Cooking as a Chemical Reaction

With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition features new chapters on food ygiene and safety, kitchen terminology, and taste pairing.

Autorentext

Sibel Ozilgen, Ph.D., is the Head of the Gastronomy and Culinary Arts Department at Yeditepe University, where she has been a faculty member since 2005. Dr. Ozilgen completed her Ph.D. degree in food engineering at Middle East Technical University in Turkey. She attended the University of California as a concurrent student during her Ph.D. study. Dr. Ozilgen taught classes and conducted research at Massey University in New Zealand and is the author or coauthor of numerous refereed publications and books, one of which concerns the eating habits of preschool children (Alfa Publishing Co., Turkey, 2007). Her research and teaching interests lie in the area of food science, food safety, food product development, and the eating habits of different consumer groups.

Inhalt

Preface

Acknowledgments

Author

1 Measurements and Units

2 Basic Food Chemistry

3 Water in Culinary Transformations

4 Carbohydrates in Culinary Transformations

5 Proteins in Culinary Transformations

6 Fats and Oils in Culinary Transformations

7 Keys to Developing the Perfect Bite: New Food Product Development and Sensory Evaluation Tests

8 The Science of Flavor and Flavor Pairing

9 Food Additives in Culinary Transformations

10 Food Safety and Hygiene in Culinary Transformations

Extended Glossary

Index