LEADER 03823nam 2200625 450 001 9910466080903321 005 20200520144314.0 010 $a0-231-54324-7 024 7 $a10.7312/mour18076 035 $a(CKB)3710000001022511 035 $a(MiAaPQ)EBC4775025 035 $a(DE-B1597)481775 035 $a(OCoLC)953617968 035 $a(OCoLC)987941846 035 $a(DE-B1597)9780231543248 035 $a(Au-PeEL)EBL4775025 035 $a(CaPaEBR)ebr11326473 035 $a(CaONFJC)MIL989462 035 $a(EXLCZ)993710000001022511 100 $a20170118h20172017 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 10$aMouthfeel $ehow texture makes taste /$fOle G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen 210 1$aNew York :$cColumbia University Press,$d2017. 210 4$d©2017 215 $a1 online resource (372 pages) $ccolor illustrations, photographs 225 0 $aArts and Traditions of the Table: Perspectives on Culinary History 311 $a0-231-18076-4 320 $aIncludes bibliographical references and index. 327 $tFrontmatter -- $tContents -- $tPreface -- $tAcknowledgments -- $t1. The Complex Universe of Taste and Flavor -- $t2. What Makes Up Our Food? -- $t3. The Physical Properties of Food: Form, Structure, and Texture -- $t4. Texture and Mouthfeel -- $t5. Playing Around with Mouthfeel -- $t6. Making Further Inroads into the Universe of Texture -- $t7. Why Do We Like the Food That We Do? -- $tEpilogue: Mouthfeel and a Taste for Life -- $tGlossary -- $tBibliography -- $tIllustration Credits -- $tIndex 330 $aWhy 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 Styrbæk 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. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation. 606 $aFood texture 606 $aTaste 606 $aFood$xSensory evaluation 606 $aFood preferences 606 $aCooking 608 $aElectronic books. 615 0$aFood texture. 615 0$aTaste. 615 0$aFood$xSensory evaluation. 615 0$aFood preferences. 615 0$aCooking. 676 $a664/.072 700 $aMouritsen$b Ole G.$049442 702 $aStyrbæk$b Klavs 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910466080903321 996 $aMouthfeel$92460135 997 $aUNINA LEADER 02716nam 2200685z- 450 001 9910557611103321 005 20231214133003.0 035 $a(CKB)5400000000045291 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/79613 035 $a(EXLCZ)995400000000045291 100 $a20202203d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aOrganic Synthesis via Transition Metal-Catalysis 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 electronic resource (144 p.) 311 $a3-0365-3232-3 330 $aThis book collects articles published in a Special Issue of Molecules entitled "Organic Synthesis via Transition Metal-Catalysis". Transition metal catalysis is a powerful methodology for the direct synthesis of functionalized, high value-added molecules by the assembly of simple units in one step, and is acquiring increasing importance in modern organic synthesis. The book presents seven papers overall, two reviews and five original research articles, dealing with Pd-catalyzed arylation, Rh-catalyzed synthesis of organosulfur compounds, Rh-catalyzed reductive hydroformylation, V-catalyzed oxidation of hydrocarbons, and Zn-, Pd- and Rh-catalyzed cyclization processes, leading to heterocyclic derivatives. 606 $aResearch & information: general$2bicssc 610 $apalladium 610 $aindole 610 $aindomethacin 610 $aC-H functionalization 610 $asulfoximide 610 $aC-H activation 610 $abenzothiazine 610 $arhodium 610 $acatalysis 610 $asynthesis 610 $aorganosulfur compounds 610 $aS-S bond cleavage 610 $achemical equilibrium 610 $areversible reaction 610 $aalkynes 610 $aannulation 610 $abenzimidazoxazinones 610 $aheterocycles 610 $apolycyclic heterocycles 610 $aheterocyclization 610 $azinc 610 $adirect arylation 610 $apincer complexes 610 $avanadium(IV) complexes 610 $abiological activity 610 $acatalytic properties 610 $a8-hydroxyquinoline 610 $acytotoxicity studies 610 $ahydroformylation 610 $ahydrogenation 610 $atandem reaction 615 7$aResearch & information: general 700 $aGabriele$b Bartolo$4edt$01302163 702 $aGabriele$b Bartolo$4oth 906 $aBOOK 912 $a9910557611103321 996 $aOrganic Synthesis via Transition Metal-Catalysis$93026185 997 $aUNINA