Results 21 to 30 of about 1,135 (169)

The Essential Oil of Petroselinum crispum (Mill) Fuss Seeds from Peru: Phytotoxic Activity and In Silico Evaluation on the Target Enzyme of the Glyphosate Herbicide

Plants, 2023
Petroselinum crispum (Mill) Fuss is an aromatic plant belonging to the Apiaceae family and used in gastronomy as a spice. Several studies have been developed in leaves but studies are limited in seeds, especially the essential oils obtained from seeds ...
Oscar Herrera-Calderon, Abdulrahman M. Saleh, Ammar A. Razzak Mahmood, Mohamed A. Khalaf, James Calva, Eddie Loyola-Gonzales, Freddy Emilio Tataje-Napuri, Haydee Chávez, José Santiago Almeida-Galindo, Javier Hernán Chavez-Espinoza, Josefa Bertha Pari-Olarte   +10 more
doaj   +1 more source

Learning acidity in the context of molecular gastronomy through argumentation – Making of a blueberry trio

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, Maija Aksela, Anu Hopia, Erik Fooladi   +3 more
doaj   +1 more source

Analysis of volatile compounds and antioxidant activity of Colombian ginger (Zingiber officinale) essential oil obtained by hydrohydraulic distillation assisted by microwave radiation

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, Guillermo Salamanca-Grosso, Maria Andrea Benitez   +2 more
doaj   +1 more source

Molecular Gastronomy

, 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, This, Hervé, Kelly, Alan L.   +2 more
openaire   +4 more sources

Dispositions in the Kitchen: A Metaphysical Model for Molecular Gastronomy

Humana.Mente: Journal of Philosophical Studies, 2020
In this paper I argue that dispositionalism is the metaphysical theory that can best contribute to the construction of a metaphysical model for Molecular Gastronomy. Molecular Gastronomy is better explained if physical and chemical theories, which lie at
Donatella Donati
doaj  

Assessment and Evaluation of Student Learning Through a Project-Based Assignment on Note by Note Cooking

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
doaj   +1 more source

A preliminary study of chefs’ knowledge and attitude towards nutrition during restaurant’s food handling

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, Annis C. Adi, M. B. Qomaruddin   +2 more
doaj   +1 more source

A molecular treatment of successful destinations: revisiting methodological individualism

European Journal of Tourism Research, 2012
With nanotechnology coming to the fore and molecular gastronomy entering the culinary arts, this paper proposes a molecular treatment of successful destinations.
Bernard Loong
doaj   +1 more source

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, Pauline Danaher, David Hurley   +2 more
doaj   +1 more source

Development of a “Clear-Heat-and-Detoxify” Chicken Breast Prepared Dish Using Molecular Gastronomy [PDF]

BIO Web of Conferences
In 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
doaj   +1 more source