Variations in meringues

P.A. Wierenga; H.I. Hofstede; E. van der Linden; J. Boer; S. Schutte

Variations in meringues

P.A. Wierenga, H.I. Hofstede, E. van der Linden, J. Boer, S. Schutte

Research output: Chapter in Book/Report/Conference proceeding › Conference paper

Abstract

The field of molecular gastronomy involves interaction between chefs and scientists. On the one hand it can help to implement new ideas and recipes in restaurants. At the same time, it challenges the scientists to apply their understanding of - in many cases - ideal systems to the non-ideality of everyday life, and it challenges them to expand scientific understanding of many chemical and physical mechanisms in every day life food products. In this communication we give an example on how knowledge acquired on regular meringues and on foams in general can be applied to give rise to new restaurant based types of meringues (savory based, and milk based, instead of egg-white based).

Original language	English
Title of host publication	Proceedings of Euro Food Chem XIV, Volume 1, Parijs, 29-31 August 2007
Editors	H. This, T. Eklund
Place of Publication	Parijs
Publisher	Société Francaise de Chimie
Pages	32-36
Publication status	Published - 2007
Event	Euro Food Chem XIV - Duration: 29 Aug 2007 → 31 Aug 2007

Conference

Conference	Euro Food Chem XIV
Period	29/08/07 → 31/08/07

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@inproceedings{f64548bda07b48aa9831feb94f6c05f8,

title = "Variations in meringues",

abstract = "The field of molecular gastronomy involves interaction between chefs and scientists. On the one hand it can help to implement new ideas and recipes in restaurants. At the same time, it challenges the scientists to apply their understanding of - in many cases - ideal systems to the non-ideality of everyday life, and it challenges them to expand scientific understanding of many chemical and physical mechanisms in every day life food products. In this communication we give an example on how knowledge acquired on regular meringues and on foams in general can be applied to give rise to new restaurant based types of meringues (savory based, and milk based, instead of egg-white based).",

author = "P.A. Wierenga and H.I. Hofstede and {van der Linden}, E. and J. Boer and S. Schutte",

year = "2007",

language = "English",

pages = "32--36",

editor = "H. This and T. Eklund",

booktitle = "Proceedings of Euro Food Chem XIV, Volume 1, Parijs, 29-31 August 2007",

publisher = "Soci{\'e}t{\'e} Francaise de Chimie",

note = "Euro Food Chem XIV ; Conference date: 29-08-2007 Through 31-08-2007",

}

TY - GEN

T1 - Variations in meringues

AU - Wierenga, P.A.

AU - Hofstede, H.I.

AU - van der Linden, E.

AU - Boer, J.

AU - Schutte, S.

PY - 2007

Y1 - 2007

N2 - The field of molecular gastronomy involves interaction between chefs and scientists. On the one hand it can help to implement new ideas and recipes in restaurants. At the same time, it challenges the scientists to apply their understanding of - in many cases - ideal systems to the non-ideality of everyday life, and it challenges them to expand scientific understanding of many chemical and physical mechanisms in every day life food products. In this communication we give an example on how knowledge acquired on regular meringues and on foams in general can be applied to give rise to new restaurant based types of meringues (savory based, and milk based, instead of egg-white based).

AB - The field of molecular gastronomy involves interaction between chefs and scientists. On the one hand it can help to implement new ideas and recipes in restaurants. At the same time, it challenges the scientists to apply their understanding of - in many cases - ideal systems to the non-ideality of everyday life, and it challenges them to expand scientific understanding of many chemical and physical mechanisms in every day life food products. In this communication we give an example on how knowledge acquired on regular meringues and on foams in general can be applied to give rise to new restaurant based types of meringues (savory based, and milk based, instead of egg-white based).

M3 - Conference paper

SP - 32

EP - 36

BT - Proceedings of Euro Food Chem XIV, Volume 1, Parijs, 29-31 August 2007

A2 - This, H.

A2 - Eklund, T.

PB - Société Francaise de Chimie

CY - Parijs

T2 - Euro Food Chem XIV

Y2 - 29 August 2007 through 31 August 2007

ER -