Results 11 to 20 of about 1,135 (169)
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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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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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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BIOINGREDIENTS FOR MOLECULAR GASTRONOMY
European Science, 2023 Information is provided on the understanding of specific bioprocesses of consumption and mechanisms of food preparation based on a combination of data on the properties of important biological molecules at the level of biopolymers and their ...
Roman Boiarskyi +2 more
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Dr Spock's Food Festival [PDF]
Journal of Tourism Futures, 2015 Purpose – The purpose of this paper is to make the reader think about the consequences of food scarcity and how science would deal with the situation portrayed through Dr Spock's Food Festival set in Tokyo 2050.
Katherine Findlay, Ian Yeoman
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Improvement of business performance in restaurants using innovation strategies [PDF]
Turističko Poslovanje, 2014 Innovation is an important aspect of contemporary business. Rapid change in guests' preferences and expectations significantly affect the restaurant industry.
Gagić Snježana +2 more
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The Molecular Restructuring of Classical Desserts by Using Food Industry By-Products
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2017 Fruit and vegetable by-products are in general thrown away and can cause environmental problems, even though they are a valuable source of bioactive compounds, which may be used for innovative food production.
Gabriela PRECUP +6 more
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