Mouthfeel : how texture makes taste /

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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 chemi...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores principales: Mouritsen, Ole G. (Autor), Styrbæk, Klavs (Autor)
Otros Autores: Johansen, Mariela (Traductor)
Formato: Electrónico eBook
Idioma:Inglés
Danés
Publicado: New York : Columbia University Press, [2017]
Colección:Arts and traditions of the table.
Temas:
Food texture.
Taste.
Food > Sensory evaluation.
Food preferences.
Cooking.
Food.
Food
Taste
Food Preferences
Aliments > Texture.
Goût.
Aliments > Analyse sensorielle.
Préférences alimentaires.
Aliments.
taste (senses)
food.
TECHNOLOGY & ENGINEERING > Food Science.
Cooking
Food preferences
Food > Sensory evaluation
Food texture
Cookbook
cookbooks.
Cookbooks
Cookbooks.
Livres de cuisine.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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