Food Preparation—An Important Application of Basic Chemistry and Physics

  • Ernest R. Vieira
Part of the Food Science Texts Series book series (FSTS)


When food is prepared for consumption, many of its characteristics such as texture, appearance, taste, and nutritional value are altered. These result from changes in the physical and chemical structure of foods. An understanding of the basic physical and chemical nature of food is an invaluable tool for chefs, bakers, and anyone involved in food preparation, and this knowledge enables one to control quality more effectively. A change in methodology or substitution of an ingredient may improve the final product or provide savings in time and money. This chapter gives short explanations of why certain changes occur in a variety of foods.


Hydrogen Sulfide Elementary Food Cooking Time Bakery Product Bubble Wall 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Copyright information

© Springer Science+Business Media Dordrecht 1996

Authors and Affiliations

  • Ernest R. Vieira
    • 1
  1. 1.Department of Food Science, Nutrition and Culinary ArtsEssex Agricultural and Technical InstituteHathorneUSA

Personalised recommendations