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.
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Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
|---|---|---|---|---|---|
Searching... | E-Book | 285305-1001 | ONLINE | Searching... | Searching... |