Taylor & Francis GroupTaylor & Francis Group
Search all titles
  • Login
  • Hi, User  
    • Your Account
    • Logout
  • Search all titles
  • Search all collections
Edible Structures
loading
Edible Structures

The Basic Science of What We Eat

Edible Structures

The Basic Science of What We Eat

ByJose Miguel Aguilera
Edition 1st Edition
First Published 2012
eBook Published 19 April 2016
Pub. location Boca Raton
Imprint CRC Press
DOIhttps://doi.org/10.1201/b13025
Pages 462 pages
eBook ISBN 9781439898918
SubjectsBioscience, Food Science & Technology, Tourism, Hospitality and Events
Get Citation

Get Citation

Aguilera, J. (2013). Edible Structures. Boca Raton: CRC Press, https://doi.org/10.1201/b13025
ABOUT THIS BOOK

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

TABLE OF CONTENTS
chapter |8 pages
Introduction
View abstract
chapter |2 pages
About the Author
View abstract
chapter 1|52 pages
- Nutritious and Delicious Molecules
View abstract
chapter 2|54 pages
- Food Materials and Structures
View abstract
chapter 3|32 pages
- Journey to the Center of Our Food
View abstract
chapter 4|40 pages
- From Farm to Cells and Back
View abstract
chapter 5|24 pages
- A Pinch of Mathematics
View abstract
chapter 6|26 pages
- Nutritional and Culinary Thermodynamics
View abstract
chapter 7|34 pages
- Between Brain and Cell
View abstract
chapter 8|28 pages
- Culinary Technologies and Food Structures
View abstract
chapter 9|12 pages
- The Pleasure of Eating
View abstract
chapter 10|24 pages
- The Empowerment of Chefs
View abstract
chapter 11|22 pages
- The Science That Fascinates Chefs
View abstract
chapter 12|38 pages
- Healthy Habits
View abstract
chapter 13|10 pages
- Final Comments
View abstract

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

TABLE OF CONTENTS
chapter |8 pages
Introduction
View abstract
chapter |2 pages
About the Author
View abstract
chapter 1|52 pages
- Nutritious and Delicious Molecules
View abstract
chapter 2|54 pages
- Food Materials and Structures
View abstract
chapter 3|32 pages
- Journey to the Center of Our Food
View abstract
chapter 4|40 pages
- From Farm to Cells and Back
View abstract
chapter 5|24 pages
- A Pinch of Mathematics
View abstract
chapter 6|26 pages
- Nutritional and Culinary Thermodynamics
View abstract
chapter 7|34 pages
- Between Brain and Cell
View abstract
chapter 8|28 pages
- Culinary Technologies and Food Structures
View abstract
chapter 9|12 pages
- The Pleasure of Eating
View abstract
chapter 10|24 pages
- The Empowerment of Chefs
View abstract
chapter 11|22 pages
- The Science That Fascinates Chefs
View abstract
chapter 12|38 pages
- Healthy Habits
View abstract
chapter 13|10 pages
- Final Comments
View abstract
CONTENTS
ABOUT THIS BOOK

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

TABLE OF CONTENTS
chapter |8 pages
Introduction
View abstract
chapter |2 pages
About the Author
View abstract
chapter 1|52 pages
- Nutritious and Delicious Molecules
View abstract
chapter 2|54 pages
- Food Materials and Structures
View abstract
chapter 3|32 pages
- Journey to the Center of Our Food
View abstract
chapter 4|40 pages
- From Farm to Cells and Back
View abstract
chapter 5|24 pages
- A Pinch of Mathematics
View abstract
chapter 6|26 pages
- Nutritional and Culinary Thermodynamics
View abstract
chapter 7|34 pages
- Between Brain and Cell
View abstract
chapter 8|28 pages
- Culinary Technologies and Food Structures
View abstract
chapter 9|12 pages
- The Pleasure of Eating
View abstract
chapter 10|24 pages
- The Empowerment of Chefs
View abstract
chapter 11|22 pages
- The Science That Fascinates Chefs
View abstract
chapter 12|38 pages
- Healthy Habits
View abstract
chapter 13|10 pages
- Final Comments
View abstract

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

TABLE OF CONTENTS
chapter |8 pages
Introduction
View abstract
chapter |2 pages
About the Author
View abstract
chapter 1|52 pages
- Nutritious and Delicious Molecules
View abstract
chapter 2|54 pages
- Food Materials and Structures
View abstract
chapter 3|32 pages
- Journey to the Center of Our Food
View abstract
chapter 4|40 pages
- From Farm to Cells and Back
View abstract
chapter 5|24 pages
- A Pinch of Mathematics
View abstract
chapter 6|26 pages
- Nutritional and Culinary Thermodynamics
View abstract
chapter 7|34 pages
- Between Brain and Cell
View abstract
chapter 8|28 pages
- Culinary Technologies and Food Structures
View abstract
chapter 9|12 pages
- The Pleasure of Eating
View abstract
chapter 10|24 pages
- The Empowerment of Chefs
View abstract
chapter 11|22 pages
- The Science That Fascinates Chefs
View abstract
chapter 12|38 pages
- Healthy Habits
View abstract
chapter 13|10 pages
- Final Comments
View abstract
ABOUT THIS BOOK
ABOUT THIS BOOK

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

TABLE OF CONTENTS
chapter |8 pages
Introduction
View abstract
chapter |2 pages
About the Author
View abstract
chapter 1|52 pages
- Nutritious and Delicious Molecules
View abstract
chapter 2|54 pages
- Food Materials and Structures
View abstract
chapter 3|32 pages
- Journey to the Center of Our Food
View abstract
chapter 4|40 pages
- From Farm to Cells and Back
View abstract
chapter 5|24 pages
- A Pinch of Mathematics
View abstract
chapter 6|26 pages
- Nutritional and Culinary Thermodynamics
View abstract
chapter 7|34 pages
- Between Brain and Cell
View abstract
chapter 8|28 pages
- Culinary Technologies and Food Structures
View abstract
chapter 9|12 pages
- The Pleasure of Eating
View abstract
chapter 10|24 pages
- The Empowerment of Chefs
View abstract
chapter 11|22 pages
- The Science That Fascinates Chefs
View abstract
chapter 12|38 pages
- Healthy Habits
View abstract
chapter 13|10 pages
- Final Comments
View abstract

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

TABLE OF CONTENTS
chapter |8 pages
Introduction
View abstract
chapter |2 pages
About the Author
View abstract
chapter 1|52 pages
- Nutritious and Delicious Molecules
View abstract
chapter 2|54 pages
- Food Materials and Structures
View abstract
chapter 3|32 pages
- Journey to the Center of Our Food
View abstract
chapter 4|40 pages
- From Farm to Cells and Back
View abstract
chapter 5|24 pages
- A Pinch of Mathematics
View abstract
chapter 6|26 pages
- Nutritional and Culinary Thermodynamics
View abstract
chapter 7|34 pages
- Between Brain and Cell
View abstract
chapter 8|28 pages
- Culinary Technologies and Food Structures
View abstract
chapter 9|12 pages
- The Pleasure of Eating
View abstract
chapter 10|24 pages
- The Empowerment of Chefs
View abstract
chapter 11|22 pages
- The Science That Fascinates Chefs
View abstract
chapter 12|38 pages
- Healthy Habits
View abstract
chapter 13|10 pages
- Final Comments
View abstract
Taylor & Francis Group
Policies
  • Privacy Policy
  • Terms & Conditions
  • Cookie Policy
Journals
  • Taylor & Francis Online
  • CogentOA
Corporate
  • Taylor & Francis
    Group
  • Taylor & Francis Group
Help & Contact
  • Students/Researchers
  • Librarians/Institutions

Connect with us

Registered in England & Wales No. 3099067
5 Howick Place | London | SW1P 1WG © 2018 Informa UK Limited