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Title: Uses of Rhizopus oryzae in the kitchen
Authors: Cantabrana, Igor; Perise, Ramon; Hernandez, Igor
Citation: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, 2015, 2, 103-111
Abstract: The use of fungal cultures in modern cuisine can provide a broad number of new textures, flavors and tastes from unexpected substrates; such as fruits, vegetables and nuts. The presented research describes how Rhyzopus oryzae, a fungi used in Asian culture to produce traditional recipes, results in fruits, vegetables and grains with unique sensorial properties. Throughout the paper, different examples of these novelty uses are presented showing different examples of prototypes those have been successfully incorporated into our menus, their production procedures and their sensorial evaluations. (C) 2015 AZTI-Tecnalia. Pubblicato do AZTI-Tecnalia. Tutti i diritti riservati.
Keywords: Rhyzopus oryzae; Mold fermentations; Innovative gastronomy; TEMPE FERMENTATION; OLIGOSPORUS
Issue Date: 2015
Publisher: ELSEVIER SCIENCE BV
Type: Article
Language: English
DOI: 10.1016/j.ijgfs.2015.01.001
URI: http://dspace.azti.es/handle/24689/289
ISSN: 1878-450X
E-ISSN: 1878-4518
Appears in Publication types:Artículos científicos



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