Description |
1 online resource : illustrations (some colour). |
Current Frequency |
Updated irregularly. |
Physical Medium |
polychrome |
Description |
text file |
Series |
Open textbook library
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Open Textbook Library.
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Contents |
Essential Ideas -- Atoms, Molecules, and Ions -- Cooking Techniques: Thickening and Concentrating Flavors -- Understanding Ingredients: Flour -- Understanding Ingredients: Fat -- Understanding Ingredients: Sugar -- Understanding Ingredients: Leavening Agents -- Understanding Ingredients: Dairy Products -- Understanding Ingredients: Eggs -- Chocolate -- Understanding Ingredients: Spices. |
Summary |
"People around the world are fascinated about the preparation of food for eating. There are countless cooking books, TV shows, celebrity chefs and kitchen gadgets that make cooking an enjoyable activity for everyone. The chemistry of cooking course seeks to understand the science behind our most popular meals by studying the behavior of atoms and molecules present in food. This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students will be able to use chemistry language to describe the process of cooking, apply chemistry knowledge to solve questions related to food, and ultimately create their own recipes."--Open Textbook Library. |
System Details |
Mode of access: World Wide Web. |
Note |
Chemistry of Cooking by Sorangel Rodriguez-Velazquez is licensed under a Creative Commons Attribution-NonCommercial ShareAlike 4.0 International License, except where otherwise noted. |
Local Note |
Open Educational Resources (OER). Open Textbooks |
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Open Textbook Library |
Subject |
Cooking.
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Cooking. |
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Food -- Experiments.
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Food -- Experiments. |
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Food. |
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Chemistry.
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Thermodynamics.
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Chemistry. |
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Food -- Analysis. |
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Thermodynamics. |
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COOKING. |
Genre/Form |
Cookbooks.
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Textbooks.
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Textbooks.
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Added Author |
Open Textbook Library, distributor.
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