The kitchen as laboratory [[electronic resource] ] : reflections on the science of food and cooking / / edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten

• Record Nr.: UNINA9910779075703321
• Pubbl/distr/stampa: New York, : Columbia University Press, 2012
• ISBN: 1-280-59969-3; 9786613629531; 0-231-52692-X
• Descrizione fisica: 1 online resource (337 p.)
• Collana: Arts and traditions of the table : perspectives on culinary history
• Classificazione: VB 2000
• Altri autori (Persone): VegaCésar; UbbinkJob; LindenErik van der
• Disciplina: 664/.07
• Soggetti: Food - Analysis; Food - Composition; Cooking
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Frontmatter -- Contents -- Foreword / Steingarten, Jeffrey -- Acknowledgments -- Introduction. The Case for Science Inspired by the Kitchen / Vega, César / Ubbink, Job / Linden, Erik van der -- One. The Science of a Grilled Cheese Sandwich / Kimmel, Jennifer -- Two. Sound Appeal / Povey, Malcolm -- Three. Mediterranean Sponge Cake / Lorenzo, Cristina de / Laguarda, Sergio -- Four. Spherification. Faux Caviar and Skinless Ravioli / Vega, César / Castells, Pere -- Five. Konjac Dondurma. Designing a Sustainable and Stretchable "Fox Testicle" Ice Cream / Johnson, Arielle / Kirshenbaum, Kent / McBride, Anne E. -- Six. Stretchy Textures in the Kitchen. Insights from Salep Dondurma / Foster, Tim J. -- Seven. Moussaka as an Introduction to Food Chemistry / Ritzoulis, Christos -- Eight. The Sticky Science of Malaysian Dodol / Karim, Alias A. / Bhat, Rajeev -- Nine. The Perfect Cookie Dough / Kamozawa, Aki / Talbot, H. Alexander -- Ten. To Bloom or Not to Bloom? / Frazier, Amelia / Hartel, Richard -- Eleven. Bacon. The Slice of Life / Knight, Timothy -- Twelve. Scandinavian "Sushi". The Raw Story / ; Snitkjær, Pia / Mortensen, Louise M. -- Thirteen. Maximizing Food Flavor by Speeding Up the Maillard Reaction / Lersch, Martin -- Fourteen. Lighten Up! The Role of Gases in the Culinary Experience / Golding, Matt -- Fifteen. The Meringue Concept and Its Variations / Wierenga, Peter / Hofstede, Helen / Linden, Erik van der / Schutte, Sidney / Boer, Jonnie -- Sixteen. Why Does Cold Milk Foam Better? Into the Nature of Milk Foam / Maldonado-Valderrama,, Julia / Wilde, Peter J. / Gálvez-Ruiz, María J. -- Seventeen. Ice Cream Unlimited. The Possibilities of Ingredient Pairing / Scholten, Elke / Peters, Miriam -- Eighteen. Egg Yolk. A Library of Textures / Vega, César -- Nineteen. Ketchup as Tasty Soft Matter. The Case of Xanthan Gum / Vilgis, Thomas -- Twenty. Taste and Mouthfeel of Soups and Sauces / Mitchell, John R. -- Twenty-one. Playing with Sound: Crispy Crusts / Varela, Paula / Fiszman, Susana -- Twenty-two. Baked Alaska and Frozen Florida. On the Physics of Heat Transfer / Burbidge, Adam -- Twenty-three. On Superb Crackling Duck Skin. An Homage to Nicholas Kurti / Young, Christopher / Myhrvold, Nathan -- Twenty-four. Sweet Physics. Sugar, Sugar Blends, and Sugar Glasses / Russ, Natalie / Vilgis, Thomas -- Twenty-five. Coffee, Please, but No Bitters / Groenewold, Jan / Mariën, Eke -- Twenty-six. Turning Waste into Wealth. On Bones, Stocks, and Sauce Reductions / Ubbink, Job -- Twenty-seven. Restructuring Pig Trotters. Fine Chemistry Supporting the Creative Culinary Process / Ruiz, Jorge / Calvarro, Julia -- Twenty-eight. Innovate. Old World Pizza Crust with New World Ingredients -- Twenty-nine. Eating Is Believing / Mielby, Line Holler / Frøst, Michael Bom -- Thirty. Molecular Gastronomy Is a Scientific Activity / This, Hervé -- Thirty-one. The Pleasure of Eating: The Integration of Multiple Senses / Arboleya, Juan-Carlos / Lasa, Daniel / Oliva, Oswaldo / Vergara, Javier / Luis-Aduriz, Andoni -- Thirty-two. On the Fallacy of Cooking from Scratch / Vega, César / McClements, David J. -- Thirty-three. Science and Cooking. Looking Beyond the Trends to Apply a Personal, Practical Approach -- Contributors -- Index
• Sommario/riassunto: Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice.From the seemingly mundane to the food fantastic-from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads-the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.

Statistical Design and Analysis of Biological Experiments / / by Hans-Michael Kaltenbach

• Record Nr.: UNINA9910484898003321
• Autore: Kaltenbach Hans-Michael
• Pubbl/distr/stampa: Cham : , : Springer International Publishing : , : Imprint : Springer, , 2021
• ISBN: 9783030696412; 3030696413
• Edizione: [1st ed. 2021.]
• Descrizione fisica: 1 online resource (281 pages)
• Collana: Statistics for Biology and Health, , 2197-5671
• Disciplina: 001.434
• Soggetti: Statistics; Bioinformatics; Statistical Theory and Methods
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Nota di contenuto: Principles of Experimental Design -- Review of Statistical Concepts -- Planning for Precision and Power -- Comparing More than Two Groups -- Comparing Treatment Groups with Linear Contrasts -- Multiple Treatment Factors: Factorial Designs -- Improving Precision and Power: Blocked Designs -- Split-Unit Designs -- Many Treatment Factors: Fractional Factorial Designs -- Experimental Optimization with Response Surface Methods -- References -- Index.
• Sommario/riassunto: This richly illustrated book provides an overview of the design and analysis of experiments with a focus on non-clinical experiments in the life sciences, including animal research. It covers the most common aspects of experimental design such as handling multiple treatment factors and improving precision. In addition, it addresses experiments with large numbers of treatment factors and response surface methods for optimizing experimental conditions or biotechnological yields. The book emphasizes the estimation of effect sizes and the principled use of statistical arguments in the broader scientific context. It gradually transitions from classical analysis of variance to modern linear mixed models, and provides detailed information on power analysis and sample size determination, including ‘portable power’ formulas for making quick approximate calculations. In turn, detailed discussions of ; several real-life examples illustrate the complexities and aberrations that can arise in practice. Chiefly intended for students, teachers and researchers in the fields of experimental biology and biomedicine, the book is largely self-contained and starts with the necessary background on basic statistical concepts. The underlying ideas and necessary mathematics are gradually introduced in increasingly complex variants of a single example. Hasse diagrams serve as a powerful method for visualizing and comparing experimental designs and deriving appropriate models for their analysis. Manual calculations are provided for early examples, allowing the reader to follow the analyses in detail. More complex calculations rely on the statistical software R, but are easily transferable to other software. Though there are few prerequisites for effectively using the book, previous exposure to basic statistical ideas and the software R would be advisable.