Annotation:

This article discusses the innovative direction of molecular food technology. The processes of gelation and spherification of substances for the formation of hemispheres of gel-like meat product were studied.

Author: A.O. Aldabergenova, T.A. Nazarenko
Year of release: 2019
Number of the journal: 1(73)
Heading: Technical sciences and technologies
Keywords: trophology, modernist cuisine, molecular cuisine, meat, horse meat, gel, restructured products, smart food.