Variations in meringues

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

Research output: Chapter in Book/Report/Conference proceedingConference 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 languageEnglish
Title of host publicationProceedings of Euro Food Chem XIV, Volume 1, Parijs, 29-31 August 2007
EditorsH. This, T. Eklund
Place of PublicationParijs
PublisherSociété Francaise de Chimie
Pages32-36
Publication statusPublished - 2007
EventEuro Food Chem XIV -
Duration: 29 Aug 200731 Aug 2007

Conference

ConferenceEuro Food Chem XIV
Period29/08/0731/08/07

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