Aydın Gastronomy

Yazarlar: Huri İLYASOĞLU

Konular:Gıda Bilimi ve Teknolojisi

Anahtar Kelimeler:Nutritional quality,Molecular gastronomy,Sous vide

Özet: Molecular gastronomy is referred as a science discipline that searches phenomenon during the preparation and consumption of foods. The studies on the field of molecular gastronomy have started 1990 years that provides the presentation of foods with different shapes and tastes with the use of science and technology together. Sous vide is one of the techniques used in the field of molecular gastronomy. The foods in a vacuumed package are cooked at certain temperatures and times with a device where the temperature can be controlled. In the sous vide technique, the losses of sensorial and nutritional occur less compared with traditional cooking (boiling and steaming). In this review, the effects of sous vide technique used in the molecular gastronomy on the sensorial and nutritional qualities of foods were discussed.

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