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Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products.
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.
The bun, filling, and sauces of a common veggie burger, deconstructed as separate elements of a single assembly. A deconstructed cheesecake. Deconstructed cuisine, or deconstructivism, is a style and theory of experimental cuisine which seeks to deconstruct the cooking and preparation of food, drawing both from the scientific study of molecular gastronomy and from the culinary arts of leading ...
A food science laboratory. Food science (or bromatology [1]) 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.
Laboratory safety. Many laboratories contain significant risks, and the prevention of laboratory accidents requires great care and constant vigilance. [1][2] Examples of risk factors include high voltages, high and low pressures and temperatures, corrosive and toxic chemicals and chemical vapours, radiation, fire, explosions, and biohazards ...
Although the process of fermentation was not fully understood until Louis Pasteur's work in 1857, it is still the first use of biotechnology to convert a food source into another form. [citation needed] Before the time of Charles Darwin's work and life, animal and plant scientists had already used selective breeding. Darwin added to that body ...
Electroanalytical methods. Electroanalytical methods are a class of techniques in analytical chemistry which study an analyte by measuring the potential (volts) and/or current (amperes) in an electrochemical cell containing the analyte. [1][2][3][4] These methods can be broken down into several categories depending on which aspects of the cell ...
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...