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Book 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

Book category Books in English Technology, engineering, agriculture Other technologies & applied sciences Other vocational technologies & trades

• Full title: Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking
• Author: Joseph Provost, Brenda Kelly, Jeffrey Bodwin, Mark Wallert
• Language: English
• Binding: Paperback
• Number of pages: 544
• EAN: 9781118674208
• ISBN: 1118674200
• ID: 02722543
• Publisher: John Wiley & Sons Inc
• Weight: 956 g
• Dimensions: 159 × 237 × 31 mm
• Date of publishing: 21. June 2016

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