Results 201 to 210 of about 4,463,433 (245)
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Food processing by-products and molecular gastronomy
, 2021The consumer’s shift toward natural and superior foodstuffs for healthier lifestyles has become more popular, with a focus on whole-grain cereals, fruit, and vegetable consumption. According to FAO, the third part of the nourishment produced globally for
Gabriela Precup +7 more
semanticscholar +1 more source
The impact of molecular gastronomy within the food science community
, 2021Molecular gastronomy is a novel discipline within the food science area. Its main difference with the traditional food science and technology studies is its focus on kitchen restaurant and home kitchen levels.
N. Caporaso
semanticscholar +1 more source
Assessing the long-term impact of the molecular gastronomy movement on haute cuisine
International Journal of Gastronomy and Food Science, 2018 There is widespread agreement that what some of the most innovative chefs have been doing over the last quarter century or so in the west deserves a name that highlights how things have moved on in the kitchens and dining rooms from the nouvelle cuisine ...
Charles Spence, Jozef Youssef
exaly +2 more sources
Reducing Plastic Consumption with Molecular Gastronomy
2022 IEEE Integrated STEM Education Conference (ISEC), 2022Plastic consumption is one of the main causes of pollution and climate change in our world today. Over time, pollution has filled up our oceans and hurt animal and plant life, in water in addition to on land.
S. Dutt
openaire +2 more sources
, 2021
The growing competition in the market of food manufacturers in recent years makes more and more demands on the quality and consumer appeal of food products.
I. Kim, E. Megeda
semanticscholar +1 more source
The growing competition in the market of food manufacturers in recent years makes more and more demands on the quality and consumer appeal of food products.
I. Kim, E. Megeda
semanticscholar +1 more source
Molecular Gastronomy in Ireland
Journal of Culinary Science & Technology, 2011This article summarizes the activities of molecular gastronomy (MG) in Ireland since the scientific discipline was first introduced in the country. MG has been developing over the last five years, however, the authors of this article have been trying to establish a strong MG infrastructure in Ireland.
Juan Valverde +2 more
openaire +1 more source
International journal of research and review
The new phenomenon in the hotel industry is Molecular gastronomy, a new progress in food production method, which has significantly influenced food presentation and the guest happiness over time.
R. T +4 more
semanticscholar +1 more source
The new phenomenon in the hotel industry is Molecular gastronomy, a new progress in food production method, which has significantly influenced food presentation and the guest happiness over time.
R. T +4 more
semanticscholar +1 more source
Chefs' perspectives on molecular gastronomy: Insights from İstanbul
Journal of Multidisciplinary Academic TourismMolecular cooking is an innovative trend in the culinary world that utilizes new tools, ingredients, and techniques. Advances in molecular gastronomy attract a diverse audience, including the tourism sector, scientists, and food professionals. This study
B. Eşitti, Buket Buluk Eşitti
semanticscholar +1 more source
JCS
Teknik pengolahan molecular gastronomy bukanlah teknik yang sering di dengar dalam kehidupan sehari-hari. Dalam kegiatan pembelajaran di SMK dan perkuliahan, penerapan teknik molecular gastronomy dapat dikatakan kurang.
Anggi Rahminia +2 more
semanticscholar +1 more source
Teknik pengolahan molecular gastronomy bukanlah teknik yang sering di dengar dalam kehidupan sehari-hari. Dalam kegiatan pembelajaran di SMK dan perkuliahan, penerapan teknik molecular gastronomy dapat dikatakan kurang.
Anggi Rahminia +2 more
semanticscholar +1 more source