Biophysics of molecular gastronomy.

Brenner, Michael P; Sörensen, Pia M

Brenner, Michael P; Sörensen, Pia M.

Afiliação

Brenner MP; School of Engineering and Applied Sciences, Harvard University, 29 Oxford Street, Cambridge, MA 02138, USA. Electronic address: brenner@seas.harvard.edu.
Sörensen PM; School of Engineering and Applied Sciences, Harvard University, 29 Oxford Street, Cambridge, MA 02138, USA.

Cell ; 161(1): 5-8, 2015 Mar 26.

Article em En | MEDLINE | ID: mdl-25815978

ABSTRACT

ABSTRACT

Chefs and scientists exploring biophysical processes have given rise to molecular gastronomy. In this Commentary, we describe how a scientific understanding of recipes and techniques facilitates the development of new textures and expands the flavor palette. The new dishes that result engage our senses in unexpected ways. PAPERCLIP.

Assuntos

Proteínas Alimentares/química; Análise de Alimentos; Paladar; Biofísica; Culinária; Fermentação; Alimentos; Humanos

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Paladar / Proteínas Alimentares / Análise de Alimentos Limite: Humans Idioma: En Ano de publicação: 2015 Tipo de documento: Article

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