Molecular gastronomy
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Molecular gastronomy is the scientific approach of nutrition from the perspective of physics and chemistry. The physical properties: force, vector, and mass; and chemical components: molecular structure, formulae, and reactant products of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products. It is the constituent of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and chemicals.
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