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undergraduate thesis
Priprema hrane tehnikama molekularne gastronomije
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:787613
Puškadija, Valentina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Section for Food Preparation Processes

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Puškadija, V. (2022). Priprema hrane tehnikama molekularne gastronomije (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:787613

Puškadija, Valentina. "Priprema hrane tehnikama molekularne gastronomije." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:787613

Puškadija, Valentina. "Priprema hrane tehnikama molekularne gastronomije." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:787613

Puškadija, V. (2022). 'Priprema hrane tehnikama molekularne gastronomije', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:787613

Puškadija V. Priprema hrane tehnikama molekularne gastronomije [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:787613

V. Puškadija, "Priprema hrane tehnikama molekularne gastronomije", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:787613

Metadata
TitlePriprema hrane tehnikama molekularne gastronomije
Title (english)Food preparation using molecular gastronomy techniques
AuthorValentina Puškadija
MentorSuzana Rimac Brnčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Section for Food Preparation Processes)
Zagreb
Defense date and country2022-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Molekularna gastronomija je nova znanstvena disciplina u području znanosti o hrani koja je službeno utemeljena 80-ih godina prošlog stoljeća, a glavni osnivači su Hervé This i Nicholas Kurti. Ova znanstvena disciplina proučava promjene fizikalnih i kemijskih svojstava namirnica koje nastaju prilikom obrade u cilju dobivanja inovativnih i atraktivnih jela. Korištenjem pribora i metoda koje izvorno potječu iz laboratorija i industrije moguće je dobiti složenija jela te izdvojiti sastojke koje tradicionalnim metodama ne bi bile iskorištene. Razumijevanjem fenomena i mehanizama kulinarskih transformacija hrane u kuhinji može se proširiti upotreba novih namirnica i iskorištenje najboljih sastojaka. Novim dostignućima u kulinarstvu se obogaćuje prehrana ljudi, smanjuje se količina prehrambenih nusprodukata i potiče napredak u gastronomiji. Ovaj rad obuhvaća pregled nekoliko tehnika koje se uvode u pripremu jela molekularnom gastronomijom i jela koja su nastala upotrebom znanstveno utemeljenih postupaka pripreme.
Abstract (english)
Molecular gastronomy is a new scientific discipline in the field of food science, officially founded in the 1980s and whose main founders are Hervé This and Nicholas Kurti. This scientific discipline studies the changes in the physical and chemical properties of food that occur during processing to obtain innovative and attractive dishes. By using accessories and methods originally from the laboratory and industrial range, it is possible to obtain a complex dish and separate components that could not be used with traditional methods. Scientific understanding of phenomena and mechanism of food transformation of the cooking processes in the kitchen can expand the use of new foods and the use of the best ingredients. In this way, human nutrition is enriched, the amount of food by-products is reduced, and progress in gastronomy is promoted. This paper reviews some of the techniques that have been introduced in the preparation of meals using molecular gastronomy, as well as selected foods that have been prepared using science-based preparation methods.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:787613
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-04-09 13:53:05