Peter Klosse's Books

The Essence of Gastronomy

Understanding the Flavor of Foods and Beverages

By: Peter Klosse

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The Essence of Gastronomy

Understanding the Flavor of Foods and Beverages

By: Peter Klosse

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Page Count

334

Publisher

CRC Press

Published Date

ISBN 10

1482216779

ISBN 13

9781482216776

The Essence of Gastronomy

Understanding the Flavor of Foods and Beverages

By: Peter Klosse

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The Essence of Gastronomy

Understanding the Flavor of Foods and Beverages

By: Peter Klosse

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that refers to product quality, and tasting is defined as the human perception of flavor registered by all the human senses. Understanding tasting and flavor and how humans react to it is not merely hedonistic. It relates to larger societal issues such as nourishing the elderly and the food children eat at school, and it offers a practical advantage to the hospitality industry of comprehending why customers enjoy their food and beverages. The book presents gastronomy as a discipline that combines natural sciences and human-related sciences. Following an introduction that sets the stage for the author’s groundbreaking research on gastronomy, the book describes flavor perception, the sensorial act of tasting, how it works, and what neural systems are involved. It then focuses on understanding flavor, discussing universal flavor factors and the new flavor theory. The book also examines food and beverages from a flavor standpoint, including the effects of ingredients and techniques that are used. It also explores liking, primarily at the flavor level, which includes practical guidelines for matching food and beverages. The final chapter looks at the interpretation of sensorial signals in the brain and addresses issues such as food choice, preferences, and palatability. Offering a new approach, this book provides readers with a roadmap for finding their way into the gastronomic world.

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Page Count

348

Publisher

CRC Press

Published Date

ISBN 10

1482216760

ISBN 13

9781482216769

Desmids of the Lowlands

Mesotaeniaceae and Desmidiaceae of the European Lowlands

By: Peter F.M. Coesel,Koos J. Meesters

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Desmids of the Lowlands

Mesotaeniaceae and Desmidiaceae of the European Lowlands

By: Peter F.M. Coesel,Koos J. Meesters

Algal species and in particular desmids are important indicators of water quality. Because of their preferential occurrence in vulnerable habitats, desmids lend themselves well to figuring in conservation studies. The present flora describes all desmid taxa known from the Netherlands and adjacent lowland areas: over 500 species and more than 150 additional varieties. Because of the predominantly cosmopolitan nature of most species the flora may also be of use outside this geographic region. The enclosed CD-ROM offers general information on desmid biology as well as a selection of species that are discussed in more detail. Ecological data, both on separate species and desmid communities, enable a characterization of the habitat sampled. Volume 1: Desmids of the Lowlands - Mesotaeniaceae and Desmidiaceae of the European Lowlands Volume 2: European Flora of the desmid genera Staurastrum and Staurodesmus

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Page Count

352

Publisher

BRILL

Published Date

ISBN 10

9004277927

ISBN 13

9789004277922

Plant Biotechnology and Development

By: Peter M. Gresshoff

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Plant Biotechnology and Development

By: Peter M. Gresshoff

Plant Biotechnology and Development is the first of a series of publications designed to provide readers with an overview of current topics in plant molecular biology. Such an overview is important due to the fact that researchers from many disciplines are successfully turning their attention to plant development in an attempt to increase our understanding of the laws of nature itself. Plant molecular biology is a new field resulting from this scientific concentration and can be classified anywhere from the purely scientific to the practical and applied. Plant Biotechnology and Development addresses biochemical as well as genetic analyses, in addition to morphological and evolutionary considerations. It emphasizes plant-microbe interactions, especially legume root nodule symbiosis. A glossary of terms is included at the back of the book to enable readers new to the field to "wade" through the jargon often associated with plant molecular biology. The book is fully indexed to allow easy access to information. Plant Biotechnology and Development and the series "Current Topics in Plant Molecular Biology" will interest pharmaceutical researchers, geneticists, botanists, molecular biologists, cell biologists, biochemists, and others who would like to learn more about plant molecular biology and its influence on all disciplines.

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Page Count

188

Publisher

CRC Press

Published Date

ISBN 10

0849382610

ISBN 13

9780849382611

Book's by Peter Klosse

The Essence of Gastronomy

The Essence of Gastronomy

The Essence of Gastronomy

The Essence of Gastronomy

Desmids of the Lowlands

Desmids of the Lowlands

Plant Biotechnology and Development

Plant Biotechnology and Development

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