Edible Structures : The Basic Science of What We Eat.

ISBN:

9781439898918

Title:

Author:

Aguilera, Jos� Miguel.

Personal Author:

Aguilera, Jos� Miguel.

Edition:

1st ed.

Physical Description:

1 online resource (423 pages)

Contents:

Front Cover -- Contents -- Introduction -- About the Author -- Chapter 1 - Nutritious and Delicious Molecules -- Chapter 2 - Food Materials and Structures -- Chapter 3 - Journey to the Center of Our Food -- Chapter 4 - From Farm to Cells and Back -- Chapter 5 - A Pinch of Mathematics -- Chapter 6 - Nutritional and Culinary Thermodynamics -- Chapter 7 - Between Brain and Cell -- Chapter 8 - Culinary Technologies and Food Structures -- Chapter 9 - The Pleasure of Eating -- Chapter 10 - The Empowerment of Chefs -- Chapter 11 - The Science That Fascinates Chefs -- Chapter 12 - Healthy Habits -- Chapter 13 - Final Comments -- Appendix -- Back Cover.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Food -- Composition.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2012

Publication Information:

Milton :

Taylor & Francis Group,

2012.

{copy}2013.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

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Summary

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 bod

Author Notes

Jose Miguel Aguilera is a professor in the College of Engineering at the Pontificia Universidad Catolica de Chile (PUC). A chemical engineer (PUC, 1971) he received a master of science from MIT (1973), a doctorate from Cornell University (1976), both with specialization in food technology, and an MBA from Texas A&M University (1983). He has been the Head of the Department of Chemical and Bioprocess Engineering at PUC, Associate Dean for Development and the Director of Research and Postgraduate Studies in the School of Engineering.

Dr. Aguilera is the author or editor of 13 books, 25 book chapters, and more than 170 articles on food technology and food engineering in international journals. He has been or is on the editorial committee of six international science journals, including Journal of Food Science, Food Engineering, and Trends in Food Science and Technology. He has been a visiting professor at the University of California at Davis, Cornell University, and Technical University Munich, a technical consultant for the FAO, and a scientific advisor for the Nestle Research Center in Switzerland, for more than 12 years.

Among his most significant awards are fellowships from the Fullbright Commission (1989) and the Guggenheim Foundation (1991), and the Alexander von Humboldt Prize for Research (Berlin, 2002). In the US he has received the International Award (1993), Research and Development Award (2005), and the Marcel Loncin Research Prize (2006), all from the Institute of Food Technologists (IFT). He was appointed a commander in the Order of Orange-Nassau by the Dutch government, and is a Fellow of the IFT and the International Association of Food Science and Technology. In 2008 he was awarded the National Prize for Applied Science and Technology, the highest scientific honor in Chile, and in 2010 was first Chilean to become a foreign associate member of the U.S. National Academy of Engineering, fo