Imaging foodstuff and products of culinary transformations

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Standard

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 proceedingBook chapterResearchpeer-review

Harvard

Clausen, MP, Christensen, M & Mouritsen, OG 2021, Imaging foodstuff and products of culinary transformations. in RM Burke, AL Kelly, C Lavelle & HTV Kientza (eds), CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, New York, pp. 404-409.

APA

Clausen, M. P., Christensen, M., & Mouritsen, O. G. (2021). Imaging foodstuff and products of culinary transformations. In R. M. Burke, A. L. Kelly, C. Lavelle, & H. T. V. Kientza (Eds.), CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (pp. 404-409). CRC Press.

Vancouver

Clausen MP, Christensen M, Mouritsen OG. Imaging foodstuff and products of culinary transformations. In Burke RM, Kelly AL, Lavelle C, Kientza HTV, editors, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. New York: CRC Press. 2021. p. 404-409

Author

Clausen, Mathias Porsmose ; Christensen, Morten ; Mouritsen, Ole G. / Imaging foodstuff and products of culinary transformations. CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. editor / Róisín M. Burke ; Alan L. Kelly ; Christophe Lavelle ; Hervé This vo Kientza. New York : CRC Press, 2021. pp. 404-409

Bibtex

@inbook{0856ea9c7d294420af73b1dcde9e873d,
title = "Imaging foodstuff and products of culinary transformations",
abstract = "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.",
author = "Clausen, {Mathias Porsmose} and Morten Christensen and Mouritsen, {Ole G.}",
year = "2021",
language = "English",
pages = "404--409",
editor = "Burke, {R{\'o}is{\'i}n M. } and Kelly, {Alan L. } and Lavelle, {Christophe } and Kientza, {Herv{\'e} This vo }",
booktitle = "CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications",
publisher = "CRC Press",

}

RIS

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