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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
123Pages
This page provides links to both online and PDF version of the book Chemistry of Cooking that covers the following topics related to Kitchen Chemistry : Introduction, Atoms, Molecules, and Ions, Cooking Techniques: Thickening and Concentrating Flavors, Understanding Ingredients: Flour, Understanding Ingredients: Fat, Understanding Ingredients: Sugar, Understanding Ingredients: Leavening Agents, Understanding Ingredients: Dairy Products, Understanding Ingredients: Eggs, Chocolate, Understanding Ingredients: Spices.
Author(s): Sorangel Rodriguez-Velazquez
NAPages
This note shows some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes.
Author(s): Dr. Patricia Christie
NAPages
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