On food and cooking the science and lore of the kitchen ( PDFDrive ) 1491

Chapter 15 The Four Basic Food Molecules Water Water Clings Strongly to Itself Water Is Good at Dissolving Other Substances Water and Heat: From Ice to Steam Water and Acidity: The pH Scale Fats, Oils, and Relatives: Lipids Lipids Don’t Mix with Water The Structure of Fats Saturated and Unsaturated Fats, Hydrogenation, and Trans Fatty Acids Fats and Heat Emulsifiers: Phospholipids, Lecithin, Monoglycerides Carbohydrates Sugars Oligosaccharides Polysaccharides: Starch, Pectins, Gums Proteins Amino Acids and Peptides Protein Structure Proteins in Water Protein Denaturation Enzymes This chapter describes the characters of the four chemical protagonists in foods and the cooking process, the molecules referred to constantly in the first fourteen chapters Water is the major component of nearly all foods — and of ourselves! It’s also a medium in which we heat foods in order to change their flavor, texture, and stability One particular property of water solutions, their acidity or alkalinity, is a source of flavor, and has an important influence on the behavior of ... Amino Acids and Peptides Protein Structure Proteins in Water Protein Denaturation Enzymes This chapter describes the characters of the four chemical protagonists in foods and the cooking process, the. .. referred to constantly in the first fourteen chapters Water is the major component of nearly all foods — and of ourselves! It’s also a medium in which we heat foods in order to change their flavor, texture, and. .. to change their flavor, texture, and stability One particular property of water solutions, their acidity or alkalinity, is a source of flavor, and has an important influence on the behavior of