کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1106965 1488319 2012 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Cooking and nutritional science: Gastronomy goes further
ترجمه فارسی عنوان
پخت و پز و علم تغذیه: سلیقه در غذا را ، جلوتر می رود
کلمات کلیدی
سلیقه در غذا. مشخصات تغذیه؛ خواص سلامت
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم کشاورزی و بیولوژیک (عمومی)
چکیده انگلیسی

Science-based cooking is closely associated with the design of stimulating and novel dishes that make guests feel an explosion of sensations. Chefs are expected to use high quality foods and thorough preparation techniques. But food science is not only texture and technology, it is also nutrition and health. From a nutritional point of view, science-based cooking may contribute to providing certain nutrients and other food components, which could confer healthy aspects to the dishes and menus. Chefs may then also consider nutritional aspects when designing dishes and menus. The purpose of the present study was to evaluate the nutritional profile of the innovative dishes and menus offered in Mugaritz Restaurant in Spain. European food legislation and recommendations have been applied in order to evaluate two menus and to globally understand the impact they have on diet and health.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Gastronomy and Food Science - Volume 1, Issue 1, January 2012, Pages 37–45
نویسندگان
, , , , ,