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Gastronomy and food science /
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 technologi...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Academic Press,
[2021]
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 1. The impact of molecular gastronomy within the food science community / Nicola Caporaso
- 2. Role of gastronomy and new technologies in shaping healthy diets / Carmen P�erez-Rodrigo and Javier Aranceta-Bartrina
- 3. Cooking with computers : the vision of digital gastronomy / Amit Zoran, Emiliano Arencibia Gonzalez, Alexander "Zoonder" Lachnish et al.
- 4. Gastronomic systems research / Rosa Paula Cuevas, Marie Claire Custodio, Matty Demont et al.
- 5. The Mediterranean diet between traditional foods and human health through culinary examples / Massimiliano Renna, Francesco F. Montesano, Maria Gonnella et al.
- 6. Olive oil in gastronomy and food science / Maria Lisa Clodoveo
- 7. From folklore to the nutraceutical world : the Corema album potential / Maria Jo�ao Barroca and Aida Moreira da Silva
- 8. Food processing by-products and molecular gastronomy / Gabriela Precup, Laura Mitrea, Dan Cristian Vodnar et al.
- 9. Recipes for the valorization of culinary by-products and leftovers / �Ozge Se�cmeler and Ya�sar Sevimli
- 10. Gastronomic tourism and the senior foodies market / Adela Balderas-Cejudo, Ian Patterson and George W. Leeson
- 11. Holistic cuisine and gastronomic tourism / G. Mehul Krishna Kumar
- 12. Seven dimensions of taste : taste in a sociological and educational perspective / Karen Wistoft and Lars Qvortrup.