Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications (Hardcover)

Part I ? SCIENCE Title Authors Acids. Acids in foods and perception of sourness Christian Salles Anthocyanins. Anthocyanins in food Veronique Cheynier Alcoholic Beverages: Production, Trends, Innovations Konstantin Bellut, Kieran M. Lynch, Elke K. Arendt Ash. Ash in the kitchen Marta Ghebremedhin, Bhagyashri Joshi, Andreas Rieger, Christine Schreiber, Thomas A. Vilgis Baking. Laminated bakery products Roxane Detry, Christophe Blecker and Sabine Danthine Baking. Chemical Leaveners Linda A. Luck Baking. Injera - The Multi-Eyed Flat Bread Mahelet Girma, Sumaya M. Abdullahi, Benjamin L. Stottrup Baking. Viennoiserie - Laminated pastry production James A. Griffin Baking. How does starch gelatinization influence texture? Anais Lavoisier Baking. Sourdough Bread Mark Traynor Barbecue. The chemistry behind cooking on a barbecue Florent Allais Bioactivity. Bioactivity and its measurement Herve This vo Kientza Browning. The glycation and Maillard reactions: major non enzymatic browning reactions in food Frederic J. Tessier Canning. Appert and food canning Jean-Christophe Augustin Capillarity. Capillarity in action Herve This vo Kientza Champagne. Champagne tasting from a scientific perspective Gerard Liger-Belair, Clara Cilindre, Daniel Cordier, Guillaume Polidori, Fabien Beaumont, Thomas Seon Chantillies. The cousins of whipped cream: "Chantillys" Herve This vo Kientza Cheese. Hot culinary uses of cheese Sebastien Roustel, John A. Hannon Chocolate. Chocolates from the world, simple physics, complex flavour Bhagyashri L Joshi, Sarah Gindra, Thomas A. Vilgis Chocolate. Oral processing of chocolate: successive interplay of sensory and physicochemical parameters Thomas Vilgis Coffee. Coffee preparation: from roasted beans to beverage Laura Febvay, Herve This vo Kientza Colour. Natural pigments in foods and their technical uses Juan Valverde Cooking. Cooking Herve This vo Kientza Cooking. Culinary precisions and robustness of recipes Herve This vo Kientza Cryogenics. Cryogenics in the kitchen Peter Barham Dairy. Milk gels ? a gastrophysics view Judith Hege, Marta Ghebremedhin, Bhagyashri Joshi, Christine Schreiber, H.-C. Gill, Thomas A. Vilgis Dairy. Culinary uses of milk, butter and ice cream Alan L. Kelly and David S. Waldron Dairy. Ginger milk curd Martin Lersch Dehydration. Dehydration Jose M. Aguilera Dispersed Systems Formalism (DSF) Herve This vo Kientza Distillation. The behaviour of volatile compounds during distillation of hydro-alcoholic solutions and during hydro-distillation Martine Esteban-Decloux Eggs. Let us have an egg Herve This vo Kientza Emulsions. Emulsified systems in food Markus Ketomaki, Trivikram Nallamilli, Christine Schreiber and Thomas A. Vilgis Emulsions. Ostwald Ripening and disproportionation in practice Herve This vo Kientza Emulsions. Lecithin Elzbieta Kozakiewicz, Daniel Cossuta Emulsions. Emulsions and surfactants in the kitchen Herve This vo Kientza Essential oils. Essential oils. Eric Angelini, Laure Dziuba Essential oils. How to safely use essential oils Eric Angelini, Laure Dziuba Evaporation Herve This vo Kientza Expansion Herve This vo Kientza Fats and oils. Physicochemical properties of edible oils and fats S. Danthine Fats and oils. From fat droplets in plant seeds to novel foods Juan C. Zambrano, Behic Mert, Thomas A. Vilgis Fats and oils. Oxidation of dietary lipids Luc Eveleigh Fats and oils. Extra virgin olive oil - molecular keys for traditional and modern Mediterranean gastronomy Raffaele Sacchi. Fermentation. Kimchi Weon-Sun Shin Fermentation. Fermenting Flavours with Yeast Angela Coral Medina and John P. Morrissey Fermentation. A short scientific and culinary introduction to kefir Christophe Lavelle and Jean-Baptiste Boule Filtration. Filtration membranes for food processing and fractionation Marie-Laure Lameloise Food matrix. Food matrices and matrix effect in the kitchen Jose Miguel Aguilera and Herve This vo Kientza Food pairing. "Food pairing" - is it really about science? Herve This vo Kientza and Christophe Lavelle Freeze-Drying Yrjo H. Roos Foams. Pickering edible oil foam: toward new food products A-L. Fameau Frying Franco Pedreschi Gastrophysics. a new scientific approach to eating Charles Spence Gels Herve This vo Kientza Heat transfer. Heat transfer in culinary sciences Denis Flick Hydrocolloids. Hydrocolloid usages as gelling and emulsifying agents for culinary and industrial applications Rachel Edwards-Stuart and Reine Barbar Imaging. Imaging foodstuff and products of culinary transformations Mathias Porsmose Clausen, Morten Christensen, and Ole G. Mouritsen Minerals. Mineral ions and cooking Christian Salles Meat. Meat tenderness and the impact of cooking Jean-Francois Hocquette and Alain Kondjoyan Meat. Heat Transfer in Meat Douglas Baldwin Microwaves. Microwave heating and modern cuisine 　 Alan L. Kelly and Herve This vo Kientza Meat. Reduction of nitrate and nitrite salts in meat products: What are the consequences and possible solutions? Regine Talon, Sabine Leroy Osmosis. Osmosis in the kitchen Herve This vo Kientza Pasta. Durum wheat proteins: a key macronutrient for pasta qualities Martin Coline, Morel Marie Helene and Cuq Bernard Pasteurisation. Pasteurization in the kitchen Gabriela Precup, Dan-Cristian Vodnar Plating. The science of plating Charles Spence Proteins. Proteins and proteases Linda A. Luck, Alan L. Kelly Puddings. The secret of the rice pudding Martin Lersch Roasting Laura Febvay, Herve This vo Kientza Salt. When should salt be added to meat being grilled? Herve This vo Kientza, Marie-Paule Pardo, Rolande Ollitrault Sauces Herve This vo Kientza Sauces. Hollandaise sauce Guro Helgesdotter Rognsa Sauces. The underside of applesauce Cassandre Leverrier Seaweeds. Phycogastronomy: the culinary science of seaweeds Ole G. Mouritsen Size reduction Jose M. Aguilera Smoked foods Jane K. Parker, Alice Pontin Sous Vide Cooking Douglas Baldwin Spherification Linda A. Luck Squid. Gastrophysics of squid: from gastronomy to science and back again Ole G. Mouritsen, Charlotte Vinther Schmidt, Peter Lionet Faxholm, and Mathias Porsmose Clausen Sugars. Soft caramel and sucre a la creme: an undergraduate experiment about sugar crystallization Irem Altan Sugars. Sugar (and its substitutes) in pastries Anne Cazor Sugars. Erythritol-Sucrose-Mixtures out of Equilibrium ? Exciting Thermodynamics in the Mouth Hannah M. Hartge, Birgitta Zielbauer, Thomas A. Vilgis Sugars. Intramolecular dehydration of hexoses Marie-Charlotte Belhomme, Stephanie Castex and Arnaud Haudrechy Taste. Taste and sound Bruno A. Mesz Temporal Domination of Sensation. When building dishes, let's take temporality into account Pascal Schlich Texture. The physics of mouthfeel: liver sausages and inulin particle gels Thomas A. Vilgis Texture. How texture makes flavour Ole G. Mouritsen Texture. Tsukemono: the art and science of preparing crunchy vegetables Ole G. Mouritsen Thickeners. Cellulose and its derivatives Rachel Edwards-Stuart 3D printing of food Megan Ross, Roisin Burke, and Alan L. Kelly Umami. The molecular science of umami synergy Ole G. Mouritsen Part 2 ? APPLICATION TO EDUCATION Title Authors The right words for improving communication in food science, food technology and between food science and technology and a broader audience Herve This vo Kientza Experimental flavour workshops Herve This vo Kientza Teaching argumentation and inquiry through culinary claims. Erik Fooladi Cooking and science workshops: the soft of the world gelling agents Pere Castells Culinary sciences for the enhancement of the public understanding of science Ole G. Mouritsen "Science and cooking activities" for secondary school students Marie-Claude Feore, Laure Fort, Marie-Blanche Mauhourat, Herve This vo Kientza How to reduce oil in French fries? A student experiment Herve This vo Kientza An educational satellite project around the scientific elucidation of culinary precisions in Lebanon and in the Middle East Reine Barbar, Jean-Marie Malbec, Christophe Lavelle and Herve This Bon Appetit, Marie Curie! A Stanford University Introductory Science of Cooking Course Markus W. Covert and Imanol Arrieta-Ibarra Molecular gastronomy in science education and science communication at the National University of Singapore Linda Sellou and Lau Shi Yun Molecular Gastronomy: A Universal Portal to the Molecular Sciences Patricia B. O’Hara Heat transfer in the kitchen ? Exercises Manuel Combes Ionic diffusion in spherified calcium alginate gels: a laboratory experiment using molecular diffusion to show that gels are dispersed systems which at the same time behave both as liquids and solids Lorenzo Soprani, Lara Querciagrossa, Silvia Cristofaro, Luca Muccioli, Silvia Orlandi, Elena Strocchi, Alberto Arcioni, Roberto Berardi Simple calculations based on cooking Herve This vo Kientza Teaching and cooking with culinary teachers Christophe Lavelle The monthly Inrae-AgroParisTech seminars on molecular gastronomy Herve This vo Kientza Part 3 ? APPLICATION TO CULINARY PRACTICE Title Authors New Greek cuisine Georgianna Hiliadaki et Nikos Roussos 3D Printed Note by Note recipe: soya lobster prototype Roisin Burke Cooking (with) olive oil Christophe Lavelle Cooking for the elderly Christophe Lavelle Culinary constructivism and note by note cooking Pierre Gagnaire Decantation Herve This vo Kientza Note by note recipes for a press conference organized at ITHQ, 2012 Erik Ayala-Bribiesca, Ismael Osorio Using liquid nitrogen to prepare ice creams in the restaurant Christophe Lavelle and Herve This vo Kientza with chefs Andre Daguin, Noel Gutrin and Philippe Labbe A Note by Note traditional Chinese dinner created and served in Singapore Kelly Lee, Aaron Wong, Tony Choo, Nicolas Vergnole, Gn Ying Wei, and Tais Berenstein Greek Diracs Makis Kalossakas and Nicolas Nikolakopoulos An eclipse dish Herve This vo Kientza Modern Swiss cooking Denis Martin How do eggs coagulate Herve This vo Kientza Vegetable salad Jean Chauvel Filtration Herve This vo Kientza Waiter! There is Garlic in my Meringue! Cesar Vega Lobster and juniper David Toutain Molecular Cooking Roisin Burke and Pauline Danaher Note by note cooking and note by note cuisine Herve This vo Kientza, Roisin Burke Spherification Sasa Hasic The Raspberry Pear Viennoiserie James A. Griffin Molecular Mixology: Welcome coffee, a cocktail with ten layers Herve This vo Kientza, Pierre Gagnaire Cube of "chicken-carrot" with chips of "basil-lemon" Pasquale Altomonte and Dao Nguyen Some of the easiest Note by Note recipes served at Senses Andrea Camastra The Forest Floor Sophie Dalton A Note by Note Macaron Julien Binz Note by note cooking Michael Pontif Note by note sushis Guillaume Siegler Slowly cooked lamb neck with fermented flour pancakes, sunchoke puree and beer glaze Alex Tsionitis