The Science of Cooking Understanding the Biology and Chemistry Behind Food and Cooking.

Detalles Bibliográficos
Autor principal: Provost, Joseph J.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Newark : John Wiley & Sons, Incorporated, 2016.
Colección:New York Academy of Sciences Ser.
Temas:
Electronic books.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Intro
  • TITLE PAGE
  • TABLE OF CONTENTS
  • PREFACE
  • ABOUT THE AUTHORS
  • ABOUT THE COMPANION WEBSITE
  • 1 THE SCIENCE OF FOOD AND COOKING
  • 1.1 INTRODUCTION
  • 1.2 FUNDAMENTALS OF FOOD AND COOKING
  • 1.3 THE REAL SHAPE OF FOOD: MOLECULAR BASICS
  • REFERENCES
  • 2 THE SCIENCE OF TASTE AND SMELL
  • 2.1 INTRODUCTION
  • 2.2 THE PHYSIOLOGY OF TASTE, SMELL, AND FLAVOR
  • 2.3 GUSTATION: THE BASICS OF TASTE
  • 2.4 WHY DO WE TASTE?
  • 2.5 THE DIVERSITY OF TASTANTS
  • 2.6 GUSTATION: SIGNALING-RECEPTORS, CELLS, AND TISSUE
  • 2.7 GUSTATION: MEMBRANE PROTEINS, MEMBRANE POTENTIAL, AND SENSORY TRANSDUCTION
  • 2.8 OLFACTION, THE OTHER WAY TO TASTE: BASICS OF SIGNAL TRANSDUCTION
  • 2.9 TEXTURE, TEMPERATURE, AND PAIN
  • 2.10 THE ABSENCE OF TASTE AND SMELL
  • 2.11 CONCLUSION
  • REFERENCES
  • 3 MILK AND ICE CREAM
  • 3.1 INTRODUCTION
  • 3.2 BIOLOGY AND CHEMISTRY OF MILK: SUGAR, PROTEIN, AND FATS
  • 3.3 ICE CREAM
  • REFERENCES
  • 4 METABOLISM OF FOOD
  • 4.1 INTRODUCTION
  • 4.2 THE BASICS OF THE CELL
  • 4.3 INTRODUCTION TO BASIC METABOLISM
  • 4.4 CATABOLISM OF GLUCOSE (GLYCOLYSIS OR FERMENTATION): GLUCOSE TO PYRUVATE
  • 4.5 FATES OF PYRUVATE: NOW WHAT?
  • 4.6 AEROBIC RESPIRATION: THE TRICARBOXYLIC ACID CYCLE AND OXIDATIVE PHOSPHORYLATION
  • 4.7 THE ELECTRON TRANSPORT CHAIN
  • 4.8 METABOLISM OF OTHER SUGARS
  • 4.9 METABOLISM AND DEGRADATION OF FATS
  • 4.10 METABOLISM OF PROTEINS AND AMINO ACIDS
  • 4.11 METABOLISM AND DIET
  • 4.12 IMPORTANT REACTIONS IN METABOLISM: OXIDATION AND HYDROLYSIS
  • REFERENCE
  • 5 CHEESE, YOGURT, AND SOUR CREAM
  • 5.1 INTRODUCTION
  • 5.2 MILK CURDLING AND COAGULATION
  • 5.3 CASEIN
  • 5.4 WHEY
  • 5.5 MORE MILK CURDLING
  • 5.6 LACTOBACTERIA AND FERMENTATION
  • 5.7 REMOVING MOISTURE FROM THE CHEESE
  • 5.8 RIPENING OR AFFINAGE
  • 5.9 BLUE CHEESES, MOLDS, AND CHEMISTRY
  • 5.10 THE SMELLY CHEESES: MUSTER AND LIMBURGER
  • 5.11 COOKING WITH CHEESE
  • 5.12 PROCESSED CHEESES
  • REFERENCE
  • 6 BROWNING
  • 6.1 INTRODUCTION
  • 6.2 CHEMICAL REACTION KINETICS
  • 6.3 THE MAILLARD REACTION
  • 6.4 FACTORS THAT IMPACT MAILLARD REACTION BROWNING: pH, TEMPERATURE, AND TIME
  • 6.5 MAILLARD IS COMPLICATED
  • 6.6 CARAMELIZATION: BROWNING BEYOND THE MAILLARD
  • 6.7 ASCORBIC ACID BROWNING
  • 6.8 ENZYME-CATALYZED BROWNING
  • REFERENCES
  • 7 FRUITS AND VEGETABLES
  • 7.1 INTRODUCTION
  • 7.2 PLANT PARTS AND THEIR MOLECULES
  • 7.3 PLANTS ARE COMPRISED OF DIFFERENT TYPES OF COMPLEX CARBOHYDRATE
  • 7.4 HARVESTING, COOKING, AND EATING PLANTS
  • 7.5 COOKING PLANTS
  • 7.6 COLORFUL AND FLAVORFUL FRUITS AND VEGETABLES
  • REFERENCES
  • 8 MEAT AND FISH
  • 8.1 INTRODUCTION
  • 8.2 MUSCLE MOTORS: HOW MUSCLE WORKS
  • 8.3 MUSCLE ORGANIZATION
  • 8.4 TENDER CONNECTIONS
  • 8.5 RED OR WHITE MEAT
  • 8.6 DEATH AND BECOMING MEAT
  • 8.7 FLAVOR
  • 8.8 SEARING TO SEAL IN THE FLAVOR-NOT!
  • 8.9 STAGES OF COOKING MEAT
  • 8.10 LET IT REST
  • 8.11 MARINATING, BRINING, SMOKING, AND CURING

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