分子美食学：一门新兴的科学学科。 - Suppr

Molecular gastronomy: a new emerging scientific discipline.

作者信息

Barham Peter, Skibsted Leif H, Bredie Wender L P, Frøst Michael Bom, Møller Per, Risbo Jens, Snitkjaer Pia, Mortensen Louise Mørch

机构信息

Department of Physics, University of Bristol, H. H. Wills Physics Laboratory, Tyndall Avenue, Bristol, United Kingdom BS8 1TL.

出版信息

Chem Rev. 2010 Apr 14;110(4):2313-65. doi: 10.1021/cr900105w.

DOI:10.1021/cr900105w

PMID:20170128

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC2855180/

Abstract

摘要

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/be8b/2855180/dde6cb7570ca/cr-2009-00105w_0009.jpg

相似文献

Molecular gastronomy: a new emerging scientific discipline.

Chem Rev. 2010 Apr 14;110(4):2313-65. doi: 10.1021/cr900105w.

[THE FLAVOR AND AROMA OF FOODS AND FACTORS WHICH INFLUENCE THEM].

Minerva Dietol. 1964 Apr-Jun;3:101-3.

Flavorings with Modifying Properties.

J Agric Food Chem. 2018 Apr 18;66(15):3735-3736. doi: 10.1021/acs.jafc.8b00909. Epub 2018 Mar 27.

Specifications for identity and purity of certain food additives. Joint FAO/WHO Expert Committee on Food Additives.

FAO Food Nutr Pap. 1990;49:1-88.

Specifications for identity and purity of food colours flavouring agents and other food additives as prepared by the 23rd session of the Joint FAO/WHO Expert Committee on Food Additives.

FAO Food Nutr Pap. 1979;12:1-143.

Characterization of the flavor compounds in wheat bran and biochemical conversion for application in food.

J Food Sci. 2020 May;85(5):1427-1437. doi: 10.1111/1750-3841.14965. Epub 2020 Apr 27.

On the effect of tastant excluded fillers on sweetness and saltiness of a model food.

J Food Sci. 2010 May;75(4):S245-9. doi: 10.1111/j.1750-3841.2010.01597.x.

Characterization of the Key Aroma Compounds in Yeast Dumplings by Means of the Sensomics Concept.

J Agric Food Chem. 2019 Mar 13;67(10):2973-2979. doi: 10.1021/acs.jafc.9b00556. Epub 2019 Mar 5.

Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additives.

J Chromatogr B Analyt Technol Biomed Life Sci. 2002 Apr 25;770(1-2):3-18. doi: 10.1016/s0378-4347(01)00438-8.

The new molecular gastronomy, or, a gustatory tour of network analysis.

Biotechniques. 2012 Jul;53(1):19-22. doi: 10.2144/000113886.

引用本文的文献

Study of Minor Chromophores in Biological Tissues by Diffuse Optical Spectroscopy (Review).

Sovrem Tekhnologii Med. 2025;17(1):146-162. doi: 10.17691/stm2025.17.1.12. Epub 2025 Feb 28.

A composite hydrogel membrane with shape and water retention for corneal tissue engineering.

Heliyon. 2023 Jul 5;9(7):e17950. doi: 10.1016/j.heliyon.2023.e17950. eCollection 2023 Jul.

Cooking Delicacy with Ice-Nanobubble Isolation Switches Stewing to 'BBQ'.

Nanomaterials (Basel). 2023 Jan 30;13(3):562. doi: 10.3390/nano13030562.

Exploratory Research on Sweetness Perception: Decision Trees to Study Electroencephalographic Data and Its Relationship with the Explicit Response to Sweet Odor, Taste, and Flavor.

Sensors (Basel). 2022 Sep 8;22(18):6787. doi: 10.3390/s22186787.

Multisensory Integration as per Technological Advances: A Review.

Front Neurosci. 2021 Jun 22;15:652611. doi: 10.3389/fnins.2021.652611. eCollection 2021.

Texture-Modified Food for Dysphagic Patients: A Comprehensive Review.

Int J Environ Res Public Health. 2021 May 12;18(10):5125. doi: 10.3390/ijerph18105125.

Spectroscopic Techniques for Monitoring Thermal Treatments in Fish and Other Seafood: A Review of Recent Developments and Applications.

Foods. 2020 Jun 10;9(6):767. doi: 10.3390/foods9060767.

Food, Eating, and the Gastrointestinal Tract.

Nutrients. 2020 Apr 2;12(4):986. doi: 10.3390/nu12040986.

Identification of Umami Taste in Sous-vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System.

Foods. 2020 Feb 26;9(3):251. doi: 10.3390/foods9030251.

Gastronomic Paradigms in Contemporary Western Cuisine: From French Haute Cuisine to Mass Media Gastronomy.

Front Nutr. 2020 Jan 10;6:192. doi: 10.3389/fnut.2019.00192. eCollection 2019.

本文引用的文献

Food structure and functionality: a soft matter perspective.

Soft Matter. 2008 Jul 16;4(8):1569-1581. doi: 10.1039/b802183j.

α-Tocopherol and fatty acids contents of some Tunisian table olives (Olea europea L.): Changes in their composition during ripening and processing.

Food Chem. 2008 Jun 1;108(3):833-9. doi: 10.1016/j.foodchem.2007.11.043. Epub 2007 Nov 28.

Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork; the effect of monosaccharide addition on flavour generation.

Meat Sci. 2009 Mar;81(3):419-25. doi: 10.1016/j.meatsci.2008.08.018. Epub 2008 Sep 19.

Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat.

Meat Sci. 2004 Jan;66(1):91-6. doi: 10.1016/S0309-1740(03)00019-6.

Effects of heat on meat proteins - Implications on structure and quality of meat products.

Meat Sci. 2005 Jul;70(3):493-508. doi: 10.1016/j.meatsci.2004.11.021.

Relationships between sensory and objective measures of meat tenderness of beef m. longissimus thoracis from bulls and steers.

Meat Sci. 2002 Mar;60(3):211-8. doi: 10.1016/s0309-1740(01)00123-1.

Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning.

Meat Sci. 2008 Jun;79(2):270-7. doi: 10.1016/j.meatsci.2007.09.010. Epub 2007 Sep 26.

High pressure/thermal treatment effects on the texture of beef muscle.

Meat Sci. 2004 Nov;68(3):347-55. doi: 10.1016/j.meatsci.2004.04.001.

Fatty acid composition, cooking loss and texture of beef patties from meat of bulls fed different fats.

Meat Sci. 2001 Jul;58(3):321-8. doi: 10.1016/s0309-1740(01)00037-7.

Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin.

Meat Sci. 2004 Oct;68(2):305-11. doi: 10.1016/j.meatsci.2004.03.012.

文献AI研究员

20分钟写一篇综述，助力文献阅读效率提升50倍。

立即体验

用中文搜PubMed

大模型驱动的PubMed中文搜索引擎

马上搜索

文档翻译

学术文献翻译模型，支持多种主流文档格式。

立即体验

Molecular gastronomy: a new emerging scientific discipline.

作者信息

机构信息

出版信息

相似文献

引用本文的文献

本文引用的文献

文献AI研究员

用中文搜PubMed

文档翻译

Suppr 超能文献

相似文献

引用本文的文献

本文引用的文献