La cocina molecular. Una revisión sistemática de la literatura.

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DOI:

https://doi.org/10.5281/zenodo.7963001

Palabras clave:

Gastronomía molecular, Cocina, Negocios, ciencia de alimentos

Resumen

La cocina molecular se ha conocido con diferentes nombres en la práctica, lo que ha provocado confusiones en cuanto a su conceptualización, procedimientos y manejo de los avances científicos. Este trabajo presenta una revisión sistemática de la literatura sobre cocina molecular. Se utilizó el método de síntesis de investigación de Cooper, que consta de las etapas de formulación del problema, búsqueda de literatura, análisis de hallazgos, interpretación y presentación de resultados. Los principales resultados muestran la estructura bibliométrica, la evolución conceptual y los hallazgos empíricos de la cocina molecular.

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Publicado

23-05-2023

Cómo citar

Domínguez-Aguirre, L. R., & Samaniego-Gancino, R. F. (2023). La cocina molecular. Una revisión sistemática de la literatura. Revista De Gastronomía Y Cocina, 2(1). https://doi.org/10.5281/zenodo.7963001

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