000			04640cam a2200565Ki 4500
001			9780429487088
003			FlBoTFG
005			20220509192956.0
006			m o d
007			cr cnu---unuuu
008			190624s2019 flu ob 000 0 eng d
040			_aOCoLC-P _beng _erda _epn _cOCoLC-P
020			_a9780429487088 _q(electronic bk.)
020			_a0429487088 _q(electronic bk.)
020			_a9780429944901 _q(electronic bk. : EPUB)
020			_a042994490X _q(electronic bk. : EPUB)
020			_a9780429944895 _q(electronic bk. : Mobipocket)
020			_a0429944896 _q(electronic bk. : Mobipocket)
020			_a9780429944918 _q(electronic bk. : PDF)
020			_a0429944918 _q(electronic bk. : PDF)
020			_z9781138597129
020			_z1138597120
020			_z9781466554801
020			_z1466554800
035			_a(OCoLC)1105558475 _z(OCoLC)1105557080
035			_a(OCoLC-P)1105558475
050		4	_aTX545 _b.O986 2019eb
072		7	_aHEA _x048000 _2bisacsh
072		7	_aTEC _x012000 _2bisacsh
072		7	_aTDCT _2bicssc
082	0	4	_a664/.07 _223
100	1		_aOzilgen, Z. Sibel, _eauthor.
245	1	0	_aCooking as a chemical reaction : _bculinary science with experiments / _cSibel Ozilgen.
250			_aSecond edition.
264		1	_aBoca Raton : _bCRC Press, Taylor & Francis Group, _c2019.
300			_a1 online resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
505	0		_aMeasurements and units -- Basic food chemistry -- Water in culinary transformations -- Carbohydrates in culinary transformations -- Proteins in culinary transformations -- Fats and oils in culinary transformations -- Sensory properties of foods: keys to developing the perfect bite -- Food additives in culinary transformations.
520			_aWith this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking as a Chemical Reaction: Culinary Science with Experiments features new chapters on food hygiene and safety, kitchen terminology, and taste pairing, as well as an expanded chapter on the role of food additives in culinary transformations. The text uses experiments and experiences from the kitchen, and other food preparation areas, rather than theory, as the basic means of explaining the scientific facts and principles behind food preparation and food processing. It engages students in their own learning process. 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. Features: Experiments and recipes form the basic means of teaching culinary chemistry Features new chapters on food hygiene and safety, kitchen terminology, and taste pairing Employs real kitchen practices to explain the subjects Covers traditional food chemistry including water in culinary transformations, protein, carbohydrates, fats, sensorial properties 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. Written at the undergraduate level, this book is designed 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.
588			_aOCLC-licensed vendor bibliographic record.
650		0	_aFood _xComposition.
650		0	_aFood _xAnalysis.
650		0	_aChemistry, Technical _vExperiments.
650		0	_aCooking _xMathematics.
650		0	_aCooking _xStudy and teaching.
650		7	_aTECHNOLOGY / Food Science _2bisacsh
856	4	0	_3Taylor & Francis _uhttps://www.taylorfrancis.com/books/9780429487088
856	4	2	_3OCLC metadata license agreement _uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
999			_c127554 _d127554