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RECORD NUMBER: 30 OF 113

OLS Field Name OLS Field Data
Main Title Edible structures : the basic science of what we eat /
Author Aguilera, José Miguel,
Other Authors
Author Title of a Work
Blazes, Marian,
Publisher CRC Press, Taylor & Francis Group,
Year Published 2013
OCLC Number 746838216
ISBN 9781439898901; 1439898901
Subjects Food--Biotechnology. ; Food--Analysis. ; Food--Composition.
Internet Access
Description Access URL
Contributor biographical information http://catdir.loc.gov/catdir/enhancements/fy1318/2012275111-b.html
Holdings
Library Call Number Additional Info Location Last
Modified
Checkout
Status
ELBM  TX551.A38 2013 AWBERC Library/Cincinnati,OH 09/02/2014
Collation xx, 442 pages : illustrations ; 23 cm
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. Includes bibliographical references and index.
Contents Notes
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 technology, nutrition, and gastronomy, this book examines the importance of food structures, the supramolecular assemblies and matrices that are created by nature and when we cook, rather than the basic chemical compounds that are the more traditional focus of study. The central objectives of this book are to address the pressing food trends of this century, including: Growing evidence that flavorful food structures are important for the delivery of the nutritious and healthful food molecules from which they are made ; A need to understand and control how food structures are created and presented as products that respond to nutritional requirements;opportunities to design certain foods to better suit the needs of modern lifestyles ; The empowerment of consumers and the appearance of the axis that connects the food we eat with our brain, digestive system, and the cells in our body; the separation between a knowledgeable gourmet "elite" and the rest of the population who simply want to eat quick meals as cheaply as possible. The book uses scientific yet understandable terms throughout to facilitate the communication between experts and the educated public, especially those who are curious, love to cook and innovate in the kitchen and/or want to enjoy good food. The language and concepts presented in this book give the reader some access to specialized texts and scientific journals, and above all, to the best and most current information available on the Internet and other media.