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 / Jose Miguel Aguilera ; translated by Marian Blazes.
About this item
Full title
Author / Creator
Publisher
Boca Raton, Fla. : CRC Press, 2013.
Uniform title
Date
2013.
Call Numbers
G 2013/732
Record Identifier
MMS ID
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.
Subjects
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.
Authors, Artists and Contributors
Author / Creator
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