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Food Chemistry in Small Bites
Engelsk Hardback
Food Chemistry in Small Bites
Engelsk Hardback

1.005 kr
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Om denne bog
Food Chemistry in Small Bites takes readers on an up-close scientific journey through the transformation of food when meals are prepared. Organized in bite-size, digestible units, this innovative text introduces students to food's molecular makeup as well as the perception of food by the five senses. Using familiar foods as examples, it explores what happens to ingredients when heated, cooled, or treated and also considers what happens when materials that don’t naturally mix are forced to do so.   With informative, full-color renderings and a hands-on lab section, the book encourages students to think like scientists while preparing delicious dishes. Readers will formulate hypotheses as to why certain foods taste hot despite being at room temperature, why milk separates into curds and whey when lemon is added, and other ordinary but chemically complex phenomena. This book also importantly challenges readers to think critically about the future of food in the face of a warming planet.
Product detaljer
Sprog:
Engelsk
Sider:
260
ISBN-13:
9780520397620
Indbinding:
Hardback
Udgave:
ISBN-10:
0520397622
Udg. Dato:
15 apr 2025
Længde:
23mm
Bredde:
191mm
Højde:
235mm
Forlag:
University of California Press
Oplagsdato:
15 apr 2025
Forfatter(e):
Kategori sammenhænge