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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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dc.contributor.author Piqueras Fiszman, Betina es_ES
dc.contributor.author Varela, Paula es_ES
dc.contributor.author Fiszman Dal Santo, Susana es_ES
dc.date.accessioned 2014-10-14T10:53:25Z
dc.date.available 2014-10-14T10:53:25Z
dc.date.issued 2013
dc.identifier.issn 1542-8052
dc.identifier.uri http://hdl.handle.net/10251/43237
dc.description.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 of science, the latest food innovations are percolating through to the dining rooms of restaurant managers who want to improve the consumption experience. However, scientific developments and findings are not limited to the food revolution itself. New methods are being applied to understand consumers better and convey correct messages successfully. Contextual factors are also being taken into account when studying consumer perceptions. Taken together, if managed appropriately in a restaurant setting, these insights can enhance the gastronomic experience. es_ES
dc.language Inglés es_ES
dc.publisher Taylor & Francis es_ES
dc.relation.ispartof Journal of Culinary Science and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Physical properties es_ES
dc.subject Sensory properties es_ES
dc.subject Context es_ES
dc.subject Non-sensory factors es_ES
dc.subject Food choice es_ES
dc.subject Molecular gastronomy es_ES
dc.subject Food technology es_ES
dc.subject.classification PROYECTOS DE INGENIERIA es_ES
dc.title How does the science of physical and sensory properties contribute to gastronomy and culinary art? es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1080/15428052.2012.728983
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Proyectos de Ingeniería - Departament de Projectes d'Enginyeria es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto de Agroquímica y Tecnologia de Alimentos - Institut d'Agroquímica i Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1080/15428052.2012.728983 es_ES
dc.description.upvformatpinicio 96 es_ES
dc.description.upvformatpfin 109 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 11 es_ES
dc.description.issue 1 es_ES
dc.relation.senia 224475
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