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Edible structures : the basic science of what we eat /
Edible structures : the basic science of what we eat

Author: Jos�e Miguel Aguilera ; translated by Marian Blazes. ; José Miguel Aguilera; Marian Blazes; Ediciones Universidad Católica de Chile,
Publisher: Boca Raton, Florida : CRC Press, Taylor & Francis Group, [2013] ©2013
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
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  Read more...
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Document Type: Book
All Authors / Contributors: Jos�e Miguel Aguilera ; translated by Marian Blazes. ; José Miguel Aguilera; Marian Blazes; Ediciones Universidad Católica de Chile,
ISBN: 9781439898901 1439898901
OCLC Number: 746838216
Notes: " ... 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.
Description: xx, 442 pages : illustrations ; 23 cm
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.
Other Titles: Ingeniería gastronómica.
Responsibility: José Miguel Aguilera ; translated by Marian Blazes.
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Abstract:

.".. an authorized translation of a book published in Spanish by Ediciones Universidad Catolica de Chile, Santiago, Chile, under the title Ingenieria gastronomica, 2011" -- t.p. verso.  Read more...

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"Students of gastronomy, nutrition, and food technology will find this well-illustrated book a splendid resource to augment their textbooks, and even serve as one. ...basically the book is about the Read more...

 
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