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

 

  • Mouthfeel :how texture makes taste /
  • 紀錄類型: 書目-電子資源 : Monograph/item
    杜威分類號: 664/.072
    書名/作者: Mouthfeel : : how texture makes taste // Ole G. Mouritsen and Klavs Styrb?k ; translated and adapted by Mariela Johansen
    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
    標題: Taste
    標題: Food - Sensory evaluation
    標題: Food preferences
    標題: Cooking
    ISBN: 9780231543248
    ISBN: 0231543247
    書目註: Includes bibliographical references and index
    內容註: 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
    摘要、提要註: 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
    電子資源: http://portal.igpublish.com/iglibrary/search/COLB0002432.html
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