Edible structures the basic science of what we eat

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Bibliographic Details
Main Author: Aguilera, José Miguel.
Other Authors: Blazes, Marian.
Format: eBook
Language: English
Published: Boca Raton, Fla. : CRC Press, 2013.
Subjects:
Food > Analysis.
Nutrition.
elektronické knihy
electronic books
ISBN: 9781439898918
Physical Description: xx, 442 p. : ill.

Cover

Table of contents

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020 |a 9781439898918  |q (e-book :  |q PDF) 
040 |a FlBoTFG  |c FlBoTFG 
041 1 |a eng  |h spa 
100 1 |a Aguilera, José Miguel. 
245 1 0 |a Edible structures  |h [elektronický zdroj] :  |b the basic science of what we eat /  |c José Miguel Aguilera ; translated by Marian Blazes. 
260 |a Boca Raton, Fla. :  |b CRC Press,  |c 2013. 
300 |a xx, 442 p. :  |b ill. 
500 |a Translation of Ingeniería gastronómica. 
504 |a Includes bibliographical references and index. 
505 0 |a 1. Nutritious and delicious molecules -- 2. Food materials and structures -- 3. Journey to the center of our food -- 4. From farm to cells and back -- 5. A pinch of mathematics -- 6. Nutritional and culinary thermodynamics -- 7. Between brain and cell -- 8. Culinary technologies and food structures -- 9. The pleasure of eating -- 10. The empowerment of chefs -- 11. The science that fascinates chefs -- 12. Healthy habits -- 13. Final comments. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
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650 0 |a Nutrition. 
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700 1 |a Blazes, Marian. 
776 1 |z 9781439898901 (pbk.) 
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