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019 1090455448|a1097987262
035 (OCoLC)1002073368|z(OCoLC)1090455448|z(OCoLC)1097987262
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049 RIDW
050 4 TX651|b.R64eb
090 TX651|b.R64eb
100 1 Rodriguez-Velazquez, Sorangel.
245 10 Chemistry of cooking /|cSorangel Rodriguez-Velazquez.
264 1 [Place of publication not identified] :|bSorangel
Rodriguez-Velazquez,|c[2016]-
264 2 Minneapolis :|bOpen Textbook Library
264 4 |c©2016-
300 1 online resource :|billustrations (some colour).
310 Updated irregularly.
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
340 |gpolychrome|2rdacc
347 text file|2rdaft
490 1 Open textbook library
505 0 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.
520 "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.
538 Mode of access: World Wide Web.
542 |fChemistry of Cooking by Sorangel Rodriguez-Velazquez is
licensed under a Creative Commons Attribution-
NonCommercial ShareAlike 4.0 International License, except
where otherwise noted.
588 This bibliographic record is available under the Creative
Commons CC0 "No Rights Reserved" license.
588 0 Online version, 2016; title from PDF (viewed on August 28,
2017).
590 Open Educational Resources (OER). Open Textbooks
590 |bOpen Textbook Library
650 0 Cooking.|0https://id.loc.gov/authorities/subjects/
sh2010008400
650 0 Food|0https://id.loc.gov/authorities/subjects/sh85050184
|xExperiments.|0https://id.loc.gov/authorities/subjects/
sh00005734
650 0 Chemistry.|0https://id.loc.gov/authorities/subjects/
sh85022986
650 0 Thermodynamics.|0https://id.loc.gov/authorities/subjects/
sh85134783
650 1 Food|xAnalysis.
650 7 Cooking.|2fast|0https://id.worldcat.org/fast/1754966
650 7 Food|xExperiments.|2fast|0https://id.worldcat.org/fast/
930509
650 7 Food.|2fast|0https://id.worldcat.org/fast/930458
650 7 Chemistry.|2fast|0https://id.worldcat.org/fast/853344
650 7 Thermodynamics.|2fast|0https://id.worldcat.org/fast/
1149832
650 7 COOKING.|2bisacsh
655 7 Cookbooks.|2fast|0https://id.worldcat.org/fast/1752725
655 7 Textbooks.|2lcgft|0https://id.loc.gov/authorities/
genreForms/gf2014026191
655 7 Textbooks.|2fast|0https://id.worldcat.org/fast/1423863
710 2 Open Textbook Library,|0https://id.loc.gov/authorities/
names/no2015006558|edistributor.
830 0 Open Textbook Library.
856 40 |uhttps://open.umn.edu/opentextbooks/textbooks/485|zOnline
textbook via the Open Textbook Library.
901 MARCIVE 20231220
948 |d20221222|cOpenTextbook|tadd 988 July2021-June2022|lridw
948 |d20210720|cOpenTextbook|tinitial load 827|lridw
994 92|bRID
