The Resource Chemistry of cooking, Sorangel Rodriguez-Velazquez

Chemistry of cooking, Sorangel Rodriguez-Velazquez

Label
Chemistry of cooking
Title
Chemistry of cooking
Statement of responsibility
Sorangel Rodriguez-Velazquez
Creator
Contributor
Provider
Subject
Language
eng
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
Member of
Cataloging source
COF
http://library.link/vocab/creatorName
Rodriguez-Velazquez, Sorangel
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
Open Textbook Library
Series statement
Open textbook library
http://library.link/vocab/subjectName
  • Cooking
  • Food
  • Chemistry
  • Thermodynamics
  • Food
  • Cooking
  • Food.
  • COOKING
  • Chemistry
  • Cooking
  • Food
  • Thermodynamics
Label
Chemistry of cooking, Sorangel Rodriguez-Velazquez
Instantiates
Publication
Distribution
Copyright
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
mixed
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
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
Dimensions
unknown
Extent
1 online resource
Form of item
online
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations (some colour)
Publication frequency
Updated irregularly.
Specific material designation
remote
System control number
(OCoLC)1002073368
Label
Chemistry of cooking, Sorangel Rodriguez-Velazquez
Publication
Distribution
Copyright
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
mixed
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
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
Dimensions
unknown
Extent
1 online resource
Form of item
online
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations (some colour)
Publication frequency
Updated irregularly.
Specific material designation
remote
System control number
(OCoLC)1002073368

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