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Soft Matter Transformations In Culinary Processes
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Soft Matter Transformations In Culinary Processes (Hardback)

£88.00
Pre-order for despatch on publication.

Synopsis

Food is like a complex building. The materials are chemical molecules, with all their interrelationships and reactions, giving their chemical properties. The architecture is the micro- and macroscopic structure that gives us their physical properties.The complexity of each food gives rise to different possible points of view in analyzing it.This book chooses the cooking point of view. Cooking is the art of transforming raw materials into accomplished dishes. Therefore, the book aims to systematically analyse culinary processes, i.e. the transformations of food produced by kitchen procedures (cooking, stirring, kneading, etc.) from a physical and a chemical point of view, presenting applications in cooking, from basic and common dishes up to the creations of the world's greatest chefs.

Science & MathematicsChemistryPhysical chemistryTechnicalIndustrial chemistry & manufacturing technologiesIndustrial chemistryFood & beverage technology Publisher: World Scientific Publishing Co Pte Ltd Publication Date: 30/11/2020 ISBN-13: 9789814397308  Details: Type: Hardback Format: Books
Availability: Pre-order for despatch on publication. Pre-Order

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