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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Surface chemistry of cooking ： ウィキペディア英語版 Surface chemistry of cooking In cooking several factors, including materials, techniques, and temperature, can influence the surface chemistry of the chemical reactions and interactions that create food. All of these factors depend on the chemical properties of the surfaces of the materials used. The material properties of cookware, such as hydrophobicity, surface roughness, and conductivity can impact the taste of a dish dramatically. The technique of food preparation alters food in fundamentally different ways, which produce unique textures and flavors. The temperature of food preparation must be considered when choosing the correct ingredients. ==Materials in cooking== The interactions between food and pan are very dependent on the material that the pan is made of. Whether or not the pan is hydrophilic or hydrophobic, the heat conductivity and capacity, surface roughness, and more all determine how the food is cooked. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Surface chemistry of cooking」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.