The IRMA Community
Newsletters
Research IRM
Click a keyword to search titles using our InfoSci-OnDemand powered search:
|
Revolutionizing the Food and Beverage Industry Through Molecular Gastronomy
Abstract
Twenty years ago the worlds of science and cooking were neatly compartmentalized. There were the basic sciences, physics and chemistry and biology, delving deep into the nature of matter and life. There was food science, an applied science mainly concerned with understanding the materials and processes of industrial manufacturing. The food and beverage production techniques have totally transformed from being standard recipes to innovative and contemporary dishes, by way of 'molecular gastronomy'. For many years, these molecular transformations were neglected by the food-science field. In 1988, the scientific discipline called “molecular gastronomy” was created, and the field is now developing in many countries. The new education materials deal with following key concepts in chemistry: solubility, proteins, carbohydrates, sourness, water features and emulsions. The present analytical research aims at focusing on the concept, origin and development of Molecular Gastronomy as an innovative approach in the field of food and beverage production.
Related Content
|
Aditi Nag.
© 2026.
48 pages.
|
|
Mayur Thakur, Shikha Sharma, Trilochan Kumar.
© 2026.
44 pages.
|
|
Partha Mukhopadhyay, Prachee Parwanee.
© 2026.
36 pages.
|
|
Kamaraj Kalaimathy, Chathana Thagavel, Sofiya M. Karunanithi.
© 2026.
30 pages.
|
|
İlhami Ay, Murat Dal.
© 2026.
34 pages.
|
|
Vinupandyan Lakshmanan.
© 2026.
32 pages.
|
|
Muhammad Usman Tariq.
© 2026.
28 pages.
|
|
|