Mouthfeel

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Mouthfeel

Author : Ole Mouritsen
Publisher : Columbia University Press
ISBN 13 : 0231543247
Total Pages : 424 pages
Book Rating : 4.2/5 (315 download)

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Book Synopsis Mouthfeel by : Ole Mouritsen

Download or read book Mouthfeel written by Ole Mouritsen and published by Columbia University Press. This book was released on 2017-02-21 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Sensory Evaluation of Food: Principles and Practices

Author : Harry T. Lawless
Publisher : Springer Science & Business Media
ISBN 13 : 9780834217522
Total Pages : 856 pages
Book Rating : 4.2/5 (175 download)

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Book Synopsis Sensory Evaluation of Food: Principles and Practices by : Harry T. Lawless

Download or read book Sensory Evaluation of Food: Principles and Practices written by Harry T. Lawless and published by Springer Science & Business Media. This book was released on 1999-08-31 with total page 856 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

The Essence of Gastronomy

Author : Peter Klosse
Publisher : CRC Press
ISBN 13 : 1482216779
Total Pages : 352 pages
Book Rating : 4.4/5 (822 download)

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Book Synopsis The Essence of Gastronomy by : Peter Klosse

Download or read book The Essence of Gastronomy written by Peter Klosse and published by CRC Press. This book was released on 2013-12-17 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

How a Civilization Begins

Author : Richard Vargas
Publisher :
ISBN 13 : 9780996724791
Total Pages : 0 pages
Book Rating : 4.7/5 (247 download)

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Book Synopsis How a Civilization Begins by : Richard Vargas

Download or read book How a Civilization Begins written by Richard Vargas and published by . This book was released on 2022-06-24 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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.

Sensory and Instrumental Evaluation of the Mouthfeel of Beer

Author : Susan Mary Albright Langstaff
Publisher :
ISBN 13 :
Total Pages : 314 pages
Book Rating : 4.:/5 (42 download)

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Book Synopsis Sensory and Instrumental Evaluation of the Mouthfeel of Beer by : Susan Mary Albright Langstaff

Download or read book Sensory and Instrumental Evaluation of the Mouthfeel of Beer written by Susan Mary Albright Langstaff and published by . This book was released on 1990 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Deciphering Aroma and Mouthfeel Attributes in Malolactic Fermented Wines

Author : Jill Marie Richardson
Publisher : Ann Arbor, Mich. : University Microfilms International
ISBN 13 :
Total Pages : 318 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Deciphering Aroma and Mouthfeel Attributes in Malolactic Fermented Wines by : Jill Marie Richardson

Download or read book Deciphering Aroma and Mouthfeel Attributes in Malolactic Fermented Wines written by Jill Marie Richardson and published by Ann Arbor, Mich. : University Microfilms International. This book was released on 2002 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Understanding the Science of Food

Author : Sharon Croxford
Publisher : Routledge
ISBN 13 : 1000248291
Total Pages : 480 pages
Book Rating : 4.0/5 (2 download)

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Book Synopsis Understanding the Science of Food by : Sharon Croxford

Download or read book Understanding the Science of Food written by Sharon Croxford and published by Routledge. This book was released on 2020-07-16 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

The Flavor Equation

Author : Nik Sharma
Publisher : Chronicle Books
ISBN 13 : 145218285X
Total Pages : 361 pages
Book Rating : 4.4/5 (521 download)

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Book Synopsis The Flavor Equation by : Nik Sharma

Download or read book The Flavor Equation written by Nik Sharma and published by Chronicle Books. This book was released on 2020-10-27 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

The Homebrewer's Logbook Hardcover

Author : Cedric Rochefort
Publisher : Lulu.com
ISBN 13 : 1300944935
Total Pages : 654 pages
Book Rating : 4.3/5 (9 download)

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Book Synopsis The Homebrewer's Logbook Hardcover by : Cedric Rochefort

Download or read book The Homebrewer's Logbook Hardcover written by Cedric Rochefort and published by Lulu.com. This book was released on with total page 654 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Sensory Evaluation Practices

Author : Herbert Stone
Publisher : Elsevier
ISBN 13 : 0080474357
Total Pages : 395 pages
Book Rating : 4.0/5 (84 download)

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Book Synopsis Sensory Evaluation Practices by : Herbert Stone

Download or read book Sensory Evaluation Practices written by Herbert Stone and published by Elsevier. This book was released on 2004-03-19 with total page 395 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Lipid Technologies and Applications

Author : Frank D. Gunstone
Publisher : CRC Press
ISBN 13 : 9780824798383
Total Pages : 856 pages
Book Rating : 4.7/5 (983 download)

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Book Synopsis Lipid Technologies and Applications by : Frank D. Gunstone

Download or read book Lipid Technologies and Applications written by Frank D. Gunstone and published by CRC Press. This book was released on 1997-05-13 with total page 856 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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."

Essentials of Food Science

Author : Vickie A. Vaclavik
Publisher : Springer Science & Business Media
ISBN 13 : 0387699406
Total Pages : 572 pages
Book Rating : 4.3/5 (876 download)

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Book Synopsis Essentials of Food Science by : Vickie A. Vaclavik

Download or read book Essentials of Food Science written by Vickie A. Vaclavik and published by Springer Science & Business Media. This book was released on 2007-12-03 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Agrochemicals, Paints and Coatings and Food Colloids

Author : Tharwat F. Tadros
Publisher : Walter de Gruyter GmbH & Co KG
ISBN 13 : 3110587564
Total Pages : 300 pages
Book Rating : 4.1/5 (15 download)

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Book Synopsis Agrochemicals, Paints and Coatings and Food Colloids by : Tharwat F. Tadros

Download or read book Agrochemicals, Paints and Coatings and Food Colloids written by Tharwat F. Tadros and published by Walter de Gruyter GmbH & Co KG. This book was released on 2018-05-22 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

American Wine Economics

Author : James Thornton
Publisher : Univ of California Press
ISBN 13 : 0520957016
Total Pages : 367 pages
Book Rating : 4.5/5 (29 download)

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Book Synopsis American Wine Economics by : James Thornton

Download or read book American Wine Economics written by James Thornton and published by Univ of California Press. This book was released on 2013-09-18 with total page 367 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

More Cooking Innovations

Author : Amos Nussinovitch
Publisher : CRC Press
ISBN 13 : 1351620630
Total Pages : 314 pages
Book Rating : 4.3/5 (516 download)

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Book Synopsis More Cooking Innovations by : Amos Nussinovitch

Download or read book More Cooking Innovations written by Amos Nussinovitch and published by CRC Press. This book was released on 2018-09-03 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. This book More Cooking Innovations: Novel Hydrocolloids for Special Dishes completes the very demanding task begun with our previous book: "Cooking Innovations, Using Hydrocolloids for Thickening, Gelling and Emulsification" of covering all hydrocolloids that are or will be very useful and important in the kitchen. Together, these books provide a complete picture of hydrocolloid use in foods, both in the kitchen and for food technologists and academics. The book includes several very important hydrocolloids, among them: chitin and chitosan, gum karaya, gum tragacanth, and milk proteins. Additional chapters comprise unique hydrocolloids which, in our opinion, will not only be used in future cooking (by both amateur cooks and professional chefs), but can pave the way to new and fascinating recipes and cooking techniques. The book also discusses novel hydrocolloids—the "where, why, and when" as well as future ideas for hydrocolloid processing and cooking. This book therefore describes more cooking innovations, and completes the list of hydrocolloids that are now, or will be used in kitchens and cooking for years to come.

Correlating Sensory Objective Measurements

Author : J. J. Powers
Publisher : ASTM International
ISBN 13 : 9780803103122
Total Pages : 144 pages
Book Rating : 4.1/5 (31 download)

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Book Synopsis Correlating Sensory Objective Measurements by : J. J. Powers

Download or read book Correlating Sensory Objective Measurements written by J. J. Powers and published by ASTM International. This book was released on 1985 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Scientifically Speaking

Author : Jo Filshie Browning
Publisher : Practical Inspiration Publishing
ISBN 13 : 1788602773
Total Pages : 183 pages
Book Rating : 4.7/5 (886 download)

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Book Synopsis Scientifically Speaking by : Jo Filshie Browning

Download or read book Scientifically Speaking written by Jo Filshie Browning and published by Practical Inspiration Publishing. This book was released on 2021-06-07 with total page 183 pages. Available in PDF, EPUB and Kindle. Book excerpt: ***BUSINESS BOOK AWARDS 2022 SHORTLISTED TITLE*** Now more than ever, the scientific and medical community is under the microscope and in front of the media. Science matters, and in a post-truth world it’s more important than ever for scientists and physicians to be heard. But there’s a challenge. To get people to listen, you can’t communicate in writing alone anymore. You need to speak up and be seen - on stage, online, and on camera. To do this well you need to master the art of influential speaking, which is something you weren’t taught at university or medical school. This book teaches you how to become a compelling scientific speaker so that you can put your message across with confidence and clarity, both online and in person. It’s written by a speaking coach with 25 years of experience in science communications. Part One shows how speaking can help you to win the war of attention, benefiting both your field and your career. Part Two explains how to craft your scientific message in a way that connects with your audience and achieves your goal. Including how to be memorable, handle the Q&A, and communicate risk. Part Three gives you a tool kit for speaking with energy and conviction in all types of situations. These include virtual channels, which are particularly important in the post-COVID era. Jo Browning is the Founder and Managing Director of Filshie Browning Associates, and its Principle Consultant. She has 25 years of experience in verbal communication skills, and helps scientists and physicians to improve their content, competence, and confidence, so that they can communicate with impact and authority. This enables them to enhance their reputations and build more effective relationships with both their peers and others.