Scientific journal NRU ITMO
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

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.
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Keywords: spherification, molecular gastronomy, spheres, organoleptic evaluation

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