| Description |
1 online resource (673 p.) |
| Series |
New York Academy of Sciences Ser |
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New York Academy of Sciences Ser
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| Contents |
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 |
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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 |
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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 |
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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 |
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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 |
| Notes |
Description based upon print version of record |
| Bibliography |
REFERENCES |
| Genre/Form |
Electronic books
|
| Form |
Electronic book
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| ISBN |
9781119210337 |
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111921033X |
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