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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
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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
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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
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