The Science of Cooking Understanding the Biology and Chemistry Behind Food and Cooking

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Synopsis

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.

Book details

Author:
Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Mark A. Wallert
ISBN:
9781119210320
Related ISBNs:
9781118910771, 9781118674208
Publisher:
Wiley
Pages:
544
Reading age:
Not specified
Includes images:
No
Date of addition:
2019-10-20
Usage restrictions:
Copyright
Copyright date:
2016
Copyright by:
N/A 
Adult content:
No
Language:
English
Categories:
Nonfiction, Science