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Author Provost, Joseph J., author.

Title The science of cooking : understanding the biology and chemistry behind food and cooking / Joseph J. Provost, Keri L. Colabroy, Brenda S Kelly, Mark Wallert.

Publication Info. Hoboken, New Jersey : John Wiley & Sons, 2016.

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Location Call No. Status
 University of Saint Joseph: Pope Pius XII Library - Standard Shelving Location  664.07 P969S    Check Shelf
Description xv, 522 pages ; 24 cm
Bibliography Includes bibliographical references and index.
Contents The science of food and cooking : macromolecules -- The science of taste and smell -- Milk and ice cream -- Metabolism of food : microorganisms and beyond -- Cheese, yogurt and sour cream -- Browning -- Fruits and vegetables -- Meat and fish -- Eggs, custards and foams -- Bread, cakes and pastry -- Seasonings -- salt, spices, herbs and hot peppers -- Beer and wine -- Sweets : chocolates and candies
Subject Food -- Analysis.
Biochemistry.
Food -- Composition.
Food -- Biotechnology.
Biochemistry. (OCoLC)fst00831961
Food -- Analysis. (OCoLC)fst00930460
Food -- Biotechnology. (OCoLC)fst00930473
Food -- Composition. (OCoLC)fst00930485
Added Author Colabroy, Keri L., author.
Kelly, Brenda S., author.
Wallert, Mark, author.
Other Form: Online version: Provost, Joseph J., author. Science of cooking Hoboken, New Jersey : John Wiley & Sons, 2016 9781119210320 (DLC) 2015044584
ISBN 9781118674208 (paperback)
1118674200 (paperback)
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