Chemical changes during culinary processing
Molecular Gastronomy - Scientific work

Since most foods are made up of water, saccharides, proteins, peptides and amino acids, and lipids, with other highly varied compounds in lesser quantities , it would be legitimate to focus on molecular modifications, under food conditions, by maintaining these various categories. However, it is a fact that the reactions of the various compounds are both excessively numerous and insufficiently studied under the experimental conditions of culinary transformations