Author: Phil ParratorePublisher: Kendall Hunt
ISBN: 9780787227418
Category : Science
Languages : en
Pages : 150
Book Description
The Chemistry of Food
Author: Jan VelisekPublisher: John Wiley & Sons
ISBN: 1119537657
Category : Technology & Engineering
Languages : en
Pages : 1203
Book Description
Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource: • Offers in a single volume an updated text dealing with food chemistry • Contains complete and fully up-to-date information on food chemistry, from structural features to applications • Features several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures • Written by internationally recognized authors on food chemistry Written for upper-level students, lecturers, researchers and the food industry, the revised second edition of The Chemistry of Food is a quick reference for almost anything food-related as pertains to its chemical properties and applications.
What Einstein Didn't Know
Author: Robert L. WolkePublisher: Courier Corporation
ISBN: 0486492893
Category : Science
Languages : en
Pages : 244
Book Description
Presents scientific answers to a series of miscellaneous questions, covering such topics as "Why are bubbles round," "Why are the Earth, Sun, and Moon all spinning," and "How you can tell the temperature by listening to a cricket."
The Science of Cooking
Author: Joseph J. ProvostPublisher: John Wiley & Sons
ISBN: 1119210321
Category : Science
Languages : en
Pages : 544
Book Description
Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.
Chemistry 2e
Author: Paul FlowersPublisher:
ISBN: 9781947172623
Category : Chemistry
Languages : en
Pages : 0
Book Description
Chemistry 2e is designed to meet the scope and sequence requirements of the two-semester general chemistry course. The textbook provides an important opportunity for students to learn the core concepts of chemistry and understand how those concepts apply to their lives and the world around them. The book also includes a number of innovative features, including interactive exercises and real-world applications, designed to enhance student learning. The second edition has been revised to incorporate clearer, more current, and more dynamic explanations, while maintaining the same organization as the first edition. Substantial improvements have been made in the figures, illustrations, and example exercises that support the text narrative. Changes made in Chemistry 2e are described in the preface to help instructors transition to the second edition.
Chemistry II For Dummies
Author: John T. MoorePublisher: John Wiley & Sons
ISBN: 1118239466
Category : Science
Languages : en
Pages : 384
Book Description
The tools you need to ace your Chemisty II course College success for virtually all science, computing, engineering, and premedical majors depends in part on passing chemistry. The skills learned in chemistry courses are applicable to a number of fields, and chemistry courses are essential to students who are studying to become nurses, doctors, pharmacists, clinical technicians, engineers, and many more among the fastest-growing professions. But if you're like a lot of students who are confused by chemistry, it can seem like a daunting task to tackle the subject. That's where Chemistry II For Dummies can help! Here, you'll get plain-English, easy-to-understand explanations of everything you'll encounter in your Chemistry II class. Whether chemistry is your chosen area of study, a degree requirement, or an elective, you'll get the skills and confidence to score high and enhance your understanding of this often-intimidating subject. So what are you waiting for? Presents straightforward information on complex concepts Tracks to a typical Chemistry II course Serves as an excellent supplement to classroom learning Helps you understand difficult subject matter with confidence and ease Packed with approachable information and plenty of practice opportunities, Chemistry II For Dummies is just what you need to make the grade.
Cooking for Geeks
Author: Jeff PotterPublisher: "O'Reilly Media, Inc."
ISBN: 1449396038
Category : Cooking
Languages : en
Pages : 433
Book Description
Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.
Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Author: Michael BrennerPublisher: W. W. Norton & Company
ISBN: 0393634930
Category : Science
Languages : en
Pages : 376
Book Description
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Author: SMITHChemistry For Dummies
Author: John T. MoorePublisher: John Wiley & Sons
ISBN: 1119297281
Category : Science
Languages : en
Pages : 404
Book Description
Chemistry For Dummies, 2nd Edition (9781119293460) was previously published as Chemistry For Dummies, 2nd Edition (9781118007303). While this version features a new Dummies cover and design, the content is the same as the prior release and should not be considered a new or updated product. See how chemistry works in everything from soaps to medicines to petroleum We're all natural born chemists. Every time we cook, clean, take a shower, drive a car, use a solvent (such as nail polish remover), or perform any of the countless everyday activities that involve complex chemical reactions we're doing chemistry! So why do so many of us desperately resist learning chemistry when we're young? Now there's a fun, easy way to learn basic chemistry. Whether you're studying chemistry in school and you're looking for a little help making sense of what's being taught in class, or you're just into learning new things, Chemistry For Dummies gets you rolling with all the basics of matter and energy, atoms and molecules, acids and bases, and much more! Tracks a typical chemistry course, giving you step-by-step lessons you can easily grasp Packed with basic chemistry principles and time-saving tips from chemistry professors Real-world examples provide everyday context for complicated topics Full of modern, relevant examples and updated to mirror current teaching methods and classroom protocols, Chemistry For Dummies puts you on the fast-track to mastering the basics of chemistry.
