Mouthfeel

Author : Ole Mouritsen,Klavs Styrbæk
Publisher : Columbia University Press
Page : 424 pages
File Size : 48,5 Mb
Release : 2017-02-21
Category : Cooking
ISBN : 9780231543248

Get Book

Mouthfeel by Ole Mouritsen,Klavs Styrbæk Pdf

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.

Author : Harry T. Lawless,Hildegarde Heymann
Publisher : Springer Science & Business Media
Page : 856 pages
File Size : 51,9 Mb
Release : 1999-08-31
Category : Comics & Graphic Novels
ISBN : 083421752X

Get Book

Sensory Evaluation of Food: Principles and Practices by Harry T. Lawless,Hildegarde Heymann Pdf

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

Author : Peter Klosse
Publisher : CRC Press
Page : 352 pages
File Size : 50,5 Mb
Release : 2013-12-17
Category : Technology & Engineering
ISBN : 9781482216776

Get Book

The Essence of Gastronomy by Peter Klosse Pdf

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.

Author : Susan Mary Albright Langstaff
Publisher : Unknown
Page : 314 pages
File Size : 41,9 Mb
Release : 1990
Category : Electronic
ISBN : UCAL:X42959

Get Book

Sensory and Instrumental Evaluation of the Mouthfeel of Beer by Susan Mary Albright Langstaff Pdf

Author : Jill Marie Richardson
Publisher : Ann Arbor, Mich. : University Microfilms International
Page : 318 pages
File Size : 45,8 Mb
Release : 2002
Category : Electronic
ISBN : CORNELL:31924089419935

Get Book

Deciphering Aroma and Mouthfeel Attributes in Malolactic Fermented Wines by Jill Marie Richardson Pdf

Author : Sharon Croxford
Publisher : Routledge
Page : 480 pages
File Size : 48,7 Mb
Release : 2020-07-16
Category : Medical
ISBN : 9781000248296

Get Book

Understanding the Science of Food by Sharon Croxford Pdf

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

Author : Cedric Rochefort
Publisher : Lulu.com
Page : 654 pages
File Size : 41,5 Mb
Release : 2024-06-09
Category : Electronic
ISBN : 9781300944935

Get Book

The Homebrewer's Logbook Hardcover by Cedric Rochefort Pdf

Author : Herbert Stone,Joel L. Sidel
Publisher : Elsevier
Page : 395 pages
File Size : 43,6 Mb
Release : 2004-03-19
Category : Technology & Engineering
ISBN : 9780080474359

Get Book

Sensory Evaluation Practices by Herbert Stone,Joel L. Sidel Pdf

The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilization of humans for the measurement of sensory perceptions and/or their effect on food and taste acceptance. Since 1985 when the first edition of this book was published, there have been many changes in he field of sensory evaluation. Sensory Evaluation Practices, Third Edition provides a critical evaluation of all current developments in the field, recognizing the impact that the discipline has had within academic circles, in business, and the relationships between research developments and their applications. This new edition takes into consideration the impact of data processing systems, as well as the internet and its implications for the future of sensory evaluation. *Appeals to sensory experts both in academia and business *Discovered new optimization is based on integration of sensory descriptive and consumer research data *New sensory information with imagery

Author : Vickie A. Vaclavik,Elizabeth W. Christian
Publisher : Springer Science & Business Media
Page : 572 pages
File Size : 41,8 Mb
Release : 2007-12-03
Category : Technology & Engineering
ISBN : 9780387699400

Get Book

Essentials of Food Science by Vickie A. Vaclavik,Elizabeth W. Christian Pdf

Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.

Author : Frank D. Gunstone,Fred B. Padley
Publisher : CRC Press
Page : 856 pages
File Size : 47,6 Mb
Release : 1997-05-13
Category : Technology & Engineering
ISBN : 0824798384

Get Book

Lipid Technologies and Applications by Frank D. Gunstone,Fred B. Padley Pdf

"Provides a comprehensive review of the major technologies and applications of lipids in food and nonfood uses, including current and future trends. Discusses the nature of lipids, their major sources, and role in nutrition."

Author : Bettina Wolf,Jianshe Chen,Serafim Bakalis
Publisher : Royal Society of Chemistry
Page : 361 pages
File Size : 40,8 Mb
Release : 2022-02-02
Category : Medical
ISBN : 9781788017152

Get Book

Oral Processing and Consumer Perception by Bettina Wolf,Jianshe Chen,Serafim Bakalis Pdf

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.

Author : Nik Sharma
Publisher : Chronicle Books
Page : 361 pages
File Size : 45,5 Mb
Release : 2020-10-27
Category : Cooking
ISBN : 9781452182858

Get Book

The Flavor Equation by Nik Sharma Pdf

Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.

Author : Tharwat F. Tadros
Publisher : Walter de Gruyter GmbH & Co KG
Page : 300 pages
File Size : 55,6 Mb
Release : 2018-05-22
Category : Science
ISBN : 9783110587562

Get Book

Agrochemicals, Paints and Coatings and Food Colloids by Tharwat F. Tadros Pdf

Volume 4 of Formulation Science and Technology is a survey of the applications of formulations in a variety of fields, based on the theories presented in Volumes 1 and 2. It offers in-depth explanations and a wealth of real-world examples for research scientists, universities, and industry practitioners in the fields of Agrochemicals, Paints and Coatings and Food Colloids.

Author : Richard Vargas
Publisher : Unknown
Page : 0 pages
File Size : 47,8 Mb
Release : 2022-06-24
Category : Literary Collections
ISBN : 0996724796

Get Book

How a Civilization Begins by Richard Vargas Pdf

"In his characteristically candid vernacular, Richard delivers once again a poetry collection that explores the intersection between the personal and the political, and the grief of losing a father to addiction and its lifelong consequences. Vulnerable and raw at once, Richard does not sugar-coat the realities of living in a time of contradictions and political divisions"--Publisher's website.

Author : James Thornton
Publisher : Univ of California Press
Page : 367 pages
File Size : 47,8 Mb
Release : 2013-09-18
Category : Cooking
ISBN : 9780520957015

Get Book

American Wine Economics by James Thornton Pdf

The U.S. wine industry is growing rapidly and wine consumption is an increasingly important part of American culture. American Wine Economics is intended for students of economics, wine professionals, and general readers who seek to gain a unified and systematic understanding of the economic organization of the wine trade. The wine industry possesses unique characteristics that make it interesting to study from an economic perspective. This volume delivers up-to-date information about complex attributes of wine; grape growing, wine production, and wine distribution activities; wine firms and consumers; grape and wine markets; and wine globalization. Thornton employs economic principles to explain how grape growers, wine producers, distributors, retailers, and consumers interact and influence the wine market. The volume includes a summary of findings and presents insights from the growing body of studies related to wine economics. Economic concepts, supplemented by numerous examples and anecdotes, are used to gain insight into wine firm behavior and the importance of contractual arrangements in the industry. Thornton also provides a detailed analysis of wine consumer behavior and what studies reveal about the factors that dictate wine-buying decisions.