國立虎尾科技大學 |

Mouthfeel : = how texture makes taste /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Mouthfeel :/ Ole G. Mouritsen and Klavs Styrb?k ; translated and adapted by Mariela Johansen
其他題名:	how texture makes taste /
其他題名:	Mouth feel
作者:	Mouritsen, Ole G.,
其他作者:	Styrb?k, Klavs,
面頁冊數:	1 online resource (xiv, 353 pages) :illustrations :
附註:	Translated from the Danish
標題:	Food texture -
電子資源:	http://portal.igpublish.com/iglibrary/search/COLB0002432.html
ISBN:	9780231543248$q(electronic bk.)

Mouthfeel : = how texture makes taste /
Mouritsen, Ole G.,

Mouthfeel :how texture makes taste /Mouth feelOle G. Mouritsen and Klavs Styrb?k ; translated and adapted by Mariela Johansen - 1 online resource (xiv, 353 pages) :illustrations - Arts and traditions of the table : perspectives on culinary history. - Arts and traditions of the table.

Translated from the Danish

Includes bibliographical references and index

The Complex Universe of Taste and Flavor -- What Makes Up Our Food? -- The Physical Properties of Food: Form, Structure, and Texture -- Texture and Mouthfeel -- Playing Around with Mouthfeel -- Making Further Inroads into the Universe of Texture -- Why Do We Like the Food That We Do? -- Epilogue: Mouthfeel and a Taste for Life -- Recipes

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 Styrb?k 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

In English

ISBN: 9780231543248$q(electronic bk.)

Standard No.: 10.7312 / mour18076doi

LCCN: 2016032605Subjects--Topical Terms:

1175552
Food texture
Index Terms--Genre/Form:

761329
Electronic books

LC Class. No.: TX546 / .M6913 2017

Dewey Class. No.: 664/.072

Mouthfeel : = how texture makes taste /
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490 0 $a Arts and traditions of the table : perspectives on culinary history
500 $a Translated from the Danish
504 $a Includes bibliographical references and index
505 0 $a The Complex Universe of Taste and Flavor -- What Makes Up Our Food? -- The Physical Properties of Food: Form, Structure, and Texture -- Texture and Mouthfeel -- Playing Around with Mouthfeel -- Making Further Inroads into the Universe of Texture -- Why Do We Like the Food That We Do? -- Epilogue: Mouthfeel and a Taste for Life -- Recipes
520 $a 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 Styrb?k 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
520 $a By mapping the mechanics of mouthfeel, Mouritsen and Styrb?k 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
546 $a In English
588 $a Online resource; title from digital title page (viewed on February 09, 2017)
650 0 $a Food texture $3 1175552
650 0 $a Taste $v Congresses. $3 847815
650 0 $a Food $x Sensory evaluation $v Congresses. $3 847818
650 0 $a Food preferences $v Encyclopedias. $3 804767
650 0 $a Cooking $v Miscellanea $v Encyclopedias. $3 863965
655 4 $a Electronic books $2 local. $3 761329
700 1 $a Styrb?k, Klavs, $e author $3 1175550
830 0 $a Arts and traditions of the table $3 1175551
856 4 0 $u http://portal.igpublish.com/iglibrary/search/COLB0002432.html