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Advanced Kitchen Chemistry (MIT Notes)
This seminar note will be a scientific exploration of the food we eat and enjoy. Topics include, but are not limited to, what makes a good experiment, cheese making, joys of tofu, food biochemistry, the science of spice, what is taste?
Author(s): Dr. Patricia Christie
NA Pages 
The Chemistry of Food and Nutrition by A. W. Duncan
This page provides the book The Chemistry of Food and Nutrition by A. W. Duncan online that covers the following topics related to Kitchen Chemistry : Inorganic Compounds, Water, Mineral Matter or Salts, Organic Compounds, Non-Nitrogeneous or Ternary Compounds, Carbohydrates, Oils, Organic Acids, Nitrogenous Compounds, Proteids, Osseids, Non-Nutritives, Food Adjuncts and Drugs, Essential Oils, Alkaloids, Extractives, Alcohol.
Author(s): A. W. Duncan
NA Pages
Food Chemistry Experiments for Labs and Kitchens
This PDF covers the following experiments related to Kitchen Chemistry : . Introduction, Alternate approaches, Kitchen Tools and Equipment, Computers, Data, and Surveys, Safety and Measurement, Flavor and Sensory Evaluation, Data Analysis and Visualization, Water, Dispersions, Phases and Crystallization, Oxidation, Enzymes and pH,Colors and other Additives, Sweeteners and browning, Molecular Gastronomy.
Author(s): Ryan D. Calvert, Chaylen J. Andolino
123 PagesAdvertisement
