The science of cooking : understanding the biology and chemistry behind food and cooking / Joseph J. Provost, Keri L. Colabroy, Brenda S Kelly, Mark Wallert.
Material type: TextPublisher: Hoboken, New Jersey : Wiley, 2016Description: 1 online resourceContent type:- text
- computer
- online resource
- 9781119210320 (pdf)
- 9781119210337 (epub)
- 664/.07 23
- TX545
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
E-Resources | Main Library E-Resources | 664/.07 Un55 (Browse shelf(Opens below)) | Available | E003152 |
Includes bibliographical references and index.
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
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, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.
Description based on print version record and CIP data provided by publisher.
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