Sandra C. Greer

Chemistry for Cooks

An Introduction to the Science of Cooking

• Broschiertes Buch

Produktbeschreibung

"Chemistry for Cooks is a science for nonmajors textbook that addresses the science of cooking. No background knowledge in science is needed"--

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Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: MIT Press Ltd
• Seitenzahl: 304
• Erscheinungstermin: 10. Januar 2023
• Englisch
• Abmessung: 223mm x 154mm x 20mm
• Gewicht: 578g
• ISBN-13: 9780262544795
• ISBN-10: 0262544792
• Artikelnr.: 65611941

Autorenporträt

Sandra C. Greer is a retired chemistry professor who taught at the University of Maryland College Park and at Mills College in Oakland, California. She is a past winner of the American Chemical Society Francis P. Garvan–John M. Olin Medal and is the author of Elements of Ethics for Physical Scientists (MIT Press).

Inhaltsangabe

Preface xi
Acknowledgments xv
1 Some Basic Chemistry 1
2 Measurements in Cooking 23
3 Heat and Temperature 33
4 Water, the Miracle Molecule 55
5 Acids and Bases 77
6 Just Enough Organic Chemistry 93
7 Fats and Oils 109
8 Carbohydrates 125
9 Proteins 155
10 More Chemical Reactions Plus Fermentation 183
11 Colloidal Dispersions 195
12 Diffusion and Osmosis 211
13 Nutrition 225
14 Food and the Senses 259
Final Thoughts 275
Index 277