MARC details
| 000 -LEADER |
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| fixed length control field |
04386nam a2200361 4500 |
| 001 - CONTROL NUMBER |
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| control field |
OTLid0000485 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MnU |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20201105133334.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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| fixed length control field |
m o d s |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
180907s2016 mnu o 0 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
MnU |
| Language of cataloging |
eng |
| Transcribing agency |
MnU |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
QH301 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
QD31.3 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Rodriguez-Velazquez, Sorangel |
| Relator term |
author |
| 245 00 - TITLE STATEMENT |
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| Title |
Chemistry of Cooking |
| Statement of responsibility, etc. |
Sorangel Rodriguez-Velazquez |
| 264 #2 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
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| Name of producer, publisher, distributor, manufacturer |
Open Textbook Library |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
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| Name of producer, publisher, distributor, manufacturer |
Sorangel Rodriguez-Velazquez |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
1 online resource |
| 490 0# - SERIES STATEMENT |
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| Series statement |
Open textbook library. |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
IntroductionEssential Ideas -- Essential Ideas Introduction -- Phases and Classification of Matter -- Physical and Chemical Properties -- Measurements -- Measurement Uncertainty, Accuracy, and Precision -- Mathematical Treatment of Measurement Results -- Energy Basics -- Calorimetry -- Atoms, Molecules, and Ions -- The Periodic Table -- Atoms, Molecules, and Ions -- Atomic Structure and Symbolism -- Chemical Formulas -- Molecular and Ionic Compounds -- Cooking Techniques: Thickening and Concentrating Flavors -- Viscosity -- Thickening Agents -- Types of Thickening Agents -- Coagulation -- Gelatinization -- Crystallization -- Non-traditional thickeners -- Sauces -- Low-temperature and sous-vide -- Understanding Ingredients: Flour -- Introduction -- Understanding Ingredients -- The History of Wheat Flour -- Milling of Wheat -- Flour Streams and Types of Wheat Flour -- Flour Terms and Treatments -- Flour Additives -- Whole Grain and Artisan Milling -- Flour in Baking -- Rye Flour -- Other Grains and Flours -- Understanding Ingredients: Fat -- Understanding Fats and Oils -- Sources of Bakery Fats and Oils -- Major Fats and Oils Used in Bakeries -- Functions of Fat in Baking -- Understanding Ingredients: Sugar -- Sugar Chemistry (ADD US) -- Sugar Refining -- The Application of Sugar -- Agave -- Glucose/Dextrose -- Honey -- Malt -- Maple Syrup (ADD US) -- Sugar Substitutes (ADD US) -- Understanding Ingredients: Leavening Agents -- Catalysis -- Introduction to Leavening Agents -- Yeast -- The Functions of Yeast -- Using Yeast in Baking -- Introduction to Acid- bases -- Brønsted-Lowry Acids and Bases -- pH and pOH -- Baking Powder -- Sodium Bicarbonate -- Ammonium Bicarbonate -- Water Hardness and pH -- Understanding Ingredients: Dairy Products -- Introduction to Dairy Products -- Milk -- Milk Products ADD US -- Milk in bread baking -- Yogurt -- Lactose -- Cheese -- Understanding Ingredients: Eggs -- Eggs Grade (ADD US) -- Composition and Nutrition -- Egg Products -- The Function of Eggs -- Storing Eggs -- Chocolate -- From the Cocoa Bean to the Finished Chocolate -- Chocolate Produced for the Baking Industry -- Couverture -- Definitions and Regulations (ADD US) -- Understanding Ingredients: Spices -- Elements of Taste -- Introduction to Salt -- Types of Salt -- Functions of Salt in Baking -- Using Salt in Fermented Doughs -- Storing Salt -- Introduction to Spices and Other Flavorings -- Seasoning and Flavoring -- Herbs -- Spices -- Flavorings in Baking -- Appendix |
| 520 0# - SUMMARY, ETC. |
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| Summary, etc. |
People around the world are fascinated about the preparation of food for eating. There are countless cooking books, TV shows, celebrity chefs and kitchen gadgets that make cooking an enjoyable activity for everyone. The chemistry of cooking course seeks to understand the science behind our most popular meals by studying the behavior of atoms and molecules present in food. This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students will be able to use chemistry language to describe the process of cooking, apply chemistry knowledge to solve questions related to food, and ultimately create their own recipes. |
| 542 1# - INFORMATION RELATING TO COPYRIGHT STATUS |
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| Copyright statement |
Attribution-NonCommercial-ShareAlike |
| 546 ## - LANGUAGE NOTE |
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| Language note |
In English. |
| 588 0# - SOURCE OF DESCRIPTION NOTE |
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| Source of description note |
Description based on online resource |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Science |
| Form subdivision |
Textbooks |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Chemistry |
| Form subdivision |
Textbooks |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
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| Corporate name or jurisdiction name as entry element |
Open Textbook Library |
| Relator term |
distributor |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="https://open.umn.edu/opentextbooks/textbooks/485">https://open.umn.edu/opentextbooks/textbooks/485</a> |
| Public note |
Access online version |
