Supporting students since 2003

The Basic Chemistry of Food

Abstract: This 13 page paper considers the basic chemistry of food looking at the role and composition of lipids and polymers, the role that the chemical compounds have on sensory perception such as taste and smell as well as the role of amino acids, protein, Maillard Browning, gelatin, carbohydrates, flour mixtures, pigments and pectin. The paper includes 2 tables. The bibliography cites 14 sources.

Filename: TEfoodch.wps

Pages: 13


Catagory:

Subcatagory: Culinary Science, Cuisine, & Cooking


Special News and Events

We are intorducing a new website over the break. Please do not hold any growing pains against us. Enjoy the new mobile friendly website.

Quick Links