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Edible structures : the basic science of what we eat / Jose Miguel Aguilera ; translated by Marian B...

Edible structures : the basic science of what we eat / ...

Edible structures : the basic science of what we eat / Jose Miguel Aguilera ; translated by Marian B...

https://devfeature-collection.sl.nsw.gov.au/record/74VvBROxaVdl

Edible structures : the basic science of what we eat / Jose Miguel Aguilera ; translated by Marian Blazes.

About this item

Full title

Edible structures : the basic science of what we eat / Jose Miguel Aguilera ; translated by Marian Blazes.

Publisher

Boca Raton, Fla. : CRC Press, 2013.

Uniform title

Ingeniera gastronđmica. English.

Date

2013.

Call Numbers

G 2013/732

Record Identifier

74VvBROxaVdl

MMS ID

991016409589702626

Language

English

Spanish

(Language of original)

Formats

Physical Description

Physical content

xx, 442 pages : illustrations ; 23 cm.

Content type

text

Media type

unmediated

Carrier type

volume

Contents

Machine generated contents note: 1.Nutritious and Delicious Molecules -- 1.1.We Eat Molecules and We Are Molecules -- 1.2.The Building Blocks -- 1.3.Molecules That Change -- 1.4.There Is an Additive in My Soup! -- 1.5.Sweet Molecules -- 1.6.The Color of Food -- 1.7.Salt for All Tastes -- 1.8.Molecul...

Contents note continued: 2.14.Measuring with Instruments -- 2.15.Measuring with the Senses -- 2.16.That's the Way I See It -- Notes -- 3.Journey to the Center of Our Food -- 3.1.Flavorful Structures -- 3.2.We Can't See the Best Part -- 3.3.Eyes Wide Open -- 3.4.Food under the Scanner -- 3.5.Cooking...

Contents note continued: 5.1.How Mathematics Helps -- 5.2.Engineers and Their Formulas -- 5.3.We Are Not All Equal -- 5.4.Everything Changes over Time -- 5.5.Hard-to-Kill Bacteria -- 5.6.Flavorful Experiences -- 5.7.Kitchen Fractals -- 5.8.Images in the Kitchen -- Notes -- 6.Nutritional and Culinary...

Contents note continued: 8.Culinary Technologies and Food Structures -- 8.1.The Conservation Map -- 8.2.Waiting for Dinner to Be Ready -- 8.3.Materials and Utensils in the Kitchen -- 8.4.Bringing Industry into the Kitchen -- 8.5.Measure or Make Measurable -- 8.6.Why Does Popcorn Pop? -- 8.7.Decipher...

Contents note continued: 11.The Science That Fascinates Chefs -- 11.1.Chefs and Innovation -- 11.2.The New Ingredients -- 11.3.Three-D Sauces -- 11.4.Edible Films -- 11.5.Spherification -- 11.6.Smoke and Aroma -- 11.7.Structures That Sound -- 11.8.Explosive and Bubbly Matrices -- 11.9.Kitchen Cryoge...

Contents note continued: 13.3.Gastronomic Engineering -- 13.4.A Time for Food (Structure) -- Notes.

Publication information

Publisher

Boca Raton, Fla. : CRC Press, 2013.

Place of Publication

Florida

Date Published

2013.

More information

Scope and Contents

Summary

Nature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food structures enter our mouths and different sensations invade our bodies. By the time these structures reach our cells, they have been broken back down into molecules that serve as fuel and raw materials for our bod...

Alternative Titles

Full title

Edible structures : the basic science of what we eat / Jose Miguel Aguilera ; translated by Marian Blazes.

Notes

General note

"... an authorized translation of a book published in Spanish by Ediciones Universidad Catđlica de Chile, Santiago, Chile, under the title Ingenier©Ưa gastron©đmica, 2011" -- t.p. verso.

Includes bibliographical references and index.

Language note

Translated from the Spanish.

Identifiers

Primary Identifiers

Call Numbers

G 2013/732

Record Identifier

74VvBROxaVdl

Permalink

https://devfeature-collection.sl.nsw.gov.au/record/74VvBROxaVdl

Other Identifiers

ISBN

1439898901

9781439898901

DDC

664

MMS ID

991016409589702626

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