000			03031nam a22004338i 4500
001			2015043962
003			DLC
005			20190729110555.0
008			151113s2016 nju b 001 0 eng
010			_a 2015043962
020			_a9780470481349 (hardback)
040			_aDLC _beng _erda _cDLC _dMvI
042			_apcc
050	0	0	_aTX541 _b.C854 2016
082	0	0	_a664/.07 _223
084			_aCKB071000 _2bisacsh
245	0	0	_aCulinology : _bblending culinary arts and food science / _ceditor, J. Jeffrey Cousminer.
263			_a1603
264		1	_aHoboken : _bWiley, _c2016.
300			_apages cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
520			_a"This book will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice industries. It will be the authoritative source that will add value and relevance to this growing discipline and its practitioners. Integrating culinary arts with food science and technology, this book provides the best strategy for developing successful food products on a large scale. Real-world applications and business models ground the book and clearly illustrate how the concepts and theories work in business and industry"-- _cProvided by publisher.
505	8		_aMachine generated contents note: Foreword Preface: So What the Heck is Culinology(r), Anyway? Acknowledgements Chapter 1: The Business of New Product Development and The Role of the Culinology(r) 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(r) 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 .
504			_aIncludes bibliographical references and index.
650		0	_aFood _xAnalysis.
650		0	_aFood _xResearch.
650		0	_aProcessed foods.
650		0	_aCooking.
650		7	_aCOOKING / Reference. _2bisacsh
700	1		_aCousminer, J. Jeffrey,
776	0	8	_iOnline version: _tCulinology _dHoboken : Wiley, 2016 _z9781119034254 _w(DLC) 2015046487
948			_au620546
949			_aTX541 .C854 2016 _wLC _c1 _hEY8Z _i33039001399608
596			_a1
903			_a34033
999			_c34033 _d34033