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Library collection of textbooks used in courses at Wageningen University

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Advanced food physics [Lecture notes]
Schaink, H.M. \ 2008-2009
physical properties - gels - emulsions - surfactants - gelation - food physics

Used in course: FPH-30306 Advanced Food Physics
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Advanced molecular gastronomy : physics part [Lecture notes]
Scholten, E. \ [2011]
food sciences - cooking - food preparation - cooking methods - food physics - molecular gastronomy

Physics, chemistry and sensory perception is treated of dishes and products that are produced by a. classic recipes, recipes, b. recipes improved by scientific reasoning, and c. novel recipes that use new food technological and sensory perception insights (such as e.g in the cuisine of Ferran Adria), including food ingredients recently introduced to restaurants. The scientific background of effects of food-wine combinations, as well as other like sound-food combinations, will also be treated. The recipes include the scientific background of the preparation techniques, and the science behind the effects on microstructure (ranging from these of foams, emulsions, gels, glass systems to solids). The recipes and products refer to small scale settings such as these of a restaurant or dedicated (artisanal) small scale production facility. Physics, chemistry, processing and sensory related issues are equally divided over the course.


Used in course: FPH-31306 Advanced Molecular Gastronomy
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Inleiding in de levensmiddelentechnologie [Lecture notes]
Besten, H.M.W. den \ Diederen, J. \ Goot, A.J. van der \ Linden, E. van der \ Verkerk, R. \ 2017

Used in course: FPH-10306 Food Technology I
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Molecular gastronomy [Lecture notes] - Edition 2017-2018
Sala, G. \ Vincken, J.P. \ 2017

Used in course: FPH-20806 Molecular Gastronomy
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Molecular gastronomy : exploring the science of flavor [Monograph]
This, H. \ 2006
cooking - cooking methods - food preparation - sensory evaluation - ingredients - food sciences - molecular gastronomy

Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating.


Used in course: FPH-20806 Molecular Gastronomy
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Molecular gastronomy : presentations chemistry [Lecture notes]
Vincken, J.-P. \ 2010
food sciences - food chemistry - food preparation - cooking - food physics - molecular gastronomy

Molecular gastronomy refers to physical and chemical processes that are relevant to gastronomy. Gastronomy here refers to the definition of Brillat-Savarin as the rational study of all that is related to mankind as he is eating, with the purpose to keep humankind alive with the best possible food. This course addresses examples of molecular gastronomy issues, relevant to both chefs, scientists, and product developers.


Used in course: FPH-20806 Molecular Gastronomy
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Physical chemistry for food scientists [Lecture notes] - Edition 2016-2017
Kempen, Silvia van \ Sagis, Leonard \ Venema, Paul \ 2017

Used in course: FPH-10803 Physical Chemistry for Food Scientists
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Physical chemistry of foods [Monograph]
Walstra, P. \ 2003
physical chemistry - physical properties - food - physics - food chemistry - food sciences - textbooks

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, this text describes the physicochemical principles essential to the comprehension and prediction of reactions and conversions that occur during the manufacture, handling, and storage of foods. The book contains practical examples of starch gelatinization and retrogradation, protein denaturation, lipid crystallization, foam and emulsion formation, colloidal interactions, glass transitions, and food freezing and structure, etc.


Used in course: FPH-30306 Advanced Food Physics
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The curious cook : more kitchen science and lore [Monograph]Table of contents
McGee, H. \ 1992
cookery - cooking - food sciences

In this book, Harold McGee applies the scientific method to his activities with pots and pans, examining many common foods and cooking methods.


Used in course: FPH-20806 Molecular Gastronomy
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The kitchen as laboratory : reflections on the science of food and cooking [Monograph]
Vega, C. \ Ubbink, J. \ cop. 2012
food technology - nutrition - food analysis - food composition - 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 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.


Used in course: FPH-20806 Molecular Gastronomy
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