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The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking
Joseph Provost
€ 75.04
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Description for The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking
Paperback. Num Pages: 350 pages. BIC Classification: TTVC. Category: (P) Professional & Vocational. Dimension: 275 x 218 x 45. .
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 ... Read more
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 ... Read more
Product Details
Publisher
John Wiley & Sons Inc
Format
Paperback
Publication date
2016
Condition
New
Number of Pages
544
Place of Publication
New York, United States
ISBN
9781118674208
SKU
V9781118674208
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-2
About Joseph Provost
Dr Joseph J. Provost is a professor of chemistry at Minnesota State University Moorhead where he teaches biochemistry and conducts research in lung cancer. Provost is a long-time committee member and organizer for many of the American Society for Biochemistry and Molecular Biology and teaches a science of cooking class to over 125 students each semester. ... Read more
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