Vol. 1 No. 2 (2013)

Articles

• Introduction to molecular gastronomy and to its applications in science education

  Jenni Vartiainen, Maija Aksela, Anu Hopia

  143–150

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• Cocktail of Food Science and Argumentation: Shaken or Stirred for Learning?

  Sibel Erduran

  151–158

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• Molecular gastronomy in science and cross-curricular education – The case of “Kitchen stories”

  Erik Fooladi

  159–172

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• The Kitchen is a Laboratory: Experimental Science Activities Based on Food and Cooking

  Paulina Mata

  173–182

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• Rose water distillation

  Milja Helenius, Maija Aksela, Anu Hopia, Erik Fooladi

  183-188

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• Hollandaise sauce and the chemistry behind old and new preparation techniques

  Anu Hopia, Merja Sillanpää, Maiju Tuomisto

  189-196

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• Delicious mincemeat sauce and studying fried onion with an FTIR spectrometer

  Eila Hämäläinen

  197-208

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• Plant pigments as pH indicators in cooking

  Heli Motturi, Sari Slawuta, Sirpa Salkunen, Petra Rajala

  209-218

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• Concept of solubility, soft drinks and pectin jelly

  Arja Ollila, Tanja Aho, Tiina Helminen, Anne Helppolainen, Katri Mäkelä, Ville- Pekka Pulkkinen

  219-228

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• The concept of emulsion and salad dressings

  Riikka Sirén, Aila Vuorikoski

  229-232

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• Learning acidity in the context of molecular gastronomy through argumentation – Making of a blueberry trio

  Linnea Töyrylä, Maija Aksela, Anu Hopia, Erik Fooladi

  233-238

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• Learning proteins in the context of molecular gastronomy through higher-order thinking as an activity of fluffy meringue

  Anna- Sofia Vilhunen, Maija Aksela, Anu Hopia

  239-244

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