Gastronomy and food science, 

Автор: Elevina Eduviges Perez Sira
Название: The Uses of Cocoa and Cupuacu Byproducts in Industry, Health, and Gastronomy
ISBN: 1536134562 ISBN-13(EAN): 9781536134568
Издательство: Nova Science
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Цена: 161560.00 T
Наличие на складе: Невозможна поставка.
Описание: This book compiles technical, chemical and nutritional information in regards to the main species of the Theobroma genus, T. cacao and T. grandiflorum. The use of Theobroma cacao processing residues (pod and bean husks) as organic fertilizers, ingredients for animal feeding, sources of enzymes, fiber, hydrocolloids, and antioxidants, industrial biosorbents, and polymers for foams to formulate culture media, such as alkalis for soap production and as phenylalanine-free ingredients are discussed. T. cacao and T. grandiflorum phytochemical composition changes during processing and its importance on consumer health is stressed in order to contribute to clarify phytochemical function, their chemical structure, and how post-harvest processing could change them. The innovative use of chocolate as a carrier of encapsulated probiotics is also discussed. The development and application of the micro-encapsulation to increase the resistance of probiotic strains in chocolate-based matrices, uses of the main probiotic strains in the production of chocolates and derivatives, research involving the incorporation of probiotics in chocolates, and related products and symbiotic chocolates and future prospects in this area are all emphsized. The correlation between the consumption of cocoa and chocolate and human health is stressed, and experimental studies that have pointed out the beneficial effects of cocoa and dark chocolate consumption are compiled and discussed. This book reports research that clearly demonstrates that cocoa components have an important antioxidant, anti-inflammatory and photo-protective role in pathologies (cognitive impairment, inflammatory bowel disease, dental health, skin photo-protection, and cancer) in which inflammation is one of the main features. Byproducts from the Theobroma genus are without a doubt one of the main ingredients in the gastronomic and food styling area. This book compiles recipes of both salty and sweet cuisine, as well as beverages prepared with ingredients from T. cacao and T. grandiflorum. The recipes are detailed with their correspondent nutritional information. This research shows that the versatility of products from Theobroma cacao and Theobroma grandiflorum are traditional, yet contemporary in a variety of beautiful and fancy dishes in gourmet cuisine.

Автор: Klosse Peter
Название: Essence of Gastronomy
ISBN: 1482216760 ISBN-13(EAN): 9781482216769
Издательство: Taylor&Francis
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Цена: 112290.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that refers to product quality, and tasting is defined as the human perception of flavor registered by all the human senses.Understanding tasting and flavor and how humans react to it is not merely hedonistic. It relates to larger societal issues such as nourishing the elderly and the food children eat at school, and it offers a practical advantage to the hospitality industry of comprehending why customers enjoy their food and beverages. The book presents gastronomy as a discipline that combines natural sciences and human-related sciences. Following an introduction that sets the stage for the author’s groundbreaking research on gastronomy, the book describes flavor perception, the sensorial act of tasting, how it works, and what neural systems are involved. It then focuses on understanding flavor, discussing universal flavor factors and the new flavor theory.The book also examines food and beverages from a flavor standpoint, including the effects of ingredients and techniques that are used. It also explores liking, primarily at the flavor level, which includes practical guidelines for matching food and beverages. The final chapter looks at the interpretation of sensorial signals in the brain and addresses issues such as food choice, preferences, and palatability. Offering a new approach, this book provides readers with a roadmap for finding their way into the gastronomic world.

Автор: Sloan Philip, Legrand Willy, Hindley Clare
Название: The Routledge Handbook of Sustainable Food and Gastronomy
ISBN: 0367660113 ISBN-13(EAN): 9780367660116
Издательство: Taylor&Francis
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Цена: 46950.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This timely Handbook provides a systematic guide to the current state of knowledge on sustainable food.

Автор: Harold McGee
Название: Lexicon of molecular gastronomy
ISBN: 1439812454 ISBN-13(EAN): 9781439812457
Издательство: Taylor&Francis
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Цена: 76550.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Offering a dictionary of cooking, this title focuses on the nature of ingredients, their reactions and the processes they undergo to create the final product. It lets you know about the science of cooking and the art of combining flavors and textures.