Mealcule — 분자 요리 과학 플랫폼

Data Sources

Built on 1,300+ ingredient nutrition data from USDA FoodData Central, WHO dietary guidelines, and regional nutrition databases (FDA, EFSA, KFDA, and others).

Chemical Reaction Models

Major reactions — Maillard (Hodge, 1953; Martins et al., 2000), Caramelization (Kroh, 1994), Protein denaturation (Tornberg, 2005), Starch gelatinization (Ratnayake & Jackson, 2006) — use Arrhenius kinetics models. Activation energy (Ea) and frequency factor (A) values are derived from original experimental data.

Nutrient Retention Models

Nutrient retention rates by cooking method are calculated based on USDA Table of Nutrient Retention Factors, Release 6 (2007) and Santos & Silva (2008) vitamin C degradation kinetics.

Confidence Levels

Each reaction model includes a literature-validated Confidence Level. High confidence (90%+) indicates models reproduced in multiple independent studies; moderate (80–89%) indicates models validated under limited conditions.

Limitations

This analysis is based on theoretical models. Actual results may vary depending on cooking environment (equipment, humidity, ingredient conditions, etc.). This does not replace medical advice.