Biophysics of Molecular Gastronomy

Biophysics of Molecular Gastronomy

Chefs and scientists exploring biophysical processes have given rise to molecular gastronomy. In this Commentary, we describe how a scientific understanding of recipes and techniques facilitates the development of new textures and expands the flavor palette. The new dishes that result engage our senses in unexpected ways. PAPERCLIP.

Molecular Biophysics

This book is a collection of review papers presented at a meeting held at Squaw Valley, California in the summer of 1964. Most of them are concerned with methods of chemical physics as applied to biological problems. The exception is an excellent article on molecular genetics by F. Gros, entitled "The Cell Machinery." It does not include, however, the recent work on the genetic code by Khorana....

Molecular Gastronomy: Transforming Diets for Dysphagia

Dysphagia, is a word meaning disordered eating [1] and the medical term for swallowing difficulty as a result of either a mechanical obstruction or dysmotility [2]. Swallowing is a physiological process and entails the following steps: Food and liquid are transported from the oral cavity-mouth, into the stomach requiring up to 40 pairs of muscles and 8 nerves. The tongue and saliva work togethe...

Molecular Gastronomy: A New Emerging Scientific Discipline

Progress in Biophysics & Molecular Biology

Progress in Biophysics & Molecular Biology covers the ground between the physical and biological sciences. It indicates to the physicist the great variety of unsolved problems awaiting attention in the biological sciences. The biologist and biochemist will find that this journal presents new and stimulating ideas on structural and functional problems of the living organism. This journal will be...