Edible structures the basic science of what we eat
by
 
Aguilera, Jos ̌Miguel.

Title
: 
Edible structures the basic science of what we eat

Author
: 
Aguilera, Jos ̌Miguel.

ISBN
: 
9781439898918

Publication Information
: 
Boca Raton, Fla. : CRC Press, 2013.

Physical Description
: 
xx, 442 p. : ill.

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.

Subject Term
: 
Food -- Analysis.
 
Nutrition.

Added Author
: 
Blazes, Marian.

Electronic Access
: 
Distributed by publisher. Purchase or institutional license may be required for access.


LibraryMaterial TypeItem BarcodeShelf Number[[missing key: search.ChildField.HOLDING]]Status
Online LibraryE-Book285305-1001ONLINEElektronik Kütüphane