The Resource Edible structures : the basic science of what we eat, José Miguel Aguilera ; translated by Marian Blazes, (electronic resource)

Edible structures : the basic science of what we eat, José Miguel Aguilera ; translated by Marian Blazes, (electronic resource)

Label
Edible structures : the basic science of what we eat
Title
Edible structures
Title remainder
the basic science of what we eat
Statement of responsibility
José Miguel Aguilera ; translated by Marian Blazes
Creator
Contributor
Author
Provider
Translator
Subject
Language
  • eng
  • spa
  • eng
Member of
Cataloging source
N$T
http://library.link/vocab/creatorName
Aguilera, José Miguel
Illustrations
illustrations
Index
index present
LC call number
TX551
LC item number
.A28 2013eb
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • ebrary
  • Blazes, Marian
http://library.link/vocab/subjectName
  • Food
  • Food
  • Food
  • TECHNOLOGY & ENGINEERING
  • Food
  • Food
  • Food
Label
Edible structures : the basic science of what we eat, José Miguel Aguilera ; translated by Marian Blazes, (electronic resource)
Instantiates
Publication
Note
"... an authorized translation of a book published in Spanish by Ediciones Universidad Católica de Chile, Santiago, Chile, under the title Ingeniería gastronómica, 2011" -- t.p. verso
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Machine generated contents note: 1.Nutritious and Delicious Molecules -- 1.1.We Eat Molecules and We Are Molecules -- 1.2.The Building Blocks -- 1.3.Molecules That Change -- 1.4.There Is an Additive in My Soup! -- 1.5.Sweet Molecules -- 1.6.The 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.The 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.The 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.The Routes That Lead to Our Mouths -- 4.4.The 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.A Bit of Futurology -- 4.12.Sustainable Foods -- 4.13.Wasted Food Structures -- Notes -- 5.A 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.An 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.A 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.The 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.The 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.The Expensive Restaurant Boom -- Notes -- 10.The Empowerment of Chefs -- 10.1.Gastronomy and Art -- 10.2.The Chef Who Invented Air -- 10.3.Chefs: The Top Ten -- 10.4.The 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.The Reason Scientists Do Not Write Recipes -- 10.9.Gastronomy Goes to College -- 10.10.Some Books on Gastronomy and Science -- Notes -- 11.The Science That Fascinates Chefs -- 11.1.Chefs and Innovation -- 11.2.The 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.The Mark of the Past -- 12.2.What Our Genes Say -- 12.3.The 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.A Time for Food (Structure) -- Notes
Dimensions
unknown
Extent
1 online resource (xx, 442 pages)
File format
unknown
Form of item
online
Isbn
9781439898918
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other physical details
illustrations
Quality assurance targets
not applicable
Reformatting quality
unknown
Reproduction note
Electronic reproduction.
Sound
unknown sound
Specific material designation
remote
System control number
  • (OCoLC)820131997
  • (OCoLC)ocn820131997
Label
Edible structures : the basic science of what we eat, José Miguel Aguilera ; translated by Marian Blazes, (electronic resource)
Publication
Note
"... an authorized translation of a book published in Spanish by Ediciones Universidad Católica de Chile, Santiago, Chile, under the title Ingeniería gastronómica, 2011" -- t.p. verso
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Machine generated contents note: 1.Nutritious and Delicious Molecules -- 1.1.We Eat Molecules and We Are Molecules -- 1.2.The Building Blocks -- 1.3.Molecules That Change -- 1.4.There Is an Additive in My Soup! -- 1.5.Sweet Molecules -- 1.6.The 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.The 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.The 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.The Routes That Lead to Our Mouths -- 4.4.The 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.A Bit of Futurology -- 4.12.Sustainable Foods -- 4.13.Wasted Food Structures -- Notes -- 5.A 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.An 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.A 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.The 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.The 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.The Expensive Restaurant Boom -- Notes -- 10.The Empowerment of Chefs -- 10.1.Gastronomy and Art -- 10.2.The Chef Who Invented Air -- 10.3.Chefs: The Top Ten -- 10.4.The 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.The Reason Scientists Do Not Write Recipes -- 10.9.Gastronomy Goes to College -- 10.10.Some Books on Gastronomy and Science -- Notes -- 11.The Science That Fascinates Chefs -- 11.1.Chefs and Innovation -- 11.2.The 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.The Mark of the Past -- 12.2.What Our Genes Say -- 12.3.The 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.A Time for Food (Structure) -- Notes
Dimensions
unknown
Extent
1 online resource (xx, 442 pages)
File format
unknown
Form of item
online
Isbn
9781439898918
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other physical details
illustrations
Quality assurance targets
not applicable
Reformatting quality
unknown
Reproduction note
Electronic reproduction.
Sound
unknown sound
Specific material designation
remote
System control number
  • (OCoLC)820131997
  • (OCoLC)ocn820131997

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