Cooking as a Chemical Reaction
Crc Press Inc (Verlag)
978-1-4665-5480-1 (ISBN)
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This textbook is designed so that students can first perform certain experiments and record their observations in tables provided in the book. The book then explains the science behind their observations. By conducting experiments and using experiences from the kitchen, and other food preparation and processing areas, this textbook engages students in their own learning process.
Many concepts throughout the book are marked with a symbol that indicates the concept is one that they will come across frequently not just in this text, but in the kitchen and other food preparation and processing areas. A second symbol precedes the scientific explanation of the observation made during the experiments in the chapter. At the end of each chapter, students are presented with important points to remember, more ideas to try, and study questions to reinforce concepts that were presented in the chapter. The book is designed for each chapter to be read and studied in chronological order, as the concepts of each chapter will reoccur in subsequent chapters.
With this book, students are able to make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. Thus, they will understand how to control these phenomena, allowing them to create new food products, improve the quality and safety of their dishes, improve the culinary presentations of their food, and understand what goes wrong in the kitchen, and other food preparation and processing areas.
Sibel Ozilgen, Ph.D., is the Head of the Gastronomy and Culinary Arts Department at Yeditepe University, where she has been a faculty member since 2005. Dr. Ozilgen completed her Ph.D. degree in food engineering at Middle East Technical University in Turkey. She attended the University of California as a concurrent student during her Ph.D. study. Dr. Ozilgen taught classes and conducted research at Massey University in New Zealand and is the author or coauthor of numerous refereed publications and books, one of which concerns the eating habits of preschool children (Alfa Publishing Co., Turkey, 2007). Her research and teaching interests lie in the area of food science, food safety, food product development, and the eating habits of different consumer groups.
Measuring, Weighing and Units
Basic Food Chemistry
Water in Culinary Transformations
Carbohydrates in Culinary Transformations
Proteins in Culinary Transformations
Fats in Culinary Transformations
Sensorial Properties of Foods: Keys to Develop the Perfect Bite
Food Additives Toxic Substances and Inhibitors of Nutrients
| Erscheint lt. Verlag | 6.10.2014 |
|---|---|
| Zusatzinfo | approx 17 to 20 eqs; 82 Tables, black and white; 108 Illustrations, black and white |
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Gewicht | 567 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Wirtschaft | |
| ISBN-10 | 1-4665-5480-0 / 1466554800 |
| ISBN-13 | 978-1-4665-5480-1 / 9781466554801 |
| Zustand | Neuware |
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