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ISBN 9781569767061
DDC 664.07
Tác giả CN Field, Simon Quellen
Nhan đề Culinary reactions : the everyday chemistry of cooking / Simon Quellen Field
Thông tin xuất bản Chicago, Ill : Chicago Review Press,2012
Mô tả vật lý 258 p. : illustration ; cm.
Tóm tắt "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 microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day. 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), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers -- er, measuring cups, stovetop burners, and mixing bowls -- the same way again"-
Thuật ngữ chủ đề Cooking
Thuật ngữ chủ đề Food -Analysis
Thuật ngữ chủ đề SCIENCE-Chemistry -General
Khoa Khoa Công nghệ Hoá học & Thực phẩm
Khoa Khoa Du lịch và Việt Nam học
Địa chỉ Thư Viện Đại học Nguyễn Tất Thành
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100 |aField, Simon Quellen
245 |aCulinary reactions : |bthe everyday chemistry of cooking / |cSimon Quellen Field
260 |aChicago, Ill : |bChicago Review Press,|c2012
300 |a258 p. : |billustration ; |ccm.
520 |a"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 microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day. 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), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers -- er, measuring cups, stovetop burners, and mixing bowls -- the same way again"-
541 |aMua
650 |aCooking
650 |aFood |vAnalysis
650 |aSCIENCE|vChemistry |xGeneral
690 |aKhoa Công nghệ Hoá học & Thực phẩm
690 |aKhoa Du lịch và Việt Nam học
852 |aThư Viện Đại học Nguyễn Tất Thành
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