Skip to content
You are not logged in |Login  
     
Limit search to available items
Record:   Prev Next
Resources
Bestseller
BestsellerE-book
Author Rodriguez-Velazquez, Sorangel.

Title Chemistry of cooking / Sorangel Rodriguez-Velazquez.

Publication Info. [Place of publication not identified] : Sorangel Rodriguez-Velazquez, [2016]-
Minneapolis : Open Textbook Library
©2016-

Item Status

Description 1 online resource : illustrations (some colour).
Current Frequency Updated irregularly.
Physical Medium polychrome
Description text file
Series Open textbook library
Open Textbook Library.
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
Open Textbook Library
Subject Cooking.
Cooking.
Food -- Experiments.
Food -- Experiments.
Food.
Chemistry.
Thermodynamics.
Chemistry.
Food -- Analysis.
Thermodynamics.
COOKING.
Genre/Form Cookbooks.
Textbooks.
Textbooks.
Added Author Open Textbook Library, distributor.