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How does the science of physical and sensory properties contribute to gastronomy and culinary art?

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How does the science of physical and sensory properties contribute to gastronomy and culinary art?

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Piqueras Fiszman, B.; Varela, P.; Fiszman Dal Santo, S. (2013). How does the science of physical and sensory properties contribute to gastronomy and culinary art?. Journal of Culinary Science and Technology. 11(1):96-109. doi:10.1080/15428052.2012.728983

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Title: How does the science of physical and sensory properties contribute to gastronomy and culinary art?
Author: Piqueras Fiszman, Betina Varela, Paula Fiszman Dal Santo, Susana
UPV Unit: Universitat Politècnica de València. Departamento de Proyectos de Ingeniería - Departament de Projectes d'Enginyeria
Universitat Politècnica de València. Instituto de Agroquímica y Tecnologia de Alimentos - Institut d'Agroquímica i Tecnologia d'Aliments
Issued date:
Abstract:
What occurs in a physical properties and sensory research laboratory is relevant to food developers, chefs, and others working in the hospitality/culinary sector as well as to any curious food lover. Thanks to the contributions ...[+]
Subjects: Physical properties , Sensory properties , Context , Non-sensory factors , Food choice , Molecular gastronomy , Food technology
Copyrigths: Cerrado
Source:
Journal of Culinary Science and Technology. (issn: 1542-8052 )
DOI: 10.1080/15428052.2012.728983
Publisher:
Taylor & Francis
Publisher version: http://dx.doi.org/10.1080/15428052.2012.728983
Type: Artículo

References

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Albert, A., Salvador, A., Schlich, P., & Fiszman, S. (2012). Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks. Food Quality and Preference, 24(1), 111-118. doi:10.1016/j.foodqual.2011.10.003

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