Recipe — THERMAL Technique | Foodgeist

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Recipe — THERMAL Technique | Foodgeist

What science says

technique parameter

“The four extracts and their source (spray‐dried yolk) were incorporated into traditional recipes for oil in water salad dressings.”

extracts and spray-dried yolk → incorporated into → traditional recipes for oil in water salad dressings

SMALL DEFORMATION PROPERTIES OF MODEL SALAD DRESSINGS PREPARED WITH REDUCED CHOLESTEROL...DOI →1997DOI

technique parameter

“The use of fungal cultures in modern cuisine can provide a broad number of new textures, flavors and tastes from unexpected substrates; such as fruits, vegetables and nuts. The presented research describes how Rhyzopus oryzae, a fungi used in Asian culture to produce traditional recipes, results in fruits, vegetables and grains with unique sensorial properties”

Rhizopus oryzae → used in → producing traditional recipes

Uses of Rhizopus oryzae in the kitchen DOI →2015DOI

cultural origin

“Regional foods are characterized as “regional products” (high‐value, speciality or hand‐crafted products) and “regional recipes” (dishes readily associated with home preparation and cooking).”

regional foods → characterized as → regional products and regional recipes

Regional foods: a consumer perspective DOI →1997DOI

technique parameter

“we developed a methodology for generating practical recipes that makes use of computer simulations and optimization techniques”

computer simulations and optimization techniques → generate → practical recipes for distillation

Wine Distillates: Practical Operating Recipe Formulation for Stills DOI →2005DOI

flavor pairing evidence

“Fresh and stored powders supplemented with up to 0.6% methionine were evaluated in a traditional main‐moin recipe by a taste panel of members from several African countries and well rated in terms of color, flavor, consistency and overall acceptability.”

cowpea powders → evaluated in → traditional main‐moin recipe

COWPEA POWDERS DRIED WITH METHIONINE: PREPARATION, STORAGE STABILITY, ORGANOLEPTIC PROP...DOI →1976DOI