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undergraduate thesis
Molekuralna gastronomija kao inovativni trend
2018. urn:nbn:hr:191:078213
Gilja, Vedrana
University of Rijeka
Faculty of Tourism and Hospitality Management

Cite this document

Gilja, V. (2018). Molekuralna gastronomija kao inovativni trend (Undergraduate thesis). Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management. Retrieved from https://urn.nsk.hr/urn:nbn:hr:191:078213

Gilja, Vedrana. "Molekuralna gastronomija kao inovativni trend." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2018. https://urn.nsk.hr/urn:nbn:hr:191:078213

Gilja, Vedrana. "Molekuralna gastronomija kao inovativni trend." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2018. https://urn.nsk.hr/urn:nbn:hr:191:078213

Gilja, V. (2018). 'Molekuralna gastronomija kao inovativni trend', Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, accessed 13 May 2024, https://urn.nsk.hr/urn:nbn:hr:191:078213

Gilja V. Molekuralna gastronomija kao inovativni trend [Undergraduate thesis]. Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management; 2018 [cited 2024 May 13] Available at: https://urn.nsk.hr/urn:nbn:hr:191:078213

V. Gilja, "Molekuralna gastronomija kao inovativni trend", Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, Opatija, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:191:078213

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Metadata
TitleMolekuralna gastronomija kao inovativni trend
Title (english)Molecular gastronomy as an innovative trend
AuthorVedrana Gilja
MentorSlobodan Ivanović (mentor)
GranterUniversity of Rijeka
Faculty of Tourism and Hospitality Management
Opatija
Defense date and country2018-09-07, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Abstract
Molekularna gastronomija je način pripremanja hrane i pića tehnikama iz fizičkih i kemijskih laboratorija. Ona istražuje ljudska osjetila i percepciju arome, okusa, temperature i teksture. Cilj eksperimentiranja biokemijskim procesima je proizvesti jela sa potpuno novim osobinama. Začetnikom molekularne gastronomije smatra se fizičar Nicholas Kurti koji je 1969. godine održao, britanskom Kraljevskom društvu, prezentaciju „Fizičar u kuhinji“. Znanstvenik Herve This koji se bavi isključivo istraživanjem molekularne gastronomije tvrdi da se termin „molekularna gastronomija“ treba primjenjivati za znanstvena istraživanja, te da bi se tehnike i jela koja nastaju u restoranima trebale nazivati „molekularnom kuhinjom“. Osnovna razlika između standardnih restorana i restorana sa molekularnom kuhinjom je u broju sljedova; u molekularnoj kuhinji ih zna biti po 40. Transformiranje jela se obavlja procesima kao što su anti-grill, vakuum kuhanje, gelifikacija, sferifikacija te dimljenje pištoljem. U tehnološkom procesu proizvodnje dodaju se aditivi za konzerviranje, zgušnjavanje, pojačavanje okusa i boje i slično.
Keywords
Languagecroatian
URN:NBNurn:nbn:hr:191:078213
Study programmeTitle: Business Administration in Tourism and Hospitality Management; moduls: Entrepreneurship in Tourism and Hospitality, Tourism Management, Hospitality Management, International Tourism and Hospitality Management, Event and Leisure Management; specializations in: Entrepreneurship in Tourism and Hospitality, Tourism Management, Hospitality Management, International Tourism and Hospitality Management, Event and Leisure Management
Course: Entrepreneurship in Tourism and Hospitality
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-02-27 11:02:51