New York: Springer, 1992 Verachtert, H., and R De Mot, eds Yeast: Biotechnology and Biocatalysis New York: Dekker, 1990 Wiese, J.G et al The alcohol hangover Annals of Internal Medicine 132 (2000): 897– 902 Chapter 14: Cooking Methods and Utensil Materials Fennema, O., ed Food Chemistry 3rd ed New York: Dekker, 1996 Hallström, B et al Heat Transfer and Food Products.London: Elsevier, 1990 McGee, H From raw to cooked: The transformation of flavor In The Curious Cook: More Kitchen Science and Lore, 297– 313 San Francisco: North Point, 1990 McGee, H., J McInerny, and A Harrus The virtual cook: modeling heat transfer in the kitchen Physics Today (November 1999): 30– 36 Scientific American Special issue on “Materials.” September 1967 Chapter 15: The Four Basic Food Molecules Barham, P The Science of Cooking.Berlin: Springer-Verlag, 2001 Fennema, O., ed Food Chemistry 3rd ed New York: Dekker, 1996 Penfield, M.P., and A.M Campbell Experimental Food Science 3rd ed San Diego, CA: Academic, 1990 APPENDIX: A CHEMISTRY PRIMER Hill, J.W., and D.K Kolb Chemistry for Changing Times 8th ed Upper Saddle River, NJ: Prentice Hall, 1998 Snyder, C.H The Extraordinary Chemistry of Ordinary Things New York: Wiley, 1992 ... American Special issue on “Materials.” September 1967 Chapter 15: The Four Basic Food Molecules Barham, P The Science of Cooking.Berlin: Springer-Verlag, 2001 Fennema, O., ed Food Chemistry 3rd ed... New York: Dekker, 1996 Penfield, M.P., and A.M Campbell Experimental Food Science 3rd ed San Diego, CA: Academic, 1990 APPENDIX: A CHEMISTRY PRIMER Hill, J.W., and D.K Kolb Chemistry for Changing... for Changing Times 8th ed Upper Saddle River, NJ: Prentice Hall, 1998 Snyder, C.H The Extraordinary Chemistry of Ordinary Things New York: Wiley, 1992