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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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Bibliographic Details
Main Authors: Provost, Joseph J
Corporate Authors: Wiley InterScience Online service
Group Author: Colabroy, Keri L; Kelly, Brenda S; Wallert, Mark
Published: Wiley,
Publisher Address: Hoboken, New Jersey :
Publication Dates: 2016.
Literature type: eBook
Language: English
Subjects:
Food > Analysis
Biochemistry
Food > Composition
Food > Biotechnology
TECHNOLOGY & ENGINEERING / Food Science
Electronic books
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

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