Results 211 to 220 of about 4,463,433 (245)

Demystifying thickener classes food additives though molecular gastronomy

, 2020
In order to meet the nutritional needs of the increasing world population, a higher demand for food production seems to be imperative. This challenge is peremptory because it is necessary to find sustainable forms of production that have, in one hand, to
L. Gomes, C. Simões, C. Silva
semanticscholar   +1 more source

Molecular Gastronomy in Fusion Cuisine: A Scientific and Culinary Perspective

International Journal of Science, Strategic Management and Technology
Molecular gastronomy has revolutionized contemporary culinary practices by integrating scientific principles into cooking techniques, thereby transforming traditional food preparation into an innovative and experimental discipline.
.. R, Dr. Jaisree Anand
semanticscholar   +1 more source

An Analysis on the Influence of the Molecular Gastronomy on the Chinese Cooking Development

Journal of Culinary Science and Technology, 2016
Huiyong Wang, Jianming Wang
exaly   +2 more sources

Molecular Gastronomy

2020
Молекулярная гастрономия - это научная дисциплина, изучающая физические и химические превращения, происходящие во время приготовления пищи. Иногда это название ошибочно дается применению научных знаний для создания новых блюд и кулинарных приемов.
openaire   +1 more source

Gourmet Salts and Molecular Gastronomy

AYDIN GASTRONOMY, 2017
Tuz, binlerce yıldır gastronominin temel bir bileşeni olarak hizmet vermekte ve lezzetlendirme, koruma ve gıda yapılarının değiştirilmesi gibi önemli roller üstlenmektedir. Hem amatör hem de profesyonel şefler için tuzun mutfaktaki çok yönlü etkilerini anlamak büyük önem taşımaktadır.
openaire   +2 more sources

Molecular Gastronomy Is a Scientific Activity

2013
absent
openaire   +2 more sources

Molecular Gastronomy, a Scientific Look at Cooking

Accounts of Chemical Research, 2009
Food preparation is such a routine activity that we often do not question the process. For example, why do we cook as we do? Why do we eat certain foods and avoid other perfectly edible ingredients? To help answer these questions, it is extremely important to study the chemical changes that food undergoes during preparation; even simply cutting a ...
openaire   +2 more sources

Olives in Molecular Gastronomy

2016
Moleküler gastronomi tabakta sanatın yaratıldığı bir akım olup yenilikçi yaklaşımlar içermektedir. Farklı teknikler uygulanarak moleküler tabaklar hazırlanmakla birlikte bilimsel verilerden hareketle, yiyecekler genellikle önce parçalanmakta, daha sonra fiziksel yapıları, dokuları ve pişme dereceleri değiştirilerek yeni lezzetler farklı oluşumlar ...
SEZGİ, Gülistan, DURLU ÖZKAYA, Fügen
openaire   +1 more source

LIQUID NITROGEN APPLICATIONS IN MOLECULAR GASTRONOMY

2021
Technological developments in recent years have influenced and developed every field, and the culinary arts are no exception. Molecular gastronomy, which has been trending since the 1990s, is a manifestation of this development. The most common molecular gastronomy applications are products are created with techniques and technologies such as liquid ...
KARDEŞ, Müge, BAYCAR, Abdullah
openaire   +1 more source

Analytical methods for molecular gastronomy

Analytical and Bioanalytical Chemistry, 2009
Hervé, This, Douglas, Rutledge
openaire   +2 more sources