This PDF covers the following experiments related to Kitchen
Chemistry : . Introduction, Alternate approaches, Kitchen Tools and Equipment,
Computers, Data, and Surveys, Safety and Measurement, Flavor and Sensory
Evaluation, Data Analysis and Visualization, Water, Dispersions, Phases and
Crystallization, Oxidation, Enzymes and pH,Colors and other Additives,
Sweeteners and browning, Molecular Gastronomy.
This page provides links to
both online and PDF version of the book Chemistry of Cooking that covers the
following topics related to Kitchen Chemistry : Introduction, Atoms, Molecules,
and Ions, Cooking Techniques: Thickening and Concentrating Flavors,
Understanding Ingredients: Flour, Understanding Ingredients: Fat, Understanding
Ingredients: Sugar, Understanding Ingredients: Leavening Agents, Understanding
Ingredients: Dairy Products, Understanding Ingredients: Eggs, Chocolate,
Understanding Ingredients: Spices.