Edible Structures: The Basic Science of What We Eat

by José Miguel Aguilera

Nature 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.

Drawing from the physical and engineering sciences, food technology, nutrition, and gastronomy,...

• Format: Paperback
• Language: English
• ISBN: 1439898901
• ISBN13: 9781439898901
• Release Date: November 2012
• Publisher: CRC Press
• Length: 462 Pages
• Weight: 1.35 lbs.
• Dimensions: 1.0" x 5.9" x 8.9"