TITLE

Analytical methods for molecular gastronomy

AUTHOR(S)
This, Hervé; Rutledge, Douglas
PUB. DATE
June 2009
SOURCE
Analytical & Bioanalytical Chemistry;Jun2009, Vol. 394 Issue 3, p659
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
This article explores the applicability of analytical chemistry in molecular gastronomy. A molecular gastronomy program is composed of the definitions and the culinary precisions, the art and the social aspects of cooking. Molecular gastronomy refers to the preparation steps involved in transforming food ingredients into dishes. There is a need for analytical methods for studying physical systems such as colloidal systems in most dish components. Examples of analytical methods are neutron beams, X-rays and nuclear magnetic resonance imaging.
ACCESSION #
38798706

 

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