The Chemistry Of Food And Nutrition - 9781805479666

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. If you want to learn more about food how to make food, this book it will help you a lot!

Author: A. W. Duncan

Publisher: Ideal Booking

Publication Date: Jul 12, 2023

Number of Pages: 74 pages

Language: English

Binding: Paperback

ISBN-10: 1805479660

ISBN-13: 9781805479666