| Description |
1 online resource (xx, 442 pages) : illustrations |
| Contents |
880-01 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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880-01/(S Machine generated contents note: 1. Nutritious and Delicious Molecules -- 1.1. We Eat Molecules and We Are Molecules -- 1.2. Building Blocks -- 1.3. Molecules That Change -- 1.4. There Is an Additive in My Soup! -- 1.5. Sweet Molecules -- 1.6. Color of Food -- 1.7. Salt for All Tastes -- 1.8. Molecules for Good Health -- 1.9. Genes a la carte -- 1.10. Unwanted Guests -- 1.11. There Is Always Risk -- 1.12. Who Can Protect Us-- 1.13. Designer Molecules -- 1.14. Bittersweet -- 1.15. Misallocated Molecules -- Notes -- 2. Food Materials and Structures -- 2.1. Natural Structures -- 2.2. Molecular Sociology -- 2.3. Science of Chewable Structures -- 2.4. Transforming Structures with Heat -- 2.5. Strange Liquids and Solids -- 2.6. Love/Hate Relationships -- 2.7. Capturing Air -- 2.8. To Gel or Not to Gel -- 2.9. Bread: From Molecules to Structures -- 2.10. Changing Structures -- 2.11. Dairy Nanotechnology -- 2.12. Other Milky Way -- 2.13. Young and Varied Structures -- 2.14. Measuring with Instruments -- 2.15. Measuring with the Senses -- 2.16. That's the Way I See It -- Notes -- 3. Journey to the Center of Our Food -- 3.1. Flavorful Structures -- 3.2. We Can't See the Best Part -- 3.3. Eyes Wide Open -- 3.4. Food under the Scanner -- 3.5. Cooking under the Microscope -- 3.6. Frying in Lilliput -- 3.7. Cooking Pasta -- 3.8. Microscopy in Food Gerontology and Archeology -- 3.9. Chocolate "Bloom" -- 3.10. Reinforced Textures -- 3.11. All in Due Time -- 3.12. Food Structure Design -- Notes -- 4. From Farm to Cells and Back -- 4.1. From Farm to Fork -- 4.2. Why Malthus Was Wrong -- 4.3. Routes That Lead to Our Mouths -- 4.4. World's Largest Industry -- 4.5. Eating on Earth -- 4.6. Eating in Space -- 4.7. Less Positive Outlooks -- 4.8. Pig in a Poke-- 4.9. From Cell to Farm -- 4.10. Food Everywhere -- 4.11. Bit of Futurology -- 4.12. Sustainable Foods -- 4.13. Wasted Food Structures -- Notes -- 5. Pinch of Mathematics -- 5.1. How Mathematics Helps -- 5.2. Engineers and Their Formulas -- 5.3. We Are Not All Equal -- 5.4. Everything Changes over Time -- 5.5. Hard-to-Kill Bacteria -- 5.6. Flavorful Experiences -- 5.7. Kitchen Fractals -- 5.8. Images in the Kitchen -- Notes -- 6. Nutritional and Culinary Thermodynamics -- 6.1. Thermodynamics and Some of Its Characters -- 6.2. Complying with Laws -- 6.3. Escaping from Equilibrium -- 6.4. Accounting Exercise -- 6.5. Appetite and Satiety -- 6.6. Calories in the Kitchen and Cooking -- 6.7. Heating with Waves -- 6.8. Barbecue at the Lab -- Notes -- 7. Between Brain and Cell -- 7.1. Structures That Must Be Broken -- 7.2. Molecules on the Move -- 7.3. Food in the Mouth and in the Nose -- 7.4. Expert and Electronic Noses -- 7.5. Well-Fed Brain -- 7.6. Back to Molecules: Digestion -- 7.7. Starch Gets to the Blood -- 7.8. We Receive Less than What We Pay -- 7.9. Why Do We Age-- 7.10. Nutrition: Quo vadis-- Notes -- 8. Culinary Technologies and Food Structures -- 8.1. Conservation Map -- 8.2. Waiting for Dinner to Be Ready -- 8.3. Materials and Utensils in the Kitchen -- 8.4. Bringing Industry into the Kitchen -- 8.5. Measure or Make Measurable -- 8.6. Why Does Popcorn Pop-- 8.7. Deciphering Frying -- 8.8. In Search of the Perfect Coffee -- Notes -- 9. Pleasure of Eating -- 9.1. Enjoying Eating -- 9.2. Gastronomy, Gourmet, Gourmand, Glutton, and So On -- 9.3. Engineering at the Table -- 9.4. Origin of Restaurants -- 9.5. Expensive Restaurant Boom -- Notes -- 10. Empowerment of Chefs -- 10.1. Gastronomy and Art -- 10.2. Chef Who Invented Air -- 10.3. Chefs: The Top Ten -- 10.4. New Cuisines -- 10.5. In the Hands of a Chef -- 10.6. Molecular Gastronomy -- 10.7. From the Test Tube to the Palate -- 10.8. Reason Scientists Do Not Write Recipes -- 10.9. Gastronomy Goes to College -- 10.10. Some Books on Gastronomy and Science -- Notes -- 11. Science That Fascinates Chefs -- 11.1. Chefs and Innovation -- 11.2. New Ingredients -- 11.3. Three-D Sauces -- 11.4. Edible Films -- 11.5. Spherification -- 11.6. Smoke and Aroma -- 11.7. Structures That Sound -- 11.8. Explosive and Bubbly Matrices -- 11.9. Kitchen Cryogenics -- 11.10. Cold Reductions -- 11.11. Structuring by Freezing -- 11.12. Delicious Cotton Candies -- 11.13. Impregnation under Vacuum -- 11.14. Sous-vide Cooking -- 11.15. Cooking with Glucono-δ-Lactone (GDL) -- Notes -- 12. Healthy Habits -- 12.1. Mark of the Past -- 12.2. What Our Genes Say -- 12.3. Weight of Health -- 12.4. Habits and Diets -- 12.5. Time Is Not on Our Side -- 12.6. "Healthy Diets" -- 12.7. Nutritional Engineering -- 12.8. Information Overload -- 12.9. Educating Consumers -- 12.10. MBA: Master's Degree in Better Alimentation -- 12.11. Designing Foods -- Notes -- 13. Final Comments -- 13.1. Lessons from a Failed Experiment -- 13.2. Homo gastronomicus and Gastronators -- 13.3. Gastronomic Engineering -- 13.4. Time for Food (Structure) -- Notes |
| Summary |
Nutritious and Delicious MoleculesFood Materials and StructuresJourney to the Center of Our FoodFrom Farm to Cells and BackA Pinch of MathematicsNutritional and Culinary ThermodynamicsBetween Brain and CellCulinary Technologies and Food StructuresThe Pleasure of EatingThe Empowerment of ChefsThe Science that Fascinates ChefsHealthy HabitsFinal Comments |
| 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 |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Food -- Biotechnology.
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Food -- Analysis.
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Food -- Composition.
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Food Analysis
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TECHNOLOGY & ENGINEERING -- Food Science.
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Food -- Analysis
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Food -- Biotechnology
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Food -- Composition
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| Form |
Electronic book
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| Author |
Blazes, Marian, translator
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Ediciones Universidad Católica de Chile, printer.
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| LC no. |
2012275111 |
| ISBN |
9781439898918 |
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143989891X |
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9781138426474 |
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1138426474 |
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