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The Chemistry of Food and Nutrition - A. W. Duncan - Bog

Bag om The Chemistry of Food and Nutrition

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!

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9781805479666
  • Indbinding:
  • Paperback
  • Sideantal:
  • 74
  • Udgivet:
  • 14. marts 2023
  • Størrelse:
  • 216x5x280 mm.
  • Vægt:
  • 213 g.
  • 2-3 uger.
  • 22. november 2024
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  • BLACK NOVEMBER

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Prøv i 30 dage for 45 kr.
Herefter fra 79 kr./md. Ingen binding.

Beskrivelse af The Chemistry of Food and Nutrition

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!

Brugerbedømmelser af The Chemistry of Food and Nutrition



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