The Science of Cooking

Understanding the Biology and Chemistry Behind Food and Cooking

Nonfiction, Science & Nature, Science, Biological Sciences, Cytology, Biochemistry, Chemistry, General Chemistry
Cover of the book The Science of Cooking by Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Mark A. Wallert, Wiley
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Author: Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Mark A. Wallert ISBN: 9781119210337
Publisher: Wiley Publication: May 20, 2016
Imprint: Wiley Language: English
Author: Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Mark A. Wallert
ISBN: 9781119210337
Publisher: Wiley
Publication: May 20, 2016
Imprint: Wiley
Language: English

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.

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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.

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