The science of cooking :
Provost, Joseph J.,
The science of cooking : understanding the biology and chemistry behind food and cooking / Joseph J. Provost, Keri L. Colabroy, Brenda S Kelly, Mark Wallert. - 1 online resource.
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.
9781119210337 (epub) 111921033X (epub) 9781119210320 (pdf) 1119210321 (pdf) 9781118910771 111891077X 1118674200 (pbk.) 9781118674208 (pbk.)
74E9CB90-7847-4F53-9752-0FCBB4A15E56 OverDrive, Inc. http://www.overdrive.com
2015044584
Food--Analysis.
Biochemistry.
Food--Composition.
Food--Biotechnology.
Biochemistry.
Food--Analysis.
Food--Biotechnology.
Food--Composition.
TECHNOLOGY & ENGINEERING / Food Science
Electronic books.
TX545
664/.07
The science of cooking : understanding the biology and chemistry behind food and cooking / Joseph J. Provost, Keri L. Colabroy, Brenda S Kelly, Mark Wallert. - 1 online resource.
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.
9781119210337 (epub) 111921033X (epub) 9781119210320 (pdf) 1119210321 (pdf) 9781118910771 111891077X 1118674200 (pbk.) 9781118674208 (pbk.)
74E9CB90-7847-4F53-9752-0FCBB4A15E56 OverDrive, Inc. http://www.overdrive.com
2015044584
Food--Analysis.
Biochemistry.
Food--Composition.
Food--Biotechnology.
Biochemistry.
Food--Analysis.
Food--Biotechnology.
Food--Composition.
TECHNOLOGY & ENGINEERING / Food Science
Electronic books.
TX545
664/.07