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The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking (Paperback)
Loot Price: R1,663
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The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking (Paperback)
Expected to ship within 12 - 17 working days
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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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