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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
Thermal Coals Revalue: Environmental Implications
Proceedings, 2018 Being thermal coal such an abundant resource in Spain, we are looking for alternative uses for it. This would enable its future use in different fields, same of them already classic, such as: new materials (graphene, activated carbon, molecular sieves ...
Juan José Vidal-Lombas +2 more
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Molecular gastronomy in science and cross-curricular education – The case of “Kitchen stories”
LUMAT, 2013 The recent years have seen an increased interest in science education aimed towards the nature of science and inquiry. Within this context, promotion of reasoning and argumentation in school science has come forth as an important field of research.
Erik Fooladi
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Forest Systems, 2022 Wild fungi are one of the most characteristic and diverse non-wood forest products from native and planted forest environments and grasslands in the Patagonian Andes. Through the technological and scientific platform “Patagonia Fungi, trails and tastes®”
Carolina Barroetaveña +1 more
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Science with the Keck Interferometer ASTRA Program [PDF]
, 2010 The ASTrometric and phase-Referenced Astronomy (ASTRA) project will provide phase referencing and astrometric observations at the Keck Interferometer, leading to enhanced sensitivity and the ability to monitor orbits at an accuracy level of 30-100 ...
Akeson, R. +11 more
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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 +2 more
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Molecular characterization of progenies of bacurizeiro ( Platonia insignis ) from Marajó Island, northeastern Amazon [PDF]
Acta Amazonica, 2017 The bacurizeiro (Platonia insignis Mart.) is a tree native to the Amazon whose fruit is much used in the gastronomy in the North and Northeast regions of Brazil.
Lígia Cristine Gonçalves PONTES +6 more
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Stir Bar Sorptive Extraction of Volatile Compounds in Vinegar: Validation Study and Comparison With Solid Phase Microextraction [PDF]
, 2007 Stir bar sorptive extraction was evaluated for analysing volatiles in vinegar. The procedure developed shows detection and quantitation limits, and linear ranges adequate for analysing this type of compounds. The accuracy obtained was close to 100%, with
Alves +25 more
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Molecular Gastronomy: An Introduction
, 2016 In the world of food science, Molecular Gastronomy is a term which is relatively new, but describes the convergence of the two long-established core food disciplines, i.e., food science and the art of the chef.
Burke R., Roisin +2 more
openaire +4 more sources
Recent Advances in Understanding and Use of Oleofoams
Frontiers in Sustainable Food Systems, 2020 This review aims at presenting recent advancements on the understanding of oleofoams for food applications. Edible oleofoams are currently based on heating a vegetable oil solution containing a high-melting point component, which crystallize upon cooling.
Anne-Laure Fameau, Arnaud Saint-Jalmes
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