Colabroy, Keri L.
The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking
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.
Keywords: website; companion; macromolecules; authors; food; science; basics; taste; real; molecular; shape; physiology; tastants; diversity; potential; way; transduction; signal; absence; references; conclusion, General Biology, General Chemistry, General Biology, General & Introductory Chemistry
- Author(s)
- Colabroy, Keri L.
- Kelly, Brenda S.
- Provost, Joseph J.
- Wallert, Mark A.
- Publisher
- John Wiley and Sons, Inc.
- Publication year
- 2016
- Language
- en
- Edition
- 1
- Page amount
- 544 pages
- Category
- Natural Sciences
- Format
- Ebook
- eISBN (ePUB)
- 9781119210337
- Printed ISBN
- 9781118674208