Results 141 to 150 of about 1,135 (169)
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The Monthly INRAE-AgroParisTech Seminars on Molecular Gastronomy
2021International ...
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Gourmet Salts and Molecular Gastronomy
AYDIN GASTRONOMY, 2017Tuz, binlerce yıldır gastronominin temel bir bileşeni olarak hizmet vermekte ve lezzetlendirme, koruma ve gıda yapılarının değiştirilmesi gibi önemli roller üstlenmektedir. Hem amatör hem de profesyonel şefler için tuzun mutfaktaki çok yönlü etkilerini anlamak büyük önem taşımaktadır.
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An Essay on Gastronomics, a Part of Foodomics for Molecular Gastronomy
2021International ...
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Olives in Molecular Gastronomy
2016Moleküler gastronomi tabakta sanatın yaratıldığı bir akım olup yenilikçi yaklaşımlar içermektedir. Farklı teknikler uygulanarak moleküler tabaklar hazırlanmakla birlikte bilimsel verilerden hareketle, yiyecekler genellikle önce parçalanmakta, daha sonra fiziksel yapıları, dokuları ve pişme dereceleri değiştirilerek yeni lezzetler farklı oluşumlar ...
SEZGİ, Gülistan, DURLU ÖZKAYA, Fügen
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The Grape Pekmez in Terms of Gastronomy and Molecular Gastronomy
2019Molecular gastronomy is a scientific field that contains the food materials, food ingredients, food additives, method of preparation of the food and appreciated by consumers. Grape pekmez, one of the traditional foods subject to our study, is the thick product obtained by reducing the acidity of unfermented fresh or raisin extracts by suitable methods ...
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Analytical methods for molecular gastronomy
Analytical and Bioanalytical Chemistry, 2009Hervé, This, Douglas, Rutledge
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Molecular gastronomy in function of scientific implementation in practice
UTMS Journal of economics, 2011Modern 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. It is precisely this lack of matter which causes a number of disagreements between chefs and scientists, while there is a number of related debates ...
Ivanovic, Slobodan +2 more
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Application of molecular gastronomy principles to the development of a
2013The molecular gastronomy is a science that is increasingly expanding, allowing the transformation of traditional food products into innovative products, thereby raising their sensory characteristics, appreciated by the population. In this way, the present work was developed having in mind the creation of an innovative product, the powdered olive oil ...
Guiné, Raquel +4 more
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