{"product_id":"edible-structures-jos-miguel-aguilera-9781439898901","title":"Edible Structures: The Basic Science of What We Eat","description":"\u003cp\u003eNature 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 bodies. \u003c\/p\u003e\u003cp\u003eDrawing from the physical and engineering sciences, food technology, nutrition, and gastronomy, \u003cstrong\u003eEdible Structures: The Basic Science of What We Eat\u003c\/strong\u003e examines the importance of food structures--the supramolecular assemblies and matrices that are created by nature and when we cook--rather than the basic chemical compounds that are the more traditional focus of study. The central objectives of this book are to address the pressing food trends of this century, including: \u003c\/p\u003e\u003cul\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eGrowing evidence that flavorful food structures are important for the delivery of the nutritious and healthful food molecules from which they are made\u003c\/li\u003e \u003cli\u003eA need to understand and control how food structures are created and presented as products that respond to nutritional requirements\u003c\/li\u003e \u003cli\u003eOpportunities to design certain foods to better suit the needs of modern lifestyles\u003c\/li\u003e \u003cli\u003eThe empowerment of consumers and the appearance of the axis that connects the food we eat with our brain, digestive system, and the cells in our body\u003c\/li\u003e \u003cli\u003eThe separation between a knowledgeable gourmet \"elite\" and the rest of the population who simply want to eat quick meals as cheaply as possible \u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003eEntertaining and informative, \u003cstrong\u003eEdible Structures: The Basic Science of What We Eat\u003c\/strong\u003e uses scientific yet understandable terms throughout to facilitate the communication between experts and the educated public, especially those who are curious, love to cook and innovate in the kitchen and\/or want to enjoy good food. The language and concepts presented in this book give the reader some access to specialized texts and scientific journals, and above all, to the best and most current information available on the Internet and other media.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e José Miguel Aguilera\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 1439898901\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9781439898901\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e CRC Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/18\/2012\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 462\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.35lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.90h x 5.90w x 1.00d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eChoice\u003c\/i\u003e 06\/01\/2013","brand":"José Miguel Aguilera","offers":[{"title":"Paperback","offer_id":43935009210623,"sku":"9781439898901","price":49.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_a748ad98-2e2c-4d42-a802-57c885ba72ef.jpg?v=1681417323","url":"https:\/\/www.whiterainbookhouse.com\/products\/edible-structures-jos-miguel-aguilera-9781439898901","provider":"WR Book House","version":"1.0","type":"link"}