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Changes in eating behaviour towards a more plant-forward and sustainable diet require ways to prepare and impart, e.g., vegetables with those tastes, in particular umami, that humans crave as an evolutionary trait, but which plants generally lack due to fundamental...
One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (????, ??). The word, pronounced ‘tskay-moh-noh,’ means ‘something that has been steeped or marinated’ (tsuke—steeped; mono—things). Although tsukemono are usually made from...
Humans everywhere have always been fascinated by octopuses, squid, and cuttlefish, known biologically as cephalopods. They evolved hundreds of millions of years ago and are related to molluscs such as mussels and snails. They can grow to an enormous size with eyes as...
The present book gives a multi-disciplinary perspective on the physics of life and the particular role played by lipids (fats) and the lipid-bilayer component of cell membranes.The emphasis is on the physical properties of lipid membranes seen as soft and molecularly...
LIFE - as a Matter of FatLipidomics is the science of the fats called lipids. Lipids are as important for life as proteins, sugars, and genes. The present book presents a multi-disciplinary perspective on the physics of life and the particular role played by lipids...
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