Gastronomy and Food Science
eBook - ePub

Gastronomy and Food Science

  1. 274 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Gastronomy and Food Science

About this book

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.- Discusses the role of gastronomy and new technologies in shaping healthy diets- Describes a toolkit to capture diversity and drivers of food choice of a target population and to identify entry points for nutrition interventions- Presents the experiential value of the Mediterranean diet, elaio-gastronomy, and bioactive food ingredients in culinary science- Explores gastronomic tourism and the senior foodies market

Frequently asked questions

Yes, you can cancel anytime from the Subscription tab in your account settings on the Perlego website. Your subscription will stay active until the end of your current billing period. Learn how to cancel your subscription.
At the moment all of our mobile-responsive ePub books are available to download via the app. Most of our PDFs are also available to download and we're working on making the final remaining ones downloadable now. Learn more here.
Perlego offers two plans: Essential and Complete
  • Essential is ideal for learners and professionals who enjoy exploring a wide range of subjects. Access the Essential Library with 800,000+ trusted titles and best-sellers across business, personal growth, and the humanities. Includes unlimited reading time and Standard Read Aloud voice.
  • Complete: Perfect for advanced learners and researchers needing full, unrestricted access. Unlock 1.4M+ books across hundreds of subjects, including academic and specialized titles. The Complete Plan also includes advanced features like Premium Read Aloud and Research Assistant.
Both plans are available with monthly, semester, or annual billing cycles.
We are an online textbook subscription service, where you can get access to an entire online library for less than the price of a single book per month. With over 1 million books across 1000+ topics, we’ve got you covered! Learn more here.
Look out for the read-aloud symbol on your next book to see if you can listen to it. The read-aloud tool reads text aloud for you, highlighting the text as it is being read. You can pause it, speed it up and slow it down. Learn more here.
Yes! You can use the Perlego app on both iOS or Android devices to read anytime, anywhere — even offline. Perfect for commutes or when you’re on the go.
Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Gastronomy and Food Science by Charis M. Galanakis in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Nutrition, Dietics & Bariatrics. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover image
  2. Title page
  3. Table of Contents
  4. Copyright
  5. List of Contributors
  6. Chapter 1. The impact of molecular gastronomy within the food science community
  7. Chapter 2. Role of gastronomy and new technologies in shaping healthy diets
  8. Chapter 3. Cooking with computers: the vision of digital gastronomy
  9. Chapter 4. Gastronomic systems research
  10. Chapter 5. The Mediterranean diet between traditional foods and human health through culinary examples
  11. Chapter 6. Olive oil in gastronomy and food science
  12. Chapter 7. From folklore to the nutraceutical world: the Corema album potential
  13. Chapter 8. Food processing by-products and molecular gastronomy
  14. Chapter 9. Recipes for the valorization of culinary by-products and leftovers
  15. Chapter 10. Gastronomic tourism and the senior foodies market
  16. Chapter 11. Holistic cuisine and gastronomic tourism
  17. Chapter 12. Seven dimensions of taste—taste in a sociological and educational perspective
  18. Index