Relating Food Engineering to Cooking and Gastronomy

Ohmic heating for cooking rice: Electrical conductivity measurements, textural quality determination and energy analysis

(2017) Weerachet Jittanit et al.   Innovative Food Science & Emerging Technologies

The emergence of gastronomic engineering

(2017) José Miguel Aguilera   Innovative Food Science & Emerging Technologies

Modeling of pancake frying with non-uniform heating source applied to domestic cookers

(2017) F. Sanz-Serrano et al.   JOURNAL OF FOOD ENGINEERING

Physico-chemical and sensory characteristics of freeze-dried and air-dehydrated yogurt foam

(2017) M.J. Carvalho et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Just snap your meal to find the recipe for it

(2017) Matt Reynolds   NEW SCIENTIST

Pulsed Electric Fields Pretreatments for the Cooking of Foods

(2017) Jiří Blahovec et al.   Food Engineering Reviews

Composite foods: from structure to sensory perception

(2017) Elke Scholten   Food & Function

Functionality of Sugars in Foods and Health

(2016) Roger A. Clemens et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

A possible reconceptualization of food engineering discipline

(2016) Keshavan Niranjan   FOOD AND BIOPRODUCTS PROCESSING

Modelling of heat and mass transfer during cooking in steam-assisted hybrid oven

(2016) Hilal Isleroglu et al.   JOURNAL OF FOOD ENGINEERING

3d printing technologies applied for food design: Status and prospects

(2016) Fernanda C. Godoi et al.   JOURNAL OF FOOD ENGINEERING

The Food Colloid Principle in the Design of Elderly Food

(2016) Katsuyoshi Nishinari et al.   JOURNAL OF TEXTURE STUDIES

Brewing coffee

(2016) Robert P Crease   PHYSICS WORLD

Texture-modified foods for the elderly: Status, technology and opportunities

(2016) José Miguel Aguilera et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Biophysics of Molecular Gastronomy

(2015) Michael P. Brenner et al.   CELL

Domestic cooking and food skills: A review

(2015) Laura McGowan et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss

(2015) B. I. Zielbauer et al.   Food Biophysics

Gels as Precursors of Porous Matrices for Use in Foods: a Review

(2015) Teresa R. Cuadros et al.   Food Biophysics

Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs

(2015) Nicola Caporaso et al.   FOOD REVIEWS INTERNATIONAL

The sensory acceptance of fibre-enriched cereal foods: a meta-analysis

(2015) John M. Grigor et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Sucrose crystallization in caramel

(2015) Elizabeth Miller et al.   JOURNAL OF FOOD ENGINEERING

Production of Pomegranate Juice Concentrate by Complete Block Cryoconcentration Process

(2015) Forough Khajehei et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Quantitative Data Analysis To Determine Best Food Cooling Practices in U.S. Restaurants

(2015) DONALD W. SCHAFFNER et al.   JOURNAL OF FOOD PROTECTION

Popcorn: critical temperature, jump and sound

(2015) E. Virot et al.   Journal of the Royal Society Interface

Soft matter food physics—the physics of food and cooking

(2015) Thomas A Vilgis   REPORTS ON PROGRESS IN PHYSICS

Research developments in methods to reduce carbon footprint of cooking operations: A review

(2015) Zhongyue Xu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Colloids in Food: Ingredients, Structure, and Stability

(2015) Eric Dickinson   Annual Review of Food Science and Technology

Chefs move to schools. A pilot examination of how chef-created dishes can increase school lunch participation and fruit and vegetable intake

(2014) David R. Just et al.   APPETITE

Multi-scale characterization of pasta during cooking using microscopy and real-time magnetic resonance imaging

(2014) Diana Bernin et al.   FOOD RESEARCH INTERNATIONAL

Applications of Ultrasonic Cutting in Food Processing

(2014) Li Liu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

From Material Science to Avant-Garde Cuisine. The Art of Shaping Liquids into Spheres

(2014) Haohao Fu et al.   JOURNAL OF PHYSICAL CHEMISTRY B

A Smart Kitchen for Ambient Assisted Living

(2014) Rubén Blasco et al.   SENSORS

Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry

(2014) A. Zamora et al.   Food Engineering Reviews

Hydration properties and texture fingerprints of easy- and hard-to-cook bean varieties

(2014) Peter K. Kinyanjui et al.   Food Science & Nutrition

Principles of Microwave Combination Heating

(2013) A.K. Datta et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

A Review on the Relationship Between Food Structure, Processing, and Bioavailability

(2013) Ilkay Sensoy   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Kinetics of Colour Development of Molten Glucose, Fructose and Sucrose at High Temperatures

(2013) María Paz Luna et al.   Food Biophysics

Food hygiene practices in different food establishments

(2013) Ilija Djekic et al.   FOOD CONTROL

Decomposition kinetics of umami component during meat cooking

(2013) Naomi Ishiwatari et al.   JOURNAL OF FOOD ENGINEERING

Kinetics of cooking of rice: A review

(2013) Yogesh H. Shinde et al.   JOURNAL OF FOOD ENGINEERING

Optimum Cooking Conditions for Shrimp and Atlantic Salmon

(2013) Lauren Brookmire et al.   JOURNAL OF FOOD SCIENCE

Short- and Long-Range Interactions Governing the Viscoelastic Properties during Wheat Dough and Model Dough Development

(2013) Birgitta Schiedt et al.   JOURNAL OF TEXTURE STUDIES

Advances in membrane emulsification. Part A: recent developments in processing aspects and microstructural design approaches

(2013) Fotis Spyropoulos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meat

(2013) Alain Kondjoyan et al.   MEAT SCIENCE

Engineering processes in meat products and how they influence their biophysical properties

(2013) E. Tornberg   MEAT SCIENCE

Trends in US home food preparation and consumption: analysis of national nutrition surveys and time use studies from 1965–1966 to 2007–2008

(2013) Lindsey P Smith et al.   Nutrition Journal

Modern Supercritical Fluid Technology for Food Applications

(2013) Jerry W. King   Annual Review of Food Science and Technology

Cryogenics and its Application with Reference to Spice Grinding: A Review

(2012) S. Balasubramanian et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Cooking Literacy: Meringues as Culinary Scaffoldings

(2012) César Vega et al.   Food Biophysics

Digitally Enhanced Food

(2012) Johannes Schoning et al.   IEEE PERVASIVE COMPUTING

Critical Evaluation of Crispy and Crunchy Textures: A Review

(2012) Michael H. Tunick et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Multiscale modeling in food engineering

(2012) Quang T. Ho et al.   JOURNAL OF FOOD ENGINEERING

Technology, applications and modelling of ohmic heating: a review

(2012) K. Shiby Varghese et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Food Layered Manufacture: A new process for constructing solid foods

(2012) Teresa F. Wegrzyn et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Emerging Technologies in Food Processing

(2012) D. Knorr et al.   Annual Review of Food Science and Technology

Long-Term Impact of a Chef on School Lunch Consumption: Findings from a 2-Year Pilot Study in Boston Middle Schools

(2012) Juliana F.W. Cohen et al.   Journal of the Academy of Nutrition and Dietetics

Science and cooking: the era of molecular cuisine

(2011) Davide Cassi   EMBO REPORTS

Culinary Biophysics: on the Nature of the 6X°C Egg

(2011) César Vega et al.   Food Biophysics

Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies

(2011) Raquel Medeiros Vinci et al.   FOOD CHEMISTRY

Food matrix impact on macronutrients nutritional properties

(2011) Sylvie L. Turgeon et al.   FOOD HYDROCOLLOIDS

Effect of hydrocolloids on the rheological, microscopic, mass transfer characteristics during frying and quality characteristics of puri

(2011) K.R. Parimala et al.   FOOD HYDROCOLLOIDS

Development of Efficient Designs of Cooking Systems. III. Kinetics of Cooking and Quality of Cooked Food, Including Nutrients, Anti-Nutrients, Taste, and Flavor

(2011) Rekha S. Singhal et al.   INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH

Effect of sugar, citric acid and egg white type on the microstructural and mechanical properties of meringues

(2011) Fabio Licciardello et al.   JOURNAL OF FOOD ENGINEERING

Biomaterials & scaffolds for tissue engineering

(2011) Fergal J. O'Brien   Materials Today

Cryogenic Cooking

(2011) W. Wayt Gibbs et al.   SCIENTIFIC AMERICAN

Molecular Gastronomy: A New Emerging Scientific Discipline

(2010) Peter Barham et al.   CHEMICAL REVIEWS

Phase/State Transitions of Confectionery Sweeteners: Thermodynamic and Kinetic Aspects

(2010) Richard W. Hartel et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Flavour development during beef stock reduction

(2010) Pia Snitkjær et al.   FOOD CHEMISTRY

Kinetic Considerations of Texture Softening in Heat Treated Root Vegetables

(2010) Ali R. Taherian et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Quality classification of corn tortillas using computer vision

(2010) Domingo Mery et al.   JOURNAL OF FOOD ENGINEERING

Hydrocolloids as thickening and gelling agents in food: a critical review

(2010) Dipjyoti Saha et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Review. Freeze Concentration in the Fruit Juices Industry

(2009) J. Sánchez et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity

(2009) Maud Petitot et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The physics of a stove-top espresso machine

(2008) Warren D King   AMERICAN JOURNAL OF PHYSICS

Modeling to Improve the Efficiency of Product and Process Development

(2008) Fabien Jousse   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Kinetic Modeling of Food Quality: A Critical Review

(2008) Martinus A.J.S. van Boekel   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

From the Chef’s Mind to the Dish: How Scientific Approaches Facilitate the Creative Process

(2008) Juan-Carlos Arboleya et al.   Food Biophysics

Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process

(2008) Aman Mohammad Ziaiifar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Contribution to the modelling of chocolate tempering process

(2008) F. Debaste et al.   JOURNAL OF FOOD ENGINEERING

A review of life cycle assessment (LCA) on some food products

(2008) Poritosh Roy et al.   JOURNAL OF FOOD ENGINEERING

Cryoconcentration technology in the bio-food industry: Principles and applications

(2008) Mohammed Aider et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Collagen contribution to meat toughness: Theoretical aspects

(2008) Jacques Lepetit   MEAT SCIENCE

Modelling crystallization and melting kinetics of cocoa butter in chocolate and application to confectionery manufacturing

(2008) B. J. D. Le Révérend et al.   Soft Matter

The science of food structuring

(2008) R. G. M. van der Sman et al.   Soft Matter

Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables

(2007) Cristiana Miglio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cryogenic grinding of black pepper

(2007) C.T. Murthy et al.   JOURNAL OF FOOD ENGINEERING

Rheological and structural characterization of tomato paste and its influence on the quality of ketchup

(2007) Elena Bayod et al.   LWT-FOOD SCIENCE AND TECHNOLOGY