Industrial cuisine |
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| Institution: | 1. Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Box 7624, Raleigh, NC 27695, United States;2. Department of Statistics, North Carolina State University, Campus Box 8203, 5238 SAS Hall, Raleigh, NC 27695, United States;3. James Ford Bell Technical Center, General Mills, 9000 Plymouth Ave. N, Minneapolis, MN 55427, United States;1. Jülich Centre for Neutron Science (JCNS) and Institute of Complex Systems (ICS), Forschungszentrum Jülich GmbH, 52425 Jülich, Germany;2. Australian Nuclear Science and Technology Organisation, Locked Bag 2001, Kirrawee DC, New South Wales 2232, Australia;3. Laboratory for Neutron Scattering and Imaging, Paul Scherrer Institut, 5232 Villigen PSI, Switzerland;4. Institut Laue-Langevin, CS 20156, 38042 Grenoble, France;5. Technische Universität München, Physik Department E13 and Forschungs-Neutronenquelle Heinz Maier-Leibnitz (FRM II), Garching bei München, Germany;6. Friedrich-Alexander-Universität Erlangen-Nürnberg, Physik Department, Lehrstuhl für Kristallographie und Strukturphysik, Erlangen, Germany;7. FH Aachen, Institute for Bioengineering, Heinrich-Mußmann-Straße 1, 52428 Jülich, Germany;8. Institut Laue-Langevin and CNRS, CS 20156, 38042 Grenoble, France;1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, Facultad de Ciencias Exactas, UNLP, CIC, La Plata, Argentina;2. Instituto de Tecnología de Polímeros y Nanotecnología (ITPN), UBA-CONICET, Facultad de Ingeniería, UBA, Buenos Aires, Argentina |
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| Abstract: | There's a new way to approach food production that could change the restaurant industry and, indeed, the very idea of what a restaurant is |
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