The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking
- ISBN-10
- 1119210321
- ISBN-13
- 9781119210320
- Series
- The Science of Cooking
- Category
- Science
- Pages
- 544
- Language
- English
- Published
- 2016-04-29
- Publisher
- John Wiley & Sons
- Authors
- Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly
Description
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.
Get the book
Other editions
-
- 2016-05-02
- 544 pages
- Paperback
- John Wiley & Sons
-
- 2017-10-05
- 256 pages
- Paperback
- Dorling Kindersley Ltd
-
- 2017-09-19
- 256 pages
- Paperback
- Penguin
Similar books
-
Chemistry: An Introduction to General, Organic and Biological Chemistry
By Karen C. TimberlakeThis new edition introduces more problem-solving strategies and new conceptual and challenge problems. Also, each Chapter Review has been enhanced with Learning Goals to reinforce the mastery of concepts for students.
-
Chemistry: An Introduction to General, Organic, and Biological Chemistry
By Karen TimberlakeThis laboratory manual contains 42 experiments for the standard sequence of topics in general, organic, and biological chemistry.
-
Basic Chemistry
By Karen C. TimberlakeThe book guides students through basic chemistry problem solving with engaging visuals and a focus on developing the math skills necessary to be successful in the course.
-
General, Organic, and Biological Chemistry: Structures of Life, eBook, Global Edition
By Karen C. TimberlakeThe full text downloaded to your computer With eBooks you can: search for key concepts, words and phrases make highlights and notes as you study share your notes with friends eBooks are downloaded to your computer and accessible either ...
-
Basic Chemistry
By Karen C. Timberlake, William E. TimberlakeBasic Chemistry
-
Basic Chemistry, Books a la Carte Edition
By Karen C. TimberlakeBasic Chemistry, Books a la Carte Edition
-
Essential Laboratory Manual for General, Organic and Biological Chemistry
By Karen C. TimberlakeEssential Laboratory Manual for General, Organic and Biological Chemistry
-
Basic Chemistry, Global Edition
By Karen C. Timberlake, Bill TimberlakeThe main objective in writing this text is to make the study of chemistry an engaging and a positive experience for students by relating the structure and behaviour of matter to real life.
-
General, Organic, and Biological Chemistry: An Integrated Approach
By Karen C. Timberlake, Laura D. Frost, Todd S. DealThe eText pages look exactly like the printed text, and include powerful interactive and customization functions. This is the product access code card for MasteringChemistry with Pearson eText and does not include the actual bound book.
-
Chemistry: An Introduction to General, Organic, and Biological Chemistry
By Karen C. TimberlakeHealth, Environmental, and Green Chemistry Notes throughout the text relate chemistry chapters to real-life topics in health, the environment, and medicine that are interesting and motivating to students.