Cooking Chemistry

Author: Li Shunfa
Publisher:
Publish Date: 2001-06-01
Features: This book is based on the "Teaching Syllabus for Culinary Chemistry" issued by the Training Department of the Ministry of Labor and Social Security, and is a compulsory textbook for culinary programs in secondary vocational and technical schools. The main content includes: the chemical changes and applications of water, minerals, carbohydrates, lipids, proteins, and vitamins in food during cooking and storage processes; the chemical processes that affect color, aroma, and flavor in cooking; the fundamental chemical knowledge for forming and maintaining color, aroma, and flavor and their application in culinary processing; food nutrition, as well as determining reasonable cooking techniques. This book is also suitable as a vocational training textbook and for self-study by workers. The book was written by Li Shunfa of Zhengzhou No. 2 Business Vocational and Technical School, Peng Zhihong and Liu Zhiquan of Henan Vocational and Technical College, with Li Shunfa as the chief editor and Peng Zhihong as the deputy editor. It was reviewed by Du Kesheng of Linyi Senior Vocational and Technical School in Shandong Province.