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
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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
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Trends in molecular gastronomy
Journal of Future FoodsMolecular gastronomy, a fusion of food science and culinary art, applies scientific principles to modify and transform ingredients and culinary techniques.
Jony Blessing Manoj J +1 more
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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
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Molecular gastronomy: a new emerging scientific discipline. [PDF]
Chem Rev, 2010 Barham P +7 more
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The Relationship between Molecular Gastronomy and Competitive Advantage of Egyptian Restaurants from the Point Of View of Chefs by Using the Five Forces Model [PDF]
Maǧallaẗ Kulliyyaẗ Al-Sīyāḥaẗ wa Al-Fanādiq (Ǧāmiʿaẗ Al-Mansoura), 2022 The restaurant industry is constantly looking for new food innovation techniques, such as molecular gastronomy "MG," to produce higher-quality foods and introduce new tools, products, and cooking methods.
Mohammed Abd El-Fattah Zohry +2 more
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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
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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
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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
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Introduction to molecular gastronomy and to its applications in science education
LUMAT, 2013 This article looks at the history of molecular gastronomy, how it is defined and used in teaching natural sciences. The article also discusses the cooperative molecular gastronomy education research and development project started in 2011, as well as an ...
Jenni Vartiainen +2 more
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