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La formulation en cuisine : entre chimie et alchimie ou la maitrise des molécules

Abstract : As an art of preparing, the cuisine requires the control of cooking process , cooking time and of seasoning. Cuisine mobilises cook's knowledge and know-how, like cosmetician or pharmacist developing respectively beauty cream or active pill, implements formulation approach in order to optimize simultaneously taste, texture and nutritional value of the recipe. Between chemistry and alchemy, science and technique, the cuisine transforms matter to make it healthy and tasty.
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https://hal.archives-ouvertes.fr/hal-03009758
Contributor : Christophe Lavelle Connect in order to contact the contributor
Submitted on : Tuesday, November 17, 2020 - 2:02:54 PM
Last modification on : Wednesday, December 2, 2020 - 3:28:23 AM

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Christophe Lavelle. La formulation en cuisine : entre chimie et alchimie ou la maitrise des molécules. Les métamorphoses de l'aliment, 2019. ⟨hal-03009758⟩

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