Der Artikel ist weiterhin als ^^OTHERCONDITION^^ verfügbar.
Autor: Jose Miguel Aguilera
ISBN-13: 9781439898918
Einband: PDF
Seiten: 462
Sprache: Englisch
eBook Typ: PDF
eBook Format: PDF
Kopierschutz: Adobe DRM [Hard-DRM]
Systemvoraussetzungen
Der Artikel wird am Ende des Bestellprozesses zum Download zur Verfügung gestellt.

Edible Structures

The Basic Science of What We Eat
Geben Sie Ihre Bewertung ab!  
Wir verlosen jeden Monat unter allen freigegebenen Rezensionen
3 Gutscheine im Wert von 20 Euro. Teilnahmebedingungen
2
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 bodies. Drawing from the physical and engineering sciences, food technology, nutrition, and gastronomy, Edible Structures: The Basic Science of What We Eat examines the importance of food structures-the supramolecular assemblies and matrices that are created by nature and when we cook-rather than the basic chemical compounds that are the more traditional focus of study. The central objectives of this book are to address the pressing food trends of this century, including: Growing evidence that flavorful food structures are important for the delivery of the nutritious and healthful food molecules from which they are madeA need to understand and control how food structures are created and presented as products that respond to nutritional requirementsOpportunities to design certain foods to better suit the needs of modern lifestylesThe empowerment of consumers and the appearance of the axis that connects the food we eat with our brain, digestive system, and the cells in our bodyThe separation between a knowledgeable gourmet "e;elite"e; and the rest of the population who simply want to eat quick meals as cheaply as possible Entertaining and informative, Edible Structures: The Basic Science of What We Eat uses scientific yet understandable terms throughout to facilitate the communication between experts and the educated public, especially those who are curious, love to cook and innovate in the kitchen and/or want to enjoy good food. The language and concepts presented in this book give the reader some access to specialized texts and scientific journals, and above all, to the best and most current information available on the Internet and other media.
1
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 bodies. Drawing from the physical and engineering sciences, food technology, nutrition, and gastronomy, Edible Structures: The Basic Science of What We Eat examines the importance of food structures-the supramolecular assemblies and matrices that are created by nature and when we cook-rather than the basic chemical compounds that are the more traditional focus of study. The central objectives of this book are to address the pressing food trends of this century, including: Growing evidence that flavorful food structures are important for the delivery of the nutritious and healthful food molecules from which they are madeA need to understand and control how food structures are created and presented as products that respond to nutritional requirementsOpportunities to design certain foods to better suit the needs of modern lifestylesThe empowerment of consumers and the appearance of the axis that connects the food we eat with our brain, digestive system, and the cells in our bodyThe separation between a knowledgeable gourmet "e;elite"e; and the rest of the population who simply want to eat quick meals as cheaply as possible Entertaining and informative, Edible Structures: The Basic Science of What We Eat uses scientific yet understandable terms throughout to facilitate the communication between experts and the educated public, especially those who are curious, love to cook and innovate in the kitchen and/or want to enjoy good food. The language and concepts presented in this book give the reader some access to specialized texts and scientific journals, and above all, to the best and most current information available on the Internet and other media.

Zu diesem Artikel ist noch keine Rezension vorhanden.
Helfen sie anderen Besuchern und verfassen Sie selbst eine Rezension.

 

Rezensionen

Autor: Jose Miguel Aguilera
ISBN-13 :: 9781439898918
ISBN: 143989891X
Verlag: CRC Press
Seiten: 462
Sprache: Englisch
Sonstiges: Ebook, Maximale Downloadanzahl: 6