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Culinary Reactions

Culinary Reactions Author Simon Quellen Field
ISBN-10 9781569769607
Release 2011-11-01
Pages 288
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"When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers -- er, measuring cups, stovetop burners, and mixing bowls -- the same way again"--



Molecular Gastronomy

Molecular Gastronomy Author Hervé This
ISBN-10 023113312X
Release 2006
Pages 377
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Bringing the instruments and experimental techniques of the laboratory into the kitchen, Herve This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled.



Cooking as a Chemical Reaction

Cooking as a Chemical Reaction Author Z. Sibel Ozilgen
ISBN-10 9781466554801
Release 2014-09-18
Pages 299
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Written at the undergraduate level, Cooking as a Chemical Reaction: Culinary Science with Experiments provides experiments geared for students in culinary arts, nutrition, dietetics, food science and technology, and gastronomy programs. It is intended for students with limited scientific background who are studying different aspects of food preparation and processing. The text uses experiments and experiences from the kitchen, and other food preparation and processing areas, rather than theory, as the basic means of explaining the scientific facts and principles behind food preparation and processing. 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.



Why There s Antifreeze in Your Toothpaste

Why There s Antifreeze in Your Toothpaste Author Simon Quellen Field
ISBN-10 9781569766828
Release 2007-11-01
Pages 288
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A Selection of the Scientific American Book Club Explaining why antifreeze is a component of toothpaste and how salt works in shampoo, this fascinating handbook delves into the chemistry of everyday household products. Decoding more than 150 cryptic ingredients, the guide explains each component's structural formula, offers synonymous names, and describes its common uses. This informative resource can serve curious readers as a basic primer to commercial chemistry or as an indexed reference for specific compounds found on a product label. Grouped according to type, these chemical descriptions will dissolve common misunderstandings and help make consumers more product savvy.



Culinary Nutrition

Culinary Nutrition Author Jacqueline B. Marcus
ISBN-10 9780123918833
Release 2013-04-15
Pages 660
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Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience



Chemistry in Your Kitchen

Chemistry in Your Kitchen Author Matthew Hartings
ISBN-10 9781782623137
Release 2016-12-29
Pages 330
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Introducing basic chemistry through everyday foods and meal preparations, this book is a fascinating read for anyone interested in the science behind cooking.



The Science of Cooking

The Science of Cooking Author Joseph J. Provost
ISBN-10 9781119210320
Release 2016-04-29
Pages 544
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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.



Building a Meal

Building a Meal Author Hervé This
ISBN-10 0231144660
Release 2009
Pages 135
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Considering six bistro favorites, Hervâe This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity.



The Kitchen as Laboratory

The Kitchen as Laboratory Author Cesar Vega
ISBN-10 9780231526920
Release 2012-02-07
Pages 336
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Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the possibilities of the kitchen. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice, advancing a culinary hypothesis based on food's chemical properties and the skilled use of existing and cutting edge tools, ingredients, and techniques. As their experiments unfold, these pioneers create, and in some cases revamp, dishes that answer specific desires, serving up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic, from grilled cheese sandwiches, pizzas, and soft-boiled eggs to sugar glasses and gellified beads, these essays cover a range of creations and their history and culture. They discuss the significance of an eater's background and atmosphere, the importance of a chef's methods, and strategies for extracting and concentrating aromas, among other intriguing topics. The collection will delight experts and amateurs alike, as restaurants rely more on "science-assisted" cooking and recreational cooks increasingly explore the chemistry behind their art. Contributors end each essay with personal thoughts on food, cooking, and science, offering rare insight into their professional passion for playing with food.



Why Does Asparagus Make Your Pee Smell

Why Does Asparagus Make Your Pee Smell Author Andy Brunning
ISBN-10 9781612435916
Release 2016-02-22
Pages 128
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Why Does Asparagus Make Your Pee Smell has been writing in one form or another for most of life. You can find so many inspiration from Why Does Asparagus Make Your Pee Smell also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Why Does Asparagus Make Your Pee Smell book for free.



Kinetic Modeling of Reactions In Foods

Kinetic Modeling of Reactions In Foods Author Martinus A.J.S. van Boekel
ISBN-10 1420017411
Release 2008-12-18
Pages 767
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The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes that take place during its processing and storage. Authored by an internationally respected food quality expert, Kinetic Modeling of Reactions in Foods demonstrates how to effectively capture these changes in an integrative fashion using mathematical models. Thus, kinetic modeling of food changes creates the possibility to control and predict food quality from a technological point of view. Illustrating how kinetic modeling can predict and control food quality from farm to fork, this authoritative resource: Applies kinetic models using general chemical, physical, and biochemical principles Introduces Bayesian statistics in kinetic modeling, virtually unchartered territory in the food science field Integrates food science, kinetics, and statistics to predict and control food quality attributes using computer models Uses real-world examples rather than hypothetical data to illustrate concepts This essential reference is an indispensable guide to understanding all aspects of kinetic food modeling. Unlike many other kinetic volumes available, this book opens the door to the many untapped research opportunities in the food science realm where mathematical modeling can be applied.



Reactions And Synthesis In Surfactant Systems

Reactions And Synthesis In Surfactant Systems Author John Texter
ISBN-10 9780824741457
Release 2001-06-26
Pages 888
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A comprehensive review of surfactant systems in organic, inorganic, colloidal, surface, and materials chemistry. This text covers applications to reaction chemistry, organic and inorganic particle formation, synthesis and processing, molecular recognition and surfactant templating.



The Chemistry of Food

The Chemistry of Food Author Jan Velisek
ISBN-10 9781118384961
Release 2013-12-31
Pages 1128
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A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook. The first half of the book contains an introductory chapter and six chapters dealing with main macro- and micronutrients, and the essential nutritional factors that determine the nutritional and energy value of food raw materials and foods. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water. The second half of the book deals with compounds responsible for odour, taste and colour that determine the sensory quality of food materials and foods. It further includes chapters devoted to antinutritional, toxic and other biologically active substances, food additives and contaminants. Students, teachers and food technologists will find this book an essential reference on detailed information about the changes and reactions that occur during food processing and storage and possibilities how to manage them. Nutritionists and those who are interested in healthy nutrition will find information about nutrients, novel foods, organic foods, nutraceuticals, dietary supplements, antinutritional factors, food additives and contaminants.



Return of Gonzo Gizmos

Return of Gonzo Gizmos Author Simon Quellen Field
ISBN-10 9781613740491
Release 2007-04-01
Pages 160
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This fresh collection of more than 20 science projects--from hydrogen fuel cells to computer-controlled radio transmitters--is perfect for the tireless tinkerer. Innovative activities include taking detailed plant cell photographs through a microscope using a disposable camera; building a rocket engine out of aluminum foil, paper clips, and kitchen matches; and constructing a geodesic dome out of gumdrops and barbecue skewers. Organized by scientific topic, each chapter includes explanations of the physics, chemistry, biology, or mathematics behind the projects. Most of the devices can be built using common household products or components available at hardware or electronic stores, and each experiment contains illustrated step-by-step instructions with photographs and diagrams that make construction easy. No workbench warrior, science teacher, or grown-up geek should be without this idea-filled resource.



Advances in Kinetics and Mechanism of Chemical Reactions

Advances in Kinetics and Mechanism of Chemical Reactions Author Gennady E. Zaikov
ISBN-10 9781926895420
Release 2013-03-11
Pages 238
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Advances in Kinetics and Mechanism of Chemical Reactions describes the chemical physics and/or chemistry of ten novel material or chemical systems. These ten novel material or chemical systems are examined in the context of various issues, including structure and bonding, reactivity, transport properties, polymer properties, or biological characteristics. This eclectic survey encompasses a special focus on the associated kinetics, reaction mechanism, or other chemical physics properties of these ten chosen material or chemical systems. The most contemporary chemical physics methods and principles are applied to the characterization of the these ten properties. The coverage is broad, ranging from the study of biopolymers to the analysis of antioxidant and medicinal chemical activity, on the one hand, to the determination of the chemical kinetics of not chemical systems and the characterization of elastic properties of novel nanometer scale material systems on the other. The chemical physics methods used to characterize these ten novel systems are state-of-the-art, and the results should be intriguing to those in the chemistry, physics, and nanoscience fields, include scientists engaged in chemical physics research and the polymer chemistry.



Sustainable Catalysis

Sustainable Catalysis Author Rafael Luque
ISBN-10 9783527338672
Release 2018-03-12
Pages 292
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Highlighting sustainable catalytic processes in synthetic organic chemistry, this useful guide places special emphasis on catalytic reactions carried out at room temperature. It describes the fundamentals, summarizes key advances, and covers applications in the field of organic synthesis, biomass conversion, and pollution control. Throughout, the latest research from various disciplines is combined, such as homogeneous and heterogeneous catalysis, biocatalysis, and photocatalysis. The book concludes with a chapter on future trends and energy challenges for the latter half of the 21st century and two case studies. With its multidisciplinary approach this is an essential reference for academic and industrial researchers in catalysis science aiming to design more sustainable and energy-efficient processes.



Spectrophotometric Reactions

Spectrophotometric Reactions Author Irena Nemcova
ISBN-10 0824794516
Release 1996-04-12
Pages 264
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Presenting a novel view of spectrophotomagnetic analysis, this book provides a detailed classification of reactions used for the spectrophotometric determination of both inorganic and organic compounds based on the chemical properties of analytes, reagents, and reaction products. It considers the practical use of spectrophotomagnetic analysis in various disciplines such as pharmacology and environmental science, and suggests specific approaches for the spectrophotomagnetic determination of particular analytes.