Food Chemistry
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Ingredients
- The Strange Chemistry of What We Put in Us and on Us
- By: George Zaidan
- Narrated by: George Zaidan
- Length: 6 hrs and 55 mins
- Unabridged
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Cheese puffs. Coffee. Sunscreen. Vapes. George Zaidan reveals what will kill you, what won’t, and why - explained with high-octane hilarity, hysterical hijinks, and other things that don’t begin with the letter H. Ingredients offers the perspective of a chemist on the stuff we eat, drink, inhale, and smear on ourselves. Apart from the burning question of whether you should eat that Cheeto, Zaidan explores a range of topics.
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Disappointed in the nutrition conclusion
- By Cristi on 01-30-22
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Ingredients
- The Strange Chemistry of What We Put in Us and on Us
- Narrated by: George Zaidan
- Length: 6 hrs and 55 mins
- Release date: 04-14-20
- Language: English
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Cheese puffs. Coffee. Sunscreen. Vapes. George Zaidan reveals what will kill you, what won’t, and why - explained with high-octane hilarity, hysterical hijinks, and other things that don’t begin with the letter H....
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Culinary Reactions
- The Everyday Chemistry of Cooking
- By: Simon Quellen Field
- Narrated by: Sean Pratt
- Length: 4 hrs and 29 mins
- Unabridged
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When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
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Culinary Reactions - The Chemical Formulas to Cook
- By Vicente Gard on 06-06-19
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Culinary Reactions
- The Everyday Chemistry of Cooking
- Narrated by: Sean Pratt
- Length: 4 hrs and 29 mins
- Release date: 02-07-17
- Language: English
- When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams....
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Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- By: Samin Nosrat
- Narrated by: Samin Nosrat
- Length: 5 hrs and 57 mins
- Unabridged
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A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
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EXCELLENT, BUT...
- By KJNuri on 01-23-18
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Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- Narrated by: Samin Nosrat
- Length: 5 hrs and 57 mins
- Release date: 08-22-17
- Language: English
- A visionary new master class in cooking that distills decades of professional experience into just four simple elements....
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Your Brain on Food
- How Chemicals Control Your Thoughts and Feelings 3rd Edition
- By: Gary Wenk
- Narrated by: Jonathan Yen
- Length: 8 hrs and 15 mins
- Unabridged
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An internationally renowned neuroscientist, Dr. Wenk has been educating college and medical students about the brain and lecturing around the world for more than 40 years. With this essential book, he vividly demonstrates how a little knowledge about the foods and drugs we eat can teach us a lot about how our brain functions. The information is presented in an irreverent and non-judgmental manner, making it highly accessible to high school teenagers, inquisitive college students, and worried parents.
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Good to read read chapters very useful and interesting
- By Placeholder on 11-21-19
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Your Brain on Food
- How Chemicals Control Your Thoughts and Feelings 3rd Edition
- Narrated by: Jonathan Yen
- Length: 8 hrs and 15 mins
- Release date: 06-18-19
- Language: English
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Dr. Wenk has skillfully blended the highest scholarly standards with illuminating insights, gentle humor, and welcome simplicity. The intersection between brain science, drugs, food, and our cultural and religious traditions is plainly illustrated in an entirely new light....
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Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- By: Michael Brenner, Pia Sörensen, David Weitz
- Narrated by: Donna Postel
- Length: 9 hrs and 12 mins
- Unabridged
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The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
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A good book - with some winning points
- By Chris L. on 07-17-21
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Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- Narrated by: Donna Postel
- Length: 9 hrs and 12 mins
- Release date: 01-26-21
- Language: English
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Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work....
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The Food Lab
- Better Home Cooking Through Science
- By: J. Kenji Lopez-Alt
- Narrated by: Mike Chamberlain
- Length: 21 hrs and 22 mins
- Unabridged
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As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
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Props to the narrator, and amazing book
- By Carla Nowicki on 08-22-20
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The Food Lab
- Better Home Cooking Through Science
- Narrated by: Mike Chamberlain
- Length: 21 hrs and 22 mins
- Release date: 10-22-19
- Language: English
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In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more....
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A Grain of Salt
- The Science and Pseudoscience of What We Eat
- By: Dr. Joe Schwarcz
- Narrated by: Jonathan Yen
- Length: 11 hrs and 33 mins
- Unabridged
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Of all the dietary and nutritional claims pitched to us, what can we believe? How does cinnamon affect your health? How splendid is Splenda? Should you buy farmed, wild, or canned food? What's fishy about fish-oil supplements? Will a diet of Twinkies and M&M's lead to weight loss? Water from a tap or from a plastic bottle - which should you choose, and which is better for the environment? Should you carry your groceries home in plastic or brown paper? We all have questions, and Dr. Joe Schwarcz has the answers, some of which will astonish you.
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Excellent! Science-baced nutritional information.
- By Amazon Customer on 02-05-20
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A Grain of Salt
- The Science and Pseudoscience of What We Eat
- Narrated by: Jonathan Yen
- Length: 11 hrs and 33 mins
- Release date: 10-08-19
- Language: English
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Of all the dietary and nutritional claims pitched to us, what can we believe? How does cinnamon affect your health? How splendid is Splenda? Should you buy farmed, wild, or canned food? What's fishy about fish-oil supplements? Find out more....
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Molecular Gastronomy
- Exploring the Science of Flavor
- By: Herve This
- Narrated by: Dennis Holland
- Length: 12 hrs and 50 mins
- Unabridged
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This book will appeal to foodies and those who are deprived of cookbooks in audio format. Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. This audiobook presents pieces of conventional wisdom - such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled - and gives its history before making scientific pronouncements.
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Yawn
- By Brian on 12-23-08
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Molecular Gastronomy
- Exploring the Science of Flavor
- Narrated by: Dennis Holland
- Length: 12 hrs and 50 mins
- Release date: 10-21-08
- Language: English
- Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths....
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Microbiology for Dummies
- By: Jennifer C. Stearns PhD, Michael G. Surette PhD, Julienne C. Kaiser PhD
- Narrated by: Suzie Althens
- Length: 12 hrs and 9 mins
- Unabridged
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Microbiology for Dummies is your guide to understanding the fundamentals of this enormously-encompassing field. Whether your career plans include microbiology or another science or health specialty, you need to understand life at the cellular level before you can understand anything on the macro scale. Microbes are literally the foundation of all life, and they are everywhere. Microbiology for Dummies will help you understand them, appreciate them, and use them.
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Disconnected facts and concepts
- By Amaze on 03-17-23
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Microbiology for Dummies
- Narrated by: Suzie Althens
- Length: 12 hrs and 9 mins
- Release date: 08-30-19
- Language: English
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Microbiology for Dummies is your guide to understanding the fundamentals of this enormously-encompassing field. Whether your career plans include microbiology or another science or health specialty, you need to understand life at the cellular level....
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A Natural History of Beer
- By: Ian Tattersall, Rob DeSalle
- Narrated by: Johnny Heller
- Length: 6 hrs and 59 mins
- Unabridged
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What can beer teach us about biology, history, and the natural world? From ancient Mesopotamian fermentation practices to the resurgent American craft brewery, authors Rob DeSalle and Ian Tattersall peruse the historical record and traverse the globe for engaging and often surprising stories about beer. They explain how we came to drink beer, what ingredients combine to give beers their distinctive flavors, how beer's chemistry works at the molecular level, and how various societies have regulated the production and consumption of beer.
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More chemistry and biology than history.
- By Erik on 05-26-19
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A Natural History of Beer
- Narrated by: Johnny Heller
- Length: 6 hrs and 59 mins
- Release date: 02-27-19
- Language: English
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From ancient Mesopotamian fermentation practices to the resurgent American craft brewery, authors Rob DeSalle and Ian Tattersall peruse the historical record and traverse the globe for engaging and often surprising stories about beer....
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Heal Your Gut, Mind & Emotions
- 5 Steps to Reset Your Health with Ayurveda and Food Chemistry
- By: Dimple Jangda
- Narrated by: Dimple Jangda
- Length: 6 hrs and 53 mins
- Unabridged
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Did you know your physical, mental and emotional well-being depends on your gut health? The healthier your gut, the better you are! With the gut as a central axis of vigor, health coach Dimple Jangda has helped people all over the world recover from chronic diseases through a powerful combination of ancient Ayurvedic science, modern research and nutrition with a special emphasis on food chemistry. In this comprehensive book, she shares the tools that shaped her life and advises on how you can use food to preserve your health and reverse diseases.
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very good
- By user-M4PKF51 on 03-27-24
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Heal Your Gut, Mind & Emotions
- 5 Steps to Reset Your Health with Ayurveda and Food Chemistry
- Narrated by: Dimple Jangda
- Length: 6 hrs and 53 mins
- Release date: 01-23-24
- Language: English
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Health coach Dimple Jangda shares the tools that shaped her life and advises on how you can use food to preserve your health and reverse diseases....
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Chemistry for a Greener World
- Your Guide to Eco-Friendly Living Through Science
- By: Barrett Williams, ChatGPT ChatGPT
- Narrated by: Virtual Voice
- Length: 6 hrs and 33 mins
- Unabridged
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Immerse yourself in a transformative journey that melds science with sustainability—welcome to "Chemistry for a Greener World," a guide that reveals the secrets of eco-conscious living through the riveting lens of green chemistry. Your companion in unlocking a treasure trove of environmentally-friendly strategies, this eBook promises to be an essential addition to the libraries of those eager to harmonize their habits with the health of our planet. From the foundational concepts of green chemistry to the innovation of eco-friendly fuels, each chapter of this enlightening resource is ...
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Chemistry for a Greener World
- Your Guide to Eco-Friendly Living Through Science
- Narrated by: Virtual Voice
- Length: 6 hrs and 33 mins
- Release date: 04-20-24
- Language: English
- Immerse yourself in a transformative journey that melds science with sustainability—welcome to "Chemistry for a Greener World," a guide that ...
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Culinary Chemistry
- Unveiling the Molecular Mysteries in Your Kitchen
- By: Barrett Williams, ChatGPT ChatGPT
- Narrated by: Virtual Voice
- Length: 4 hrs and 12 mins
- Unabridged
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Prepare to embark on a gastronomical journey with "Culinary Chemistry," an enthralling eBook that ignites the alchemy between science and cooking. This isn't just another collection of recipes; it's a veritable textbook for the senses, guiding food enthusiasts on an expedition through the intricacies of flavor, taste, and texture. Your adventure begins in the realm of taste. Uncover the secrets behind the basic tastes and how the tongue discerns each nuance. Delve into aromatic compounds and learn how they forge the complex profiles we relish in every bite. Discover the subtle yet essential...
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Culinary Chemistry
- Unveiling the Molecular Mysteries in Your Kitchen
- Narrated by: Virtual Voice
- Length: 4 hrs and 12 mins
- Release date: 04-19-24
- Language: English
- Prepare to embark on a gastronomical journey with "Culinary Chemistry," an enthralling eBook that ignites the alchemy between science and cooking. ...
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More Food from Soil Science
- The Natural Chemistry of Lime in Agriculture
- By: Dr. V.A. Tiedjens
- Narrated by: Frank Gerard
- Length: 8 hrs and 45 mins
- Unabridged
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This book by a distinguished agronomist and agricultural researcher is a factual presentation designed to show farmers how they can increase their crop yields and reduce their production costs so they may enjoy a higher standard of living. Dr. Tiedjens’ More Food From Soil Science provides concrete examples of ways to help cure the agricultural doldrums.
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Great book, a lot of information
- By Roger Mozina on 12-21-21
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More Food from Soil Science
- The Natural Chemistry of Lime in Agriculture
- Narrated by: Frank Gerard
- Length: 8 hrs and 45 mins
- Release date: 02-24-21
- Language: English
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This book by a distinguished agronomist and agricultural researcher shows farmers how they can increase their crop yields and reduce their production costs. More Food From Soil Science provides concrete examples of ways to help cure agricultural doldrums....
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Microbiologia degli Alimenti [Food Microbiology]
- Materiale riassuntivo strategico & Domande ed esercizi d'esame [Strategic Summary Material & Exam Questions and Exercises]
- By: Tecnologie Alimentari Facile
- Narrated by: Valentina Vinci
- Length: 4 hrs and 30 mins
- Unabridged
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Se vuoi preparare al meglio l’esame di microbiologia degli alimenti, questo libro soddisfa le tue richieste. Esso contiene materiale riassuntivo strategico, il quale ti permetterà di ottenere tutte le info necessarie per superare l’esame, potendo aspirare al massimo voto.Inoltre, il libro contiene anche le domande ed esercizi d’esame che più frequentemente vengono usate dal docente in sede d’esame.
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Microbiologia degli Alimenti [Food Microbiology]
- Materiale riassuntivo strategico & Domande ed esercizi d'esame [Strategic Summary Material & Exam Questions and Exercises]
- Narrated by: Valentina Vinci
- Length: 4 hrs and 30 mins
- Release date: 10-30-20
- Language: Italian
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Se vuoi preparare al meglio l’esame di microbiologia degli alimenti, questo libro soddisfa le tue richieste....
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