From the Chef’s Mind to the Dish: How Scientific Approaches Facilitate the Creative Process-Reference-Cited by-同舟云学术

From the Chef’s Mind to the Dish: How Scientific Approaches Facilitate the Creative Process

Published:2008-03-14 Issue:2 Volume:3 Page:261-268
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Arboleya Juan-Carlos,Olabarrieta Idoia,Luis-Aduriz Andoni,Lasa Daniel,Vergara Javier,Sanmartín Esther,Iturriaga Leire,Duch Antonio,Martínez de Marañón Iñigo

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s11483-008-9078-3.pdf

Reference21 articles.

1. F. Adria, H. Blumenthal, T. Keller, H. McGee (2006). Statement on the “new cookery”, accessible at http://observer.guardian.co.uk/foodmonthly/story/0,,1968666,00.html

2. E. Dickinson, E. Izgi, Colloids Surf. A Physicochem. Eng. Asp 113(1–2), 191–201 (1996)

3. J.C. Arboleya, P.J. Wilde, Food Hydrocoll. 19(3), 485–491 (2005)

4. R. Baeza, C.C. Sanchez, A.M.R. Pilosof, J.M.R. Patino, Food Hydrocoll. 18(6), 959–966 (2004)

5. Yudi Pranoto, Chong Min Lee, Hyun Jin Park, LWT–Food Sci. Technol 40(5), 766–774 (2007)

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