PROVIDES A CLEAR AND ACCESSIBLE PATH TO LEARNING KEY SCIENTIFIC CONCEPTS THROUGH THE LENS OF FOOD AND COOKING The Science of Cooking provides an engaging and relatable way to explore the science behind every meal. Designed for both science and non-science majors, this popular textbook breaks down complex, molecular-level processes into easily digestible concepts. More than 30 inquiry-driven activities covering science basics and food-focused topics are supported by a series of experiments that can be conducted in the lab, in the classroom, and at home with minimal equipment. Now in its second…mehr
PROVIDES A CLEAR AND ACCESSIBLE PATH TO LEARNING KEY SCIENTIFIC CONCEPTS THROUGH THE LENS OF FOOD AND COOKING The Science of Cooking provides an engaging and relatable way to explore the science behind every meal. Designed for both science and non-science majors, this popular textbook breaks down complex, molecular-level processes into easily digestible concepts. More than 30 inquiry-driven activities covering science basics and food-focused topics are supported by a series of experiments that can be conducted in the lab, in the classroom, and at home with minimal equipment. Now in its second edition, The Science of Cooking offers enhanced learning tools throughout, including new end-of-chapter questions, practice problems, and hands-on cooking labs. An entirely new "Science for the Chef" section pairing real-world recipes with scientific explanations is accompanied by new chapters on foundational chemistry and biochemistry that connect theory to practical cooking skills. The Science of Cooking: * Is a unique approach to teaching all students core fundamentals of chemistry, biology and biochemistry in a food and cooking context. * Provides clear explanations and practical insights to future chefs, dietitians, and scientists alike * Includes learning objectives, key concepts and end of chapter questions * Contains a new selection of detailed recipes that demonstrate scientific processes * Integrates guided-inquiry activities that encourage active learning with structured exercises * Features inquiry-based cooking labs that offer experiential learning opportunities to deepen student understanding * Includes access to a companion website at http://scienceofcooking.bergbuilds.domains/, for adopting professors with downloadable guided-inquiry activities and laboratories. Connecting classroom learning to real-world cooking, The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking, Second Edition is perfect for undergraduate students in chemistry, biochemistry, biology, food science, and nutrition, as well liberal arts majors taking introductory or general science courses.
Joseph J. Provost, PhD, Professor of Chemistry and Biochemistry, University of San Diego, California. Keri L. Colabroy, PhD, Professor of Chemistry, Muhlenberg College, Allentown, Pennsylvania. Brenda S. Kelly, PhD, Provost and Dean; Professor of Biology and Chemistry, Gustavus Adolphus College, St. Peter, Minnesota. Ashley L. Corrigan Steffey, MS, Faculty of Chemistry, University of San Diego, California. Mark A. Wallert, PhD, retired Professor of Biology, Bemidji State University, Bemidji, Minnesota.
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Preface xi Acknowledgments xiii About the Authors xv About the Companion Website xvii 1 Atoms, Elements, Compounds, and Molecules 1 1.1 Introduction 1 1.2 Fundamentals of Food and Cooking 2 1.3 The Real Shape of Food: Molecular Basics 5 1.4 Properties of Covalent Molecules 13 References 31 2 Macromolecules of Food and Cooking 35 Part I: Macromolecules 35 2.1 Macromolecules (Proteins, Sugars, and Fats) 35 Part II: Protein 37 2.2 Proteins 37 Part III: Carbohydrates 47 2.3 Sugars Are Carbohydrates 47 Part IV: Fats 57 2.4 Lipids (Fats, Oils, Waxes, Phospholipids, and Fatty Acids) 57 Part V: Emulsions and Emulsifiers 69 2.5 Emulsions and Emulsifiers 69 Part VI: Nucleic Acid 76 2.6 Nucleic Acid: The Fourth Biological Macromolecule 76 References 80 3 Flavor and Color in Food and Drink: Browning Reactions 85 3.1 Introduction 85 3.2 Chemical Reaction Kinetics 87 3.3 The Maillard Reaction 89 3.4 Factors that Impact Maillard Reaction Browning: pH, Temperature, and Time 94 3.5 Maillard Is Complicated 97 3.6 Caramelization: Browning Beyond the Maillard 97 3.7 Ascorbic Acid Browning 109 3.8 Enzyme-catalyzed Browning 110 3.9 Overview 115 References 118 4 Milk and Ice Cream 121 4.1 Introduction 122 4.2 Biology and Chemistry of Milk: Sugar, Protein, and Fats 125 4.3 Ice Cream 143 References 149 5 Cheese 153 5.1 Introduction 153 5.2 Milk Curdling and Coagulation 155 5.3 Casein 156 5.4 Whey 160 5.5 More Milk Curdling 160 5.6 Lactobacteria and Fermentation 164 5.7 Removing Moisture From the Cheese 167 5.8 Ripening or Affinage 171 5.9 Blue Cheeses, Molds, and Chemistry 173 5.10 The Smelly Cheeses: Muster and Limburger 175 5.11 Cooking with Cheese 176 5.12 Processed Cheeses 178 References 181 6 Fruits and Vegetables 184 6.1 Introduction 185 6.2 Plant Parts and Their Molecules 185 6.3 Plants Are Comprised of Different Types of Complex Carbohydrates 189 6.4 Harvesting, Cooking, and Eating Plants 196 6.5 Cooking Plants 198 6.6 Colorful and Flavorful Fruits and Vegetables 205 References 219 7 Meat and Fish 223 7.1 Introduction 224 7.2 Muscle Motors: How Muscle Works 224 7.3 Muscle Organization 226 7.4 Tender Connections 229 7.5 Red or White Meat 233 7.6 Death and Becoming Meat 237 7.7 Flavor in Fish and Shellfish 242 7.8 Plant-based Meat Alternative 245 7.9 Cooking Meat 249 References 257 8 Eggs, Custards, and Foams 261 8.1 Introduction 261 8.2 What Is An Egg? 262 8.3 Inside An Egg 265 8.4 Egg Freshness 267 8.5 Egg Protein 268 8.6 Egg Fats 272 8.7 Cooking Egg Protein 273 8.8 Custards 276 8.9 Egg White Foams 278 8.10 Egg Pasteurization 281 8.11 Heating Egg Protein Causes Chemical Reactions 282 References 288 9 Bread, Cakes, and Pastry 291 9.1 Introduction 292 9.2 Wheat-based Flour, Where It Comes From and Its Components 292 9.3 Carbohydrates in Flour 293 9.4 Wheat Proteins and Gluten Formation 296 9.5 Gluten, Fumaric Acid, and Tortillas 299 9.6 Yeast-raised Bread 299 9.7 Control of Gluten Formation 304 9.8 The Rising Bread 305 9.9 The Punch and Second Rise 307 9.10 Baking 308 9.11 Other Ingredients in Bread 312 9.12 Gluten and Celiac Disease 312 9.13 Muffins and Batter Breads 313 9.14 Chemical Leavening Agents 314 9.15 Cakes 316 9.16 Pastries: Flaky Pie Crusts and Puff Pastries 321 References 328 10 Seasonings: Salt, Spices, Herbs, and Hot Peppers 331 10.1 Introduction 332 10.2 Salt: Flavor Enhancer and a Driving Force of History 332 10.3 Herbs and Spices 338 10.4 A Closer Look at a Few Herbs and Spices 345 10.5 Medical Uses of Herbs and Spices 360 References 363 11 Beer and Wine 366 11.1 Introduction 367 11.2 Yeast: Metabolic, Ethanol-producing Factories 368 11.3 Ethanol 373 11.4 Alcohol and the Body 378 11.5 Beer 391 11.6 Oenology: The Science of Wine and Winemaking 401 11.7 Sake Rice Wine 422 References 426 12 Nonalcoholic Beverages 429 12.1 Caffeine 429 12.2 Coffee 435 12.3 Tea 449 References 465 13 Sweets: Chocolates and Candies 468 13.1 Introduction 469 13.2 Sugars and Sweeteners 469 13.3 Properties of Sucrose-based Sugars and Use in the Kitchen 471 13.4 Inverted Sugars 472 13.5 Liquid Syrup Sweeteners 473 13.6 Chocolate 475 13.7 Chocolate Production 477 13.8 Fermentation 478 13.9 Cacao Bean Roasting: The Process 480 13.10 Flavors of Chocolate 480 13.11 Grinding and Milling: Cocoa Butter and Cocoa Powder 481 13.12 Conching 482 13.13 Tempering 483 13.14 Chocolate Bloom 486 13.15 Chocolate Bloom and Chocolate Chip Cookies 487 13.16 Cooking with Chocolate 488 13.17 Chocolate-coated, Filled Candies 488 13.18 Different Types of Chocolate and Chocolate-like Products 489 13.19 Candy 490 13.20 Non-crystalline Candies: Hard Candies and Caramels 496 13.21 Crystalline Candies: Rock Candy and Fudge 497 13.22 Aerated Candies: Marshmallows 499 References 503 14 The Science of Taste, Smell, and Flavor 506 14.1 Introduction 506 14.2 The Physiology of Taste, Smell, and Flavor 507 14.3 Gustation: The Basics of Taste 510 14.4 Why Do We Taste? 515 14.5 Gustation: Signaling Receptors, Cells, and Tissue 516 14.6 Gustation: Membrane Proteins, Membrane Potential, and Sensory Transduction 519 14.7 Tasting Through Receptors or Transporters 523 14.8 Olfaction, The Other Way To Taste: Basics of Signal Transduction 530 14.9 Texture, Temperature, and Pain 533 14.10 The Absence of Taste and Smell 533 14.11 Conclusion 534 References 538 15 Metabolism of Food: Microorganisms and Beyond 541 15.1 Introduction 541 15.2 The Basics of the Cell 542 15.3 Introduction to Basic Metabolism 547 15.4 Catabolism of Glucose (Glycolysis or Fermentation): Glucose To Pyruvate 551 15.5 Fates of Pyruvate: Now What? 553 15.6 Aerobic Respiration: The Tricarboxylic Acid Cycle and Oxidative Phosphorylation 555 15.7 The Electron Transport Chain 557 15.8 Additional Metabolic Fates of Pyruvate: Fermentation 560 15.9 Metabolism of Other Sugars 562 15.10 Metabolism and Degradation of Fats 562 15.11 Metabolism of Proteins and Amino Acids 564 References 571 Appendix A.1 574 Answers 577 Index 591
Preface xi Acknowledgments xiii About the Authors xv About the Companion Website xvii 1 Atoms, Elements, Compounds, and Molecules 1 1.1 Introduction 1 1.2 Fundamentals of Food and Cooking 2 1.3 The Real Shape of Food: Molecular Basics 5 1.4 Properties of Covalent Molecules 13 References 31 2 Macromolecules of Food and Cooking 35 Part I: Macromolecules 35 2.1 Macromolecules (Proteins, Sugars, and Fats) 35 Part II: Protein 37 2.2 Proteins 37 Part III: Carbohydrates 47 2.3 Sugars Are Carbohydrates 47 Part IV: Fats 57 2.4 Lipids (Fats, Oils, Waxes, Phospholipids, and Fatty Acids) 57 Part V: Emulsions and Emulsifiers 69 2.5 Emulsions and Emulsifiers 69 Part VI: Nucleic Acid 76 2.6 Nucleic Acid: The Fourth Biological Macromolecule 76 References 80 3 Flavor and Color in Food and Drink: Browning Reactions 85 3.1 Introduction 85 3.2 Chemical Reaction Kinetics 87 3.3 The Maillard Reaction 89 3.4 Factors that Impact Maillard Reaction Browning: pH, Temperature, and Time 94 3.5 Maillard Is Complicated 97 3.6 Caramelization: Browning Beyond the Maillard 97 3.7 Ascorbic Acid Browning 109 3.8 Enzyme-catalyzed Browning 110 3.9 Overview 115 References 118 4 Milk and Ice Cream 121 4.1 Introduction 122 4.2 Biology and Chemistry of Milk: Sugar, Protein, and Fats 125 4.3 Ice Cream 143 References 149 5 Cheese 153 5.1 Introduction 153 5.2 Milk Curdling and Coagulation 155 5.3 Casein 156 5.4 Whey 160 5.5 More Milk Curdling 160 5.6 Lactobacteria and Fermentation 164 5.7 Removing Moisture From the Cheese 167 5.8 Ripening or Affinage 171 5.9 Blue Cheeses, Molds, and Chemistry 173 5.10 The Smelly Cheeses: Muster and Limburger 175 5.11 Cooking with Cheese 176 5.12 Processed Cheeses 178 References 181 6 Fruits and Vegetables 184 6.1 Introduction 185 6.2 Plant Parts and Their Molecules 185 6.3 Plants Are Comprised of Different Types of Complex Carbohydrates 189 6.4 Harvesting, Cooking, and Eating Plants 196 6.5 Cooking Plants 198 6.6 Colorful and Flavorful Fruits and Vegetables 205 References 219 7 Meat and Fish 223 7.1 Introduction 224 7.2 Muscle Motors: How Muscle Works 224 7.3 Muscle Organization 226 7.4 Tender Connections 229 7.5 Red or White Meat 233 7.6 Death and Becoming Meat 237 7.7 Flavor in Fish and Shellfish 242 7.8 Plant-based Meat Alternative 245 7.9 Cooking Meat 249 References 257 8 Eggs, Custards, and Foams 261 8.1 Introduction 261 8.2 What Is An Egg? 262 8.3 Inside An Egg 265 8.4 Egg Freshness 267 8.5 Egg Protein 268 8.6 Egg Fats 272 8.7 Cooking Egg Protein 273 8.8 Custards 276 8.9 Egg White Foams 278 8.10 Egg Pasteurization 281 8.11 Heating Egg Protein Causes Chemical Reactions 282 References 288 9 Bread, Cakes, and Pastry 291 9.1 Introduction 292 9.2 Wheat-based Flour, Where It Comes From and Its Components 292 9.3 Carbohydrates in Flour 293 9.4 Wheat Proteins and Gluten Formation 296 9.5 Gluten, Fumaric Acid, and Tortillas 299 9.6 Yeast-raised Bread 299 9.7 Control of Gluten Formation 304 9.8 The Rising Bread 305 9.9 The Punch and Second Rise 307 9.10 Baking 308 9.11 Other Ingredients in Bread 312 9.12 Gluten and Celiac Disease 312 9.13 Muffins and Batter Breads 313 9.14 Chemical Leavening Agents 314 9.15 Cakes 316 9.16 Pastries: Flaky Pie Crusts and Puff Pastries 321 References 328 10 Seasonings: Salt, Spices, Herbs, and Hot Peppers 331 10.1 Introduction 332 10.2 Salt: Flavor Enhancer and a Driving Force of History 332 10.3 Herbs and Spices 338 10.4 A Closer Look at a Few Herbs and Spices 345 10.5 Medical Uses of Herbs and Spices 360 References 363 11 Beer and Wine 366 11.1 Introduction 367 11.2 Yeast: Metabolic, Ethanol-producing Factories 368 11.3 Ethanol 373 11.4 Alcohol and the Body 378 11.5 Beer 391 11.6 Oenology: The Science of Wine and Winemaking 401 11.7 Sake Rice Wine 422 References 426 12 Nonalcoholic Beverages 429 12.1 Caffeine 429 12.2 Coffee 435 12.3 Tea 449 References 465 13 Sweets: Chocolates and Candies 468 13.1 Introduction 469 13.2 Sugars and Sweeteners 469 13.3 Properties of Sucrose-based Sugars and Use in the Kitchen 471 13.4 Inverted Sugars 472 13.5 Liquid Syrup Sweeteners 473 13.6 Chocolate 475 13.7 Chocolate Production 477 13.8 Fermentation 478 13.9 Cacao Bean Roasting: The Process 480 13.10 Flavors of Chocolate 480 13.11 Grinding and Milling: Cocoa Butter and Cocoa Powder 481 13.12 Conching 482 13.13 Tempering 483 13.14 Chocolate Bloom 486 13.15 Chocolate Bloom and Chocolate Chip Cookies 487 13.16 Cooking with Chocolate 488 13.17 Chocolate-coated, Filled Candies 488 13.18 Different Types of Chocolate and Chocolate-like Products 489 13.19 Candy 490 13.20 Non-crystalline Candies: Hard Candies and Caramels 496 13.21 Crystalline Candies: Rock Candy and Fudge 497 13.22 Aerated Candies: Marshmallows 499 References 503 14 The Science of Taste, Smell, and Flavor 506 14.1 Introduction 506 14.2 The Physiology of Taste, Smell, and Flavor 507 14.3 Gustation: The Basics of Taste 510 14.4 Why Do We Taste? 515 14.5 Gustation: Signaling Receptors, Cells, and Tissue 516 14.6 Gustation: Membrane Proteins, Membrane Potential, and Sensory Transduction 519 14.7 Tasting Through Receptors or Transporters 523 14.8 Olfaction, The Other Way To Taste: Basics of Signal Transduction 530 14.9 Texture, Temperature, and Pain 533 14.10 The Absence of Taste and Smell 533 14.11 Conclusion 534 References 538 15 Metabolism of Food: Microorganisms and Beyond 541 15.1 Introduction 541 15.2 The Basics of the Cell 542 15.3 Introduction to Basic Metabolism 547 15.4 Catabolism of Glucose (Glycolysis or Fermentation): Glucose To Pyruvate 551 15.5 Fates of Pyruvate: Now What? 553 15.6 Aerobic Respiration: The Tricarboxylic Acid Cycle and Oxidative Phosphorylation 555 15.7 The Electron Transport Chain 557 15.8 Additional Metabolic Fates of Pyruvate: Fermentation 560 15.9 Metabolism of Other Sugars 562 15.10 Metabolism and Degradation of Fats 562 15.11 Metabolism of Proteins and Amino Acids 564 References 571 Appendix A.1 574 Answers 577 Index 591
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