Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs

Caporaso, Nicola; Formisano, Diego

doi:10.1080/87559129.2015.1094818

Cited by 35 publications

(34 citation statements)

References 64 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The physicochemical properties of food components may affect their mutual interactions, the structure of the end product, and the behavior of ingredients during industrial or small-scale processing (functional properties) [53,54,55]. Chemical properties also affect the biological activity of food compounds.…”

Section: Chemical and Biological Approachmentioning

confidence: 99%

See 1 more Smart Citation

Internet Databases of the Properties, Enzymatic Reactions, and Metabolism of Small Molecules—Search Options and Applications in Food Science

Minkiewicz

Darewicz

Iwaniak

et al. 2016

IJMS

View full text Add to dashboard Cite

Internet databases of small molecules, their enzymatic reactions, and metabolism have emerged as useful tools in food science. Database searching is also introduced as part of chemistry or enzymology courses for food technology students. Such resources support the search for information about single compounds and facilitate the introduction of secondary analyses of large datasets. Information can be retrieved from databases by searching for the compound name or structure, annotating with the help of chemical codes or drawn using molecule editing software. Data mining options may be enhanced by navigating through a network of links and cross-links between databases. Exemplary databases reviewed in this article belong to two classes: tools concerning small molecules (including general and specialized databases annotating food components) and tools annotating enzymes and metabolism. Some problems associated with database application are also discussed. Data summarized in computer databases may be used for calculation of daily intake of bioactive compounds, prediction of metabolism of food components, and their biological activity as well as for prediction of interactions between food component and drugs.

show abstract

Section: Chemical and Biological Approachmentioning

confidence: 99%

“…Compounds with reducing properties act as antioxidants, and they play an important role in functional foods [56]. Food flavoring should be analyzed in view of the chemical composition of foods [55,57]. …”

Section: Chemical and Biological Approachmentioning

confidence: 99%

Internet Databases of the Properties, Enzymatic Reactions, and Metabolism of Small Molecules—Search Options and Applications in Food Science

Minkiewicz

Darewicz

Iwaniak

et al. 2016

IJMS

View full text Add to dashboard Cite

show abstract

“…Furthermore, cooking is often perceived by students as linked to a "natural" and "pure" way of preparing food, and they often see science as going against this since many people associate "scientific cooking" with the use of gelling agents and foaming agents, all of which have E-numbers, or in general relate it to commercial or mass food production. Indeed Caporaso and Formisano (2016) explain that in their experience, it seems that the general public, chefs and scientists are divided when it comes to their views on Molecular Gastronomy (MG). "One group is enthusiastic, very active in the diffusion of knowledge, concepts and applications of MG.…”

Section: Teaching Benefits and Challenges 21 Food Composition And Stmentioning

confidence: 99%

“…"One group is enthusiastic, very active in the diffusion of knowledge, concepts and applications of MG. The other group consists of people who criticize the "chemicals in the plate", considering them harmful, regarding MG as an attack to the traditional gastronomy of their country, or just a fancy application of new techniques to create uncommon dishes" (Caporaso and Formisano, 2016).…”

Section: Teaching Benefits and Challenges 21 Food Composition And Stmentioning

confidence: 99%

Teaching science to chefs: The benefits, challenges and opportunities

Christensen

Stuart

2019

International Journal of Gastronomy and Food Science

View full text Add to dashboard Cite

“…Over the past years, gastronomic sciences have become a new frontier in academic fields and the professional world of cooks, with increasing holistic and transdisciplinary approaches to food and gastronomy (Caporaso and Formisano 2016). Nonetheless, the 10 relationship between science and cooking is long-standing and has provided a foundation for the academization of cooking, although classification systems from both sides have not yet converged.…”

Section: Taxonomic Gastronomy: a New Approach To Professional Cookingmentioning

confidence: 99%

Classification of Unelaborated Culinary Products: Scientific and Culinary Approaches Meet Face to Face

D'Ambrosio

Vila

Adrià³

et al. 2017

Food, Culture & Society

View full text Add to dashboard Cite

The ongoing academization of gastronomic studies indicates the necessity for a commonly accepted classification system for cooks that does not contradict scientific approaches. This work discusses the fundamentals used to classify unelaborated food products by chefs and scientists; proposes taxonomic gastronomy as a new interdisciplinary framework that studies the taxonomy surrounding gastronomy; and presents a categorization of unelaborated food products that follows commonly accepted culinary criteria yet avoids contradiction with scientific knowledge. As little literature focuses on these issues, and similar experiences are scarce, we conclude that further cross-disciplinary endeavors such as this will continue to be greatly fruitful.

show abstract

Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs

Cited by 35 publications

References 64 publications

Internet Databases of the Properties, Enzymatic Reactions, and Metabolism of Small Molecules—Search Options and Applications in Food Science

Internet Databases of the Properties, Enzymatic Reactions, and Metabolism of Small Molecules—Search Options and Applications in Food Science

Teaching science to chefs: The benefits, challenges and opportunities

Classification of Unelaborated Culinary Products: Scientific and Culinary Approaches Meet Face to Face

Contact Info

Product

Resources

About