Cover Image

The science of cooking : understanding the biology and chemistry behind food and cooking /

Bibliographic Details
Main Authors: Provost, Joseph J. (Author), Colabroy, Keri L. (Author), Kelly, Brenda S. (Author), Wallert, Mark (Author)
Corporate Author: EBSCOhost
Format: eBook
Language:English
Published: Hoboken, New Jersey : Wiley, [2016]
Subjects:
Food > Analysis.
Biochemistry.
Food > Composition.
Food > Biotechnology.
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • The science of food and cooking : macromolecules
  • The science of taste and smell
  • Milk and ice cream
  • Metabolism of food : microorganisms and beyond
  • Cheese, yogurt and sour cream
  • Browning
  • Fruits and vegetables
  • Meat and fish
  • Eggs, custards and foams
  • Bread, cakes and pastry
  • Seasonings
  • salt, spices, herbs and hot peppers
  • Beer and wine
  • Sweets : chocolates and candies