Culinary Chemistry

Meghan Knapp

Engage your non-science major chemistry students with applications they can sink their teeth into. This chemistry book is framed around food, cooking, and eating.

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Table of Contents for Culinary Chemistry

Culinary Chemistry
CH 1 Chemicals and Food
CH 2 Food Molecules
CH 3 Accounting for Taste
IC 3 Flavor
CH 4 Acids and Bases
Ch5 Food Reactions
CH 6 If You Can't Stand the Heat
Ch7 Oxidation in Food
Ch8 Lipids: The Good, the Bad, and the Ugly
CH 9 Proteins
Ch10 Variety is the Spice of Life-- Micronutrients and spices
Ch11 A Grain of Truth, a synthesis chapter
Ch12 Milk it for all it's worth a synthesis chapter