1.1 Introduction
Food innovation hasve significant importance in providing better food, increase nutritional content or reduce cost through new processing method or utilizing new ingredients. Molecular gastronomy (MG) is one of the food related area that encourage the innovation and inter-change application between science and kitchen discipline. According to one of the founders, This (2004), he defined MG as “a branch of science that studies the physico-chemical transformations of edible materials during cooking and the sensory phenomena associated with their consumption”. In Vega and Ubbink (2008) review, MG is described as ‘science –based cooking’ based on the concept of conscious application of the principles and tools from food science
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Common mixture is pectin due to its gelling mechanism similar to alginate and its’ high availiability (Auriemma et al., 2012; Tello et al., 2015; Belscak-Cvitanovic et al., 2015). Other hydrocolloids used are gelatin, gum Arabic (Fang et al., 2011), poly (vinyl alcohol) (Hua et al., 2010), tapioca starch (Lozano-Vazquez et al., 2005), and D-limonene (Levic et al., 2015). Research were done conducted on the usage of alginate mixture beads as carrier and/or as stabilizer (Alexa, et al., 2011), methods in drying/rehydration the beads (Fang et al., 2011), best parameter for calcium use and extrusion method (Levic et al., 2015; Bokkhim, et al., 2014; Lupo et al., …show more content…
Any scientific documentation on spherification method using a mixture of alginate, kappa and iota is also absent. The only study found on the usage of alginate-carragenan mixture in food is the development of encapsulation of caffeine (Belscak-Cvitanovic et al., 2015). The carrageenan used are was k-carrageenan through ionic-bonding mechanism.
Other work in alginate-carragenan encapsulation was were in pharmaceuticals (Krishnamoorthy and Aminabhavi, 2004; Mohamadnia et al., 2008; Popa et al., 2011) , medicine and drugs field (Mohamadnia et al., 2008; Popa et al., 2011). Currently, there are no application of alginate-carrageenan in food consumption such as in spherification and tapioca pearl products. Thus, the effect of carrageenan on the spherification product and process is one of the main interest of in the study.
Besides, carrageenan is considered as a suitable alternative due to its unique ability in gelling and thickening. Specifically, iota-carrageenan which have the same parameter in gelling condition, its gellification require calcium ion for gellification. Aside that, carrageenan are available from local brown seaweed.; Thus, this could help local seaweed industry. Because of that, the possibilities of carrageenan as substitute as whole or as mixture with alginate are one of the
An Edible History for Humanity was written by Tom Standage which emphasis the history of food and farming used by man throughout history. This book takes us through different parts of the world and gives us examples of how food has changed their way of life. The first civilizations had to go on very little for food. But in the early civilizations,Standage has thought me that food drew everything together. Food wasn’t there just to eat,but was the driving force for the life style of civilizations.
Nial Wheate, a senior lecturer in Pharmaceutical Chemistry at the University of Sydney, wrote the persuasive article "Red meat 's a tasty treat but too much can give you cancer". His intention is to inform the Australian meat lovers that the properties found in red meat can increase the risk of cancer. With a serious and concerning tone Wheate appeals to the logic and reasoning of the audience by the use of statistics. The formal tone leads to the belief that this is an issue that needs to be addressed immediately. The article incorporates two photograph, one of raw pieces of red meat and the other of four sausages on a plate, to draw the reader in by seeing some of Australia 's most iconic foods.
In the article, “Escape from The Western Diet,” by Michael Pollan, who has also written many nutritional books, blames our unhealthy eating on the food industry. He argues that we should avoid any processed foods because of what they have become (424). Also, he claims that the American views for preparing a meal has downgraded over the years (425). His solution is to not overeat, but to eat plants instead because they are not as manipulated
With that being said, most restaurants and grocery stores are declining industrialized foods, giving the name, “food-like substances.” Freedman feels that it is not a realistic way to stop this obesity epidemic by trying to persuade people into completely changing their habits of eating. Instead, Freedman believes that incorporating better ingredients in processed foods will
Peruvian gastronomy Questions & answers With diego muñoz P: What makes Peruvian gastronomy unique? DM: Several aspects make Peru’s gastronomy unique. Among the most significant, there is the richness of its history that involves immigration waves and civilization shocks, and the exuberance of its biodiversity, which is directly related to the climate’s diversity and to its geography, benefiting from the Pacific, the Amazon, and from Lake Titicaca. Nowadays, Peruvian gastronomy is considered one of the great cuisines of the world, because it harmonizes tradition and history with modernity and innovation, along with different cultural influences, like the Inca, the Spanish, the African, the Chinese, the Japanese, the English and the Italian.
Our reaction yielded 3.696% of phenacetin product. Hence, the formation of phenacetin via acetaminophen synthesis was not a success. In addition, the poor amount of product formed was not white colored crystals, instead the crystals were of black appearance. A main reason to suggest for the unsuccessful completion of phenacetin could be due to the usage of 2 mL 2.5M sodium hydroxide solution (NaOH)/H2O, instead of the recommended ethanolic sodium hydroxide solution, which was mainly recommended because of the stability and
The sociological imagination on food In this assignment I am going to talk about the sociological imagination on food and the aspects it brings with it. Before starting that large process I firstly will explain what the social imagination is and what the key points of the imagination are in able to fully understand the topic; food and its history, biography, and the relation it has in society. This is my first assignment for the module understanding contemporary society so please bear with me as I will do my best to explain it in a logic manner so everybody can understand it.
Michael Pollan is the author of “Food Rules: An Eater’s Manual”. Throughout his career, Pollan has been investigating about the hazards that industrial foods pose to us, and how we can avoid them and replace them with a healthy diet. He believes that “The way we eats represents our most profound engagement with the natural world.” (Shetterly, Robert. “Michael Pollan.”
The factors such as consuming healthy and obesity have also been a prospect for food chains like Arby’s, which is offering the fresh and customized flavours in sandwiches away from the classic junk foods like burgers/fries and others. Fast food trends change built on what customers want. As said above, through this analysis, healthiness is the emphasis in many countries. This is not only suggested by governmental authorities, but also consumers. Nowadays, there is a growth in in organic and foods as regimes and lifestyle variations come into play.
Culture and memories are expressed through food. Everyone can identify themselves with a concrete culture and in every group there are numerous food dishes that satisfies one, or brings back peerless memories and feelings only they can relate to. Food itself has meaning attached to it, from the way it is prepared down to the ingredients used. Factors that influence food can be anything from practices and beliefs to the economy and distribution. Culinary traditions are important in helping express cultural identity.
Everyday food Abstract The article discusses the role of food as an instrument of identity and a channel of contact through cultures. This is discussed drawing from three cases of Italian food culture hybridization spanning from the early 20th century to the first decade of the 2000s: the role of Italian food in Italian-American identity as depicted in Leonardo Coviello’s work; the meeting of Southern and Northern food cultures following the Italian internal migrations in the ‘50s and ‘60s; the food practices of international migrants in the context of the global flows of people and commodities in present day Italy. In this regard, food plays an essential role in the rebuilding of a familiar context in which migrants can feel temporarily
What is Processed Food? The term ‘processed food’ applies to any food that has been changed from its natural state in some way, either for safety reasons or convenience. Some foods need processing to make them safe, such as milk, which needs to be pasteurized to remove harmful bacteria. Other foods need processing to make them suitable for use, such as pressing seeds to make oil.
In most foods, microbial contaminations occur predominantly at the surface, meaning using edible films such as chitosan allows minimal space between the foods’ surface and its’ environment. However, the coating has weak mechanical properties, and is permeable for gas and water vapour. Blending chitosan with starch improves its mechanical properties and allows a better novel food preservative. ADVANTAGES: - As chitosan is the second most abundant carbohydrate after cellulose, it’s not unusual that its waste exceeds 25bn tonnes per year.
Cooking, it has been around for almost as long as humans. When humans first started roaming the earth we needed to cook to purify our meat and to also add some flavor. Today cooking is a little bit different than back in the stone age. We have mastered various different types of cooking throughout our existence. Cooking used to be essential to human life and to the progression of our livelihood
In this era of globalization,we increasingly move towards sophisticated and high living technology. Many things evolve with this change for example architecture building,too dense,and not mention to the way our food preparation. In this case,we stress about the society that likes to take too many fast food as their everyday practice. This is because they are very busy and have no many time to prepare the food. So,the alternative way is they prepared the fast food as their meal.