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" Cooking as a chemical reaction : "
Sibel Özilgen.
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BL
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| Record Number
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667637
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| Doc. No
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dltt
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| Main Entry
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Ozilgen, Z. Sibel.
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| Title & Author
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Cooking as a chemical reaction : : culinary science with experiments /\ Sibel Özilgen.
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| Page. NO
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xv, 283 pages :: illustrations ;; 26 cm
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| ISBN
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9781466554801
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: 1466554800
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| Bibliographies/Indexes
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Includes bibliographical references and index.
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| Contents
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1. Measurements and Units -- 2. Basic Food Chemistry -- 3. Water in Culinary Transformations -- 4. Carbohydrates in Culinary Transformations -- 5. Proteins in Culinary Transformations -- 6. Fats and Oils in Culinary Transformations -- 7. Sensory Properties of Foods: Keys to Developing the Perfect Bite -- 8. Food Additives in Culinary Transformations.
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| Subject
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Food-- Composition.
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Food-- Analysis.
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Chemistry, Technical-- Experiments.
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| Dewey Classification
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664/.07
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| LC Classification
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TX545.O986 2015
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