کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1106964 | 1488319 | 2012 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The engineering inside our dishes
ترجمه فارسی عنوان
مهندسی در داخل غذاهای ما
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کلمات کلیدی
پخت و پز؛ مهندسی؛ طعم. ریزساختار
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم کشاورزی و بیولوژیک (عمومی)
چکیده انگلیسی
For an engineer the real value of a product is not in its molecular composition but in the intrinsic properties derived from the structure that is formed. Nobody cares about the molecules in a cellular phone except that they have to be arranged to receive and emit calls in reliable form. In the case of foods this brings the focus to the “engineering inside the product” rather than on the process engineering of mixing, drying, heating, freezing and so on, which has been the traditional realm of food engineering.The objective of this article is to introduce food scientists, chefs and amateur cooks to basic concepts and terminology used in food materials science, and to give examples of the engineering inside what we eat.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Gastronomy and Food Science - Volume 1, Issue 1, January 2012, Pages 31–36
Journal: International Journal of Gastronomy and Food Science - Volume 1, Issue 1, January 2012, Pages 31–36
نویسندگان
Jose Miguel Aguilera,