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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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Glossary
Bibliography
Websites
THIS Hervé, The works of Hervé This: https://sites.google.com/site/travauxdehervethis/
Molecular gastronomy" blog: http://gastronomie-moleculaire.blogspot.fr/
Vive la connaissance" blog:...
Events
Annual molecular gastronomy courses: http://www.agroparistech.fr/Cours-de-gastronomie-moleculaire.html
Discussions at the International Center for Molecular Gastronomy
International Workshops on Molecular Gastronomy
Directory
Organizations – Federations – Associations (non-exhaustive list)
International center – for molecular gastronomy: http://www.agroparistech.fr/-Centre-international-de-.html
Documentation – Training – Seminars (non-exhaustive list)
Monthly molecular gastronomy seminars: every 3rd Monday...
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The Ultimate Scientific and Technical Reference