Using spherification technique in product technologies at restaurants Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

ISSN:2072-2389

РУС ENG

About the issue

Publications

2024 2023 2022 2021 2020 2019 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006

Partners

MARCH 2013 (published: 01.03.2013)

Number 1(15)

Home > Issue > Using spherification technique in product technologies at restaurants

UDC 640.432

Using spherification technique in product technologies at restaurants

Dotsenko V.F., Arpul O.V., Usatyuk E. M., Vorona A.P.

Spherification as a prospective technique of molecular technologies at restaurant products that enables to provide the unusual appearance for dishes with preserving their nutritional and biological values has been analysed. The results of organoleptic evaluation and analysis of nutritional and energy values of dishes that developed with using spherification technique are presented.
Read the full article

Keywords: spherification, molecular gastronomy, spheres, organoleptic evaluation

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2132