Imaging foodstuff and products of culinary transformations

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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.
Original languageEnglish
Title of host publicationCRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications
EditorsRóisín M. Burke, Alan L. Kelly, Christophe Lavelle, Hervé This vo Kientza
Number of pages5
Place of PublicationNew York
PublisherCRC Press
Publication date2021
ISBN (Electronic)9780429168703
Publication statusPublished - 2021

ID: 209458858