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Author : Anastasia Blake
Publisher :
ISBN 13 : 9780648733867
Total Pages : pages
Book Rating : 4.7/5 (338 download)
Download or read book Kitchen Chemistry 101 written by Anastasia Blake and published by . This book was released on 2020-10-30 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Andrea Debbink
Publisher : Simon and Schuster
ISBN 13 : 1683371291
Total Pages : 112 pages
Book Rating : 4.6/5 (833 download)
Download or read book Kitchen Chemistry written by Andrea Debbink and published by Simon and Schuster. This book was released on 2021-04-29 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt: Do you dream of being an artist, chef, or scientist? Did you know that in the kitchen, you can be all three at once? The kitchen is a place where art meets science. Most food science uses chemistry -- so once you understand a little chemistry, you'll be a better cook! This book features more than 30 delicious recipes; a fill-in-the-blank logbook to rate and review the recipes; and stories about chefs, inventors, and more.
Author : Robert L. Shewfelt
Publisher : Springer
ISBN 13 : 3319453947
Total Pages : 279 pages
Book Rating : 4.3/5 (194 download)
Download or read book In Defense of Processed Food written by Robert L. Shewfelt and published by Springer. This book was released on 2016-11-23 with total page 279 pages. Available in PDF, EPUB and Kindle. Book excerpt: It has become popular to blame the American obesity epidemic and many other health-related problems on processed food. Many of these criticisms are valid for some processed-food items, but many statements are overgeneralizations that unfairly target a wide range products that contribute to our health and well-being. In addition, many of the proposed dangers allegedly posed by eating processed food are exaggerations based on highly selective views of experimental studies. We crave simple answers to our questions about food, but the science behind the proclamations of food pundits is not nearly as clear as they would have you believe. This book presents a more nuanced view of the benefits and limitations of food processing and exposes some of the tricks both Big Food and its critics use to manipulate us to adopt their point of view. Food is a source of enjoyment, a part of our cultural heritage, a vital ingredient in maintaining health, and an expression of personal choice. We need to make those choices based on credible information and not be beguiled by the sophisticated marketing tools of Big Food nor the ideological appeals and gut feelings of self-appointed food gurus who have little or no background in nutrition.
Author : Seymour Simon
Publisher : Viking Children's Books
ISBN 13 :
Total Pages : 72 pages
Book Rating : 4.:/5 (319 download)
Download or read book Chemistry in the Kitchen written by Seymour Simon and published by Viking Children's Books. This book was released on 1971 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt: Simple chemistry experiments using ordinary kitchen equipment illustrate facts about molecules, matter, elements, compounds, mixtures, and vitamins.
Author : Frank Lee
Publisher : Springer Science & Business Media
ISBN 13 : 9401173761
Total Pages : 565 pages
Book Rating : 4.4/5 (11 download)
Download or read book Basic Food Chemistry written by Frank Lee and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 565 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food chemistry has grown considerably since its early foundations were laid. This has been brought about not only by research in this field, but also, and more importantly, bYiadvances in the basic sciences involved. In this second edition, the chapters dealing with fundamentals have been rewritten and strengthened. Three new chapters have been added, Water and Solutions, Colloids, and Minerals. The chapter on Fruits and Vegetables has been expanded to cover texture. Other chapters discuss flavor and colors, together with one on brown ing reactions. The last seven chapters give the student a background of the classes offood products and beverages encountered in everyday use. Each chapter includes a summary and a list of references and sug gested readings to assist the student in study and to obtain further information. Basic Food Chemistry is intended for college undergraduates and for use in food laboratories. The author wishes to express his appreciation to the following people, who reviewed the chapters on their respective specialties: Doctors L.R. Hackler, M. Keeney, B. Love, L.M. Massey, Jr., L.R. Mattick, W.B. Robinson, R.S. Shallenberger,D.F. Splittstoesser, E. Stotz, W.L. Sulz bacher, and J. Van Buren. In addition, the author wishes to express his appreciation to Dr. H.O. Hultin and Dr. F.W. Knapp for their reviews of the entire original manuscript and for their helpful comments. The author welcomes notices of errors and omissions as well as sug gestions and constructive criticism.
Author : Cynthia Light Brown
Publisher : Nomad Press
ISBN 13 : 1619301210
Total Pages : 130 pages
Book Rating : 4.6/5 (193 download)
Download or read book Amazing KITCHEN CHEMISTRY Projects written by Cynthia Light Brown and published by Nomad Press. This book was released on 2008-05-01 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Amazing Kitchen Chemistry Projects You Can Build Yourself, kids ages 9 and up will experiment with kitchen materials to discover chemistry. Readers will learn about atoms, molecules, solids, liquids, gases, polymers, the periodic table, the important history of science, and much more. Along the way, they'll make goop, cause chemical reactions, and create delicious treats, and all of it will illustrate important chemistry concepts. Amazing Kitchen Chemistry Projects is a fun and exciting way for young readers to learn all about chemistry and become scientists right in the kitchen.
Author : Jan Velisek
Publisher : John Wiley & Sons
ISBN 13 : 1119537541
Total Pages : 1200 pages
Book Rating : 4.1/5 (195 download)
Download or read book The Chemistry of Food written by Jan Velisek and published by John Wiley & Sons. This book was released on 2020-07-29 with total page 1200 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource: • Offers in a single volume an updated text dealing with food chemistry • Contains complete and fully up-to-date information on food chemistry, from structural features to applications • Features several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures • Written by internationally recognized authors on food chemistry Written for upper-level students, lecturers, researchers and the food industry, the revised second edition of The Chemistry of Food is a quick reference for almost anything food-related as pertains to its chemical properties and applications.
Author : Joseph J. Provost
Publisher : John Wiley & Sons
ISBN 13 : 111921033X
Total Pages : 544 pages
Book Rating : 4.1/5 (192 download)
Download or read book The Science of Cooking written by Joseph J. Provost and published by John Wiley & Sons. This book was released on 2016-05-20 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Science of Cooking The first textbook that teaches biology and chemistry through the enjoyable and rewarding means of cooking The Science of Cooking is a textbook designed for nonscience majors or liberal studies science courses, that covers a range of scientific principles of food, cooking, and the science of taste and smell. It is accompanied by a companion website for students and adopting faculty. It details over 30 guided inquiry activities covering science basics and food-focused topics, and also includes a series of laboratory experiments that can be conducted in a traditional laboratory format, experiments that can be conducted in a large class format, and take-home experiments that can be completed with minimal equipment at the student’s home. Examples of these engaging and applicable experiments include fermentation, cheese and ice cream making, baking the best cookies, how to brown food faster, and analyzing food components. They are especially useful as a tool for teaching hypothesis design and the scientific process. The early chapters of the text serve as an introduction to necessary biology and chemistry fundamentals, such as molecular structure, chemical bonding, and cell theory, while food-based chapters cover: Dairy products (milk, ice cream, foams, and cheeses) Fruits and vegetables Meat and fish Bread Spices and herbs Beer and wine Chocolate and candies The Science of Cooking presents chemistry and biology concepts in an easy-to-understand way that demystifies many basic scientific principles. For those interested in learning more science behind cooking, this book delves into curious scientific applications and topics. This unique approach offers an excellent way for chemistry, biology, or biochemistry departments to bring new students of all levels and majors into their classrooms.
Author : Jianquan Kan
Publisher : Springer Nature
ISBN 13 : 9811606102
Total Pages : 567 pages
Book Rating : 4.8/5 (116 download)
Download or read book Essentials of Food Chemistry written by Jianquan Kan and published by Springer Nature. This book was released on 2021-05-17 with total page 567 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes, and each chapter features teaching activities, such as questions and answers, and discussions. Further, it describes various local practices and improvements in Asia. Divided into 12 chapters covering individual nutrients and components, including water, proteins, carbohydrates, lipids, vitamins, minerals, enzymes, pigments, flavoring substances, additives, and harmful constituents, it addresses their food chemistry, as well as their transformations during manufacturing processes, and typical or advanced treatments to improve food quality and safety. This book helps college students to gain a basic understanding of nutrients and food components, to discover and implement the practical industrial guidelines, and also to learn the latest developments in food chemistry.
Author : Robert Gardner
Publisher : Silver Burdett Press
ISBN 13 :
Total Pages : 136 pages
Book Rating : 4.F/5 ( download)
Download or read book Kitchen Chemistry written by Robert Gardner and published by Silver Burdett Press. This book was released on 1982 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt: Simple gadgets and materials found in the kitchen are used in a series of entertaining and instructive experiments.
Author : Michael Zeece
Publisher : Academic Press
ISBN 13 : 0128117265
Total Pages : 432 pages
Book Rating : 4.1/5 (281 download)
Download or read book Introduction to the Chemistry of Food written by Michael Zeece and published by Academic Press. This book was released on 2020-01-30 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. Describes the major and minor components of food Explains the functional properties contributed by proteins, carbohydrates and lipids in food Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) Describes the gut microbiome and influence of food components on its microbial population Reviews major food systems and novel sources of food protein
Author : Matthew Hartings
Publisher : Royal Society of Chemistry
ISBN 13 : 1839162937
Total Pages : 330 pages
Book Rating : 4.8/5 (391 download)
Download or read book Chemistry in Your Kitchen written by Matthew Hartings and published by Royal Society of Chemistry. This book was released on 2020-08-28 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whether you know it or not, you become a chemist any time you step into a kitchen. As you cook, you oversee intricate chemical transformations that would test even the most hardened of professional chemists. Focussing on how and why we cook different dishes the way we do, this book introduces basic chemistry through everyday foods and meal preparations. Through its unique meal-by-meal organisation, the book playfully explores the chemistry that turns our food into meals. Topics covered range from roasting coffee beans to scrambling eggs and gluten development in breads. The book features many experiments that you can try in your own kitchen, such as exploring the melting properties of cheese, retaining flavour when cooking and pairing wines with foods. Through molecular chemistry, biology, neuroscience, physics and agriculture, the author discusses various aspects of cooking and food preparation. This is a fascinating read for anyone interested in the science behind cooking.
Author : V. G. Rocine
Publisher :
ISBN 13 :
Total Pages : 295 pages
Book Rating : 4.:/5 (418 download)
Download or read book Bionomy and Kitchen Chemistry written by V. G. Rocine and published by . This book was released on 1931 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Owen R. Fennema
Publisher :
ISBN 13 :
Total Pages : 1016 pages
Book Rating : 4.3/5 (91 download)
Download or read book Food Chemistry written by Owen R. Fennema and published by . This book was released on 1985 with total page 1016 pages. Available in PDF, EPUB and Kindle. Book excerpt: The third edition of Fennema's standard text offers comprehensive coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin. Organizedin a logical, step-by-step presentation ranging from simple to more complex systems, Food Chemistry, Third Edition discusses water and ice; dispersed systems - basic considerations; carbohydrates; lipids; amino acids, peptides and proteins; enzymes; vitamins; minerals; colorants; flavors; food additives; toxic substances; characteristic of milk; characteristics of milk; characteristics of edible muscle tissue; and characteristics of edible plant tissue.
Author : Challa Vijaya Kumar
Publisher : Elsevier
ISBN 13 : 0128132701
Total Pages : 234 pages
Book Rating : 4.1/5 (281 download)
Download or read book Introduction to Graphene written by Challa Vijaya Kumar and published by Elsevier. This book was released on 2017-08-10 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction to Graphene: Chemical and Biochemical Applications addresses a broad range of graphene research, including the prehistory and background of graphene, synthetic approaches, characterization techniques, composites/derivatives, inorganic graphene analogues, and applications of graphene. The book’s special emphasis on solution chemistry and graphene sets it apart from less practical titles in that its concepts are immediately implementable in the laboratories of chemists and biochemists. The book presents a variety of experimental approaches from the authors’ research laboratories and others around the world for graphene preparation in the solution phase, especially under aqueous conditions or in animal serum—the most practical kind of graphene for chemists and biochemists. The book is ideally suited for a broad range of readers, including advanced undergraduates, graduate research students and professionals in state-of-the-art research labs who want to use graphene to develop novel applications. Features reviews of the most recent advances in graphene research across chemistry and biochemistry Emphasizes chemical and biological applications for specialists, aiding more multi-disciplinary research Presents a variety of experimental approaches for graphene preparation in the solution phase, especially under aqueous conditions or even in animal serum
Author : Holly Homer
Publisher : Page Street Publishing
ISBN 13 : 1624141358
Total Pages : 195 pages
Book Rating : 4.6/5 (241 download)
Download or read book The 101 Coolest Simple Science Experiments written by Holly Homer and published by Page Street Publishing. This book was released on 2016-04-19 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt: Perform Mind-Blowing Science Experiments at Home! You’ll have the time of your life conducting these incredible, wacky and fun experiments with your parents, teachers, babysitters and other adults. You’ll investigate, answer your questions and expand your knowledge using everyday household items. The Quirky Mommas from the wildly popular Kids Activities Blog and authors of the bestselling 101 Kids Activities That Are the Bestest, Funnest Ever! have done it again with this book of ridiculously amazing, simple science experiments. You can do things both indoors and outdoors. The handy mess meter, preparation times and notes on the level of supervision will keep your parents happy, and you safe. Experimenting is really fun, and you will have a blast being a scientist! You will be so entertained, you might not notice you’re also learning important things about the world around you. Some experiments to master: - Balloon-Powered Car - Burst Soap Clou - CD Hovercraft - Creeping Ink - Bendy Bones - Electromagnet - Paper Helicopters - Unbreakable Bubbles Now put on your lab coat and let’s get experimenting!
Author : S.A. Iqbal
Publisher : Discovery Publishing House
ISBN 13 : 9788183560344
Total Pages : 258 pages
Book Rating : 4.5/5 (63 download)
Download or read book Food Chemistry written by S.A. Iqbal and published by Discovery Publishing House. This book was released on 2005 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Contents: Growth of Food Chemistry, Proteins in Man s Diet, The Use of Milk Products, The Taste and Flavour of Food, The Role of Fruits and Vegetables in Diet, The Seeds of Gramineae Family, Flesh as a Food, Fats and Oils, Carbohydrates in Foods, Safe Food.
