Edible structures the basic science of what we eat

• 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
• DOI: 10.1201/b13025
• Physical Description: xx, 442 p. : ill.

Table of Contents:

• 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.