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

Framsida

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.

 

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COVER
TITLE PAGE
ABOUT THE COMPANION WEBSITE
THE SCIENCE OF TASTE AND SMELL
MILKAND ICE CREAM
METABOLISM OF FOOD
PYRUVATE
CHEESE YOGURT AND SOUR CREAM
FRUITS AND VEGETABLES
MEAT AND FISH
EGGS CUSTARDS AND FOAMS
BREAD CAKES AND PASTRY
Chapter 10
SEASONINGS
BEER AND WINE
SWEETS

BROWNING
List of Illustrations

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Om författaren (2016)

Dr Joseph J. Provost is a professor of chemistry at Minnesota State University Moorhead where he teaches biochemistry and conducts research in lung cancer. Provost is a long-time committee member and organizer for many of the American Society for Biochemistry and Molecular Biology and teaches a science of cooking class to over 125 students each semester.

Dr. Brenda S. Kelly has is a biochemist from Gustavus Adulphos College in southern Minnesota where she created a upper division kitchen chemistry class that incorporates many modules of food and cooking with hands on learning.

Dr. Mark A. Wallert is a Minnesota ?Carnegie Foundation for the Advancement of Teaching MN Teacher of the Year and a professor of biology. Wallert has developed many hands on activities for majors and non-majors using inquiry as his focus.

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