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

Library Locations

  • African Studies LibraryBorrow it
    771 Commonwealth Avenue, 6th Floor, Boston, MA, 02215, US
    42.350723 -71.108227
  • Alumni Medical LibraryBorrow it
    72 East Concord Street, Boston, MA, 02118, US
    42.336388 -71.072393
  • Astronomy LibraryBorrow it
    725 Commonwealth Avenue, 6th Floor, Boston, MA, 02445, US
    42.350259 -71.105717
  • Fineman and Pappas Law LibrariesBorrow it
    765 Commonwealth Avenue, Boston, MA, 02215, US
    42.350979 -71.107023
  • Frederick S. Pardee Management LibraryBorrow it
    595 Commonwealth Avenue, Boston, MA, 02215, US
    42.349626 -71.099547
  • Howard Gotlieb Archival Research CenterBorrow it
    771 Commonwealth Avenue, 5th Floor, Boston, MA, 02215, US
    42.350723 -71.108227
  • Mugar Memorial LibraryBorrow it
    771 Commonwealth Avenue, Boston, MA, 02215, US
    42.350723 -71.108227
  • Music LibraryBorrow it
    771 Commonwealth Avenue, 2nd Floor, Boston, MA, 02215, US
    42.350723 -71.108227
  • Pikering Educational Resources LibraryBorrow it
    2 Silber Way, Boston, MA, 02215, US
    42.349804 -71.101425
  • School of Theology LibraryBorrow it
    745 Commonwealth Avenue, 2nd Floor, Boston, MA, 02215, US
    42.350494 -71.107235
  • Science & Engineering LibraryBorrow it
    38 Cummington Mall, Boston, MA, 02215, US
    42.348472 -71.102257
  • Stone Science LibraryBorrow it
    675 Commonwealth Avenue, Boston, MA, 02445, US
    42.350103 -71.103784
Processing Feedback ...