Molecular gastronomy - Open Access .click

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European Science, 2023
Information is provided on the understanding of specific bioprocesses of consumption and mechanisms of food preparation based on a combination of data on the properties of important biological molecules at the level of biopolymers and their ...
Roman Boiarskyi, Nataliya Zayarnyuk, Olha Shved +2 more
openaire +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

Improvement of business performance in restaurants using innovation strategies [PDF]

Turističko Poslovanje, 2014
Innovation is an important aspect of contemporary business. Rapid change in guests' preferences and expectations significantly affect the restaurant industry.
Gagić Snježana, Tešanović Dragan, Kalenjuk Bojana +2 more
doaj +1 more source

Dr Spock's Food Festival [PDF]

Journal of Tourism Futures, 2015
Purpose – The purpose of this paper is to make the reader think about the consequences of food scarcity and how science would deal with the situation portrayed through Dr Spock's Food Festival set in Tokyo 2050.
Katherine Findlay, Ian Yeoman
doaj +1 more source

Learning proteins in the context of molecular gastronomy through higher-order thinking as an activity of fluffy meringue

LUMAT, 2013
This article discusses how to study protein chemistry meaningfully in the context of molecular gastronomy by supporting higher-order thinking skills. The instruction also includes several myths that the students can reflect on.
Anna- Sofia Vilhunen, Maija Aksela, Anu Hopia +2 more
doaj +1 more source

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

Why this journal?

, 2023
International audienceIts various sections invite authors to publish results that would otherwise have remained confidential or would have been difficult to publish in more traditional scientific journals.
This, Vo Kientza, Hervé
core +1 more source

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

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 +10 more
doaj +1 more source

Gastronomy: an overview of molecular gastronomy awareness

, 2022
The world of gastronomy is no longer peculiar anymore for young culinarians and kitchen instructors. A current trend of modern cuisine incorporated with molecular gastronomy knowledge has widely been used all over the world.
Faat, Firmanshah +4 more
core +1 more source

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