Results 11 to 20 of about 1,616 (196)
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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Molecular Characterization, Virulence Profiling, and Antimicrobial Susceptibility of Listeria monocytogenes Isolated from Smoked Fish in Poland: A Preliminary Study [PDF]
FoodsListeria monocytogenes remains a major foodborne pathogen associated with ready-to-eat (RTE) products, including smoked fish. This study investigated the occurrence, molecular characteristics, virulence gene profiles, and antimicrobial susceptibility of ...
Zuzanna J. Strzałkowska +9 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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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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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. Also this
Pérez-Urría Carril, Elena +11 more
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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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, 2021 According to the Food and Agriculture Organisation of the United Nations, one third of food produced annually for human consumption results in food losses or wastage, which is environmentally degrading, economically unviable, ethically incorrect, and ...
Simões, Catarina D. +5 more
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