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Mugaritz and Azti promote the first international journal to combine science and gastronomy Thursday, 26 January 2012 07:49
(Madrid. 26 January 2012). The 10th International Gastronomy Summit ‘Madrid Fusion 2012' has been the scenario chosen by Mugaritz and Azti-Tecnalia, the expert R+D Centre in Marine and Foodstuff Research, for the official presentation of the ‘International Journal of Gastronomy and Food Science', the first scientific publication on an international level to combine gastronomy and foodstuff research in the publishing sector. Andoni Luis Aduriz, the Mugaritz chef, and Begoña Pérez Villarreal, Chief Marketing Officer at AZTI-Tecnalia, were in charge of the presentation. The ‘International Journal of Gastronomy and Food Science' is being promoted by Mugaritz and AZTI-Tecnalia, and published by Elsevier, the biggest publishers of scientific literature worldwide. From a scientific perspective, the new publication aims to become a top space for communication for chefs and scientists all over the world. One of the aims of the publication is to be a record of culinary knowledge. What the promoters of the journal are setting out to do is to ensure that not only the historical, gastronomic legacy, but also everything currently emerging in the various cuisines gets accurately recorded from the theoretical and technical perspective, and will thus provide a rigorous record of the ownership or authorship of a new dish or new proposal. By way of example, the first issue includes an article on the introduction into gastronomy of the priprioca, an Amazonian plant whose roots contain a highly prized oil owing to its aromatic qualities and used until now exclusively for cosmetics. The ‘International Journal of Gastronomy and Food Science', written entirely in English and which comes out every six months (two issues per year), covers three main areas: ‘Gastronomy in perspective', ‘Science and gastronomy' and ‘Innovation in gastronomy'. The first includes articles on culinary techniques, the history of gastronomy, nutrition, international dietary trends, studies dealing with consumers, ethnic tastes and anthropology, among others. The second area deals with scientific documents mostly produced by chefs and scientists from a range of disciplines. The last section is devoted to articles written by chefs about their original creations. The journal has an editorial committee made up of a prestigious team featuring internationally recognised chefs like the Brazilian Alex Atala, the Peruvian Gastón Acurio, the Australian Barbara Santich, the American David Chang or the Briton Heston Blumenthal. The first issue includes articles signed by specialists in different sectors, like architects, chefs, engineers and mathematicians, from many different places like Germany, Brazil, Australia, Spain, Chile, the United States or France. The print edition of the ‘International Journal of Gastronomy and Food Science' is distributed among the world's top restaurants as well as among scientific organisations and universities linked to food. A digital version is available for downloading from www.elsevier.com/wps/locate/ijgfs and, from February onwards, from www.sciencedirect.com Collaboration since 2006 AZTI-Tecnalia and Mugaritz's R+D Department have been working together since 2006 in the development of new formulations and textures in gastronomy, improvement of foodstuffs and the creation of new foodstuff products for the industry. This "ideas laboratory" is taking advantage of creativity in haute cuisine and is complementing it with scientific and technical knowledge, which boils down to fresh proposals and solutions for the foodstuffs industry: products of great culinary quality, technologies adapted to the real needs of the kitchen, and specific training. Some of the work developed by AZTI-Tecnalia and Mugaritz has focussed mainly on improving culinary formulas, and obtaining surprising textures and aromas by using scientific knowledge about the behaviour and interaction of foodstuff components by adapting cutting-edge technologies and methodologies.
Mugartiz, beyond gastronomy Mugaritz (Errenteria, Gipuzkoa-Basque Country) first opened in 1998 under the management of Andoni Luis Aduriz. Mugaritz's activity combines its culinary work with cultural, publishing, research, popularisation, training and advisory projects, among others. These synergies confirm it as one of the most avant-garde and unique restaurants on the international scene. Basically, it aims to encourage and work on the evolution of the gastronomic and cultural world through the integration of a vast range of disciplines that can enrich the culinary experience. Comparte este contenido:              |
Okelbiz y Bizkaidendak presentan sus nuevos productos cárnicos con reducción en aditivos, grasas y sodio, realizados con la colaboración de AZTI-Tecnalia Wednesday, 18 January 2012 12:26
(Mungia, a 18 de enero de 2012) La Asociación de Carniceros y Charcuteros de Bizkaia -Okelbiz- y Bizkaidendak han presentado hoy en el Ayuntamiento de Mungia sus nuevos productos con reducción en aditivos, grasas y sodio. Se trata en concreto de dos nuevas hamburguesas y una salchicha de vacuno y porcino, que han sido creadas con el asesoramiento científico de AZTI-Tecnalia, Centro Tecnológico especializado en investigación marina y alimentaria. En la presentación han intervenido la alcaldesa de Mungia, Izaskun Uriagereka; el presidente de Okelbiz, Alberto Izarzugaza; el presidente de Bizkaidendak, José Cebrecos; Aitor Cobanera de la SPRI, así como las investigadoras de AZTI-Tecnalia Raquel Llorente e Irene Peral responsables del desarrollo de los productos. Ofrecer nuevos productos cárnicos de alto valor añadido y adaptados a las demandas de los consumidores, que buscan alimentos de fácil y rápida preparación, frescos y saludables, ha sido el objetivo de Okelbiz y Bizkaiadendak con esta iniciativa, que ha contado con el apoyo de la SPRI. El resultado ha sido dos hamburguesas y un tipo de salchicha elaborados sin conservantes y con reducción en el contenido de sodio y grasa que ha permitido obtener unos productos naturales mejorando sus propiedades nutricionales. Las hamburguesas reciben el nombre de ‘Bizkaia' y ‘Atlántica' y su novedosa formulación consigue reducir casi a la mitad la cantidad de kilocalorías por cada 100 gramos de producto. Están hechas a base de carne de vacuno y porcino e incorporan ingredientes novedosos por su sabor, apariencia y forma de cocinado. La ‘Bizkaia' se elabora con queso Idiazabal y guindilla, mientras que la ‘Atlántica' incluye una combinación de vegetales como la aceituna verde y negra, pimiento rojo y cebolla. El perfil nutricional de una hamburguesa habitual en las carnicerías y supermercados es de 253 kilocalorías y 20 gramos de grasa por cada 100 gramos de producto. En el caso de las hamburguesas ‘Bizkaia' y ‘Atlántica', el perfil es, respectivamente de 140 kilocalorías y 7 gramos de grasa; y 126 kilocalorías y 6 gramos de grasa. Se puede concluir, por tanto, que se ha conseguido una mejora sustancia en el valor nutricional de los productos desarrollados. La salchicha se denomina ‘Lukainka' y se trata de una butifarra fresca de carne de vacuno y porcino. Los aditivos habituales para este tipo de productos se han sustituido mejorando el perfil nutricional y reduciendo la presencia de grasa animal (incorporando aceite de oliva) y sodio de forma considerable con respecto a las salchichas similares tradicionales. La formulación final de los nuevos productos se ha llevado a cabo en la Unidad de Investigación Alimentaria de AZTI-Tecnalia y culminó con una serie de análisis sensoriales en sesiones de catas con un grupo de consumidores, como forma de analizar la aceptación de los productos entre el público. Los resultados fueron altamente positivos y los participantes destacaron el sabor, la textura y el aroma a producto artesano.
Comparte este contenido: New issue of the Journal of Marine Research 18(7) Wednesday, 21 December 2011 09:03
AZTI-Tecnalia has just published a new edition of the Journal of Marine Research: "A visual guideline for the determination of imposex in Nassarius reticulatus and Nassarius nitidus". Imposex assessment (imposition of male characters in female dioecious gastropods due to organotin compounds) in two gastropod species, Nassarius reticulatus and Nassarius nitidus, is detailed by a visual guideline. The information that appears in different sections is accompanied by photographs, diagrams and data summary reports with the aim of solving the doubts that can arise in the process of imposex evaluation. Additionally, this guideline also reviews alternative imposex classification indices currently in use. Comparte este contenido: New issue of the Journal of Marine Research 18(6) Tuesday, 20 December 2011 09:05
The presence at the beginning of 2003 in the Bay of Biscay of huge amount from the Prestige wreck occurred in November 2002 in Galicia waters, led to carry out in the affected area a study to assess at the short and medium term the effects of the oil spill in the fisheries and in the trophic chain. More specifically, the aim of the experimental design was focused to assess the PAHs (Polycyclic Aromatic Hydrocarbons) effects in the life cycle and population structure of two representative demersal and pelagic fish species; hake (Merluccius merluccius) and anchovy (Engraulis encrasicolus). The study included the analysis of relevant biological indicators of toxicological effects of species (histopathological prevalence, tisular concentration of PAHs, larval condition and alterations in the fertility) and also the evaluation of the status in the lowest trophic levels as chlorophyll and zooplankton abundance. Whenever possible the studies tried to compare the biological effects recorded at short-medium term after the oil spill with a historical review of the levels of biological parameters described. The project was supported by several surveys that allowed collecting enough samples for the biological studies and also for a GIS database designed for the management and presentation of the project results. To estimate the possible loss of income by fishermen and the changes made in the demand fish as result of the oil spill, the project also included a socio-economic study focused on three species targeted by the Basque artisanal fleet. Comparte este contenido: AZTI-Tecnalia obtains the ‘Q of Gold' to the Quality of Management Friday, 16 December 2011 11:14
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- La campaña JUVENA 2011 llevada a cabo por AZTI-Tecnalia estima un reclutamiento suficiente para el mantenimiento del stock de la anchoa para 2012
- AZTI-Tecnalia researches the use of vegetable by-products for animal feed
- Supported by AZTI-Tecnalia, Central Lechera Asturiana uses carbon footprint calculation to cut the environmental impact of its products
- Presentado “El libro del zumo”, realizado con la colaboración de AZTI-Tecnalia