Chemical Processes in Food Science

DVD

Duration: 35 min.

Item Number: CEV80189W

Price: $115.00

Lesson topics include:

  • Fermentation
  • Caramelization
  • Leavening
  • Gelatinization
  • Retrogradation
  • Syneresis
  • and many more!
CEV
CEV

Cooking is all about chemistry and is nothing more than a series of chemical reactions. This presentation explains the "science" involved in cooking and food preparation. The fermentation process, caramelization, leavening, gelatinization, retrogradation and syneresis are explored, as well as discussing the role starch plays in the cooking process. Collaborator: Mindy Brashears, Ph.D., Texas Tech University.

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