000			04279cam a2200433Ii 4500
001			746838216
003			PTSN
005			20240619150548.0
008			130104t2013 flua b 001 0 eng d
010			_a2012275111
019			_a822585269
020			_a9781439898901 _qPapaerback
020			_a1439898901
035			_a(OCoLC)746838216 _z(OCoLC)822585269
040			_beng _erda _dSFPAGOH
050	0	0	_aTX551 _b.A38 2013
100	1		_aAguilera, José Miguel, _0http://id.loc.gov/authorities/names/n85235551 _eauthor.
245	1	0	_aEdible structures : _bthe basic science of what we eat / _cJosé Miguel Aguilera ; translated by Marian Blazes.
246	3	0	_aBasic science of what we eat
264		1	_aBoca Raton, Florida : _bCRC Press, Taylor & Francis Group, _c2013.
264		4	_c©2013.
300			_axx, 442 pages : _billustrations ; _c23 cm
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
500			_a"... 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.
504			_aIncludes bibliographical references and index.
505	0		_aNutritious 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.
520	3		_aNature 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, Edible Structures: The Basic Science of What We Eat 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. Entertaining and informative, Edible Structures: The Basic Science of What We Eat 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.
650		0	_aFood _xBiotechnology. _0http://id.loc.gov/authorities/subjects/sh88006279
650		0	_aFood _xAnalysis. _0http://id.loc.gov/authorities/subjects/sh85050185
650		0	_aFood _xComposition. _0http://id.loc.gov/authorities/subjects/sh85050191
700	1		_aBlazes, Marian, _0http://id.loc.gov/authorities/names/n2014022900 _etranslator.
907			_a.b10562291 _b22-11-21 _c23-02-21
998			_am _b01-01-00 _ca _d- _e- _feng _gflu _h0
999			_c47562 _d47562