Free download The Chemistry of Food authored by Carla Mooney and illustrated by Traci Van Wagoner in pdf.
Food, like all matter, is governed by the rules of chemistry. Food chemistry is a branch of science that studies the substances that make up food, the chemical processes that food undergoes, and how different foods can be combined or changed to make new foods.
Chemistry is in action when you simmer, boil, bake, freeze, and combine food. By learning chemistry’s basic concepts and how they relate to food, we can better understand what makes our next meal so delicious.
Chemistry is the study of matter and the changes it undergoes. Matter is anything that has mass and takes up space. Everything around you, including your own body, is made of matter. Your computer is made of matter. The air you breathe, the water you drink, and the food you eat are made of matter.
Fruits, vegetables, meats, cheeses, and breads are all made of matter. Because food is simply a type of matter, chemistry’s basic concepts can help us understand what food is and how it can be transformed. Let’s start at the most basic level.
Contents
- Timeline
- The Periodic Table of Elements
- Introduction
- A Tasty Experiment
- The Chemicals in Our Food
- Cooking: A Chemical Reaction
- Nutrition: What Makes Food Healthy?
- Flavor: Mixing It Up
- Texture: What Food Feels Like
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