TY  - BOOK
AU  - Provost,Joseph J.
AU  - Colabroy,Keri L.
AU  - Kelly,Brenda S.
AU  - Wallert,Mark
TI  - The science of cooking: understanding the biology and chemistry behind food and cooking 
SN  - 9781119210337 (epub)
AV  - TX545 
U1  - 664/.07 23
PY  - 2016///
CY  - Hoboken, New Jersey
PB  - Wiley
KW  - Food
KW  - Analysis
KW  - Biochemistry
KW  - Composition
KW  - Biotechnology
KW  - fast
KW  - TECHNOLOGY & ENGINEERING / Food Science
KW  - bisacsh
KW  - Electronic books
N1  - 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
N2  - 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
UR  - https://doi.org/10.1002/9781118910771
ER  -