{"product_id":"the-science-of-cooking-isbn-9781394158218","title":"The Science of Cooking","description":"\u003cp\u003e\u003cb\u003ePROVIDES A CLEAR AND ACCESSIBLE PATH TO LEARNING KEY SCIENTIFIC CONCEPTS THROUGH THE LENS OF FOOD AND COOKING\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eThe Science of Cooking\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003eNow in its second edition, \u003ci\u003eThe Science of Cooking\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eThe Science of Cooking:\u003c\/i\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003eIs a unique approach to teaching all students core fundamentals of chemistry, biology and biochemistry in a food and cooking context.\u003c\/li\u003e \u003cli\u003eProvides clear explanations and practical insights to future chefs, dietitians, and scientists alike\u003c\/li\u003e \u003cli\u003eIncludes learning objectives, key concepts and end of chapter questions\u003c\/li\u003e \u003cli\u003eContains a new selection of detailed recipes that demonstrate scientific processes\u003c\/li\u003e \u003cli\u003eIntegrates guided-inquiry activities that encourage active learning with structured exercises\u003c\/li\u003e \u003cli\u003eFeatures inquiry-based cooking labs that offer experiential learning opportunities to deepen student understanding\u003c\/li\u003e \u003cli\u003eIncludes access to a companion website at \u003ca href=\"https:\/\/www.wiley.com\/go\/provost\/food_science_2e\" target=\"_blank\"\u003ewww.wiley.com\/go\/provost\/food_science_2e\u003c\/a\u003e, for adopting professors with downloadable guided-inquiry activities and laboratories.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eConnecting classroom learning to real-world cooking, \u003ci\u003eThe Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking, Second Edition\u003c\/i\u003e is perfect for undergraduate students in chemistry, biochemistry, biology, food science, and nutrition, as well liberal arts majors taking introductory or general science courses.\u003c\/p\u003e \u003cp\u003ePreface xi\u003c\/p\u003e \u003cp\u003eAcknowledgments xiii\u003c\/p\u003e \u003cp\u003eAbout the Authors xv\u003c\/p\u003e \u003cp\u003eAbout the Companion Website xvii\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Atoms, Elements, Compounds, and Molecules 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.2 Fundamentals of Food and Cooking 2\u003c\/p\u003e \u003cp\u003e1.3 The Real Shape of Food: Molecular Basics 5\u003c\/p\u003e \u003cp\u003e1.4 Properties of Covalent Molecules 13\u003c\/p\u003e \u003cp\u003eReferences 31\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Macromolecules of Food and Cooking 35\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I: Macromolecules 35\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 Macromolecules (Proteins, Sugars, and Fats) 35\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II: Protein 37\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.2 Proteins 37\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III: Carbohydrates 47\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.3 Sugars Are Carbohydrates 47\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart IV: Fats 57\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.4 Lipids (Fats, Oils, Waxes, Phospholipids, and Fatty Acids) 57\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart V: Emulsions and Emulsifiers 69\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.5 Emulsions and Emulsifiers 69\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart VI: Nucleic Acid 76\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.6 Nucleic Acid: The Fourth Biological Macromolecule 76\u003c\/p\u003e \u003cp\u003eReferences 80\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Flavor and Color in Food and Drink: Browning Reactions 85\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 85\u003c\/p\u003e \u003cp\u003e3.2 Chemical Reaction Kinetics 87\u003c\/p\u003e \u003cp\u003e3.3 The Maillard Reaction 89\u003c\/p\u003e \u003cp\u003e3.4 Factors that Impact Maillard Reaction Browning: pH, Temperature, and Time 94\u003c\/p\u003e \u003cp\u003e3.5 Maillard Is Complicated 97\u003c\/p\u003e \u003cp\u003e3.6 Caramelization: Browning Beyond the Maillard 97\u003c\/p\u003e \u003cp\u003e3.7 Ascorbic Acid Browning 109\u003c\/p\u003e \u003cp\u003e3.8 Enzyme-catalyzed Browning 110\u003c\/p\u003e \u003cp\u003e3.9 Overview 115\u003c\/p\u003e \u003cp\u003eReferences 118\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Milk and Ice Cream 121\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 122\u003c\/p\u003e \u003cp\u003e4.2 Biology and Chemistry of Milk: Sugar, Protein, and Fats 125\u003c\/p\u003e \u003cp\u003e4.3 Ice Cream 143\u003c\/p\u003e \u003cp\u003eReferences 149\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Cheese 153\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 153\u003c\/p\u003e \u003cp\u003e5.2 Milk Curdling and Coagulation 155\u003c\/p\u003e \u003cp\u003e5.3 Casein 156\u003c\/p\u003e \u003cp\u003e5.4 Whey 160\u003c\/p\u003e \u003cp\u003e5.5 More Milk Curdling 160\u003c\/p\u003e \u003cp\u003e5.6 Lactobacteria and Fermentation 164\u003c\/p\u003e \u003cp\u003e5.7 Removing Moisture From the Cheese 167\u003c\/p\u003e \u003cp\u003e5.8 Ripening or Affinage 171\u003c\/p\u003e \u003cp\u003e5.9 Blue Cheeses, Molds, and Chemistry 173\u003c\/p\u003e \u003cp\u003e5.10 The Smelly Cheeses: Muster and Limburger 175\u003c\/p\u003e \u003cp\u003e5.11 Cooking with Cheese 176\u003c\/p\u003e \u003cp\u003e5.12 Processed Cheeses 178\u003c\/p\u003e \u003cp\u003eReferences 181\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Fruits and Vegetables 184\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 185\u003c\/p\u003e \u003cp\u003e6.2 Plant Parts and Their Molecules 185\u003c\/p\u003e \u003cp\u003e6.3 Plants Are Comprised of Different Types of Complex Carbohydrates 189\u003c\/p\u003e \u003cp\u003e6.4 Harvesting, Cooking, and Eating Plants 196\u003c\/p\u003e \u003cp\u003e6.5 Cooking Plants 198\u003c\/p\u003e \u003cp\u003e6.6 Colorful and Flavorful Fruits and Vegetables 205\u003c\/p\u003e \u003cp\u003eReferences 219\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Meat and Fish 223\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 224\u003c\/p\u003e \u003cp\u003e7.2 Muscle Motors: How Muscle Works 224\u003c\/p\u003e \u003cp\u003e7.3 Muscle Organization 226\u003c\/p\u003e \u003cp\u003e7.4 Tender Connections 229\u003c\/p\u003e \u003cp\u003e7.5 Red or White Meat 233\u003c\/p\u003e \u003cp\u003e7.6 Death and Becoming Meat 237\u003c\/p\u003e \u003cp\u003e7.7 Flavor in Fish and Shellfish 242\u003c\/p\u003e \u003cp\u003e7.8 Plant-based Meat Alternative 245\u003c\/p\u003e \u003cp\u003e7.9 Cooking Meat 249\u003c\/p\u003e \u003cp\u003eReferences 257\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Eggs, Custards, and Foams 261\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 261\u003c\/p\u003e \u003cp\u003e8.2 What Is An Egg? 262\u003c\/p\u003e \u003cp\u003e8.3 Inside An Egg 265\u003c\/p\u003e \u003cp\u003e8.4 Egg Freshness 267\u003c\/p\u003e \u003cp\u003e8.5 Egg Protein 268\u003c\/p\u003e \u003cp\u003e8.6 Egg Fats 272\u003c\/p\u003e \u003cp\u003e8.7 Cooking Egg Protein 273\u003c\/p\u003e \u003cp\u003e8.8 Custards 276\u003c\/p\u003e \u003cp\u003e8.9 Egg White Foams 278\u003c\/p\u003e \u003cp\u003e8.10 Egg Pasteurization 281\u003c\/p\u003e \u003cp\u003e8.11 Heating Egg Protein Causes Chemical Reactions 282\u003c\/p\u003e \u003cp\u003eReferences 288\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Bread, Cakes, and Pastry 291\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 292\u003c\/p\u003e \u003cp\u003e9.2 Wheat-based Flour, Where It Comes From and Its Components 292\u003c\/p\u003e \u003cp\u003e9.3 Carbohydrates in Flour 293\u003c\/p\u003e \u003cp\u003e9.4 Wheat Proteins and Gluten Formation 296\u003c\/p\u003e \u003cp\u003e9.5 Gluten, Fumaric Acid, and Tortillas 299\u003c\/p\u003e \u003cp\u003e9.6 Yeast-raised Bread 299\u003c\/p\u003e \u003cp\u003e9.7 Control of Gluten Formation 304\u003c\/p\u003e \u003cp\u003e9.8 The Rising Bread 305\u003c\/p\u003e \u003cp\u003e9.9 The Punch and Second Rise 307\u003c\/p\u003e \u003cp\u003e9.10 Baking 308\u003c\/p\u003e \u003cp\u003e9.11 Other Ingredients in Bread 312\u003c\/p\u003e \u003cp\u003e9.12 Gluten and Celiac Disease 312\u003c\/p\u003e \u003cp\u003e9.13 Muffins and Batter Breads 313\u003c\/p\u003e \u003cp\u003e9.14 Chemical Leavening Agents 314\u003c\/p\u003e \u003cp\u003e9.15 Cakes 316\u003c\/p\u003e \u003cp\u003e9.16 Pastries: Flaky Pie Crusts and Puff Pastries 321\u003c\/p\u003e \u003cp\u003eReferences 328\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Seasonings: Salt, Spices, Herbs, and Hot Peppers 331\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 332\u003c\/p\u003e \u003cp\u003e10.2 Salt: Flavor Enhancer and a Driving Force of History 332\u003c\/p\u003e \u003cp\u003e10.3 Herbs and Spices 338\u003c\/p\u003e \u003cp\u003e10.4 A Closer Look at a Few Herbs and Spices 345\u003c\/p\u003e \u003cp\u003e10.5 Medical Uses of Herbs and Spices 360\u003c\/p\u003e \u003cp\u003eReferences 363\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Beer and Wine 366\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 367\u003c\/p\u003e \u003cp\u003e11.2 Yeast: Metabolic, Ethanol-producing Factories 368\u003c\/p\u003e \u003cp\u003e11.3 Ethanol 373\u003c\/p\u003e \u003cp\u003e11.4 Alcohol and the Body 378\u003c\/p\u003e \u003cp\u003e11.5 Beer 391\u003c\/p\u003e \u003cp\u003e11.6 Oenology: The Science of Wine and Winemaking 401\u003c\/p\u003e \u003cp\u003e11.7 Sake Rice Wine 422\u003c\/p\u003e \u003cp\u003eReferences 426\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Nonalcoholic Beverages 429\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e12.1 Caffeine 429\u003c\/p\u003e \u003cp\u003e12.2 Coffee 435\u003c\/p\u003e \u003cp\u003e12.3 Tea 449\u003c\/p\u003e \u003cp\u003eReferences 465\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Sweets: Chocolates and Candies 468\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 469\u003c\/p\u003e \u003cp\u003e13.2 Sugars and Sweeteners 469\u003c\/p\u003e \u003cp\u003e13.3 Properties of Sucrose-based Sugars and Use in the Kitchen 471\u003c\/p\u003e \u003cp\u003e13.4 Inverted Sugars 472\u003c\/p\u003e \u003cp\u003e13.5 Liquid Syrup Sweeteners 473\u003c\/p\u003e \u003cp\u003e13.6 Chocolate 475\u003c\/p\u003e \u003cp\u003e13.7 Chocolate Production 477\u003c\/p\u003e \u003cp\u003e13.8 Fermentation 478\u003c\/p\u003e \u003cp\u003e13.9 Cacao Bean Roasting: The Process 480\u003c\/p\u003e \u003cp\u003e13.10 Flavors of Chocolate 480\u003c\/p\u003e \u003cp\u003e13.11 Grinding and Milling: Cocoa Butter and Cocoa Powder 481\u003c\/p\u003e \u003cp\u003e13.12 Conching 482\u003c\/p\u003e \u003cp\u003e13.13 Tempering 483\u003c\/p\u003e \u003cp\u003e13.14 Chocolate Bloom 486\u003c\/p\u003e \u003cp\u003e13.15 Chocolate Bloom and Chocolate Chip Cookies 487\u003c\/p\u003e \u003cp\u003e13.16 Cooking with Chocolate 488\u003c\/p\u003e \u003cp\u003e13.17 Chocolate-coated, Filled Candies 488\u003c\/p\u003e \u003cp\u003e13.18 Different Types of Chocolate and Chocolate-like Products 489\u003c\/p\u003e \u003cp\u003e13.19 Candy 490\u003c\/p\u003e \u003cp\u003e13.20 Non-crystalline Candies: Hard Candies and Caramels 496\u003c\/p\u003e \u003cp\u003e13.21 Crystalline Candies: Rock Candy and Fudge 497\u003c\/p\u003e \u003cp\u003e13.22 Aerated Candies: Marshmallows 499\u003c\/p\u003e \u003cp\u003eReferences 503\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 The Science of Taste, Smell, and Flavor 506\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 506\u003c\/p\u003e \u003cp\u003e14.2 The Physiology of Taste, Smell, and Flavor 507\u003c\/p\u003e \u003cp\u003e14.3 Gustation: The Basics of Taste 510\u003c\/p\u003e \u003cp\u003e14.4 Why Do We Taste? 515\u003c\/p\u003e \u003cp\u003e14.5 Gustation: Signaling Receptors, Cells, and Tissue 516\u003c\/p\u003e \u003cp\u003e14.6 Gustation: Membrane Proteins, Membrane Potential, and Sensory Transduction 519\u003c\/p\u003e \u003cp\u003e14.7 Tasting Through Receptors or Transporters 523\u003c\/p\u003e \u003cp\u003e14.8 Olfaction, The Other Way To Taste: Basics of Signal Transduction 530\u003c\/p\u003e \u003cp\u003e14.9 Texture, Temperature, and Pain 533\u003c\/p\u003e \u003cp\u003e14.10 The Absence of Taste and Smell 533\u003c\/p\u003e \u003cp\u003e14.11 Conclusion 534\u003c\/p\u003e \u003cp\u003eReferences 538\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Metabolism of Food: Microorganisms and Beyond 541\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 541\u003c\/p\u003e \u003cp\u003e15.2 The Basics of the Cell 542\u003c\/p\u003e \u003cp\u003e15.3 Introduction to Basic Metabolism 547\u003c\/p\u003e \u003cp\u003e15.4 Catabolism of Glucose (Glycolysis or Fermentation): Glucose To Pyruvate 551\u003c\/p\u003e \u003cp\u003e15.5 Fates of Pyruvate: Now What? 553\u003c\/p\u003e \u003cp\u003e15.6 Aerobic Respiration: The Tricarboxylic Acid Cycle and Oxidative Phosphorylation 555\u003c\/p\u003e \u003cp\u003e15.7 The Electron Transport Chain 557\u003c\/p\u003e \u003cp\u003e15.8 Additional Metabolic Fates of Pyruvate: Fermentation 560\u003c\/p\u003e \u003cp\u003e15.9 Metabolism of Other Sugars 562\u003c\/p\u003e \u003cp\u003e15.10 Metabolism and Degradation of Fats 562\u003c\/p\u003e \u003cp\u003e15.11 Metabolism of Proteins and Amino Acids 564\u003c\/p\u003e \u003cp\u003eReferences 571\u003c\/p\u003e \u003cp\u003eAppendix A.1 574\u003c\/p\u003e \u003cp\u003eAnswers 577\u003c\/p\u003e \u003cp\u003eIndex 591\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eJoseph J. Provost, PhD,\u003c\/b\u003e Professor of Chemistry and Biochemistry, University of San Diego, California. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eKeri L. Colabroy, PhD,\u003c\/b\u003e Professor of Chemistry, Muhlenberg College, Allentown, Pennsylvania. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eBrenda S. Kelly, PhD,\u003c\/b\u003e Provost and Dean; Professor of Biology and Chemistry, Gustavus Adolphus College, St. Peter, Minnesota.  \u003c\/p\u003e\u003cp\u003e\u003cb\u003eAshley L. Corrigan Steffey, MS,\u003c\/b\u003e Faculty of Chemistry, University of San Diego, California. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eMark A. Wallert, PhD,\u003c\/b\u003e retired Professor of Biology, Bemidji State University, Bemidji, Minnesota.   \u003c\/p\u003e\u003cp\u003e\u003cb\u003ePROVIDES A CLEAR AND ACCESSIBLE PATH TO LEARNING KEY SCIENTIFIC CONCEPTS THROUGH THE LENS OF FOOD AND COOKING\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Science of Cooking\u003c\/i\u003e 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. \u003c\/p\u003e\u003cp\u003eNow in its second edition, \u003ci\u003eThe Science of Cooking\u003c\/i\u003e 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. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Science of Cooking:\u003c\/i\u003e \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIs a unique approach to teaching all students core fundamentals of chemistry, biology and biochemistry in a food and cooking context.\u003c\/li\u003e\n\u003cli\u003e Provides clear explanations and practical insights to future chefs, dietitians, and scientists alike\u003c\/li\u003e\n\u003cli\u003e Includes learning objectives, key concepts and end of chapter questions\u003c\/li\u003e\n\u003cli\u003e Contains a new selection of detailed recipes that demonstrate scientific processes\u003c\/li\u003e\n\u003cli\u003e Integrates guided-inquiry activities that encourage active learning with structured exercises\u003c\/li\u003e\n\u003cli\u003e Features inquiry-based cooking labs that offer experiential learning opportunities to deepen student understanding\u003c\/li\u003e\n\u003cli\u003e Includes access to a companion website at http:\/\/scienceofcooking.bergbuilds.domains\/, for adopting professors with downloadable guided-inquiry activities and laboratories.\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eConnecting classroom learning to real-world cooking, \u003ci\u003eThe Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking, Second Edition\u003c\/i\u003e is perfect for undergraduate students in chemistry, biochemistry, biology, food science, and nutrition, as well liberal arts majors taking introductory or general science courses.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47990335701221,"sku":"NP9781394158218","price":63.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781394158218.jpg?v=1761787404","url":"https:\/\/k12savings.com\/products\/the-science-of-cooking-isbn-9781394158218","provider":"K12savings","version":"1.0","type":"link"}