Glossary

Appears in

Mouthfeel: How Texture Makes Taste

By Ole Mouritsen and Klavs Styrbæk

Published 2017

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© 2017 All rights reserved. Published by Columbia University Press.

In this section

Activity of Water

Amorphous Material

Apicius, Marcus Gavius

Béarnaise Sauce

Béchamel Sauce

Binchōtan Grill

Bordelaise Sauce

Brillat-Savarin, Jean Anthelme (1755–1826)

Calcium Carbonate

Calcium Chloride

Calcium Citrate

Calcium Gluconate

Calcium Lactate

Carême, Marie-Antoine (1784–1833)

Chevreul, Michel Eugène (1786–1889)

Connective Tissue

Crème Anglaise

Crème Brûlée

Crème Fraîche

Culinary Transformation

Dyerberg, Jørn

Escoffier, Auguste (1846–1935)

G-Protein-Coupled Receptor

Hollandaise Sauce

Hydrogen Bonding

Interfacial Tension

Lévi-Strauss, Claude (1908–2009)

Lindt, Rodolphe (1855–1909)

Locust Bean Gum Powder

Magnesium Chloride

Maillard Reactions

Mège-Mouriès, Hippolyte (1817–1880)

Methyl Cellulose

Monosodium Glutamate

Multimodal Perception

Neurogastronomy

Note-by-Note Cuisine

Orbitofrontal Cortex

Penfield, Wilder Graves (1891–1976)

Phytohemagglutinin

Rancidification

Recrystallization

Sauce Espagnole

Schou, Einar Viggo (1836–1925)

Self-Organizing

Sensory Science

Shepherd, Gordon M

Sodium Alginate

Sodium Carbonate

Sodium Chloride

Sodium Hydroxide

Somatosensory System

Structured Liquid

Surface Tension

Szczesniak, Alina Surmacka

Taste Threshold

Transglutaminase

TRIGEMINAL Nerve

Viscoelasticity

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