Screen LibraryEdible structures : the basic science of what we eat /
Saved in:
| Main Authors: | |
|---|---|
| Corporate Authors: | |
| Group Author: | |
| Published: |
CRC Press, Taylor & Francis Group,
|
| Publisher Address: | Boca Raton, Florida : |
| Publication Dates: | [2013] |
| Literature type: | Book |
| Language: |
English Spanish |
| Subjects: | |
| Item Description: | "... an authorized translation of a book published in Spanish by Ediciones Universidad Católica de Chile, Santiago, Chile, under the title Ingeniería gastronómica, 2011" -- title page verso. |
| Carrier Form: | xx, 442 pages : illustrations ; 23 cm |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: |
9781439898901 : 1439898901 |
| Index Number: | TX551 |
| CLC: | TS207.3 |
| Call Number: | TS207.3/A283 |
| Contents: | Nutritious and delicious molecules -- Food materials and structures -- Journey to the center of our food -- From farm to cells and back -- A pinch of mathematics -- Nutritional and culinary thermodynamics -- Between brain and cell -- Culinary technologies and food structures -- The pleasure of eating -- The empowerment of chefs -- The science that fascinates chefs -- Healthy habits -- Final comments. |