Výsledky vyhledávání - "Heston Blumenthal"

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Is This A Cookbook? : Adventures in the Kitchen

Autor: Heston Blumenthal

Is this a cookbook? Well, it's full of Heston's typically brilliant, delicious and inventive recipes, including green gazpacho, beetroot and pea salad, quinoa with vegetables, Moroccan pasties, hemp panna cotta, banana and parsley smoothie, tomato an

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Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers

Autor: Donald S. Mottram, Jennifer A. Scott, Orla B. Kennedy, Margot Gosney, Rana Mounayar, Chutipapha Suwankanit, Heston Blumenthal, Lisa Methven, Maria Dermiki

Publikováno v: Journal of the Science of Food and Agriculture. 93:3312-3321

BACKGROUND: Umami taste in foods is elicited predominantly by the presence of glutamic acid and 5’-ribonucleotides, which act synergistically. This study aimed to use natural ingredients to maximise umami taste of a meat formulation and determine e

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f716456688d2c0ac13a4f99b51fd7f5d
https://doi.org/10.1002/jsfa.6177

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The role of expectancy in sensory and hedonic evaluation: The case of smoked salmon ice-cream

Autor: Martin R. Yeomans, Anthony Blake, Heston Blumenthal, Lucy Chambers

Publikováno v: Food Quality and Preference. 19:565-573

Our experience of flavour involves integration of multiple sensory inputs, and the hedonic evaluation of this complex flavour experience is important in determination of food choice. The appearance of food also generates expectations about food flavo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9063d7e9056dbd2916f53f17577556a2
https://doi.org/10.1016/j.foodqual.2008.02.009

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Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers

Autor: Maria, Dermiki, Rana, Mounayar, Chutipapha, Suwankanit, Jennifer, Scott, Orla B, Kennedy, Donald S, Mottram, Margot A, Gosney, Heston, Blumenthal, Lisa, Methven

Publikováno v: Journal of the science of food and agriculture. 93(13)

Umami taste in foods is elicited predominantly by the presence of glutamic acid and 5'-ribonucleotides, which act synergistically. This study aimed to use natural ingredients to maximise umami taste of a meat formulation and determine effects on liki

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::ec1285b078229a52bd72130d9f7f427c
https://pubmed.ncbi.nlm.nih.gov/23585029

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