Search results for: the-flavor-matrix

The Flavor Matrix

Author : James Briscione
File Size : 73.88 MB
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One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.

The Flavor Matrix

Author : James Briscione
File Size : 75.38 MB
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A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world’s top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor—and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.

Elementary Particle Physics

Author : Andrew J. Larkoski
File Size : 29.81 MB
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This modern introduction to particle physics equips students with the skills needed to develop a deep and intuitive understanding of the physical theory underpinning contemporary experimental results. The fundamental tools of particle physics are introduced and accompanied by historical profiles charting the development of the field. Theory and experiment are closely linked, with descriptions of experimental techniques used at CERN accompanied by detail on the physics of the Large Hadron Collider and the strong and weak forces that dominate proton collisions. Recent experimental results are featured, including the discovery of the Higgs boson. Equations are supported by physical interpretations, and end-of-chapter problems are based on datasets from a range of particle physics experiments including dark matter, neutrino, and collider experiments. A solutions manual for instructors is available online. Additional features include worked examples throughout, a detailed glossary of key terms, appendices covering essential background material, and extensive references and further reading to aid self-study, making this an invaluable resource for advanced undergraduates in physics.

Flavor for All

Author : James Briscione
File Size : 46.91 MB
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Simple, dynamic, flavor-packed recipes from the authors of The Flavor Matrix--informed by the science of flavor pairing but accessible enough for every cook Fans were ravenous for more recipes from James Briscione and Brooke Parkhurst, authors of The Flavor Matrix, so the authors are serving up 100 new recipes in Flavor for All, drawing on the principles and flavor-focused approach that informed their previous book. This is, at heart, a practical home-cooking book with delicious and accessible recipes, but with unique and unexpected twists based on scientifically approved flavor pairings. Recipes include Seared Steaks with Almond-Cherry Pesto; Caesar Artichoke Dip; Brown Butter, Maple, and Pear Pork Roast; Spicy Kiwi and Bacon Grilled Cheese Sandwiches; "Umami in a Bottle" salad dressing; and Chocolate and Red Wine Bread Pudding. The authors explain why certain flavors taste so good together and provide plenty of practical tips on how to coax the maximum amount of flavor from your ingredients. This new cookbook will appeal to both chemistry aficionados and casual cooks alike, with simple, easy recipes for everyday life.

Flavor Development for Functional Foods and Nutraceuticals

Author : M. Selvamuthukumaran
File Size : 38.23 MB
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In a finished nutraceutical product, flavors play an integral role. Flavor Development for Functional Foods and Nutraceuticals is about the crucial role added flavors play in any nutraceutical product. It describes the various extraction techniques that are being adopted for manufacturing flavors from natural raw materials. Yield and retention of aromatic components during several extraction methods and flavor encapsulation techniques for thermal degradable food components are discussed. Advanced methods of flavor extraction techniques like supercritical C02 extraction are emphasized. The safety and quality aspects of flavor incorporation in food processing industries are reviewed with respect to international regulations. The importance of flavor in the nutraceuticals industry is also discussed. In addition, the book stresses the functional value and organoleptic acceptability towards product optimization/formulation. Features: Explains how flavors play an integral role in a finished nutraceutical product Describes the various extraction techniques that are being adopted for manufacturing flavors from natural raw materials Covers flavor encapsulation techniques for thermal degradable food components Provides an introduction to the history of how some natural flavor ingredients, botanicals, and extracts were used in ancient times in Ayurveda and herbal medicine This is an ideal reference book for the flavor chemists, food scientists, nutraceutical formulators, and students and academicians who are working in the area of nutraceutical, supplement, and functional food development and provides very useful information to help them select appropriate flavors for their products. Also available in the Nutraceuticals: Basic Research/Clinical Applications Series: Flavors for Nutraceuticals and Functional Foods, edited by M. Selvamuthukumaran and Yashwant Pathak (ISBN: 978-1-1380-6417-1) Antioxidant Nutraceuticals: Preventive and Healthcare Applications, edited by Chuanhai Cao, Sarvadaman Pathak, Kiran Patil (ISBN 978-1-4987-3703-6) Food By-product Based Functional Food Powders, edited by Özlem Tokuşoğlu (ISBN 978-1-4822-2437-5)

Concepts of Elementary Particle Physics

Author : Michael E. Peskin
File Size : 21.33 MB
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The purpose of this textbook is to explain the Standard Model of particle physics to a student with an undergraduate preparation in physics. Today we can claim to have a fundamental picture of the strong and weak subnuclear forces. Through an interplay between theory and experiment, we have learned the basic equations through which these forces operate, and we have tested these equations against observations at particle accelerators. The story is beautiful and full of surprises. Using a simplified presentation that does not assume prior knowledge of quantum field theory, this book begins from basic concepts of special relativity and quantum mechanics, describes the key experiments that have clarified the structure of elementary particle interactions, introduces the crucial theoretical concepts, and builds up to the full description of elementary particle interactions as we know them today.

Biotechnology in Flavor Production

Author : Daphna Havkin-Frenkel
File Size : 46.11 MB
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Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the biotechnological approaches currently being applied to flavor enhancement. The contribution of microbial metabolism to flavor development in fermented beverages and dairy products has been exploited for thousands of years, but the recent availability of whole genome sequences of the yeasts and bacteria involved in these processes is stimulating targeted approaches to flavor enhancement. Chapters discuss recent developments in the flavor modification of wine, beer, and dairy products through the manipulation of the microbial species involved. Biotechnological approaches to the production of specific flavor molecules in microbes and plant tissue cultures, and the challenges that have been encountered, are also covered, along with the metabolic engineering of food crops for flavor enhancement - also a current area of research. Biotechnology is also being applied to crop breeding through marker-assisted selection for important traits, including flavor, and the book looks at the application of the biotechnological approach to breeding for enhanced flavor in rice, apple, and basil. These techniques are subject to governmental regulation, and this is addressed in a dedicated chapter. This updated second edition features five brand new chapters, and the topics covered in the book will be of interest to those in the flavor and food industries as well as to academic researchers interested in flavors.

Recent Progress in Many body Theories

Author : Raymond F. Bishop
File Size : 60.3 MB
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Quantum many-body theory as a discipline in its own right dates largely from the 1950's. It has developed since then to its current position as one of the cornerstones of modern theoretical physics. The field remains vibrant and active, vigorous and exciting. Indeed, its successes and importance were vividly illustrated prior to the conference by the sharing of the 1998 Nobel Prizes in both Physics and Chemistry by three many-body theorists. Two of those Nobel laureates, Walter Kohn and Bob Laughlin, delivered invited lectures at this meeting, the tenth in the series of International Conferences on Recent Progress in Many-Body Theories. This series is universally recognized as being the premier series of meetings on this subject, and its proceedings have always summarized the current state of the art through the lectures of its leading practitioners. The present volume is no exception. A major aim of this conference series has been to foster the exchange of ideas between physicists working in all the diverse fields of application of quantum many-body theory. These include nuclear and subnuclear physics, quantum fluids, strongly correlated electronic systems, and low-dimensional condensed-matter systems and materials. All of these fields and others are represented in the present volume. Other topical themes covered include density functional theory and its applications to nuclear and electronic systems, quantum dots and chaos, and trapped Bose-Einstein condensates. Through this breadth of applications the reader will get a clear illustration of the power of the tools of modern microscopic quantum many-body theory, and their usefulness both in achieving a commonality of approach andunderstanding, and in transferring powerful ideas from one field to another.

Quantum Many Body Physics in a Nutshell

Author : Edward Shuryak
File Size : 41.40 MB
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The ideal textbook for a one-semester introductory course for graduate students or advanced undergraduates This book provides an essential introduction to the physics of quantum many-body systems, which are at the heart of atomic and nuclear physics, condensed matter, and particle physics. Unlike other textbooks on the subject, it covers topics across a broad range of physical fields—phenomena as well as theoretical tools—and does so in a simple and accessible way. Edward Shuryak begins with Feynman diagrams of the quantum and statistical mechanics of a particle; in these applications, the diagrams are easy to calculate and there are no divergencies. He discusses the renormalization group and illustrates its uses, and covers systems such as weakly and strongly coupled Bose and Fermi gases, electron gas, nuclear matter, and quark-gluon plasmas. Phenomena include Bose condensation and superfluidity. Shuryak also looks at Cooper pairing and superconductivity for electrons in metals, liquid 3He, nuclear matter, and quark-gluon plasma. A recurring topic throughout is topological matter, ranging from ensembles of quantized vortices in superfluids and superconductors to ensembles of colored (QCD) monopoles and instantons in the QCD vacuum. Proven in the classroom, Quantum Many-Body Physics in a Nutshell is the ideal textbook for a one-semester introductory course for graduate students or advanced undergraduates. Teaches students how quantum many-body systems work across many fields of physics Uses path integrals from the very beginning Features the easiest introduction to Feynman diagrams available Draws on the most recent findings, including trapped Fermi and Bose atomic gases Guides students from traditional systems, such as electron gas and nuclear matter, to more advanced ones, such as quark-gluon plasma and the QCD vacuum

Physics Letters

Author :
File Size : 90.67 MB
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