : 432쪽
· 출판일 : 2016-02-16
목차
Foreword
Preface: So What the Heck is Culinology®, Anyway?
Acknowledgements
Chapter 1: The Business of New Product Development and The Role of the Culinology® 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® 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
