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Cooking as a Chemical Reaction
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Table of Contents

Measuring, Weighing and Units

Basic Food Chemistry

Water in Culinary Transformations

Carbohydrates in Culinary Transformations

Proteins in Culinary Transformations

Fats in Culinary Transformations

Sensorial Properties of Foods: Keys to Develop the Perfect Bite

Food Additives Toxic Substances and Inhibitors of Nutrients

About the Author

Sibel Ozilgen, Ph.D., is the Head of the Gastronomy and Culinary Arts Department at Yeditepe University, where she has been a faculty member since 2005. Dr. Ozilgen completed her Ph.D. degree in food engineering at Middle East Technical University in Turkey. She attended the University of California as a concurrent student during her Ph.D. study. Dr. Ozilgen taught classes and conducted research at Massey University in New Zealand and is the author or coauthor of numerous refereed publications and books, one of which concerns the eating habits of preschool children (Alfa Publishing Co., Turkey, 2007). Her research and teaching interests lie in the area of food science, food safety, food product development, and the eating habits of different consumer groups.

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