Journal of Experimental Food Chemistry

Department of Crop Science, University of Agricultural and Forestry Sciences, Lishui, China

Publications

• Mini Review   
  Flavor Unveiled Exploring the Science behind Experimental Food Chemistry
  Author(s): Florina Rechardson*
  
  The world of culinary arts is not just about creating delicious meals; it's also a realm of constant exploration and experimentation. In recent years, food chemistry has emerged as a fascinating field that delves into the scientific intricacies behind the flavours, textures and transformations that occur in our favourite dishes. This article aims to shed light on some of the ground-breaking experiments in food chemistry that have taken place recently, uncovering the mysteries of our culinary experiences. From foams and gels to liquid nitrogen and sous-vide cooking, molecular gastronomy has given rise to a myriad of innovative techniques that redefine traditional cooking methods... Read More»
  DOI: 10.37421/2472-0542.2024.10.465

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