1. “Materia Soffice” e “Gastronomia Molecolare” a fondamento delle Preparazioni Alimentari (Parte II).
- Author
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Grasso, Gianni and Villani, Vincenzo
- Subjects
- *
FOOD science , *COOKING , *COLLOIDS , *NANOTECHNOLOGY , *GASTRONOMY - Abstract
In this second part, the paper continues to explain how the structuring of food preparations can be discussed from the perspective of the physics of "Soft Matter" and "Molecular Gastronomy". Such preparations are characterised by several internally dispersed phases organised in their own hierarchical structure. Food structures also depend on the balance between building and breaking ingredients. The specific chemical compositions of the colloidal elements are then associated with specific functional properties, which are necessary for these constructions and disintegrations. This paper emphasises the importance of using the Complex Disperse System (CDS) notation to signify, in symbols, the complex and hierarchical structures of Food Technologies. In this way, food structures and preparations can be symbolically and synthetically indicated in terms of their compositions. Finally, they can be understood as colloidal systems that are rarely unary, but usually multiple. [ABSTRACT FROM AUTHOR]
- Published
- 2024