Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs

Food Reviews International

Volumn 32, Issue 4, 2016, Pages 417-435

  Caporaso, Nicola ^a   Formisano, Diego ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Cooking methods; food pairing; food processing; food science; molecular cooking; molecular gastronomy; new food products

Indexed keywords

COOKING; FOOD PROCESSING; FOOD PRODUCTS; PROCESSED FOODS;

COOKING METHODS; FOOD PREPARATION; FOOD SCIENCE; FOOD SCIENCE AND TECHNOLOGY; MOLECULAR GASTRONOMY; RESEARCH PAPERS; SCIENTIFIC DISCIPLINE; SCIENTIFIC PAPERS;

THERMAL PROCESSING (FOODS);

COOKING; HUMAN; NUTRITIONAL SCIENCE; SCIENTIST;

EID: 84975842751     PISSN: 87559129     EISSN: 15256103     Source Type: Journal    
DOI: 10.1080/87559129.2015.1094818     Document Type: Review

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