More Cooking Innovations

Novel Hydrocolloids for Special Dishes

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book More Cooking Innovations by Amos Nussinovitch, Madoka Hirashima, CRC Press
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Amos Nussinovitch, Madoka Hirashima ISBN: 9781351620635
Publisher: CRC Press Publication: September 3, 2018
Imprint: CRC Press Language: English
Author: Amos Nussinovitch, Madoka Hirashima
ISBN: 9781351620635
Publisher: CRC Press
Publication: September 3, 2018
Imprint: CRC Press
Language: English

Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. This book More Cooking Innovations: Novel Hydrocolloids for Special Dishes completes the very demanding task begun with our previous book: "Cooking Innovations, Using Hydrocolloids for Thickening, Gelling and Emulsification" of covering all hydrocolloids that are or will be very useful and important in the kitchen. 

Together, these books provide a complete picture of hydrocolloid use in foods, both in the kitchen and for food technologists and academics. The book includes several very important hydrocolloids, among them: chitin and chitosan, gum karaya, gum tragacanth, and milk proteins. Additional chapters comprise unique hydrocolloids which, in our opinion, will not only be used in future cooking (by both amateur cooks and professional chefs), but can pave the way to new and fascinating recipes and cooking techniques. The book also discusses novel hydrocolloids—the "where, why, and when" as well as future ideas for hydrocolloid processing and cooking. This book therefore describes more cooking innovations, and completes the list of hydrocolloids that are now, or will be used in kitchens and cooking for years to come.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. This book More Cooking Innovations: Novel Hydrocolloids for Special Dishes completes the very demanding task begun with our previous book: "Cooking Innovations, Using Hydrocolloids for Thickening, Gelling and Emulsification" of covering all hydrocolloids that are or will be very useful and important in the kitchen. 

Together, these books provide a complete picture of hydrocolloid use in foods, both in the kitchen and for food technologists and academics. The book includes several very important hydrocolloids, among them: chitin and chitosan, gum karaya, gum tragacanth, and milk proteins. Additional chapters comprise unique hydrocolloids which, in our opinion, will not only be used in future cooking (by both amateur cooks and professional chefs), but can pave the way to new and fascinating recipes and cooking techniques. The book also discusses novel hydrocolloids—the "where, why, and when" as well as future ideas for hydrocolloid processing and cooking. This book therefore describes more cooking innovations, and completes the list of hydrocolloids that are now, or will be used in kitchens and cooking for years to come.

More books from CRC Press

Cover of the book Real Variables by Amos Nussinovitch, Madoka Hirashima
Cover of the book Numerical Solutions for Partial Differential Equations by Amos Nussinovitch, Madoka Hirashima
Cover of the book Bench to Bedside by Amos Nussinovitch, Madoka Hirashima
Cover of the book Construction Methods and Planning by Amos Nussinovitch, Madoka Hirashima
Cover of the book Noncommutative Deformation Theory by Amos Nussinovitch, Madoka Hirashima
Cover of the book A Critical Appraisal of Viral Taxonomy by Amos Nussinovitch, Madoka Hirashima
Cover of the book Handbook of Educational Measurement and Psychometrics Using R by Amos Nussinovitch, Madoka Hirashima
Cover of the book Human Factors Methods by Amos Nussinovitch, Madoka Hirashima
Cover of the book Structural Elements Design Manual by Amos Nussinovitch, Madoka Hirashima
Cover of the book Counterexamples in Probability And Statistics by Amos Nussinovitch, Madoka Hirashima
Cover of the book Genetic Resources, Chromosome Engineering, and Crop Improvement by Amos Nussinovitch, Madoka Hirashima
Cover of the book Health Policy and Ethics by Amos Nussinovitch, Madoka Hirashima
Cover of the book The New GP by Amos Nussinovitch, Madoka Hirashima
Cover of the book Building for a Changing Climate by Amos Nussinovitch, Madoka Hirashima
Cover of the book Production Management and Business Development by Amos Nussinovitch, Madoka Hirashima
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy