Colabroy, Keri L.
The Science of 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.
Nyckelord: Biochemistry (Chemical Biology)
- Författare
- Colabroy, Keri L.
- Kelly, Brenda S.
- Provost, Joseph J.
- Wallert, Mark A.
- Utgivare
- John Wiley and Sons, Inc.
- Utgivningsår
- 2016
- Språk
- en
- Utgåva
- 1
- Sidantal
- 544 sidor
- Kategori
- Naturvetenskaper
- Format
- E-bok
- eISBN (PDF)
- 9781119210320
- Tryckt ISBN
- 9781118910771