Mouthfeel, How Texture Makes Taste by Mouritsen, Ole G. -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Preface Acknowledgments 1. The Complex Universe of Taste and Flavor

2. What Makes Up Our Food?

Food from the Tree of Life Edible Molecules Biological Soft Materials Water: Both Stable and Versatile Processed Food Synthetic Food: “Note-by-Note Cuisine”

3. The Physical Properties of Food: Form, Structure, and Texture

Structure and Texture Foods as Solids, Liquids, and Gases More Complex States When Food Changes Form, Structure, and Texture

4. Texture and Mouthfeel

When We Chew, We Are Using the “Taste Muscles” What Is Texture? How to Describe Texture Changing Texture

5. Playing Around with Mouthfeel

Transforming Raw Ingredients Heat and Temperature Texture in a Bottle or a Can Starch: A Very Particular Kind of Thickener Emulsions and Emulsifiers Gels and Gelation Gums The Effect of Enzymes on Texture Sugars in Food Fats in Food The Surprisingly Diverse Textures of Milk Amazing Eggs Glassy, Glossy Foods Particles in Food Bubbles in Food From Soft to Hard and Back Again

6. Making Further Inroads into the Universe of Texture

Legumes, Soybeans, and Sprouts Vegetables with a Bit of Bite Grains and Seeds with a Multitude of Textures The Secrets of Sauces The Mouthfeel of Soups Transforming Chewy Dough into Crisp Bread Crispy Skin and Crunchy Bones The Texture of Perishability A Taste Challenge: Some Special Seafood Frozen Desserts: From Granular and Creamy to Chewy Texture That Releases Big Bursts of Taste

7. Why Do We Like the Food That We Do?

Enjoyment and Hedonism Food and Taste Adventurousness Texture, the Choice of Foods, and Tolerance for Texture The Perfect Meal

Epilogue: Mouthfeel and a Taste for Life Glossary Bibliography Illustration Credits Index Series List