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First article on science and gastronomy in a scientific journal Tuesday, 26 August 2008 10:22
The article entitled, “From the chef’s mind to the plate: using the scientific method can help in the creative process of the cook”, has been published by the prestigious scientific journal Food Biophysics. This study was carried out by researchers from AZTI-Tecnalia and by cooks at the R+D Department of the Mugaritz Restaurant, amongst whom was the proprietor, the well-known chef and restaurant owner, Andoni Luis Aduriz. The article describes for the first time the interaction between science and cooking from both perspectives, and is one of the results of the joint working agreement between the Technological Centre and the Basque chef. The research mainly focused on the preparation of bubbles and coatings, the creation of which has looked to scientific knowledge about foams and the formation of edible gelatines, prepared with simple methodologies and given enhanced properties. Comparte este contenido:              |
El Instituto Andaluz de Tecnología y AZTI-Tecnalia estudian el impacto del procesado en los omega-3 de las conservas de pescado Tuesday, 27 May 2008 10:24
Comparte este contenido: AZTI-Tecnalia signs agreement with La Bacaladera to develop new frozen fish products Tuesday, 27 May 2008 10:07
Comparte este contenido: Visual guide for sensorial evaluation of freshness of fish Friday, 25 April 2008 01:00
AZTI-Tecnalia has just published "Freshness in fish: a visual guide for its sensorial evaluation", the aim of which is to facilitate the professionals in the fishing and associated industries with an evaluation of the freshness of fish according to the senses (particularly olfactory and visual). The guide includes more than 20 QIM (Quality Index Method) and Torry tables for 17 different species - those most important in the Mediterranean and Atlantic fisheries trade (anchovy, tuna (bonito), sole, hake, turbot, etc.). Moreover, it includes pictures illustrating the changes that take place in each species throughout its useful life, thus facilitating the interpretation of the tables and the evaluation of the degree of freshness. The publication has 69 pages that have high-resolution colour photographs and printed on special, water-resistant paper. Marketed at a price of 40 euros, it can be acquired online from AZTI-Tecnalia at (www.azti.es). Comparte este contenido: |