chapter  8
A General Model for Food Cooking Undergoing Phase Changes
ByDavide Papasidero, Sauro Pierucci, Flavio Manenti, Laura Piazza
Pages 25

Cooking has been addressed to influence the human species, evolution, firstly due to the impact on the energy balance related to food processing and associated with higher digestibility of many foods (including starchy food and protein-rich food like meat). In their brilliant research paper, Carmody and Wrangham (2009) try to quantify the impact of cooking from the discovery of fire to the energetic aspects related to cooking, suggesting many factors promoting its benefits on human development from an anthropological perspective and through the analysis of very different scientific fields. Coming back to food engineering and science, food thermal treatments are involved in many transformations affecting