Docs Culinary Experiments

Author : Z. Sibel Ozilgen
Publisher : CRC Press
ISBN 13 : 1466554819
Total Pages : 296 pages
Book Rating : 4.18/5 ( download)

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Download or read book Cooking as a Chemical Reaction written by Z. Sibel Ozilgen and published by CRC Press. This book was released on 2014-09-18 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written at the undergraduate level, Cooking as a Chemical Reaction: Culinary Science with Experiments provides experiments geared for students in culinary arts, nutrition, dietetics, food science and technology, and gastronomy programs. It is intended for students with limited scientific background who are studying different aspects of food prepara

Author :
Publisher : Academic Press
ISBN 13 : 0323140041
Total Pages : 558 pages
Book Rating : 4.41/5 ( download)

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Download or read book Experimental Food Science written by and published by Academic Press. This book was released on 2012-12-02 with total page 558 pages. Available in PDF, EPUB and Kindle. Book excerpt: This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix. Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods Suggested exercises at the end of each chapter provide students with needed experience in designing experiments Extensive bibliographies of food science literature Appendix of basic formulas and procedures

Author : Simon Quellen Field
Publisher : Chicago Review Press
ISBN 13 : 1569769605
Total Pages : 258 pages
Book Rating : 4.07/5 ( download)

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Download or read book Culinary Reactions written by Simon Quellen Field and published by Chicago Review Press. This book was released on 2011-11-01 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for “clarified” butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including: &· Whipped Creamsicle Topping—a foam &· Cherry Dream Cheese—a protein gel &· Lemonade with Chameleon Eggs—an acid indicator

Author : Iowa
Publisher :
ISBN 13 :
Total Pages : 1230 pages
Book Rating : 4.13/5 ( download)

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Download or read book Legislative Documents written by Iowa and published by . This book was released on 1886 with total page 1230 pages. Available in PDF, EPUB and Kindle. Book excerpt: Contains the reports of state departments and officials for the preceding fiscal biennium.

Author : New York (State). Legislature. Assembly
Publisher :
ISBN 13 :
Total Pages : 1378 pages
Book Rating : 4.59/5 ( download)

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Download or read book Documents of the Assembly of the State of New York written by New York (State). Legislature. Assembly and published by . This book was released on 1902 with total page 1378 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Iowa. General Assembly
Publisher :
ISBN 13 :
Total Pages : 1188 pages
Book Rating : 4.61/5 ( download)

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Download or read book Legislative Documents Submitted to the ... General Assembly of the State of Iowa written by Iowa. General Assembly and published by . This book was released on 1900 with total page 1188 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Hervé This vo Kientza
Publisher : CRC Press
ISBN 13 : 1000656268
Total Pages : 334 pages
Book Rating : 4.68/5 ( download)

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Download or read book Calculating and Problem Solving Through Culinary Experimentation written by Hervé This vo Kientza and published by CRC Press. This book was released on 2022-11-03 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem solving based on culinary experiments as this one by renowned chemist and one of the founders of molecular gastronomy. Calculating and Problem Solving Through Culinary Experimentation offers an appealing approach to teaching experimental design and scientific calculations. Given the fact that culinary phenomena need physics and chemistry to be interpreted, there are strong and legitimate reasons for introducing molecular gastronomy in scientific curriculum. As any scientific discipline, molecular gastronomy is based on experiments (to observe the phenomena to be studied) and calculation (to fit the many data obtained by quantitative characterization of the studied phenomena), but also for making the theoretical work without which no real science is done, including refuting consequences of the introduced theories. Often, no difficult calculations are needed, and many physicists, in particular, make their first steps in understanding phenomena with very crude calculations. Indeed, they simply apply what they learned, before moving to more difficult math. In this book, the students are invited first to make simple experiments in order to get a clear idea of the (culinary) phenomena that they will be invited to investigate, and then are asked simple questions about the phenomena, for which they have to transform their knowledge into skills, using a clear strategy that is explained throughout. Indeed, the is "problem solving based on experiments", and all this about food and cooking. Key Features: Introduces readers to tips for experimental work Shows how simple scientific knowledge can be applied in understanding questions Provides a sound method ("strategy") for calculation in physics and chemistry Presents important definitions and laws for physical chemistry Gives confidence in one’s calculation skill and problem solving skills Explore physical and chemical phenomena that occur during cooking A unique mix of culinary arts and correct calculations, this book is useful to students as well as professors in chemistry, physics, biology, food science and technology.

Author :
Publisher :
ISBN 13 :
Total Pages : 998 pages
Book Rating : 4.76/5 ( download)

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Download or read book House documents written by and published by . This book was released on 1886 with total page 998 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : United States. Congress. House
Publisher :
ISBN 13 :
Total Pages : 608 pages
Book Rating : 4.51/5 ( download)

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Download or read book House Documents, Otherwise Publ. as Executive Documents written by United States. Congress. House and published by . This book was released on 1851 with total page 608 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Tom Howells
Publisher : Black Dog Pub Limited
ISBN 13 : 9781908966407
Total Pages : 190 pages
Book Rating : 4.08/5 ( download)

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Download or read book Experimental Eating written by Tom Howells and published by Black Dog Pub Limited. This book was released on 2014 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: Profiling a range of culinary pioneers working across the fields of art, science, theatre, catering and design, Experimental Eating demonstrates how current creative collaborations are pushing the boundaries of how we understand, experience and relate to food and the rituals of dining. The book encompasses unusual and cutting-edge foods, radical dining events, "kitchen laboratory" experiments, food sculptures and other documentation of the transient events that make up this field of work. A selection of short essays situate these contemporary practices alongside various historical and cultural contexts, including: a history of food in modern and contemporary art, such as Gordon Matta-Clarke's FOOD café, Rikrit Tiravanija's FREE and Pad Thai events, and Grizedale Arts and Yangjiany Group's makeshift cafe for Frieze Projects 2012; a study of the connections between dining, theatre and ritual; and a survey of recent research in science and technology, and how this may impact on how we make, eat and perceive food.