{"title":"Ole G Mouritsen","description":"","products":[{"product_id":"seaweeds-book-ole-g-mouritsen-9780226044361","title":"Seaweeds","description":"Until recently, seaweed for most Americans was nothing but a nuisance, clinging to us as we swim in the ocean and stinking up the beach as it rots in the sun. This book takes the reader on a tour of seaweed, describing what seaweeds actually are - algae, not plants - and how people of different cultures have utilized them since prehistoric times.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49573233819921,"sku":"GOR007644884","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ GOOD \/ SBYB","offer_id":49775128412433,"sku":"CIN022604436XG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ LIKE_NEW \/ INTERNAL","offer_id":52410467909905,"sku":"GOR013427300","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":52898131345681,"sku":"NIN9780226044361","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/022604436X.jpg?v=1750738005"},{"product_id":"tsukemono-book-ole-g-mouritsen-9783030578619","title":"Tsukemono","description":"One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (, ).","brand":"WoB","offers":[{"title":"GB \/ NEW \/ GARDNERS","offer_id":49741288931601,"sku":"NGR9783030578619","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51065656475921,"sku":"NIN9783030578619","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52586249683217,"sku":"NLS9783030578619","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":52738844852497,"sku":"GOR014606315","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":53368539971857,"sku":"CIN3030578615VG","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/3030578615.jpg?v=1750806043"},{"product_id":"octopuses-squid-cuttlefish-book-ole-g-mouritsen-9783030580261","title":"Octopuses, Squid \u0026 Cuttlefish","description":"Humans everywhere have always been fascinated by octopuses, squid, and cuttlefish, known biologically as cephalopods.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ GARDNERS","offer_id":49741327368465,"sku":"NGR9783030580261","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51061578268945,"sku":"NIN9783030580261","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52531562840337,"sku":"NLS9783030580261","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/3030580261.jpg?v=1750837926"},{"product_id":"octopuses-squid-cuttlefish-book-ole-g-mouritsen-9783030580292","title":"Octopuses, Squid \u0026 Cuttlefish","description":"Humans everywhere have always been fascinated by octopuses, squid, and cuttlefish, known biologically as cephalopods.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ GARDNERS","offer_id":49745866850577,"sku":"NGR9783030580292","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":51729090609425,"sku":"GOR012759127","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52352020545809,"sku":"NLS9783030580292","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":52760415273233,"sku":"NIN9783030580292","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/3030580296.jpg?v=1751431839"},{"product_id":"sushi-book-ole-g-mouritsen-9781441906175","title":"Sushi","description":"A lifetime's interest in, and fascination with, the central place of sushi in Japanese culinary culture animates this book. In it, Ole Mouritsen shares both his passion for the now international cuisine, and his knowledge of its scientific underpinnings.","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":49853350150417,"sku":"CIN1441906177G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":50026921034001,"sku":"GOR006389193","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":51026343756049,"sku":"NIN9781441906175","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1441906177.jpg?v=1751443751"},{"product_id":"life-as-a-matter-of-fat-book-ole-g-mouritsen-9783319226132","title":"LIFE - AS A MATTER OF FAT","description":"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 structured interfaces. By combining and synthesizing insights obtained from a variety of recent studies, an attempt is made to clarify what membrane structure is and how it can be quantitatively described. Furthermore, it is shown how biological function mediated by membranes is controlled by lipid membrane structure and organization on length scales ranging from the size of the individual molecule, across molecular assemblies of proteins and lipid domains in the range of nanometers, to the size of whole cells. Applications of lipids in nanotechnology and biomedicine are also described.  The first edition of the present book was published in 2005 when lipidomics was still very much an emerging science and lipids about to be recognized as being as important for life as proteins, sugars, and genes. This significantly expanded and revised edition takes into account the tremendous amount of knowledge gained over the past decade. In addition, the book now includes more tutorial material on the biochemistry of lipids and the principles of lipid self-assembly.   The book is aimed at undergraduate students and young research workers within physics, chemistry, biochemistry, molecular biology, nutrition, as well as pharmaceutical and biomedical sciences.  From the reviews of the first edition:  \"This is a highly interesting book and a pleasure to read. It represents a new and excellent pedagogical introduction to the field of lipids and the biophysics of biological membranes. I reckon that physicists and chemists as well as biologists will benefit from this approach to the field and Mouritsen shows a deep insight into the physical chemistry of lipids.\" (Göran Lindblom, Chemistry  and Physics of Lipids 2005, vol. 135, page 105-106)  \"The book takes the reader on an exciting journey through the lipid world, and Mouritsen attracts the attention with a lively style of writing … . a comprehensive view of the ‘lipid sea’ can be easily achieved, gaining the right perspectives for envisaging future developments in the nascent field of lipidomics.\" (Carla Ferreri, ChemBioChem, Vol. 6 (8), 2005)","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51061916205329,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51061919154449,"sku":"NIN9783319226132","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52122409533713,"sku":"NLS9783319226132","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/3319226134.jpg?v=1751252624"},{"product_id":"tsukemono-book-ole-g-mouritsen-9783030578640","title":"Tsukemono","description":"One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (, ).","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51065673711889,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51065675612433,"sku":"NIN9783030578640","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52478316314897,"sku":"NLS9783030578640","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":53364524548369,"sku":"GOR014880619","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/303057864X.jpg?v=1751317304"},{"product_id":"plant-forward-cuisine-book-ole-g-mouritsen-9781032765372","title":"Plant-Forward Cuisine","description":"Plant-Forward Cuisine is a beautifully illustrated book that promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes.  The book addresses the urgent need to make changes to those culinary cultures where animal-sourced proteins play a central role. To ensure that there is enough food for a growing world population, to lessen the burden on the environment, and to promote healthier, sustainable eating patterns, it is crucial to transition to a diet that focuses primarily on plants as the key ingredients. Yet, many people dislike the taste of plants because of their texture and lack of sweetness and umami. Luckily, the book provides a solution to these challenges. It offers key scientific descriptions of the physical characteristics of plants, mushrooms, algae, and fungi and their nutritional components, along with information about creation of texture and flavour. Armed with this knowledge, the recipes then provide tips and tricks for transforming plants into delicious meals with pleasing textures and flavours. The authors stress that it is not necessary to embrace a fully vegetarian or vegan diet. Rather, they suggest that taking a flexitarian approach, which incorporates small quantities of animal products to elicit umami, may be a more viable and lasting solution for people at large. Throughout the text readers will find interesting narratives about various aspects of green gastronomy around the world. The book concludes with two helpful reference sections: a glossary of main ingredients used in the recipes and a compilation of ingredients that can be used to add taste and aroma.  This book will be of great interest to those concerned with building a sustainable food system, and it will serve as a practical guide for those seeking to transition to plant-rich diets without compromising their taste experience and enjoyment of food.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51215774155025,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ GARDNERS","offer_id":51215776809233,"sku":"NGR9781032765372","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":53222247104785,"sku":"GOR014813322","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ LIKE_NEW \/ INTERNAL","offer_id":53222247235857,"sku":"GOR014813320","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1032765372.jpg?v=1751429417"},{"product_id":"life-as-a-matter-of-fat-book-ole-g-mouritsen-9783642421358","title":"Life - As a Matter of Fat","description":"This novel book presents a multi-disciplinary perspective on the physics of life and the particular role played by lipids and the lipid-bilayer component of cell membranes. The emphasis is on the physical properties of lipid membranes seen as soft and molecularly structured interfaces, and the applications of lipids in nano-technology and biomedicine are also described. By combining and synthesizing insights obtained from a variety of recent studies, an attempt is made to clarify what membrane structure is and how it can be quantitatively described. Furthermore, it is shown how biological function mediated by membranes is controlled by lipid membrane structure and organization on length scales ranging from the size of the individual molecule, across molecular assemblies of proteins and lipid domains in the range of nanometers, to the size of whole cells.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":52343509057809,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52343509778705,"sku":"NLS9783642421358","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9783642421358.jpg?v=1758173792"},{"product_id":"roe-and-roe-gastronomy-book-ole-g-mouritsen-9783032131416","title":"Roe and Roe Gastronomy","description":"Roe are the eggs from fish, crustaceans and mollusks. The eggs contain the germ for the next generation along with a plethora of nutrients. Roe are also food for other animals in and by the sea as well as for humans. From simple cod roe, over lush lumpfish roe, to exclusive caviar, we consume roe both as a standard commodity, a seasonal specialty and a gastronomic delicacy. Roe is found with a range of egg sizes, colors, textures and flavors and thereby can find their way to our plates in a wide range of dishes.   Roe: Much More Than Caviar provides a popular description of what roe and eggs are, and how we can use them in our kitchen in a sustainable way with respect for nature and with a focus on taste and texture, not least in a green cuisine. Roe is rich in both healthy nutrients and delicious umami taste in addition to providing both crunchy and creamy textures. Roe can therefore be used as a food and as a condiment in many dishes. Roe can be caviar, but roe is much more than roe from sturgeon. The book highlights roe from other species such as flat fish, codfish, mullet, smelt, salmon and herring as well as crab, shrimp, octopus and snails. It also deals with caviar substitutes made from fish meat and seaweeds.   The book illustrates the many uses of the different kinds of roe by presenting many both traditional and novel recipes on the preparation of roe and dishes with roe. This is the joint work of a gastrophysicist and a chef who together have ventured into the kitchen to learn about the wonders of roe by experimenting, tasting and cooking with roe. The driving force for the collaboration has been curiosity and an interest in combining scientific insight with craft and culinary innovation and conveying the lessons thereof to a broader audience.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":53021460529425,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ GARDNERS","offer_id":53021460726033,"sku":"NGR9783032131416","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9783032131416.jpg?v=1772793614"}],"url":"https:\/\/www.worldofbooks.com\/en-au\/collections\/author-books-by-ole-g-mouritsen.oembed","provider":"World of Books ","version":"1.0","type":"link"}