Soft Matter Transformations in Culinary Processes

Soft Matter Transformations in Culinary Processes

Author: Davide Cassi

Publisher: World Scientific Publishing Company Incorporated

ISBN: 981439730X

Category: Science

Page: 250

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Food is like a complex building. The materials are chemical molecules, with all their interrelationships and reactions, giving their chemical properties. The architecture is the micro- and macroscopic structure that gives us their physical properties. The complexity of each food gives rise to different possible points of view in analyzing it. This book chooses the cooking point of view. Cooking is the art of transforming raw materials into accomplished dishes. Therefore, the book aims to systematically analyse culinary processes, i.e. the transformations of food produced by kitchen procedures (cooking, stirring, kneading, etc.) from a physical and a chemical point of view, presenting applications in cooking, from basic and common dishes up to the creations of the world's greatest chefs.
Soft Matter Transformations in Culinary Processes
Language: en
Pages: 250
Authors: Davide Cassi, Pere Castells, Fernando Sapina-Navarro
Categories: Science
Type: BOOK - Published: 2020-07-31 - Publisher: World Scientific Publishing Company Incorporated

Food is like a complex building. The materials are chemical molecules, with all their interrelationships and reactions, giving their chemical properties. The architecture is the micro- and macroscopic structure that gives us their physical properties. The complexity of each food gives rise to different possible points of view in analyzing
Soft Condensed Matter
Language: en
Pages: 195
Authors: R. A. L. Jones, Richard A.L. Jones, R Jones, Ph.
Categories: Science
Type: BOOK - Published: 2002-06-20 - Publisher: Oxford University Press

This text offers an introduction to the properties and behaviour of soft matter. It begins with a treatment of the underlying principles, then discusses how the properties of certain substances and systems are treated within this framework.
Gases in Agro-food Processes
Language: en
Pages: 722
Authors: Remy Cachon, Philippe Girardon, Andree Voilley
Categories: Technology & Engineering
Type: BOOK - Published: 2019-09-12 - Publisher: Academic Press

Gases in Agro-food Processes is the ultimate reference covering all applications of gases in agro-Food processes, from farm to fork. Divided into 11 sections, the book covers chemical and physical gas properties, gas monitoring, regulation, heat and mass transfers. Sections are dedicated to agriculture and food processing, wastewater treatment, safety
Modeling Food Processing Operations
Language: en
Pages: 372
Authors: Serafim Bakalis, Kai Knoerzer, Peter J Fryer
Categories: Technology & Engineering
Type: BOOK - Published: 2015-04-28 - Publisher: Elsevier

Computational modeling is an important tool for understanding and improving food processing and manufacturing. It is used for many different purposes, including process design and process optimization. However, modeling goes beyond the process and can include applications to understand and optimize food storage and the food supply chain, and to
Food Processing Technology
Language: en
Pages: 804
Authors: P.J. Fellows
Categories: Technology & Engineering
Type: BOOK - Published: 2022-06-18 - Publisher: Woodhead Publishing

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the