The generation of new flavors through the use of molecular cuisine is the application of the fermentation method, this method is based on the use of yeasts and bacteria that have the ability to take various carbon sources and convert them into simpler molecules through processes of fermentation, exa...
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| Format: | Article |
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https://revistas.sena.edu.co/index.php/sennova/article/view/5370 |
| _version_ | 1862443662061862912 |
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| author | Medina, Julián Andrés |
| author_facet | Medina, Julián Andrés |
| description | The generation of new flavors through the use of molecular cuisine is the application of the fermentation method, this method is based on the use of yeasts and bacteria that have the ability to take various carbon sources and convert them into simpler molecules through processes of fermentation, examples of these new applications is the use of Rhizopus Oryzae yeast that is used to give new flavors and textures to bread, this yeast is being used by the chefs of the Michelin restaurant where they inoculate apples, nuts, beans, barley with the objective of creating new flavors produced by the enzymatic machinery of yeast that can be collected and encapsulated to generate new flavors and new experiences in diners (Loss, 2017). |
| format | Article |
| id | citeisa-5370 |
| institution | OJS - REV_SENNOVA |
| record_format | dc |
| spellingShingle | Molecular Cooking, Origin, trends, and future applications Medina, Julián Andrés |
| title | Molecular Cooking, Origin, trends, and future applications |
| url | https://revistas.sena.edu.co/index.php/sennova/article/view/5370 |
