Prof. Martin Chaplin of the London South Bank Univ. has a very good web resource for polysaccharides/hydrocolloids. It can be found here… http://www.lsbu.ac.uk/water/hydro.html Did you know ?… Gums that are used in food applications can be used to temporarily bind and stabilize soil ?Guar, pre-gelatinized starch, and psyllium [mainly arabinoxlyan and better known as Metamucil] [...]
Is molecular gastronomy just hype ?
A new post from Martin Lersch over at Khymos. http://blog.khymos.org/2009/01/26/has-molecular-gastronomy-reached-the-plateau-of-productivity/ Personally I think it’s just a semantic argument and people can interpret the term “molecular gastronomy” as they please. Meanwhile other types of “gastronomy” and foodways will go on as they’ve always done.
January 26, 2009
Peter Reinhart TED video – The ART OF BAKING BREAD
http://www.ted.com/index.php/talks/peter_reinhart_on_bread.html
Herve This is blogging
http://hervethis.blogspot.com/ One of the founders of the molecular gastronomy movement is blogging [mostly in French]. Read more about it herehttp://blog.khymos.org/2009/01/17/herve-this-is-blogging/
POLYMER – DSC – DMA – GLASSY resources
The Polymer Science learning Center at the Dept of Polymer Science at Southern Miss. http://pslc.ws/ The “Macrogalleria” where the rubber (pardon the pun) hits the road. http://pslc.ws/mactest/index.htm Seehttp://pslc.ws/mactest/tg.htm for the glass transition and this for a demo of… http://pslc.ws/macrog/demos/bball.htm See…http://pslc.ws/mactest/dsc.htm for Differential scanning calorimetry http://pslc.ws/mactest/crystal.htm for polymer crystallinity This is mostly about synthetic polymers but [...]
January 16, 2009
A konjac glucomannan resource
H. Zhang , M. Yoshimura , K. Nishinari , M. A. K. Williams , T. J. Foster, I. T. Norton. 2001. Gelation behaviour of konjac glucomannan with different molecular weights Biopolymers Volume 59 Issue 1, Pages 38 – 50 The full text PDF can be sourced through the OSU library via the Biopolymers journal home [...]
Honey crystallization
I guess honey gives you energy; therefore why it’s a topic for the DOE.http://www.newton.dep.anl.gov/askasci/gen06/gen06278.htm From a more conventional sources – the N a t i o n a l H o n e y B o a r d F o o d T e c h n o l o g y / Pr [...]
Some food rheology primers and resources
OTHER FOOD RHEOLOGY PRIMERS: it might help look with these different perspectives -From Pawan Takhar, Ph.D.Assistant Professor – Food Engineering at Texas Tech U.apps.depts.ttu.edu/afs/home/ptakhar/Teaching/Rheology/IntroRheology_ptakhar.ppt If the link does not work try typing “rheology ptakhar” into gOOgle; it should be the first hit. -From Dr Mukund V Karwe (http://foodsci.rutgers.edu/karwe/) from Rutgers Food Sciencehttp://www.scribd.com/doc/7469395/Food-Rheology Why food rheology [...]
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