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...
Saved in:
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton ; London ; New York
CRC Press, Taylor & Francis Group
[2020]
|
| Edition: | Second edition |
| Subjects: | |
| Summary: | 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 |
| Item Description: | Includes bibliographical references |
| Physical Description: | xvii, 391 Seiten Illustrationen, Diagramme |
| ISBN: | 9781138597129 9781466554801 |
Staff View
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| discipline | Chemie / Pharmazie Chemie Ökotrophologie |
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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 |