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Cooking as a chemical reaction : culinary science with experiments

Author: Z Sibel Ozilgen
Publisher: Boca Raton : CRC Press, 2014.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
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.
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Z Sibel Ozilgen
ISBN: 9781466554818 1466554819 1466554916 9781466554917
OCLC Number: 893163571
Description: 1 online resource
Contents: Front Cover; Contents; Preface; Acknowledgments; About the Author; Chapter 1: Measurements and Units; Chapter 2: Basic Food Chemistry; Chapter 3: Water in Culinary Transformations; Chapter 4: Carbohydrates in Culinary Transformations; Chapter 5: Proteins in Culinary Transformations; Chapter 6: Fats and Oils in Culinary Transformations; Chapter 7: Sensory Properties of Foods: Keys to Developing the Perfect Bite; Chapter 8: Food Additives in Culinary Transformations; Glossary; Back Cover.
Responsibility: Z. Sibel Ozilgen.

Abstract:

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.

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