{"id":1442,"date":"2026-05-15T16:01:22","date_gmt":"2026-05-15T14:01:22","guid":{"rendered":"https:\/\/www.futurecookinglab.it\/?page_id=1442"},"modified":"2026-05-19T00:24:31","modified_gmt":"2026-05-18T22:24:31","slug":"publicaciones","status":"publish","type":"page","link":"https:\/\/www.futurecookinglab.it\/?page_id=1442&lang=es","title":{"rendered":"Publicaciones"},"content":{"rendered":"\n

Los libros de Future Cooking Lab documentan veinte a\u00f1os de investigaci\u00f3n aplicada: t\u00e9cnicas, descubrimientos, lenguajes nacidos del encuentro entre la f\u00edsica y la cocina.<\/p>\n\n\n

<\/div>\n\n\n
\"Il<\/figure>
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Il gelato estemporaneo e altre invenzioni della cucina molecolare italiana<\/a><\/h3>\n

Davide Cassi, Ettore Bocchia \u2014 Sperling & Kupfer, 2005<\/p>\n

El manifiesto de la cocina molecular italiana. Con pr\u00f3logo de Davide Paolini, describe las t\u00e9cnicas desarrolladas en el Laboratorio de F\u00edsica Gastron\u00f3mica y las ra\u00edces cient\u00edficas de cada una. La edici\u00f3n espa\u00f1ola \u2014 La ciencia en los fogones<\/em> (Ediciones Trea, 2005) \u2014 es el primer libro del mundo sobre cocina molecular y est\u00e1 expuesta en la colecci\u00f3n permanente del museo de la Fundaci\u00f3 elBulliFoundation de Ferran Adri\u00e0.<\/p>\n<\/div><\/div>\n\n

\n\n\n
\"Cuocere<\/figure>
\n

Cuocere. Istruzioni per l’uso<\/h3>\n

Luciano Tona, Luca Govoni, Consuelo Vecchio, Novella Bagna, Davide Cassi \u2014 Academia Universa Press \/ Edizioni Plan, 2017<\/p>\n

La cocci\u00f3n como proceso f\u00edsico y qu\u00edmico: temperaturas, tiempos, estructuras. Un manual para quienes quieren entender qu\u00e9 sucede realmente en el fuego \u2014 desde la desnaturalizaci\u00f3n de las prote\u00ednas hasta la gelatinizaci\u00f3n de los almidones, desde la reacci\u00f3n de Maillard hasta el efecto del agua libre.<\/p>\n<\/div><\/div>\n\n

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\"Conservazione<\/figure>
\n

Conservazione a temperatura di servizio<\/a><\/h3>\n

Davide Cassi, Massimo Spigaroli \u2014 Bibliotheca Culinaria, 2017 \u2014 tambi\u00e9n en edici\u00f3n en ingl\u00e9s: Service Temperature Preservation<\/em><\/p>\n

Una tecnolog\u00eda para mantener alimentos cocinados a temperatura de servicio durante d\u00edas, sin refrigeraci\u00f3n, preservando la calidad organol\u00e9ptica y la seguridad. La t\u00e9cnica es la base de la patente EP3030095 y cambia la gesti\u00f3n de los flujos en la cocina profesional.<\/p>\n<\/div><\/div>\n\n

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\"Pasta<\/figure>
\n

Pasta cruda pasta cotta. Alla ricerca della struttura perfetta<\/a><\/h3>\n

Davide Cassi \u2014 Maretti, 2025 \u2014 con contribuciones de Fulvio Pierangelini, Andrea Grignaffini, Alberto Gipponi<\/p>\n

La pasta como sistema f\u00edsico: almidones, gluten, cocci\u00f3n pasiva, pre-cocci\u00f3n en seco de harinas de legumbres y de trigo. El libro documenta investigaciones que ya han cambiado la producci\u00f3n industrial de pasta de legumbres en Italia.<\/p>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

Los libros de Future Cooking Lab documentan veinte a\u00f1os de investigaci\u00f3n aplicada: t\u00e9cnicas, descubrimientos, lenguajes nacidos del encuentro entre la f\u00edsica y la cocina. Il gelato estemporaneo e altre invenzioni della cucina molecolare italiana Davide Cassi, Ettore Bocchia \u2014 Sperling & Kupfer, 2005 El manifiesto de la cocina molecular italiana. Con pr\u00f3logo de Davide Paolini, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ocean_front_end_style_editor":"no","ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","footnotes":""},"class_list":["post-1442","page","type-page","status-publish","hentry","entry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1442","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1442"}],"version-history":[{"count":2,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1442\/revisions"}],"predecessor-version":[{"id":1542,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1442\/revisions\/1542"}],"wp:attachment":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1442"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}