{"id":15989,"date":"2020-09-22T23:50:32","date_gmt":"2020-09-23T04:50:32","guid":{"rendered":"https:\/\/comer.me\/?page_id=39"},"modified":"2022-02-02T20:43:35","modified_gmt":"2022-02-03T01:43:35","slug":"fisica-quimica-cocina","status":"publish","type":"page","link":"https:\/\/le-fort.org\/cocina\/fisica-quimica-cocina\/","title":{"rendered":"F\u00edsico Qu\u00edmica Alimentaria"},"content":{"rendered":"<p>La gastronom\u00eda molecular no es lo mismo que la cocina molecular. Esta es una introducci\u00f3n a la gastronom\u00eda f\u00edsica y molecular.<\/p>\n<p><!--more--><\/p>\n<p>Aqu\u00ed unimos la ciencia y la cocina. El contenido corresponde en su mayor\u00eda al ramo de f\u00edsicoqu\u00edmica alimentaria de primero de gastronom\u00eda de universidad.<\/p>\n<div class=\"bloq2\">\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-157\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2020\/09\/fesenjan-hd.jpg?resize=1200%2C400&#038;ssl=1\" alt=\"\" width=\"1200\" height=\"400\" \/><\/p>\n<h3>Cap\u00edtulo 1<\/h3>\n<p>Alimentos y transformaci\u00f3n<\/p>\n<p>Comencemos definiendo qu\u00e9 es un alimento y qu\u00e9 es cocinar. Con esas bases bien establecidas, podremos profundizar en los temas que nos importan.<\/p>\n<ul>\n<li><a href=\"https:\/\/www.le-fort.org\/que-es-cocinar\/\">Introducci\u00f3n<\/a><\/li>\n<li><a href=\"https:\/\/www.le-fort.org\/que-es-un-alimento\/\">\u00bfQu\u00e9 es un alimento?<\/a><\/li>\n<li><a href=\"https:\/\/le-fort.org\/2020\/que-es-cocinar-segunda-parte\/\">\u00bfQu\u00e9 es cocinar?<\/a><\/li>\n<\/ul>\n<\/div>\n<div class=\"bloq2\">\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-399\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/08\/hielo-hd.jpg?resize=1200%2C400&#038;ssl=1\" alt=\"\" width=\"1200\" height=\"400\" \/><\/p>\n<h3>Cap\u00edtulo 2<\/h3>\n<p>Mol\u00e9culas alimentarias b\u00e1sicas: <strong>agua<\/strong>, grasas, carbohidratos y prote\u00ednas<\/p>\n<ul>\n<li><a href=\"https:\/\/le-fort.org\/2021\/cuatro-moleculas-alimentarias\/\">Las cuatro mol\u00e9culas alimentarias b\u00e1sicas<\/a><\/li>\n<li><a href=\"https:\/\/le-fort.org\/2021\/el-agua\/\">El agua<\/a>\n<ul>\n<li><a href=\"https:\/\/le-fort.org\/agua-y-calor\/\">El agua y el calor<\/a><\/li>\n<li><a href=\"https:\/\/le-fort.org\/2021\/acidos-bases-ph\/\">Acidez y alcalinidad<\/a><\/li>\n<li><a href=\"https:\/\/le-fort.org\/soluciones\/\">Soluciones<\/a><\/li>\n<\/ul>\n<\/li>\n<li><a href=\"https:\/\/le-fort.org\/practica-1-helado\/\">Helados<\/a><\/li>\n<li><a href=\"https:\/\/le-fort.org\/sal-estilo-maldon\/\">Sal para terminaci\u00f3n de platos<\/a><\/li>\n<\/ul>\n<\/div>\n<div class=\"bloq2\">\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"263\" data-permalink=\"https:\/\/le-fort.org\/cocina\/quiche\/ingredientes-hd\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/ingredientes-hd.jpg?fit=960%2C351&amp;ssl=1\" data-orig-size=\"960,351\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"ingredientes-hd\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/ingredientes-hd.jpg?fit=960%2C351&amp;ssl=1\" class=\"aligncenter wp-image-263 size-full\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/01\/ingredientes-hd.jpg?resize=960%2C351&#038;ssl=1\" alt=\"\" width=\"960\" height=\"351\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/ingredientes-hd.jpg?w=960&amp;ssl=1 960w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/ingredientes-hd.jpg?resize=600%2C219&amp;ssl=1 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<h3>Cap\u00edtulo 3<\/h3>\n<p>Mol\u00e9culas alimentarias b\u00e1sicas: agua, <strong>grasas<\/strong>, carbohidratos y prote\u00ednas<\/p>\n<ul>\n<li><a href=\"https:\/\/le-fort.org\/grasas\/\">Las grasas<\/a>\n<ul>\n<li><a href=\"https:\/\/le-fort.org\/estructura-y-propiedades-de-las-grasas\/\">Estructura y propiedades<\/a><\/li>\n<li><a href=\"https:\/\/le-fort.org\/consumo-saludable-grasas\/\">Consideraciones nutricionales<\/a><\/li>\n<li><a href=\"https:\/\/le-fort.org\/usos-culinarios-de-las-grasas\/\">Usos culinarios<\/a><\/li>\n<li><a href=\"https:\/\/le-fort.org\/alteraciones-de-las-grasas\/\">Alteraci\u00f3n<\/a><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<div class=\"bloq2\">\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"178\" data-permalink=\"https:\/\/le-fort.org\/cocina\/masa-madre-hd-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/masa-madre-hd.jpg?fit=1500%2C500&amp;ssl=1\" data-orig-size=\"1500,500\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"masa-madre-hd\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/masa-madre-hd.jpg?fit=1200%2C400&amp;ssl=1\" class=\"aligncenter wp-image-178 size-full\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2020\/10\/masa-madre-hd.jpg?resize=1200%2C400&#038;ssl=1\" alt=\"\" width=\"1200\" height=\"400\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/masa-madre-hd.jpg?w=1500&amp;ssl=1 1500w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/masa-madre-hd.jpg?resize=600%2C200&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/masa-madre-hd.jpg?resize=1280%2C427&amp;ssl=1 1280w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<h3>Cap\u00edtulo 4<\/h3>\n<p>Mol\u00e9culas alimentarias b\u00e1sicas: agua, grasas, <strong>carbohidratos<\/strong> y prote\u00ednas<\/p>\n<ul>\n<li><a href=\"https:\/\/le-fort.org\/carbohidratos\/\">Carbohidratos<\/a>\n<ul>\n<li>Usos culinarios\n<ul>\n<li><a href=\"https:\/\/chefs.ec\/hablemos-de-caramelizacion\/\">Caramelizaci\u00f3n<\/a><\/li>\n<li><a href=\"https:\/\/chefs.ec\/gelatinizacion\/\">Gelatinizaci\u00f3n<\/a><\/li>\n<li><a href=\"https:\/\/www.le-fort.org\/las-reacciones-de-maillard-en-la-cocina\/\">Reacciones de Maillard<\/a><\/li>\n<\/ul>\n<\/li>\n<li><a href=\"https:\/\/le-fort.org\/revolvedores-de-cafe-azucar\/\">Actividad: Revolvedores<\/a><\/li>\n<li><a href=\"https:\/\/le-fort.org\/fondant-liquido\/\">Actividad: <em>Fondant<\/em><\/a><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<div class=\"bloq2\">\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-404 size-full\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/08\/carne-hd.jpg?resize=1200%2C400&#038;ssl=1\" alt=\"\" width=\"1200\" height=\"400\" \/><\/p>\n<h3>Cap\u00edtulo 5<\/h3>\n<p>Mol\u00e9culas alimentarias b\u00e1sicas: agua, grasas, carbohidratos y <strong>prote\u00ednas<\/strong><\/p>\n<ul>\n<li><a href=\"https:\/\/le-fort.org\/proteinas\/\">Prote\u00ednas<\/a>\n<ul>\n<li>Generalidades<\/li>\n<li>Amino\u00e1cidos<\/li>\n<li>Niveles de estructura<\/li>\n<li>Desnaturalizaci\u00f3n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<div class=\"bloq2\">\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-405 size-full\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/08\/chuchurranga-hd.jpg?resize=1200%2C400&#038;ssl=1\" alt=\"\" width=\"1200\" height=\"400\" \/><\/p>\n<h3>Cap\u00edtulo 6<\/h3>\n<p>Introducci\u00f3n a la evaluaci\u00f3n sensorial<\/p>\n<ul>\n<li>Introducci\u00f3n<\/li>\n<li>Percepci\u00f3n de sabores<\/li>\n<li><a href=\"https:\/\/www.etilmercurio.com\/em\/natural-inocuo-legal-freak\">Algo m\u00e1s sobre la percepci\u00f3n en alimentos<\/a><\/li>\n<li>Tipos de pruebas: diferencia, descripci\u00f3n, afectiva<\/li>\n<li>Tipos de evaluadores<\/li>\n<\/ul>\n<\/div>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"168\" data-permalink=\"https:\/\/le-fort.org\/cocina\/esferificacion-hd-6\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/esferificacion-hd.jpg?fit=2100%2C700&amp;ssl=1\" data-orig-size=\"2100,700\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"esferificacion-hd\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/esferificacion-hd.jpg?fit=1200%2C400&amp;ssl=1\" class=\"aligncenter size-full wp-image-168\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2020\/10\/esferificacion-hd.jpg?resize=1200%2C400&#038;ssl=1\" alt=\"\" width=\"1200\" height=\"400\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/esferificacion-hd.jpg?w=2100&amp;ssl=1 2100w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/esferificacion-hd.jpg?resize=600%2C200&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/esferificacion-hd.jpg?resize=1280%2C427&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/esferificacion-hd.jpg?resize=1536%2C512&amp;ssl=1 1536w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/esferificacion-hd.jpg?resize=2048%2C683&amp;ssl=1 2048w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<div class=\"bloq2\">\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"249\" data-permalink=\"https:\/\/le-fort.org\/cocina\/nanochefs-sq\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/nanochefs-sq.png?fit=960%2C960&amp;ssl=1\" data-orig-size=\"960,960\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"nanochefs-sq\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/nanochefs-sq.png?fit=960%2C960&amp;ssl=1\" class=\"aligncenter wp-image-249 size-full\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2020\/12\/mayonesa-vegana-hd.jpg?resize=1200%2C400&#038;ssl=1\" alt=\"\" width=\"1200\" height=\"400\" \/><\/p>\n<h3>Cap\u00edtulo 7<\/h3>\n<p>Sistemas coloidales: <strong>emulsiones<\/strong>, espumas y geles<\/p>\n<ul>\n<li><a href=\"https:\/\/le-fort.org\/sistemas-dispersos\/\">Sistemas dispersos<\/a><\/li>\n<li>Emulsiones<\/li>\n<li>Estabilidad de las emulsiones<\/li>\n<\/ul>\n<\/div>\n<div class=\"bloq2\">\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-406 size-full\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/08\/merengon-hd.jpg?resize=1200%2C400&#038;ssl=1\" alt=\"\" width=\"1200\" height=\"400\" \/><\/p>\n<h3>Cap\u00edtulo 8<\/h3>\n<p>Sistemas coloidales: emulsiones, <strong>espumas<\/strong> y geles<\/p>\n<ul>\n<li><a href=\"https:\/\/le-fort.org\/espumas\/\">Espumas<\/a><\/li>\n<li><a href=\"https:\/\/le-fort.org\/espumas-solidas\/\">Espumas s\u00f3lidas<\/a><\/li>\n<li>Estabilidad de las espumas<\/li>\n<li>Espumas culinarias<\/li>\n<\/ul>\n<\/div>\n<div class=\"bloq2\">\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-407 size-full\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/08\/gel-fluido-hd.jpg?resize=1200%2C400&#038;ssl=1\" alt=\"\" width=\"1200\" height=\"400\" \/><\/p>\n<h3>Cap\u00edtulo 9<\/h3>\n<p>Sistemas coloidales: emulsiones, espumas y <strong>geles<\/strong><\/p>\n<ul>\n<li>Soles y geles<\/li>\n<li>Propiedades de los geles<\/li>\n<li>Geles culinarios<\/li>\n<\/ul>\n<\/div>\n<div class=\"bloq2\">\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-186 size-full\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2020\/10\/gouda-hd.jpg?resize=1200%2C400&#038;ssl=1\" alt=\"\" width=\"1200\" height=\"400\" \/><\/p>\n<h3>Cap\u00edtulo 10<\/h3>\n<p>Enzimas<\/p>\n<ul>\n<li>Naturaleza de las enzimas<\/li>\n<li>Actividad de las enzimas<\/li>\n<li>Enzimas en los alimentos: lo deseable y lo indeseable<\/li>\n<\/ul>\n<\/div>\n<div class=\"bloq2\">\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-408 size-full\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/08\/babel-vii-hd.jpg?resize=1200%2C400&#038;ssl=1\" alt=\"\" width=\"1200\" height=\"400\" \/><\/p>\n<h3>Cap\u00edtulo 11<\/h3>\n<p>Fermentaci\u00f3n<\/p>\n<ul>\n<li>Introducci\u00f3n: qu\u00e9 es la fermentaci\u00f3n<\/li>\n<li>Tipos de fermentaci\u00f3n\n<ul>\n<li>Alcoh\u00f3lica<\/li>\n<li>L\u00e1ctica<\/li>\n<li>Ac\u00e9tica<\/li>\n<\/ul>\n<\/li>\n<li>Ejemplos notables<\/li>\n<\/ul>\n<\/div>\n<div class=\"bloq2\">\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-409 size-full\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/08\/sago-hd.jpg?resize=1200%2C400&#038;ssl=1\" alt=\"\" width=\"1200\" height=\"400\" \/><\/p>\n<h3>Cap\u00edtulo 12<\/h3>\n<p>Aditivos<\/p>\n<ul>\n<li>Qu\u00e9 es un aditivo<\/li>\n<li>Tipos de aditivos: aromatizantes, colorantes, conservantes, antioxidantes, acidulantes, edulcorantes, espesantes, saborizantes, emulsionantes<\/li>\n<\/ul>\n<\/div>\n<div class=\"bloq2\">\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-410 size-full\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/08\/josh-hd.jpg?resize=1200%2C400&#038;ssl=1\" alt=\"\" width=\"1200\" height=\"400\" \/><\/p>\n<h3>Cap\u00edtulo 13<\/h3>\n<p><a href=\"https:\/\/le-fort.org\/2021\/maridaje-de-alimentos-food-pairing\/\"><em>Food pairing\u00a0<\/em>\u2013 Maridaje de alimentos<\/a><\/p>\n<ul>\n<li>Historia<\/li>\n<li>Metodolog\u00eda<\/li>\n<li>Pares de inter\u00e9s<\/li>\n<\/ul>\n<\/div>\n<hr class=\"clear\" \/>\n<p>Espero que sea de provecho.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La gastronom\u00eda molecular no es lo mismo que la cocina molecular. Esta es una introducci\u00f3n a la gastronom\u00eda f\u00edsica y molecular.<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-15989","page","type-page","status-publish","hentry","entry"],"jetpack_shortlink":"https:\/\/wp.me\/PghKer-49T","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":18,"url":"https:\/\/le-fort.org\/cocina\/inicio\/","url_meta":{"origin":15989,"position":0},"title":"Gastrof\u00edsica","author":"Rod","date":"26 de Abril, 2018","format":false,"excerpt":"","rel":"","context":"Entrada similar ","block_context":{"text":"Entrada similar ","link":""},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":15477,"url":"https:\/\/le-fort.org\/cocina\/arte-ciencia-cocina\/d1\/","url_meta":{"origin":15989,"position":1},"title":"D\u00eda 1: Mol\u00e9culas Alimentarias","author":"Le-Fort.org","date":"8 de Febrero, 2021","format":false,"excerpt":"En el primer d\u00eda del curso revisamos las familias de mol\u00e9culas alimentarias y algunas de sus propiedades. La divisi\u00f3n la realizamos seg\u00fan la de Harold McGee en \"La Cocina y los Alimentos.\" Agua Propiedades del agua Enlaces de hidr\u00f3geno Temperaturas de cambio de fase \u00c1cidos y bases Solvente Grasas Triglic\u00e9ridos\u2026","rel":"","context":"Entrada similar ","block_context":{"text":"Entrada similar ","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/tartaletas-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/tartaletas-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/tartaletas-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/tartaletas-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/tartaletas-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":9766,"url":"https:\/\/le-fort.org\/cocina\/documentos\/introduccion-la-inocuidad-alimentaria\/","url_meta":{"origin":15989,"position":2},"title":"Introducci\u00f3n a la Inocuidad Alimentaria","author":"Le-Fort.org","date":"21 de Octubre, 2017","format":false,"excerpt":"Este es el manual del curso de Manipulaci\u00f3n de alimentos que dictamos. Haz clic en la imagen o en este enlace para descargar.","rel":"","context":"En \"Documentos\"","block_context":{"text":"Documentos","link":"https:\/\/le-fort.org\/cocina\/etiqueta\/documentos\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/mirepoiix-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/mirepoiix-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/mirepoiix-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/mirepoiix-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/mirepoiix-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":12211,"url":"https:\/\/le-fort.org\/cocina\/curso-manipulacion-alimentos\/","url_meta":{"origin":15989,"position":3},"title":"Manipulaci\u00f3n de Alimentos","author":"Le-Fort.org","date":"31 de Marzo, 2018","format":false,"excerpt":"Disponemos de un curso de manipulaci\u00f3n de alimentos, de 40 horas de duraci\u00f3n. Para m\u00e1s informaci\u00f3n o inscripci\u00f3n, cont\u00e1ctanos. 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