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

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2072-2389

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MARCH 2013 (published: 01.03.2013)

Number 1(15)

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

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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