The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking
by Joseph J. Provost and Keri L. Colabroy
Wiley | May 2016 | ISBN-10: 1118674200 | 544 Pages | PDF | 38.7 mb
https://www.amazon.com/Science-Cooking-Understanding-Biology-Chemistry/dp/1118674200
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.
CONTENTS
Preface xi
About the Authors xiii
About the Companion Website xvii
1 The Science of Food and Cooking: Macromolecules 1
2 The Science of Taste and Smell 55
3 Milk and Ice Cream 93
4 Metabolism of Food: Microorganisms and Beyond 127
5 Cheese, Yogurt, and Sour Cream 159
6 Browning 193
7 Fruits and Vegetables 227
8 Meat and Fish 273
9 Eggs, Custards, and Foams 311
10 Bread, Cakes, and Pastry 343
11 Seasonings: Salt, Spices, Herbs, and Hot Peppers 381
12 Beer and Wine 423
13 S weets: Chocolates and Candies 469
Index 513
