Mouthfeel
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Mouthfeel
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Author : Ole Mouritsen
language : en
Publisher: Columbia University Press
Release Date : 2017-02-21
Mouthfeel written by Ole Mouritsen and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-21 with Cooking categories.
Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.
Sensory Evaluation Of Food Principles And Practices
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Author : Harry T. Lawless
language : en
Publisher: Springer Science & Business Media
Release Date : 1999-08-31
Sensory Evaluation Of Food Principles And Practices written by Harry T. Lawless and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-08-31 with Technology & Engineering categories.
The book is designed as a text for undergraduate and graduate courses in sensory evaluation and as a reference for industrial practitioners. It covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. It provides a practical guide to how tests are conducted and, for the reader who wishes a deeper understanding, provides the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. Statistics used in sensory evaluation are demonstrated as integrated applications in the context of appropriate sensory methods and are also presented as a stand-alone material in appendixes. Statistical applications are tailored to common and relevance are obvious, and space is not wasted on designs or analyses that are not suitable for data collection from human observers. The text presents divergent philosophies in a balanced manner. Chapters are constructed so that beginning students who want only practical aspects of conducting sensory tests will find clear instructions on how tests should be conducted. Advanced students and practitioners will profit from the detailed section on rationale and sensory evaluation issues. "It covers the entire spectrum of sensory analysis. I have read many books on this intriguing subject, but this is the Rolls-Royce." a?? Aubrey Parsons, governing council member, International Union for Food Science and Technology
Understanding The Science Of Food
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Author : Sharon Croxford
language : en
Publisher: Routledge
Release Date : 2020-07-16
Understanding The Science Of Food written by Sharon Croxford and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-07-16 with Medical categories.
Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields. The key processes in food preparation and the chemistry behind them are described in detail, including denaturation and coagulation of proteins, gelatinisation, gelation and retrogradation of starches, thickening and gelling, browning reactions, emulsification, foams and spherification, chemical, mechanical and biological leaveners and fermentation and preservation. The text also describes the science of key cooking techniques, the science of the senses and the experience of food, food regulations and the future of healthy food. The origins of food are explored through a focus on the primary production of key staples and their journey to the table. Tips and advice from leading chefs as well as insights into emerging food science and cutting-edge nutrition research from around the world are included throughout, and reveal both the practical application of food chemistry and the importance of this field. Featuring explanatory diagrams and illustrations throughout, Understanding the Science of Food is destined to become an essential reference for both students and professionals. 'An innovative and informative text that will address the need for a food science text suitable for nutrition and dietetics students in Australia.' - Katherine Hanna, Faculty of Health, Queensland University of Technology. 'A unique and timely text that will be welcomed by students, instructors, and scientists in multiple disciplines. I am thrilled to see such a modern take on the subject, blending the fundamentals of food science and chemistry with the insights and experience of practitioners from the culinary arts.' - Patrick Spicer, lecturer and researcher in food science
The Essence Of Gastronomy
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Author : Peter Klosse
language : en
Publisher: CRC Press
Release Date : 2013-12-17
The Essence Of Gastronomy written by Peter Klosse and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-17 with Technology & Engineering categories.
The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that refers to product quality, and tasting is defined as the human perception of flavor registered by all the human senses. Understanding tasting and flavor and how humans react to it is not merely hedonistic. It relates to larger societal issues such as nourishing the elderly and the food children eat at school, and it offers a practical advantage to the hospitality industry of comprehending why customers enjoy their food and beverages. The book presents gastronomy as a discipline that combines natural sciences and human-related sciences. Following an introduction that sets the stage for the author’s groundbreaking research on gastronomy, the book describes flavor perception, the sensorial act of tasting, how it works, and what neural systems are involved. It then focuses on understanding flavor, discussing universal flavor factors and the new flavor theory. The book also examines food and beverages from a flavor standpoint, including the effects of ingredients and techniques that are used. It also explores liking, primarily at the flavor level, which includes practical guidelines for matching food and beverages. The final chapter looks at the interpretation of sensorial signals in the brain and addresses issues such as food choice, preferences, and palatability. Offering a new approach, this book provides readers with a roadmap for finding their way into the gastronomic world.
Sensory Profiles Of Taste And Mouthfeel Of Red Wines
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Author : David M. Gillespie
language : en
Publisher:
Release Date : 2000
Sensory Profiles Of Taste And Mouthfeel Of Red Wines written by David M. Gillespie and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with categories.
Sensory And Instrumental Evaluation Of The Mouthfeel Of Beer
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Author : Susan Mary Albright Langstaff
language : en
Publisher:
Release Date : 1990
Sensory And Instrumental Evaluation Of The Mouthfeel Of Beer written by Susan Mary Albright Langstaff and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with categories.
Deciphering Aroma And Mouthfeel Attributes In Malolactic Fermented Wines
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Author : Jill Marie Richardson
language : en
Publisher: Ann Arbor, Mich. : University Microfilms International
Release Date : 2002
Deciphering Aroma And Mouthfeel Attributes In Malolactic Fermented Wines written by Jill Marie Richardson and has been published by Ann Arbor, Mich. : University Microfilms International this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with categories.
Understanding The Science Of Food
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Author : Sharon Croxford
language : en
Publisher:
Release Date : 2017-09
Understanding The Science Of Food written by Sharon Croxford and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-09 with categories.
"Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields. The key processes in food preparation and the chemistry behind them are described in detail, including denaturation and coagulation of proteins, gelatinisation, gelation and retrogradation of starches, thickening and gelling, browning reactions, emulsification, foams and spherification, chemical, mechanical and biological leaveners and fermentation and preservation. The text also describes the science of key cooking techniques, the science of the senses and the experience of food, food regulations and the future of healthy food. The origins of food are explored through a focus on the primary production of key staples and their journey to the table. Tips and advice from leading chefs as well as insights into emerging food science and cutting-edge nutrition research from around the world are included throughout, and reveal both the practical application of food chemistry and the importance of this field. Featuring explanatory diagrams and illustrations throughout, Understanding the Science of Food is destined to become an essential reference for both students and professionals. An innovative and informative text that will address the need for a food science text suitable for nutrition and dietetics students in Australia.' - Katherine Hanna, Faculty of Health, Queensland University of Technology. A unique and timely text that will be welcomed by students, instructors, and scientists in multiple disciplines. I am thrilled to see such a modern take on the subject, blending the fundamentals of food science and chemistry with the insights and experience of practitioners from the culinary arts.' - Patrick Spicer, lecturer and researcher in food science SHARON CROXFORD is a senior academic at La Trobe University and an accredited practising dietitian. She was lead editor of Food and Nutrition Throughout Life. EMMA STIRLING is a senior academic at La Trobe University and an accredited practising dietitian."
Oral Processing And Consumer Perception
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Author : Bettina Wolf
language : en
Publisher: Royal Society of Chemistry
Release Date : 2022-02-02
Oral Processing And Consumer Perception written by Bettina Wolf and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-02-02 with Medical categories.
This is the first book for some years that provides a comprehensive overview of food oral processing including the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated.
The Homebrewer S Logbook Hardcover
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Author : Cedric Rochefort
language : en
Publisher: Lulu.com
Release Date :
The Homebrewer S Logbook Hardcover written by Cedric Rochefort and has been published by Lulu.com this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.