International Journal of Gastronomy and Food Science 
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This is an RSS file. You can use it to subscribe to this data in your favourite RSS reader or to display this data on your own website or blog.Physiochemical changes in sous-vide and conventionally cooked meat
Publication date: Available online 28 February 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Haris Ayub, Asif AhmadAbstractSous-vide cooking is a process in which food is cooked in heat stable vacuumed containers under controlled temperature (65–95 °C) for a specific time followed by low-temperature storage. Sous-vide is also used at temperatures lower than 65 °C. For instance, in LTLT cooking the temperature is often close to 60 °C or even 55 °C. It is applicable to a wide variety of food items. Changes in physical and chemical properties (moisture, pH, nutrients, proteins, colou...
Source: International Journal of Gastronomy and Food Science - February 28, 2019 Category: Food Science Source Type: research
From expert knowledge and sensory science to a general model of food and beverage pairing with wine and beer
Publication date: Available online 14 February 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): A. Eschevins, A. Giboreau, P. Julien, C. DacremontAbstractPairing food and beverages is a traditional practice in French gastronomy. Culinary literature provides recommendations in terms of food and beverage pairing but identifying general strategies to create a match is still difficult.This work aims at identifying what makes a match between food and beverage according to experts and at investigating whether explanations are domain-specific or generalizable. Explanation interviews (or self-confrontatio...
Source: International Journal of Gastronomy and Food Science - February 15, 2019 Category: Food Science Source Type: research
Cooking with alcoholic beverages – validating a mathematical description of the loss of ethanol in liquid dishes
Publication date: Available online 8 February 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Pia Snitkjær, Jens RisboAbstractFor liquid foods, the concentration of alcohol diminishes throughout cooking as a power law function of the volume. The exponent, β, governing the steepness of the concentration decay is so far only determined for food of fixed composition. Results for a systematic study of the effect of common food components are provided. The results support the power law function as a universal model for loss of alcohol and indicate that food components slightly enhance volatility of ...
Source: International Journal of Gastronomy and Food Science - February 9, 2019 Category: Food Science Source Type: research
Using ice-cream as an effective vehicle for energy/nutrient delivery in the elderly
Publication date: Available online 7 February 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Charles Spence, Jordi Navarra, Jozef YoussefAbstractIn this article (submitted as a Proposal), we investigate the use of ice-cream as a potentially effective vehicle for the delivery of nutrition/energy to the elderly in hospital and in old people's facilities. Currently, there appears to be a general belief that ice-cream is an unhealthy product and so is not commonly considered in this capacity. That said, the cooling sensation, as well as the dynamic contrast, that ice-cream provides appears capable o...
Source: International Journal of Gastronomy and Food Science - February 8, 2019 Category: Food Science Source Type: research
Sous-vide cooking of meat: a Maillarized approach
In this study we showed the consequences on these parameters of cooking lamb loins by coupling oven roasting and sous-vide cooking in two possible combinations: sous-vide followed by oven roasting (SV/O) or oven roasting before sous-vide (O/SV). The differences were not so marked, with the exception of a more intense surface browning and lower rate of oxidation to Maillard compounds in SV/O. The potential use of adding reducing sugars to sous-vide cooked meats to promote Maillard reactions is also discussed. (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - February 7, 2019 Category: Food Science Source Type: research
Making Sustainable Foods (such as Jellyfish) Delicious
Publication date: Available online 7 February 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jozef Youssef, Steve Keller, Charles SpenceAbstractGiven global concerns over the depleting resources of our seas and oceans, and the increasing lack of sustainable seafood options, jellyfish are emerging as a potential future food. Jellyfish currently represent a sustainable food resource, one whose availability will likely increase with global warming. While jellyfish are a popular delicacy in many parts of Asia, it is currently an unfamiliar food to the majority of Western diners. In this paper, we sh...
Source: International Journal of Gastronomy and Food Science - February 7, 2019 Category: Food Science Source Type: research
Reverse encapsulation using double controlled gelification for the production of spheres with liquid light soy sauce-core
Publication date: Available online 5 February 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Yuri Buratto de Farias, Caciano P. Zapata NoreñaAbstractSpherification is one of the most used techniques by molecular gastronomy to innovate and develop new products in the culinary and food industries. The aim of this study was to encapsulate liquid light soy sauce using reverse encapsulation with freezing. Sodium alginate and calcium lactate, at 1.0% (w/w) for each, were used as wall materials; meanwhile, xanthan gum was used as a diffusive controller of light soy sauce at concentrations of 0.1, 0.2,...
Source: International Journal of Gastronomy and Food Science - February 6, 2019 Category: Food Science Source Type: research
Study the Lactic Acid Bacteria content in Traditional Fermented Indian Drink: Kanji
Publication date: Available online 5 February 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Joshita Lamba, Sangeeta Goomer, S.K. SaxenaAbstractKanji is a natural lactic acid fermented drink consumed in Northern India during summers. It is consumed as an accompaniment along with meals and it helps in digestion. In the present study the effect of salt concentration, fermentation and storage temperatures and substrate on growth of lactic acid bacteria (LAB) was explored. Kanji was prepared using Black Carrot and beetroot according to traditional Indian household method under standardized condition...
Source: International Journal of Gastronomy and Food Science - February 6, 2019 Category: Food Science Source Type: research
Physicochemical characterization and consumer response to new Andean ingredients-based fresh pasta: Gnocchi
This study demonstrates that fresh pasta gnocchis with Andean ingredients are high-quality and contribute to the revaluation of these exceptional Andean crops, which are very important to community of food and gastronomy sciences. (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - February 6, 2019 Category: Food Science Source Type: research
Gastronomic Tourism— A Way of Supplementing Tourism in the Andaman & Nicobar Islands
Publication date: Available online 5 February 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): G. Mehul Krishna KumarAbstractThe purpose of this study is to analyze whether or not gastronomic tourism can be considered as a supplementary form of tourism for Andaman and Nicobar Islands. Further the study aims at analyzing the characteristics of tourist visiting the islands and their perspective about gastronomy in the islands. The methodology of research involved one hundred twenty six travelers on their visit to the Andaman Islands completing a self-administered survey questionnaire. The questionna...
Source: International Journal of Gastronomy and Food Science - February 6, 2019 Category: Food Science Source Type: research
Soft matter physics meets the culinary arts: from polymers to jellyfish
Publication date: Available online 5 February 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Mie Thorborg Pedersen, Thomas A. VilgisAbstractThis paper revisits the preparation of jellyfish as food from a soft matter physics point of view. Jellyfish is an example of a “living gel”, which can be transformed into edible matter with textures different from any other food matter. In contrast to most food, jellyfish cannot be cooked in the simple sense by increasing the temperature or classical preservation using combinations of table salt, sugar and acids, as these procedures result in a complete...
Source: International Journal of Gastronomy and Food Science - February 5, 2019 Category: Food Science Source Type: research
Cooking-Science-Communication (CSC): the ideal trident to enjoy the dining experience
Publication date: Available online 2 February 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): José Lucas Pérez-LlorénsAbstractCooking emerged much earlier than science in the history of mankind. Although from the 17th century there were some pioneering initiatives in linking cooking and science, it was not until the late seventies-early eighties of the 20th century that science was applied to cooking, especially in the creative or modernist cuisine. The starting point was the so-called Molecular Gastronomy coined by Kurti and This, as well as the pioneering book by McGee, On Food and Cooking. ...
Source: International Journal of Gastronomy and Food Science - February 3, 2019 Category: Food Science Source Type: research
Teaching Science to Chefs: the benefits, challenges and opportunities
Publication date: Available online 14 January 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Rachel Edwards Stuart, Morten ChristensenAbstractThe science of cooking is being taught at a small handful of culinary schools across the globe, and there seems to be a general consensus that scientific understanding can be a valuable tool for an aspiring chef. There is however very little information available on how these scientific topics are being disseminated to chefs. In this communication, we will introduce and discuss two chef teaching environments where scientific topics are or have been taught:...
Source: International Journal of Gastronomy and Food Science - January 15, 2019 Category: Food Science Source Type: research
How to create a frame for collaboration between chefs and scientists – business as unusual at Nordic Food Lab
Publication date: Available online 28 December 2018Source: International Journal of Gastronomy and Food ScienceAuthor(s): Michael Bom FrøstAbstractA frame for successful interdisciplinary collaboration between chefs and scientists is suggested based on the author's experience and background. The author is former director of the now closed Nordic Food Lab. The learning potentials for both parties in these types of collaborations are elaborated. (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - December 29, 2018 Category: Food Science Source Type: research
Perez Llorens, Jose Lucas, Hernandez Carrero, Ignacio, Vergara Oñate, Juan Jose, Brun Murillo, Fernando G., Leon, Angel. Those Curious and Delicious Seaweeds. A Fascinating voyage from Biology to Gastronomy. Editorial UCA.
Publication date: April 2019Source: International Journal of Gastronomy and Food Science, Volume 15Author(s): Sally McKenna (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - December 19, 2018 Category: Food Science Source Type: research
