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| Titel: |
The Potential Role of Latest Technological Developments Including Industrial Gastronomy in Functional Meal Design |
| Auteur: |
Rodgers, Svetlana Young, Niall W. G. |
| Verschenen in: |
Journal of culinary science & technology |
| Paginering: | Jaargang 6 (2008) nr. 2-3 pagina's 170-187 |
| Jaar: |
2008-10-08 |
| Inhoud: |
The multidisciplinary futuristic concept of a functional meal (FM), a meal with added health-improving ingredients served in a restaurant setting, represents a high level of complexity in product development. The two main preoccupations in FM design are the reduction of fats and sugars and the increase in fibres and micronutrients. The latest technological advances supporting this concept include the availability of novel functional ingredients, equipment adoptable for “in-house” food production and industrial gastronomy. The latter can be defined as techniques such as freeze-drying, vacuum cooking, gelation, texturising with fibres, and the action of enzymes borrowed from food manufacturing to achieve culinary sensations in small scale preparation. This article describes new meals made of solid yoghurt, square sauce, extra-juicy lobster, soap bubbles, and alginate gloves. |
| Uitgever: |
Taylor & Francis |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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