The Potential Role of Latest Technological Developments Including Industrial Gastronomy in Functional Meal Design

Autor:	Niall W. G. Young, Svetlana Rodgers
Rok vydání:	2008
Předmět:	Meal Engineering Food industry business.industry Scale (chemistry) digestive oral and skin physiology Gastronomy Manufacturing engineering New product development Food processing Food science Health food business Food Science
Zdroj:	Journal of Culinary Science & Technology. 6:170-187
ISSN:	1542-8044 1542-8052
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a9437cf08356ea3f2d43303396fe8cb2 https://doi.org/10.1080/15428050802338977 Zobrazit plný text záznamu