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This page provides the book The Chemistry of Food and Nutrition by A. W. Duncan online that covers the following topics related to Kitchen Chemistry : Inorganic Compounds, Water, Mineral Matter or Salts, Organic Compounds, Non-Nitrogeneous or Ternary Compounds, Carbohydrates, Oils, Organic Acids, Nitrogenous Compounds, Proteids, Osseids, Non-Nutritives, Food Adjuncts and Drugs, Essential Oils, Alkaloids, Extractives, Alcohol.
Author(s): A. W. Duncan
NAPages
This page provides the book The Chemistry of Cookery by W. Mattieu Williams online that covers the following topics related to Kitchen Chemistry : Introductory, the Boiling of Water, Albumen, Gelatin, Fibrin, and the Juices of Meat, Roasting and Grilling, Count Rumford�s Roaster, Frying, Stewing, Cheese, Fat-milk, the Cookery of Vegetables, Gluten-bread, Vegetable Casein and Vegetable Juices, Count Rumford�s Cookery and Cheap Dinners, Count Rumford�s Substitute for Tea and Coffee, the Cookery of Wine, the Vegetarian Question, Malted Food, the Physiology of Nutrition
Author(s): W. Mattieu Williams
NAPages
This page provides links to both online and PDF version of the book Chemistry of Cooking that covers the following topics related to Kitchen Chemistry : Introduction, Atoms, Molecules, and Ions, Cooking Techniques: Thickening and Concentrating Flavors, Understanding Ingredients: Flour, Understanding Ingredients: Fat, Understanding Ingredients: Sugar, Understanding Ingredients: Leavening Agents, Understanding Ingredients: Dairy Products, Understanding Ingredients: Eggs, Chocolate, Understanding Ingredients: Spices.
Author(s): Sorangel Rodriguez-Velazquez
NAPages
This note shows some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes.
Author(s): Dr. Patricia Christie
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