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Temperature
°C to °C range
Time
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Wine Analogy
Similar to barrel-toasting effects in winemaking
Coffee Analogy
Comparable to light-roast coffee development phases
Perfume Analogy
Resembles base-note development in amber accords
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Master ratios behind all cooking — doughs, stocks, sauces, custards
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Master ratios behind all cooking — doughs, stocks, sauces, custards
Precision scale for modernist recipes, baking, hydrocolloids
The definitive food science reference — covers every culinary technique
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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“Increasing grain moisture content and micronization temperature progressively reduced nitrogen solubility in cereals and legumes.”
increasing grain moisture content and micronization temperature → reduces → nitrogen solubility
“Moreover, an ultramicronization treatment employed to reduce particle size does not further improve the bioaccessibility of these compounds.”
ultramicronization treatment → does not improve → bioaccessibility
“After micronization, the cation-exchange and water-holding capacities of these pectic polysaccharide-rich IFs were effectively increased (from 140 to 180% and from 260 to 290%, respectively).”
micronization processing → increases → cation-exchange capacity
“After micronization, the cation-exchange and water-holding capacities of these pectic polysaccharide-rich IFs were effectively increased (from 140 to 180% and from 260 to 290%, respectively).”
micronization processing → increases → water-holding capacity
“Results of extracting insoluble nitrogen with 0.5% sodium dodecyl sulfate and 0.6% 2-mercaptoethanol in borate buffer (pH 10) suggested that micronization induced hydrophobic aggregation in legume proteins and both hydrophobic and disulfide bonds in cereals.”
micronization → induces → hydrophobic and disulfide bonds