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(Download) "The Science of Cooking" by Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly & Mark A. Wallert " Book PDF Kindle ePub Free

The Science of Cooking

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eBook details

  • Title: The Science of Cooking
  • Author : Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly & Mark A. Wallert
  • Release Date : January 20, 2016
  • Genre: Life Sciences,Books,Science & Nature,
  • Pages : * pages
  • Size : 69121 KB

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.


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