Search results
Results from the WOW.Com Content Network
James Kenji López-Alt (born October 31, 1979) [1] is an American chef and food writer. [4] [5] [6] His first book, The Food Lab: Better Home Cooking Through Science, became a critical and commercial success, charting on the New York Times Bestseller list and winning the 2016 James Beard Foundation Award for the best General Cooking cookbook. [7]
It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures. A molecular gastronomy dessert served with liquid nitrogen. Nicholas Kurti, Hungarian physicist, and Hervé This, at the INRA in France, coined "Molecular and Physical ...
Food scientists working in Australia A food science laboratory. Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
711381030. LC Class. TX651 .M94 2011. Followed by. Modernist Bread. Website. modernistcuisine.com /books /modernist-cuisine /. Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking.
Air-free techniques refer to a range of manipulations in the chemistry laboratory for the handling of compounds that are air-sensitive. These techniques prevent the compounds from reacting with components of air, usually water and oxygen; less commonly carbon dioxide and nitrogen. A common theme among these techniques is the use of a fine (10 0 ...
Cultured meat, also known as cultivated meat among other names, is a form of cellular agriculture where meat is produced by culturing animal cells in vitro. [1][2][3][4][5] Cultured meat is produced using tissue engineering techniques pioneered in regenerative medicine. [6] Jason Matheny popularized the concept in the early 2000s after he co ...
Lean laboratory is a management and organization process derived from the concept of lean manufacturing and the Toyota Production System (TPS). [1][2] The goal of a lean laboratory is to reduce resource usage and costs while improving productivity, staff morale, and laboratory-driven outcomes. [1][2]
A bain-marie (English: / ˌbænməˈriː / BAN-mə-REE, French: [bɛ̃ maʁi]), also known as a water bath or double boiler, a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time. A bain-marie is also used to melt ingredients for cooking.