Here is the table of content, for our wonderful Handbook of molecular gastronomy :
Page 1 of 406
1 Molecular Gastronomy
2 Scientific foundations and applications
3Page 2 of 406
1 Handbook
of Molecular Gastronomy
2 Scientific Foundations and Culinary Applications
3 Edited by
4 Róisín
5 vo
Burke, Alan Kelly, Christophe Lavelle and Hervé This
Kientza
6 CRC Press
7 Boca Raton and London
8Page 3 of 406
1 First edition published 2021
2 by CRC Press
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4 and by CRC Press
5 2 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN
6 © 2021 Taylor & Francis Group, LLC
7 CRC Press is an imprint of Taylor & Francis Group, LLC
8 The right of Róisín Burke, Alan Kelly, Christophe Lavelle and Hervé This vo Kientza to be identified
9 as the authors of the editorial material, and of the authors for their individual chapters, has been
10 asserted in accordance with sections 77 and 78 of the Copyright, Designs and Patents Act 1988.
11 Reasonable efforts have been made to publish reliable data and information, but the author and
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5 Library of Congress Cataloging - in - Publication Data
6 [Insert LoC Data here when available]
7 ISBN: 978-1-4665-9478-4 (hbk)
8 ISBN: 978-0-429-16870-3 (ebk)
9 Typeset in Times
10 by Newgen Publishing UK
11Page 5 of 406
1 TABLE
OF CONTENTS
2 Foreword
3 Introduction
4 About the Editors
5 Contributors
6 Part
I SCIENCE
7 Acids. Acids in foods and perception of sourness
8
Christian Salles
9 Anthocyanins. Anthocyanins in food
10
Véronique Cheynier
11 Alcoholic Beverages: Production, Trends, Innovations
12
Konstantin Bellut, Kieran M. Lynch, Elke K. Arendt
13 Ash. Ash in the kitchen
14 Marta Ghebremedhin, Bhagyashri Joshi, Andreas Rieger, Christine
15 Schreiber, Thomas A. Vilgis
16 Baking. Laminated bakery products
17
Roxane Detry, Christophe Blecker and Sabine Danthine
18 Baking. Chemical Leaveners
19
Linda A. Luck
20 Baking. Injera - The Multi-Eyed Flat BreadPage 6 of 406
1
Mahelet Girma, Sumaya M. Abdullahi, Benjamin L. Stottrup
2 Baking. Viennoiserie - Laminated pastry production
3
James A. Griffin
4 Baking. How does starch gelatinization influence texture?
5
Anaïs Lavoisier
6 Baking. Sourdough Bread
7
Mark Traynor
8 Barbecue. The chemistry behind cooking on a barbecue
9
Florent Allais
10 Bioactivity. Bioactivity and its measurement
11
Hervé This vo Kientza
12 Browning. The glycation and Maillard reactions: major non enzymatic
13 browning reactions in food
14 Frederic J. Tessier
15 Canning. Appert and food canning
16
Jean-Christophe Augustin
17 Capillarity. Capillarity in action
18
Hervé This vo Kientza
19 Champagne. Champagne tasting from a scientific perspectivePage 7 of 406
1 Gérard Liger-Belair, Clara Cilindre, Daniel Cordier, Guillaume
2 Polidori, Fabien Beaumont, Thomas Séon
3 Chantillies. The cousins of whipped cream: “Chantillys”
4
Hervé This vo Kientza
5 Cheese. Hot culinary uses of cheese
6
Sébastien Roustel, John A. Hannon
7 Chocolate. Chocolates from the world, simple physics, complex flavour
8
Bhagyashri L Joshi, Sarah Gindra, Thomas A. Vilgis
9 Chocolate. Oral processing of chocolate: successive interplay of sensory and
10 physicochemical parameters
11 Thomas Vilgis
12 Coffee. Coffee preparation: from roasted beans to beverage
13
Laura Febvay, Hervé This vo Kientza
14 Colour. Natural pigments in foods and their technical uses
15
Juan Valverde
16 Cooking. Cooking
17
Hervé This vo Kientza
18 Cooking. Culinary precisions and robustness of recipes
19
Hervé This vo Kientza
20 Cryogenics. Cryogenics in the kitchenPage 8 of 406
1
Peter Barham
2 Dairy. Milk gels – a gastrophysics view
3 Judith Hege, Marta Ghebremedhin, Bhagyashri Joshi, Christine
4 Schreiber, H.-C. Gill, Thomas A. Vilgis
5 Dairy. Culinary uses of milk, butter and ice cream
6
Alan L. Kelly and David S. Waldron
7 Dairy. Ginger milk curd
8
Martin Lersch
9 Dehydration. Dehydration
10
José M. Aguilera
11 Dispersed Systems Formalism (DSF)
12
Hervé This vo Kientza
13 Distillation. The behaviour of volatile compounds during distillation of
14 hydro-alcoholic solutions and during hydro-distillation
15 Martine Esteban-Decloux
16 Eggs. Let us have an egg
17
Hervé This vo Kientza
18 Emulsions. Emulsified systems in food
19 Markus Ketomäki, Trivikram Nallamilli, Christine Schreiber and
20 Thomas A. VilgisPage 9 of 406
1 Emulsions. Ostwald Ripening and disproportionation in practice
2
Hervé This vo Kientza
3 Emulsions. Lecithin
4
Elzbieta Kozakiewicz, Daniel Cossuta
5 Emulsions. Emulsions and surfactants in the kitchen
6
Hervé This vo Kientza
7 Essential oils. Essential oils.
8
Eric Angelini, Laure Dziuba
9 Essential oils. How to safely use essential oils
10
Eric Angelini, Laure Dziuba
11 Evaporation
12
Hervé This vo Kientza
13 Expansion
14
Hervé This vo Kientza
15 Fats and oils. Physicochemical properties of edible oils and fats
16
S. Danthine
17 Fats and oils. From fat droplets in plant seeds to novel foods
18
Juan C. Zambrano, Behic Mert, Thomas A. Vilgis
19 Fats and oils. Oxidation of dietary lipids
20
Luc EveleighPage 10 of 406
1 Fats and oils. Extra virgin olive oil - molecular keys for traditional and
2 modern Mediterranean gastronomy
3 Raffaele Sacchi.
4 Fermentation. Kimchi
5
Weon-Sun Shin
6 Fermentation. Fermenting Flavours with Yeast
7
Angela Coral Medina and John P. Morrissey
8 Fermentation. A short scientific and culinary introduction to kefir
9
Christophe Lavelle and Jean-Baptiste Boulé
10 Filtration. Filtration membranes for food processing and fractionation
11
Marie-Laure Lameloise
12 Food matrix. Food matrices and matrix effect in the kitchen
13
José Miguel Aguilera and Hervé This vo Kientza
14 Food pairing. “Food pairing” - is it really about science?
15
Hervé This vo Kientza and Christophe Lavelle
16 Freeze-Drying
17
Yrjö H. Roos
18 Foams. Pickering edible oil foam: toward new food products
19
20 Frying
A-L. FameauPage 11 of 406
1
Franco Pedreschi
2 Gastrophysics. a new scientific approach to eating
3
Charles Spence
4 Gels
5
Hervé This vo Kientza
6 Heat transfer. Heat transfer in culinary sciences
7
Denis Flick
8 Hydrocolloids. Hydrocolloid usages as gelling and emulsifying agents for
9
10
culinary and industrial applications
Rachel Edwards-Stuart and Reine Barbar
11 Imaging. Imaging foodstuff and products of culinary transformations
12 Mathias Porsmose Clausen, Morten Christensen, and Ole G.
13 Mouritsen
14 Minerals. Mineral ions and cooking
15
Christian Salles
16 Meat. Meat tenderness and the impact of cooking
17
Jean-François Hocquette and Alain Kondjoyan
18 Meat. Heat Transfer in Meat
19
Douglas Baldwin
20 Microwaves. Microwave heating and modern cuisinePage 12 of 406
1
Alan L. Kelly and Hervé This vo Kientza
2 Meat. Reduction of nitrate and nitrite salts in meat products: What are the
3 consequences and possible solutions?
4 Régine Talon, Sabine Leroy
5 Osmosis. Osmosis in the kitchen
6
Hervé This vo Kientza
7 Pasta. Durum wheat proteins: a key macronutrient for pasta qualities
8
Martin Coline, Morel Marie Hélène and Cuq Bernard
9 Pasteurisation. Pasteurization in the kitchen
10
Gabriela Precup, Dan-Cristian Vodnar
11 Plating. The science of plating
12
Charles Spence
13 Proteins. Proteins and proteases
14
Linda A. Luck, Alan L. Kelly
15 Puddings. The secret of the rice pudding
16
Martin Lersch
17 Roasting
18
Laura Febvay, Hervé This vo Kientza
19 Salt. When should salt be added to meat being grilled?
20
Hervé This vo Kientza, Marie-Paule Pardo, Rolande OllitraultPage 13 of 406
1 Sauces
2
Hervé This vo Kientza
3 Sauces. Hollandaise sauce
4
Guro Helgesdotter Rognså
5 Sauces. The underside of applesauce
6
Cassandre Leverrier
7 Seaweeds. Phycogastronomy: the culinary science of seaweeds
8
Ole G. Mouritsen
9 Size reduction
10
José M. Aguilera
11 Smoked foods
12
Jane K. Parker, Alice Pontin
13 Sous Vide Cooking
14
Douglas Baldwin
15 Spherification
16
Linda A. Luck
17 Squid. Gastrophysics of squid: from gastronomy to science and back again
18 Ole G. Mouritsen, Charlotte Vinther Schmidt, Peter Lionet Faxholm,
19 and Mathias Porsmose ClausenPage 14 of 406
1 Sugars. Soft caramel and sucre à la crème: an undergraduate experiment
2 about sugar crystallization
3 Irem Altan
4 Sugars. Sugar (and its substitutes) in pastries
5
Anne Cazor
6 Sugars. Erythritol-Sucrose-Mixtures out of Equilibrium – Exciting
7 Thermodynamics in the Mouth
8 Hannah M. Hartge, Birgitta Zielbauer, Thomas A. Vilgis
9 Sugars. Intramolecular dehydration of hexoses
10
Marie-Charlotte Belhomme, Stéphanie Castex and Arnaud Haudrechy
11 Taste. Taste and sound
12
Bruno A. Mesz
13 Temporal Domination of Sensation. When building dishes, let’s take
14 temporality into account
15 Pascal Schlich
16 Texture. The physics of mouthfeel: liver sausages and inulin particle gels
17
Thomas A. Vilgis
18 Texture. How texture makes flavour
19
Ole G. Mouritsen
20 Texture. Tsukemono: the art and science of preparing crunchy vegetablesPage 15 of 406
1
Ole G. Mouritsen
2 Thickeners. Cellulose and its derivatives
3
Rachel Edwards-Stuart
4 3D printing of food
5
Megan Ross, Roisin Burke, and Alan L. Kelly
6 Umami. The molecular science of umami synergy
7
8 Part
Ole G. Mouritsen
2 –
APPLICATION TO EDUCATION
9 The right words for improving communication in food science, food
10 technology and between food science and technology and a broader
11 audience
12 Hervé This vo Kientza
13 Experimental flavour workshops
14
Hervé This vo Kientza
15 Teaching argumentation and inquiry through culinary claims.
16
Erik Fooladi
17 Cooking and science workshops: the soft of the world gelling agents
18
Pere Castells
19 Culinary sciences for the enhancement of the public understanding of science
20
Ole G. MouritsenPage 16 of 406
1 “Science and cooking activities” for secondary school students
2 Marie-Claude Feore, Laure Fort, Marie-Blanche Mauhourat, Hervé
3 This vo Kientza
4 How to reduce oil in French fries? A student experiment
5
Hervé This vo Kientza
6 An educational satellite project around the scientific elucidation of culinary
7 precisions in Lebanon and in the Middle East
8 Reine Barbar, Jean-Marie Malbec, Christophe Lavelle and Hervé This
9 Bon Appétit, Marie Curie! A Stanford University Introductory Science of
10 Cooking Course
11 Markus W. Covert and Imanol Arrieta-Ibarra
12 Molecular gastronomy in science education and science communication at the
13 National University of Singapore
14 Linda Sellou and Lau Shi Yun
15 Molecular Gastronomy: A Universal Portal to the Molecular Sciences
16
Patricia B. O’Hara
17 Heat transfer in the kitchen – Exercises
18
Manuel CombesPage 17 of 406
1 Ionic diffusion in spherified calcium alginate gels: a laboratory experiment
2 using molecular diffusion to show that gels are dispersed systems
3 which at the same time behave both as liquids and solids
4 Lorenzo Soprani, Lara Querciagrossa, Silvia Cristofaro, Luca
5 Muccioli, Silvia Orlandi, Elena Strocchi, Alberto Arcioni, Roberto
6 Berardi
7 Simple calculations based on cooking
8
Hervé This vo Kientza
9 Teaching and cooking with culinary teachers
10
Christophe Lavelle
11 The monthly Inrae-AgroParisTech seminars on molecular gastronomy
12
13 Part
Hervé This vo Kientza
3 –
APPLICATION TO CULINARY PRACTICE
14 New Greek cuisine
15
Georgianna Hiliadaki et Nikos Roussos
16 3D Printed Note by Note recipe: soya lobster prototype
17
Róisín Burke
18 Cooking (with) olive oil
19
Christophe Lavelle
20 Cooking for the elderlyPage 18 of 406
1
Christophe Lavelle
2 Culinary constructivism and note by note cooking
3
Pierre Gagnaire
4 Decantation
5
Hervé This vo Kientza
6 Note by note recipes for a press conference organized at ITHQ, 2012
7
Erik Ayala-Bribiesca, Ismael Osorio
8 Using liquid nitrogen to prepare ice creams in the restaurant
9
10
Christophe Lavelle and Hervé This vo Kientza with chefs André
Daguin, Noël Gutrin and Philippe Labbé
11 A Note by Note traditional Chinese dinner created and served in Singapore
12 Kelly Lee, Aaron Wong, Tony Choo, Nicolas Vergnole, Gn Ying Wei,
13 and Tais Berenstein
14 Greek Diracs
15
Makis Kalossakas and Nicolas Nikolakopoulos
16 An eclipse dish
17
Hervé This vo Kientza
18 Modern Swiss cooking
19
Denis Martin
20 How do eggs coagulatePage 19 of 406
1
Hervé This vo Kientza
2 Vegetable salad
3
Jean Chauvel
4 Filtration
5
Hervé This vo Kientza
6 Waiter! There is Garlic in my Meringue!
7
César Vega
8 Lobster and juniper
9
David Toutain
10 Molecular Cooking
11
Róisín Burke and Pauline Danaher
12 Note by note cooking and note by note cuisine
13
Hervé This vo Kientza, Roisin Burke
14 Spherification
15
Sasa Hasic
16 The Raspberry Pear Viennoiserie
17
James A. Griffin
18 Molecular Mixology: Welcome coffee, a cocktail with ten layers
19
Hervé This vo Kientza, Pierre Gagnaire
20 Cube of “chicken-carrot” with chips of “basil-lemon”Page 20 of 406
1
Pasquale Altomonte and Dao Nguyen
2 Some of the easiest Note by Note recipes served at Senses
3
Andrea Camastra
4 The Forest Floor
5
Sophie Dalton
6 A Note by Note Macaron
7
Julien Binz
8 Note by note cooking
9
Michael Pontif
10 Note by note sushis
11
Guillaume Siegler
12 Slowly cooked lamb neck with fermented flour pancakes, sunchoke puree and
13 beer glaze
14 Alex Tsionitis
15
