Soft Matter Transformations In Culinary Processes

Name: Soft Matter Transformations In Culinary Processes
Brand: World Scientific Publishing Co Pte Ltd
SKU: 9789814397308
Price: 103.5 EUR
Availability: PreOrder

Автор: Davide Cassi, Pere Castells, Fernando Sapina-Navarro

Език:

Корици: С твърди корици

Издател: World Scientific Publishing Co Pte Ltd

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Food is like a complex building. The materials are chemical molecules, with all their inter relation...

Информация за книгата

Автор

Davide Cassi, Pere Castells, Fernando Sapina-Navarro

Език

Английски език

Корици

Книга - С твърди корици

Издадена

2021

страници

250

EAN

9789814397308

ISBN

981439730X

Enbook ID

05070713

Издател

World Scientific Publishing Co Pte Ltd

Теглоt

Пълно описание

Food is like a complex building. The materials are chemical molecules, with all their inter relationships and reactions, giving their chemical properties. The architecture is the micro- and macroscopic structure that gives us their physical properties. The complexity of each food gives rise to different possible points of view in analyzing it. This book chooses the cooking point of view. Cooking is the art of transforming raw materials into accomplished dishes. Therefore, the book aims to systematically analyze culinary processes, i.e. the transformations of food produced by kitchen procedures (cooking, stirring, kneading, etc.) from a physical and a chemical point of view, presenting applications in cooking, from basic and common dishes up to the creations of the world's greatest chefs.

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Soft Matter Transformations In Culinary Processes

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