Kitchen chemistry /
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TextPublication details: London, UK : Royal Society of Chemistry, c2005.Description: xvii, 125 p. : ill., (some col.) ; 1 CD-ROM (4 3/4 in.)ISBN: - 0854043896
- 664.04 LIS
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Ichemc Library General Stacks | Non-fiction | 664.04 LIS (Browse shelf(Opens below)) | Available | 005802 |
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| 664.04 COU Food:the Chemistry of its components | 664.04 COU Food:the Chemistry of its components | 664.04 COU Food:the Chemistry of its components | 664.04 LIS Kitchen chemistry / | 664.04 MEY Food Chemistry | 664.04 MEY Food Chemistry | 664.04 SOT Chemistry in the kitchen |
The use of salt in cooking (1) -- The use of salt in cooking (2) -- By how much does salt increase the boiling point of water? -- It all salt the same? -- "Low sodium" salt substitutes -- What affects the colour and texture of cooked vegetables? -- Should beans be cooked with the lid on or off? -- The chemistry of baking powder -- The structure of ice and water -- Why do pans stick? -- Enzymes and jellies -- The chemistry of flavour -- Chemical changes during cooking -- The science of ice cream -- 'Asparagus pee' -- How hot are chilli peppers?
This resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles.
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