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Title details for The Science of Cooking by Joseph J. Provost - Wait list

The Science of Cooking

by Joseph J. Provost
Keri L. Colabroy
ebook
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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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Publisher: Wiley

Kindle Book

  • Release date: April 29, 2016

OverDrive Read

  • ISBN: 9781119210337
  • File size: 67281 KB
  • Release date: May 20, 2016

EPUB ebook

  • ISBN: 9781119210337
  • File size: 67281 KB
  • Release date: May 20, 2016

Formats

Kindle Book
OverDrive Read
EPUB ebook

subjects

Science Chemistry Nonfiction

Languages

English

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.

Expand title description text
Science Chemistry Nonfiction