Chemistry of Cooking

Title

Chemistry of Cooking

Authors

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Contributors

Sorangel Rodriguez-Velazquez - Author

Description

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.

Subject 1

Natural Sciences - Chemistry

Subject 2

Natural Sciences - Chemistry

Publisher

Sorangel Rodriguez-Velazquez

Resources

Open Textbook Library

License

Attribution-NonCommercial-ShareAlike

Chemistry of Cooking

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