Results 11 to 20 of about 3,955,190 (189)
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
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, 2014 Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur while cooking.
Tymofeev, Konstantin
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, 2015 Cocktails in ice spheres. Caviar made of olive oil. Disappearing transparent raviolis. Sound cool? Well these are all examples of Molecular Gastronomy. Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food.
Koveshnikova, Diana, Chala, Kateryna
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Molecular gastronomy as an important segment of modern gastronomy in the catering of Serbia [PDF]
Turističko Poslovanje, 2019 Modern catering trends tend to form a unique, authentic offer that will attract and retain as many guests as possible. Of all contemporary and modern gastronomic trends, the first place is occupied by the offer of food prepared according to the ...
Obrenović Dušica +3 more
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Molecular gastronomy : basis for a new culinary movement or modern day alchemy? [PDF]
, 2010 To explore the phenomenon of molecular gastronomy by conducting empirical research focusing on renowned chefs. Design/methodology/approach - Literature review summarising past culinary innovations then focusing on the origins and evolution of molecular ...
O'Gorman, Kevin D. +2 more
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Handbook of Molecular Gastronomy
, 2021 Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes.
Burke, Roisin +3 more
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Review on Gelling and Foaming Agents in Food: Mechanism and Applications. [PDF]
Food Sci NutrA comprehensive Graphical Abstract to visualize how different food additives act as gelling and foaming agents. It emphasizes their shared origin as hydrocolloids or proteins but distinct operational mechanisms that transform food materials. The diagram provides a clear path from molecular structure and interaction principles to the specific macro ...
Kassa MG +3 more
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Gastronomic botany and molecular gastronomy [PDF]
, 2011 Complutense University of Madrid through the "Vicerrectorado de Calidad" develops projects to innovate and improve teaching quality. Among these projects is "Gastronomic Botany and Molecular Gastronomy" which aims to develop new materials and tools for the Virtual Campus and consequently offer new possibilities for teaching and training.
Pérez-Urría Carril, Elena +11 more
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Molecular gastronomy in function of scientific implementation in practice [PDF]
UTMS Journal of economics, 2011 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. 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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Gastronomy Scholars’ Perspectives towards the Gastronomy Term: A Metaphorical Analysis [PDF]
, 2019 The purpose of this paper is to examine gastronomy scholars’ perspectives onto gastronomy term. By adopting qualitative research method, content analysis was utilized. The data were drawn from interviews with 29 scholars from tourism faculties in seven
Seyitoğlu, Faruk, Faruk Seyitoğlu
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