Cooking as a chemical reaction : culinary science with experiments /: culinary science with experiments. (2019)

• Record Type: Book
• Further Information: Note: Sibel Ozilgen.
• Authors: Ozilgen, Z. Sibel
• Contents: Measurements 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.
• Edition: Second edition
• Publisher Details: Boca Raton : CRC Press, Taylor & Francis Group
• Publication Date: 2019
• Extent: 1 online resource
• Subjects: 664/.07; Food -- Composition; Food -- Analysis; Chemistry, Technical -- Experiments; Cooking -- Mathematics; Cooking -- Study and teaching; Chemistry, Technical; Cooking -- Study and teaching; Food -- Analysis; Food -- Composition; TECHNOLOGY / Food Science; Electronic books
• Languages: English
• ISBNs: 9780429487088; 0429487088; 9780429944901; 9780429944895; 0429944896; 9780429944918; 0429944918
• Related ISBNs: 042994490X; 9781138597129; 1138597120; 9781466554801; 1466554800
• Notes: Note: Includes bibliographical references.; Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.