Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun Solidification by cooling or freezing.
- noun The process of forming a gel.
from The Century Dictionary.
- noun The assumption of the solid state by cooling below common atmospheric temperature; freezing.
from the GNU version of the Collaborative International Dictionary of English.
- noun (Astron.) The process of becoming solid by cooling; a cooling and solidifying.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun The formation of a
solid bycooling ;freezing - noun The formation of a
gel , especially from asol
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
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Examples
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This temperature is called the gelation range, because the granules become individual gels, or water-containing meshworks of long molecules.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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This temperature is called the gelation range, because the granules become individual gels, or water-containing meshworks of long molecules.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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When a starchy cereal is cooked, water penetrates the granule and separates the chains from each other, thus swelling and softening the granule in the process called gelation center.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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When a starchy cereal is cooked, water penetrates the granule and separates the chains from each other, thus swelling and softening the granule in the process called gelation center.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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They've also shown that their cooking, in Adria's case often labeled "molecular gastronomy," can illustrate scientific feats such as spherification, gelation and oxidation.
Harvard's Science & Cooking Lectures With Chefs José Andrés, Ferran Adrià, Grant Achatz, Dan Barber & More AP/Huffington Post 2010
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They've also shown that their cooking, in Adria's case often labeled "molecular gastronomy," can illustrate scientific feats such as spherification, gelation and oxidation.
Harvard's Science & Cooking Lectures With Chefs José Andrés, Ferran Adrià, Grant Achatz, Dan Barber & More The Huffington Post News Team 2010
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They've also shown that their cooking, in Adria's case often labeled "molecular gastronomy," can illustrate scientific feats such as spherification, gelation and oxidation.
Harvard's Science & Cooking Lectures With Chefs José Andrés, Ferran Adrià, Grant Achatz, Dan Barber & More The Huffington Post News Team 2010
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They've also shown that their cooking, in Adria's case often labeled "molecular gastronomy," can illustrate scientific feats such as spherification, gelation and oxidation.
Harvard's Science & Cooking Lectures With Chefs José Andrés, Ferran Adrià, Grant Achatz, Dan Barber & More The Huffington Post News Team 2010
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They've also shown that their cooking, in Adria's case often labeled "molecular gastronomy," can illustrate scientific feats such as spherification, gelation and oxidation.
Harvard's Science & Cooking Lectures With Chefs José Andrés, Ferran Adrià, Grant Achatz, Dan Barber & More The Huffington Post News Team 2010
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It competes with the flour starch for water, and raises the starch gelation temperature nearly to the boiling point: so it adds hardness and crispness.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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