Molecular gastronomy: A new emerging scientific discipline

Chemical Reviews

Volumn 110, Issue 4, 2010, Pages 2313-2365

  Barham, Peter ^a,b   Skibsted, Leif H ^b   Bredie, Wender L P ^b   Bom Frøst, Michael ^b   Møller, Per ^b   Risbo, Jens ^b   Snitkjær, Pia ^b   Mortensen, Louise Mørch ^b,c  

^a UNIVERSITY OF BRISTOL   (United Kingdom)

^b UNIVERSITY OF CAPE TOWN   (South Africa)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PREPARATION; MOLECULAR GASTRONOMY; SCIENTIFIC DISCIPLINE; TRADITIONAL FOOD;

FOOD PRODUCTS;

FLAVORING AGENT; FOOD ADDITIVE;

ARTICLE; CHEMISTRY; COOKING; FOOD; ODOR; TASTE; TOUCH;

COOKERY; FLAVORING AGENTS; FOOD; FOOD ADDITIVES; SMELL; TASTE; TOUCH;

EID: 77951245616     PISSN: 00092665     EISSN: 15206890     Source Type: Journal    
DOI: 10.1021/cr900105w     Document Type: Article

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