Results 21 to 30 of about 6,185 (228)
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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Revista Colombiana de Investigaciones Agroindustriales, 2021 The (Zingiber officinale) is a plant of the zingiberáceas family, its rhizome is widely used in gastronomy for its pungent aroma and flavor. Essential oils (EO) are natural compounds; they have 25 to 70 components with different concentrations.
Jose Libardo Tapiero-Cuellar +2 more
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LUMAT, 2013 The aim of the new material is to support students’ learning of chemistry: acidity and pH-indicators, especially anthocyans, and their argumentation. The material presented here was tested with both teachers and students.
Linnea Töyrylä +3 more
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International Journal of Food Studies, 2020 Many innovative teaching and learning methods are used in higher level education including project-based learning (PBL). Since 2012 a PBL assignment project has been undertaken by master students of the Advanced Molecular Gastronomy module at ...
Róisín M. Burke, Pauline Danaher
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Journal of Public Health in Africa, 2023 Background: Increasing the frequency of eating out in restaurants contributes to an increase in the prevalence of non-communicable diseases. The quality of restaurant dishes depends on the chef’s ability to process delicious food and the chef’s ...
Heni Adhianata +2 more
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Politics of meaning in categorizing innovation : how chefs advanced molecular gastronomy by resisting the label [PDF]
, 2019 This study examines innovators’ efforts to conceptualize and communicate their novel work through categorization. Specifically, we view category formation as a controversial process of meaning making, which we theorize through the concept of ‘politics of
Opazo, P. +3 more
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, 2016 Molecular gastronomy may be defined as the scientific discipline that explores the phenomena occurring during culinary transformations. In contrast with traditional approaches of food science and technology, which considered mostly the chemistry, physics, or biology of food ingredients and industrial transformations, the focus is on phenomena occurring
Burke, Róisín +2 more
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Magic on the Menu: Where Are All the Magical Food and Beverage Experiences?
Foods, 2020 Magic and dining have long been popular forms of entertainment. What is more, both involve some kind of transformation, and yet while the more theatrical aspects of dining have grown in popularity in recent decades, there is a surprising paucity of ...
Charles Spence Jozef Youssef +1 more
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Development of a “Clear-Heat-and-Detoxify” Chicken Breast Prepared Dish Using Molecular Gastronomy [PDF]
BIO Web of ConferencesIn this study, we combined the traditional Chinese medicinal formula “Wu Wei Xiao Du Yin” (Five-Ingredient Detoxification Decoction) with a low-temperature vacuum cooking approach from molecular gastronomy to develop a functional prepared chicken breast ...
Wang Xinping
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Creating bespoke note by note dishes and drinks inspired by traditional foods
Journal of Ethnic Foods, 2020 French physical chemist, Hervé This, first proposed Note by Note (NbN) cooking in 1994. It is an application of molecular gastronomy and involves the use of compounds, either pure or in mixtures, rather than traditional food ingredients to make dishes. A
Róisín M. Burke +2 more
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