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Did anyone knows of some good resources to start learning about food chemistry? I am thinking specifically about a description of the chemical processes involved e.g. in cooking/preparing the different foods and their relation with changes in flavor etc.

Also: do you know a reliable source to understand what is the purpose of all food additive used by the industry? Here I am not thinking about colorant/preservatives and the like, but more about the "strange supernumerary" ingredients we can see on industrial food's labels.

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See also: cooking.stackexchange.com/questions/1710/…, and the food-science tags on this site, cooking.stackexchange.com/questions/tagged/food-science. –  Ocaasi Aug 14 '10 at 2:43

1 Answer 1

McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture will answer most questions on what the chemistry is behind most cooking processes, without being too academic.

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For a more academic look at the chemistry of the subject find Hervé This is one of the founders of the Molecular Gastronomy movement. –  FordBuchanan Jul 22 '10 at 14:51
    
+1 excellent book, in frequent use in my home. I daren't take it to work as I'm sure someone would borrow it! –  daniel Jul 22 '10 at 17:03
    
is there a particular book you would recommend to get started with molecular gastronomy? –  Sobachatina Sep 30 '10 at 14:33
    
@FordBuchanan: That book doesn't appear to be available in the U.S. for some reason, although this one is. Do you know how they're related? –  Flimzy Oct 20 '11 at 20:50
    
Yes, that's the US edition. –  FordBuchanan Nov 16 '11 at 14:55

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