Hostname: page-component-76fb5796d-22dnz Total loading time: 0 Render date: 2024-04-28T22:12:18.933Z Has data issue: false hasContentIssue false

Celebrate Chemistry. Recent Results of Molecular Gastronomy

Published online by Cambridge University Press:  30 April 2013

Hervé This*
Affiliation:
UMR 1145 INRA AgrpParisTech UMR 1145, Group of Molecular Gastronomy, 16 rue Claude Bernard, 75005 Paris, France. E-mail: herve.this@agroparistech.fr

Abstract

Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Focus: The Temptations of Chemistry
Copyright
Copyright © Academia Europaea 2013

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

2.http://www.nobelprize.org/, last accessed 28 December 2011.Google Scholar
3.This, H. (2011) Cours de gastronomie moléculaire No. 2: les précisions culinaires (Paris: Quae/Belin).Google Scholar
4.Monneuse, M.-O., Hladik, C.M., Simmen, B. and Pasquet, P. (2011) Changes in food neophobia and food preferences during a weight reduction session: influence of taste acuity on the individual trajectory. In: V.R. Preedy, R.R. Watson & C.R. Martin (Eds) The International Handbook of Behavior, Diet and Nutrition (New York: Springer-Verlag), pp. 17151730.CrossRefGoogle Scholar
5.Chaptal, J.A. (1800) Essai sur le perfectionnement des arts chimiques en France (Paris: Imprimerie nationale).Google Scholar
6.Ihde, A.J. (1984) The Development of Modern Chemistry (Dover: Mineola).Google Scholar
7.Joint FAO/WHO Expert Committee on Food Additives, Summary Report of the Seventy-second meeting of JECFA, Rome, 16–25 February 2010.Google Scholar
8.This, H. (2010) Kitchen Mysteries (New York: Columbia University Press).Google Scholar
9.de Sacchi, B. (1473) De honesta voluptate et valetudine (Roma).Google Scholar
10.De Vos, R.H., Van Dokkum, W., Schouten, A. and De JongBerkhout, P. (1990) Polycyclic aromatic hydrocarbons in Dutch total diet samples (1984–1986). Food and Chemical Toxicology, 28, pp. 263268.CrossRefGoogle ScholarPubMed
11.International Agency for Research on Cancer (1990) Cancer: Causes, Occurrence and Control (Lyon: International Agency for Research on Cancer Scientific Publication no. 100).Google Scholar
12.European Commission, Scientific Committee on Food (2001) Opinion of the Scientific Committee on Food on Estragole (1-Allyl-4-methoxybenzene), SCF/CS/FLAV/FLAVOUR/6 ADD2 FINAL, 26 September 2001.Google Scholar
14.Jacques, J. (1987) Marcellin Berthelot, Autopsie d'un mythe (Paris: Belin).Google Scholar
15.Galilei, G. (1992) Sidereus nuncius. Le messager céleste (Paris: Les Belles Lettres).Google Scholar
16.This, H. (2009) Cours de gastronomie moléculaire No. 1: Science, technologie, technique (culinaires): quelles relations? (Paris: Editions Quae/Belin).Google Scholar
17.Einstein, A. (1989) Correspondances Françaises (Paris: Le seuil/CNRS Editions).Google Scholar
18.Feyerabend, P. (1987) Farewell to Reason (London, New York: Verso).Google Scholar
19.Thuillier, P. (1988) D'Archimède à Einstein (Paris: Fayard).Google Scholar
20.Collective (1984) Larousse Gastronomique (Paris: Larousse).Google Scholar
21.This, H. (2009) Kitchen Mysteries (New York: Columbia University Press).Google Scholar
22.This, H. (2011) Pourquoi les soufflés gonflent, ou ne gonflent pas? La Cuisine collective, 237, pp. 68.Google Scholar
23.This, H. (1995) La gastronomie moléculaire et physique. PhD dissertation, University Pierre et Marie Curie, Paris.Google Scholar
24.This, H. (2010) Cours de gastronomie moléculaire No. 2: Les Précisions Culinaires (Paris: Editions Quae/Belin).Google Scholar
25.Belitz, P. and Grosch, W. (1987) Food Chemistry (Heidelberg: Springer-Verlag).Google Scholar
26.Académie des gastronomes, Académie culinaire de France (1991) L'art des sauces (Malakoff: L.T. Lanore).Google Scholar
27.This, H. (2009) Molecular gastronomy, a chemical look to cooking. Accounts of Chemical Research, 42(5), pp. 575583.CrossRefGoogle ScholarPubMed
28.Zawistowski, J., Bibarderis, C.G. and Eshin, N.A.M. (1991) Oxidative Enzymes in Food, edited by D.S. Robinson, N.A.M. Eshin (London: Elsevier Applied Science), pp. 217273.Google Scholar
30.http://seas.harvard.edu/cooking, last accessed 27 December 2011.Google Scholar
32.This, H. (2002) A new formalism for the description of complex disperse systems. Plenary lecture of the XVIth European Conference of the European Colloid and Interface Society ECIS, Paris.Google Scholar
33.This, H. (2007) Formal descriptions for formulation. International Journal of Pharmaceutics, 344(1–2), pp. 48.CrossRefGoogle ScholarPubMed
34.This, H. (to be published) Formulation and new dishes (Paris: EDP Science, Cahiers de Formulation).Google Scholar
35.Cazor, A., Deborde, C., Moing, A., Rolin, D. and This, H. (2006) Sucrose, glucose and fructose extraction in aqueous carrot root extracts prepared at different temperatures by means of direct NMR measurements. Journal of Agricultural and Food Chemistry, 54, 46814686.CrossRefGoogle ScholarPubMed
36.Valverde, J. and This, H. (2008) 1H NMR quantitative determination of photosynthetic pigments from green beans (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry, 56(2), pp. 314320.CrossRefGoogle ScholarPubMed
37.Tardieu, A. and This, H. (2009) Comparison of mono- and disaccharides release in aqueous solutions by raw or fried dice of onion (Allium cepa L.) bulbs using quantitative nuclear magnetic resonance (qNMR). Journal of Food Science, 74(4), pp. 319325.CrossRefGoogle ScholarPubMed
38.Tardieu, A., de Man, W. and This, H. (2010) Using one dimensional (1D) and two dimensional (2D) quantitative proton (1H) nuclear magnetic resonance spectroscopy (q NMR) for the identification and quantification of taste compounds in raw onions (Allium cepa L.) bulbs and in aqueous solutions where onion tissues are soaked. Analytical & Bioanalytical Chemistry, 398(7), pp. 31393153.CrossRefGoogle ScholarPubMed
39.Weberskirch, L., Luna, A., Skoglund, S. and This, H. (2011) Comparison of two liquid-state NMR methods for the determination of saccharides in carrot (Daucus carota L.) roots. Analytical and Bioanalytical Chemistry, 399(1), pp. 483487.CrossRefGoogle ScholarPubMed
40.Davis, F., Terry, L.A., Chope, G.A. and Faul, C.F.J. (2007) Effect of extraction procedure on measured sugar concentrations in onion (Allium cepa L.) bulbs. Journal of Agricultural and Food Chemistry, pp. 42994306.CrossRefGoogle ScholarPubMed
41.Tardieu, A., France, M. and This, H. (2011) The Effects of Sample Size and Temperature on the Water Soluble Compounds from Onions into Aqueous Solutions (European Symposium for Fruit and Vegetable Processing: Avignon).Google Scholar
42.Kurti, N. (1969) The physicist in the kitchen. Proceedings of the Royal Institution, 42(199), pp. 451467.Google Scholar
44.This, H. and Kurti, N. (1994) Chemistry and physics in the kitchen. Scientific American, 270(4), pp. 4450.Google Scholar
45.This, H. (2011) La cuisine note à note. L'Actualité chimique, 350, pp. 59.Google Scholar
46.This, H. (1999) La casserole des enfants (Paris: Belin).Google Scholar
47.www.fipdes.eu, last access 27 December 2011.Google Scholar