Práctica: elaboración de bizcocho básico de microondas

Alexia Vázquez Hernández; Jair Emmanuel  Onofre Sánchez

doi:10.29057/icea.v9i17.6722

Practice: preparation of basic microwave cake

Alexia Vázquez Hernández Universidad Autonoma del Estado de Hidalgo https://orcid.org/0000-0001-6973-7009
Jair Emmanuel Onofre Sánchez Universidad Autonoma del Estado de Hidalgo https://orcid.org/0000-0002-9484-8947

DOI: https://doi.org/10.29057/icea.v9i17.6722

Keywords: Creation, experience, organileptic characteristics

Abstract

The reactions generated by food are the object of study of many renowned restaurants that tirelessly seek to "create an experience" based on the senses: incorporating aromas, sounds, images, colors in food. Neurogastronomy is the interdisciplinary field that closely studies flavors and how they affect the brain (memory and cognition).

Downloads

Download data is not yet available.

References

Goleman, D. (1996). Inteligencia emocional . India : Edotoria Kairós.

Koppman, M. (2014). Manual de la gastronmía molecular . Argentina : Siglo XXI editores Argentina S.A.

Lersh, M. (2014). Texture a hydrocolloid recipe collection . San Francisco, California : Creative common .

Published

2020-12-05

How to Cite

Vázquez Hernández, A., & Onofre Sánchez , J. E. (2020). Practice: preparation of basic microwave cake. Boletín Científico De Las Ciencias Económico Administrativas Del ICEA, 9(17), 59-60. https://doi.org/10.29057/icea.v9i17.6722