Results 191 to 200 of about 4,463,433 (245)

Gastronomic Botany and Molecular Gastronomy (Poster) [PDF]

, 2011
openaire   +1 more source

Effect of wheat bread with elevated amylose on postprandial glycaemic response: a randomised crossover trial delivered remotely using continuous glucose monitoring.

Food Funct
Corrado M, Savva GM, Ahn-Jarvis JH, Oyeyinka SA, Edwards CH, Hazard BA.   +5 more
europepmc   +1 more source

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Molecular Gastronomy in France

Journal of Culinary Science and Technology, 2011
Molecular Gastronomy (MG) has been developing in France since the very beginning of this scientific discipline, largely due to the fact that one of its co-founders resides in the country. Since 1995, a French group of molecular gastronomists has been promoting the discipline in France, as well as other countries throughout the world.
Herve J M This
exaly   +2 more sources

Molecular Gastronomy in Lebanon

Journal of Culinary Science and Technology, 2012
Molecular gastronomy was first introduced in Lebanon in 2011 through a series of conferences addressed to various audiences. Since then, actions followed to assure the perpetuity of this initiative and aim for the creation of a Lebanese group of molecular gastronomy, gathering people from different backgrounds (academia, food industries, and culinary ...
Barbar, R., This, Hervé
exaly   +4 more sources

Molecular Gastronomy in the UK

Journal of Culinary Science and Technology, 2012
Following the success of UK chefs such as Heston Blumenthal and Sat Bains, the application of science to cooking is becoming increasingly popular in the UK. Initially, this started in the big food science centers of UK universities, but now science is becoming embedded in catering courses, and evening lectures on science-related food topics are ...
exaly   +2 more sources

Molecular Gastronomy

Angewandte Chemie - International Edition, 2002
Herve J M This
exaly   +4 more sources

The Monthly INRAE-AgroParisTech Seminars on Molecular Gastronomy

2021
International ...
Hervé This vo Kientza
openaire   +3 more sources

Molecular Gastronomy: A Universal Portal to the Molecular Sciences

2021
By providing answers to simple questions, such as why certain apples turn brown once bitten, to more complex questions, such as the advantages of sous vide cooking, molecular gastronomy provides a motivating reason for learning the underlying chemical, biological, and physical properties.
P. O’Hara
openaire   +2 more sources

Making Science Palatable with Molecular Gastronomy

Trends in Chemistry, 2019
Courses on the biophysics of food have been developed to demonstrate how cooking transforms the physiochemical properties of food (e.g., viscosity, elasticity, and diffusivity). Although less fully developed, food science is equally useful to motivate topics relevant to chemistry and biochemistry (e.g., acids/bases, redox reactions, and forces in ...
P. O’Hara
openaire   +2 more sources

Molecular Gastronomy

Mustafa Aksoy, Mehmet Kızıleli, Gül Seçil Tahmaz, Ümit C. Kaya, Batuhan Öztürk, Rabia Zeybek   +5 more
exaly   +2 more sources