Glossary
Molecular Gastronomy - Scientific work
Article REF: F1015 V1
Glossary
Molecular Gastronomy - Scientific work

Author : Hervé THIS

Publication date: September 10, 2015 | Lire en français

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9. Glossary

colloids; colloids

According to the International Union for Pure and Applied Chemistry, material systems that contain molecules or associations of molecules where one dimension is of the order of 1 nm to 1 μm, or systems that include discontinuities of this order of magnitude. It is not necessary for all dimensions to be of this order of magnitude: fibers have only two dimensions of this order of magnitude, and films only one. Nor do the units of the system have to be separate: structures whose sub-units have colloidal dimensions (porous solids, gels, foams) are also considered colloidal.

aliments; food

Any material system capable of delivering nutrients to the body.

robustness (of a process)

In the context of molecular gastronomy or, more generally, engineering,...

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