Cooking as a chemical reaction: culinary science with experiments
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...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton ; London ; New York
CRC Press, Taylor & Francis Group
[2020]
|
| Ausgabe: | Second edition |
| Schlagworte: | |
| Zusammenfassung: | 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 |
| Beschreibung: | Includes bibliographical references |
| Beschreibung: | xvii, 391 Seiten Illustrationen, Diagramme |
| ISBN: | 9781138597129 9781466554801 |
Internformat
MARC
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| 003 | DE-604 | ||
| 005 | 20190913 | ||
| 007 | t | ||
| 008 | 190812s2020 xxua||| |||| 00||| eng d | ||
| 020 | |a 9781138597129 |c hardback |9 978-1-138-59712-9 | ||
| 020 | |a 9781466554801 |c pbk |9 9781466554801 | ||
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| 084 | |a CHE 500f |2 stub | ||
| 100 | 1 | |a Özilgen, Z. Sibel |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Cooking as a chemical reaction |b culinary science with experiments |c Sibel Özilgen |
| 250 | |a Second edition | ||
| 264 | 1 | |a Boca Raton ; London ; New York |b CRC Press, Taylor & Francis Group |c [2020] | |
| 300 | |a xvii, 391 Seiten |b Illustrationen, Diagramme | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 500 | |a Includes bibliographical references | ||
| 520 | 3 | |a 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 | |
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| 653 | 0 | |a Chemistry, Technical / Experiments | |
| 653 | 0 | |a Cooking / Mathematics | |
| 653 | 0 | |a Cooking / Study and teaching | |
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Datensatz im Suchindex
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|---|---|
| any_adam_object | |
| author | Özilgen, Z. Sibel |
| author_facet | Özilgen, Z. Sibel |
| author_role | aut |
| author_sort | Özilgen, Z. Sibel |
| author_variant | z s ö zs zsö |
| building | Verbundindex |
| bvnumber | BV046098809 |
| callnumber-first | T - Technology |
| callnumber-label | TX545 |
| callnumber-raw | TX545 |
| callnumber-search | TX545 |
| callnumber-sort | TX 3545 |
| callnumber-subject | TX - Home Economics |
| classification_tum | OEK 721f CHE 500f |
| ctrlnum | (OCoLC)1120141906 (DE-599)KXP1664306587 |
| dewey-full | 664/.07 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.07 |
| dewey-search | 664/.07 |
| dewey-sort | 3664 17 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Chemie Ökotrophologie |
| edition | Second edition |
| format | Book |
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| id | DE-604.BV046098809 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T08:35:13Z |
| institution | BVB |
| isbn | 9781138597129 9781466554801 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-031479627 |
| oclc_num | 1120141906 |
| open_access_boolean | |
| owner | DE-91G DE-BY-TUM |
| owner_facet | DE-91G DE-BY-TUM |
| physical | xvii, 391 Seiten Illustrationen, Diagramme |
| publishDate | 2020 |
| publishDateSearch | 2020 |
| publishDateSort | 2020 |
| publisher | CRC Press, Taylor & Francis Group |
| record_format | marc |
| spelling | Özilgen, Z. Sibel Verfasser aut Cooking as a chemical reaction culinary science with experiments Sibel Özilgen Second edition Boca Raton ; London ; New York CRC Press, Taylor & Francis Group [2020] xvii, 391 Seiten Illustrationen, Diagramme txt rdacontent n rdamedia nc rdacarrier Includes bibliographical references 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 Kochen (DE-588)4031445-5 gnd rswk-swf Küche (DE-588)4129463-4 gnd rswk-swf Chemie (DE-588)4009816-3 gnd rswk-swf Food / Composition Food / Analysis Chemistry, Technical / Experiments Cooking / Mathematics Cooking / Study and teaching Chemie (DE-588)4009816-3 s Küche (DE-588)4129463-4 s Kochen (DE-588)4031445-5 s DE-604 |
| spellingShingle | Özilgen, Z. Sibel Cooking as a chemical reaction culinary science with experiments Kochen (DE-588)4031445-5 gnd Küche (DE-588)4129463-4 gnd Chemie (DE-588)4009816-3 gnd |
| subject_GND | (DE-588)4031445-5 (DE-588)4129463-4 (DE-588)4009816-3 |
| title | Cooking as a chemical reaction culinary science with experiments |
| title_auth | Cooking as a chemical reaction culinary science with experiments |
| title_exact_search | Cooking as a chemical reaction culinary science with experiments |
| title_full | Cooking as a chemical reaction culinary science with experiments Sibel Özilgen |
| title_fullStr | Cooking as a chemical reaction culinary science with experiments Sibel Özilgen |
| title_full_unstemmed | Cooking as a chemical reaction culinary science with experiments Sibel Özilgen |
| title_short | Cooking as a chemical reaction |
| title_sort | cooking as a chemical reaction culinary science with experiments |
| title_sub | culinary science with experiments |
| topic | Kochen (DE-588)4031445-5 gnd Küche (DE-588)4129463-4 gnd Chemie (DE-588)4009816-3 gnd |
| topic_facet | Kochen Küche Chemie |
| work_keys_str_mv | AT ozilgenzsibel cookingasachemicalreactionculinarysciencewithexperiments |