Results 91 to 100 of about 3,955,190 (189)
Introduction to molecular gastronomy or talks with Mojmír
, 2005 This popular lecture gives an introduction to molecular gastronomy as originally founded by Hervé This and Nicholas Kurti. This scientific discipline covers the gap between food technology and practical gastronomy.
Raab, Miroslav
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International audienceSeven questions sent by a chef about molecular cooking preparations are considered. The scientific and technical analysis of these questions associated with a terminology discussion leads to many technical solutions. This discussion
This, Vo Kientza, Hervé
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The new molecular gastronomy, or, a gustatory tour of network analysis
BioTechniques, 2012 Jeffrey M. Perkel
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Spherification Techniques in Biotechnology: Innovative Applications and Benefits
Scientific Papers Animal Science and BiotechnologiesSpherification, a culinary technique from molecular gastronomy, is finding innovative applications in biotechnology. Originally used to create semi-solid spheres with liquid interiors for gourmet dishes, spherification involves sodium alginate and ...
Ioan Bogdan Peț +3 more
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Moleküler Gastronomi Kavramı (The Concept of Molecular Gastronomy)
Journal of Tourism and Gastronomy Studies, 2016 Menekçe Cömert, Osman Çavuş
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MOLECULAR GASTRONOMY IN FUNCTION OF SCIENTIFIC IMPLEMENTATION IN PRACTICE
Modern culinary direction - molecular gastronomy is very complex, and the relative youth of that direction affects the ignorance of the matter by a large number of professionals and the general public.
Perman, Luka +2 more
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Understanding Molecular Gastronomy: The Consolidation of Cooking And Science
, 2015 The disciplines of science and cooking have recently come together under the term molecular gastronomy. Molecular gastronomy is a sub-field of food science that investigates the production, preparation, and perception of a meal.
Amina, Tyler
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Physicochemical aspects of molecular gastronomy
Scientific Works of National University of Food Technologies, 2021 V. Shemet, O. Hulai, I. Moroz
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Educational Use of Cooking: Molecular Gastronomy [PDF]
Food science is an applied field that requires understanding chemistry concepts that can seem complex or foreign to students. Molecular gastronomy applies chemistry concepts and can be used to bridge science and food.
Gutierrez, Diana
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Molecular gastronomy in the restaurant business
, 2014 Molecular gastronomy experiments have resulted in new innovative dishes like hot gelatins, airs, faux caviar, spherical ravioli, crab ice cream and olive oil spiral.
Petruk, Julia, Mykhailova, Nelia
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