The Science of cooking understanding the biology and chemistry behind food and cooking - Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Wallert, Mark (Hoboken, New Jersey Wiley, 2016)
The science of food and cooking : macromolecules -- The science of taste and smell -- Milk and ice cream -- Metabolism of food : microorganisms and beyond -- Cheese, yogurt and sour cream -- Browning -- Fruits and vegetables -- Meat and fish -- Eggs, custards and foams -- Bread, cakes and pastry -- Seasonings - salt, spices, herbs and hot peppers -- Beer and wine -- Sweets : chocolates and candies.
Includes bibliographical references and index.
Keywords: Food -- Analysis; Biochemistry; Food -- Composition; Food -- Biotechnology