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.
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.
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.