Exploring Product Innovation and Consumer Attitudes in Molecular Gastronomy: Marketing Insights for the Gourmet Food Industry [PDF]
FoodsThe increasing popularity of social media and the growth of gourmet food culture have elevated molecular gastronomy as a unique dining experience that enhances consumers’ perceptions of value through innovative food presentation and sensory marketing ...
Min-Yen Chang +3 more
doaj +2 more sources
Impact of Calcium Lactate Concentration and Holding Time on Caviar-like Chicken Broth Hydrogel Beads [PDF]
MoleculesThis study is the first to encapsulate chicken broth into caviar-like hydrogel beads (CBHBs) using ionic gelation, aiming to explore their potential in molecular gastronomy and functional food design. The effects of calcium lactate concentration (1%, 2.5%
Betül Karslıoğlu +4 more
doaj +2 more sources
Molecular gastronomy: a new emerging scientific discipline. [PDF]
Chem Rev, 2010 The science of domestic and restaurant cooking has recently moved from the playground of a few interested amateurs into the realm of serious scientific endeavor. A number of restaurants around the world have started to adopt a more scientific approach in their kitchens,1–3 and perhaps partly as a result, several of these have become acclaimed as being ...
Barham P +7 more
europepmc +4 more sources
Cell-f identity of biomedical students: from energetic “mitochondrials” to gastronomic “lysosomics” [PDF]
Frontiers in MedicineAt the start of a Molecular Cell Biology course, 66 students from the biomedical track introduced themselves by identifying with a specific cell component. On the final exam, they were asked once again to name their favorite cell component at that moment—
Teun J. de Vries, Teun J. de Vries
doaj +2 more sources
Abiotic Stress Alters the Nutritional, Metabolomic, and Glycomic Profiles of Piper auritum Kunth [PDF]
FoodsTraditional diets based on diverse edible plants are increasingly threatened by climate change, which exposes crops to abiotic and biotic stressors such as drought, soil salinity, UV radiation, microorganisms, and insect herbivory.
Adriana Chico-Peralta +3 more
doaj +2 more sources
Management of changes in gastronomy and restaurant business [PDF]
Turističko Poslovanje, 2021 Modem trends in gastronomy and restaurant business are focused on several key issues: business in accordance with the concept of sustainability, energy efficiency and the use of renewable energy sources, "green" business, "green" and eco certification ...
Đurović Mladenka, Božić Aleksandar
doaj +1 more source
Metabiotics in molecular nutrition: history and practice [PDF]
E3S Web of Conferences, 2020 The human microbiota is formed under the influence of external factors, among which a healthy diet plays a key role. The modern people microbiome changes under human eating behavior, stressful factors, agricultural industrialization, increased ...
Bazarnova Julia +5 more
doaj +1 more source
Louis Pasteur : de la physico-chimie à la biologie
Comptes Rendus. Chimie, 2022 Louis Pasteur began his scientific research with crystallographic studies, which led him to distinguish different forms of tartaric acids and tartarates.
This, Hervé
doaj +1 more source
LeviSense: a platform for the multisensory integration in levitating food and insights into its effect on flavour perception [PDF]
, 2020 Eating is one of the most multisensory experiences in everyday life. All of our five senses (i.e. taste, smell, vision, hearing and touch) are involved, even if we are not aware of it.
Ablart, Damien +6 more
core +2 more sources
Biophysics of Molecular Gastronomy [PDF]
Cell, 2015 Chefs and scientists exploring biophysical processes have given rise to molecular gastronomy. In this Commentary, we describe how a scientific understanding of recipes and techniques facilitates the development of new textures and expands the flavor palette. The new dishes that result engage our senses in unexpected ways. PAPERCLIP.
Brenner, Michael P., Sorensen, Pia
openaire +3 more sources