The Science Of Cooking Understanding The Biology And Chemistry Behind Food And Cooking Joseph J Provost Keri L Colabroy Brenda S Kelly Mark A Wallert by Joseph J. Provost & Keri L. Colabroy & Brenda S. Kelly & Mark A. Wallert 9781119210337, 111921033X instant download after payment.

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...