Priprema hrane tehnikama molekularne gastronomije

undergraduate thesis

• Title (english): Food preparation using molecular gastronomy techniques
• Author: Valentina Puškadija
• Mentor: Suzana Rimac Brnčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Section for Food Preparation Processes); Zagreb
• Defense date and country: 2022-09-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Molekularna gastronomija je nova znanstvena disciplina u području znanosti o hrani koja je službeno utemeljena 80-ih godina prošlog stoljeća, a glavni osnivači su Hervé This i Nicholas Kurti. Ova znanstvena disciplina proučava promjene fizikalnih i kemijskih svojstava namirnica koje nastaju prilikom obrade u cilju dobivanja inovativnih i atraktivnih jela. Korištenjem pribora i metoda koje izvorno potječu iz laboratorija i industrije moguće je dobiti složenija jela te izdvojiti sastojke koje tradicionalnim metodama ne bi bile iskorištene. Razumijevanjem fenomena i mehanizama kulinarskih transformacija hrane u kuhinji može se proširiti upotreba novih namirnica i iskorištenje najboljih sastojaka. Novim dostignućima u kulinarstvu se obogaćuje prehrana ljudi, smanjuje se količina prehrambenih nusprodukata i potiče napredak u gastronomiji. Ovaj rad obuhvaća pregled nekoliko tehnika koje se uvode u pripremu jela molekularnom gastronomijom i jela koja su nastala upotrebom znanstveno utemeljenih postupaka pripreme.

Abstract (english)

Molecular gastronomy is a new scientific discipline in the field of food science, officially founded in the 1980s and whose main founders are Hervé This and Nicholas Kurti. This scientific discipline studies the changes in the physical and chemical properties of food that occur during processing to obtain innovative and attractive dishes. By using accessories and methods originally from the laboratory and industrial range, it is possible to obtain a complex dish and separate components that could not be used with traditional methods. Scientific understanding of phenomena and mechanism of food transformation of the cooking processes in the kitchen can expand the use of new foods and the use of the best ingredients. In this way, human nutrition is enriched, the amount of food by-products is reduced, and progress in gastronomy is promoted. This paper reviews some of the techniques that have been introduced in the preparation of meals using molecular gastronomy, as well as selected foods that have been prepared using science-based preparation methods.

• Keywords: molekularna gastronomija; kulinarske tehnike; sous vide; sferifikacija; tekući dušik
• Keywords (english): molecular gastronomy; culinary techniques; sous vide; spherification; liquid nitrogen
• Language: croatian
• URN:NBN: urn:nbn:hr:159:787613
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-04-09 13:53:05