The science of cooking : understanding the biology and chemistry behind food and cooking /
Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Scienc...
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Main Authors: | |
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Corporate Authors: | |
Group Author: | ; ; |
Published: |
Wiley,
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Publisher Address: | Hoboken, New Jersey : |
Publication Dates: | 2016. |
Literature type: | eBook |
Language: | English |
Subjects: | |
Online Access: |
http://onlinelibrary.wiley.com/book/10.1002/9781118910771 |
Summary: |
Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, |
Carrier Form: | 1 online resource |
Bibliography: | Includes bibliographical references and index. |
ISBN: |
9781119210337 (electronic bk.) 111921033X (electronic bk.) 9781119210320 (pdf) 1119210321 (pdf) 9781118910771 111891077X 1118674200 (pbk.) 9781118674208 (pbk.) |
Index Number: | TX545 |
CLC: | TS201.2 |
Contents: | The science of food and cooking : macromolecules -- The science of taste and smell -- Milk and ice cream -- Metabolism of food : microorganisms and beyond -- Cheese, yogurt and sour cream -- Browning -- Fruits and vegetables -- Meat and fish -- Eggs, custards and foams -- Bread, cakes and pastry -- Seasonings -- salt, spices, herbs and hot peppers -- Beer and wine -- Sweets : chocolates and candies |