Results 31 to 40 of about 3,955,190 (189)
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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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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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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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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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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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
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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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Biochemistry and Molecular Biology Education, EarlyView.ABSTRACT The transition to university presents a significant challenge for undergraduate students in Biomedical Sciences, many of whom lack prior laboratory experience. This inexperience can create a discrepancy between students' perceived and actual competencies, leading to a self‐efficacy gap when compared to peers with previous laboratory exposure ...
Phillip Lawton +9 more
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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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Chemistry – A European Journal, EarlyView.Unlocking the chemistry of caramel by simulations and experimental validation. αFFase1${\alpha }\rm{FFase1}$ converts inulobiose into difructose dianhydride I, one component of caramel, through two steps: a rate‐limiting glycosylation (with a rare sugar ring flip) followed by a cyclization step, guided by residues E85, K147, and N226.
Santiago Alonso‐Gil +7 more
wiley +1 more source