Imaging foodstuff and products of culinary transformations
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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Imaging foodstuff and products of culinary transformations. / Clausen, Mathias Porsmose; Christensen, Morten; Mouritsen, Ole G.
CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. ed. / Róisín M. Burke; Alan L. Kelly; Christophe Lavelle; Hervé This vo Kientza. New York : CRC Press, 2021. p. 404-409.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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TY - CHAP
T1 - Imaging foodstuff and products of culinary transformations
AU - Clausen, Mathias Porsmose
AU - Christensen, Morten
AU - Mouritsen, Ole G.
PY - 2021
Y1 - 2021
N2 - Imaging and visualization of foodstuffs and the products of culinary preparations can serve as a means to understand how texture and mouthfeel may arise from the structure of food and food products on various length and time scales. This chapter shows how various kinds of advanced microscopy can be used to image food and products of culinary transformations, with a focus on how one can possibly relate structure to texture in specific cases. It argues that imaging holds potential for gastronomic development, in addition to being a useful tool in culinary science and science education and for enhancing the public understanding of the interaction between science and gastronomy. Systematic imaging of some emulsion formations under different circumstances, e.g., by varying oil/water composition, pH, temperature, whipping intensity, etc., holds promise for optimizing the texture and mouthfeel of mayonnaise and other similar oil-in-water emulsions.
AB - Imaging and visualization of foodstuffs and the products of culinary preparations can serve as a means to understand how texture and mouthfeel may arise from the structure of food and food products on various length and time scales. This chapter shows how various kinds of advanced microscopy can be used to image food and products of culinary transformations, with a focus on how one can possibly relate structure to texture in specific cases. It argues that imaging holds potential for gastronomic development, in addition to being a useful tool in culinary science and science education and for enhancing the public understanding of the interaction between science and gastronomy. Systematic imaging of some emulsion formations under different circumstances, e.g., by varying oil/water composition, pH, temperature, whipping intensity, etc., holds promise for optimizing the texture and mouthfeel of mayonnaise and other similar oil-in-water emulsions.
M3 - Book chapter
SP - 404
EP - 409
BT - CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications
A2 - Burke, Róisín M.
A2 - Kelly, Alan L.
A2 - Lavelle, Christophe
A2 - Kientza, Hervé This vo
PB - CRC Press
CY - New York
ER -
ID: 209458858