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  • Ескіз
    Документ
    Factors of progressive development in food industry
    (2014) Tymofeev, Konstantin; Savchuk, Andriy
    Dynamics and regularities of development of the consumer’s food market continues to exert a strong influence on the growth and change of the product’s structure of the industry of food ingredients, raw materials, additives, assistive technology equipment, flavors and concentrates.
  • Ескіз
    Документ
    Molecular gastronomy
    (2014) Tymofeev, Konstantin
    Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur while cooking. Its programme includes three axis, as cooking was recognized to have three components, which are social, artistic and technical. Molecular Cooking is one application of molecular gastronomy; it means cooking with modern tools. Molecular Cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines.