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001400092 020__ $$z9781439875889 (hardback)
001400092 020__ $$a9781439875896 (e-book)
001400092 035__ $$a(MiAaPQ)EBC1378830
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001400092 035__ $$a(CaONFJC)MIL518853
001400092 035__ $$a(OCoLC)858762621
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001400092 050_4 $$aTP453.C65$$bN87 2014
001400092 0820_ $$a664$$223
001400092 1001_ $$aNussinovitch, A.
001400092 24510 $$aCooking innovations :$$busing hydrocolloids for thickening, gelling, and emulsification /$$cAmos Nussinovitch, Madoka Hirashima.
001400092 24630 $$aUsing hydrocolloids for thickening, gelling, and emulsification
001400092 264_4 $$c©2014
001400092 264_1 $$aBoca Raton, [Florida] :$$bTaylor & Francis/CRC Press,$$c[2014]
001400092 300__ $$a1 online resource (354 pages) :$$bcolor illustrations.
001400092 336__ $$atext$$2rdacontent
001400092 337__ $$acomputer$$2rdamedia
001400092 338__ $$aonline resource$$2rdacarrier
001400092 504__ $$aIncludes bibliographical references and index.
001400092 506__ $$aAccess limited to authorized users.
001400092 520__ $$a"Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and flavor release. Thanks to molecular gastronomy, they have now been brought to the forefront of modern cuisine -- available in small quantities for everyday use. While there a number of books devoted to production scale use of hydrocolloids, no book has yet addressed the needs of the chef. This volume is fully devoted to the fascinating topic of hydrocolloids and their unique applications in the kitchen.Each chapter addresses a particular hydrocolloid, protein hydrocolloid, or protein-polysaccharide complex. Starting with a brief description of the chemical and physical nature of the item, the authors go on to explore its manufacture and biological/toxicological properties. Emphasizing practical information for the professional chef and amateur cook alike, each chapter includes recipes demonstrating that particular product's unique abilities in cooking. Several formulations have been chosen specifically for food technologists, who will be able to manipulate the product for large-scale use or as a starting point for novel industrial formulations. "--$$cProvided by publisher.
001400092 588__ $$aDescription based on print version record.
001400092 650_0 $$aHydrocolloids.
001400092 650_0 $$aCooking.
001400092 650_0 $$aGums and resins.
001400092 650_0 $$aStabilizing agents.
001400092 655_0 $$aElectronic books
001400092 7001_ $$aHirashima, Madoka.
001400092 77608 $$iPrint version:$$aNussinovitch, A.$$tCooking innovations : using hydrocolloids for thickening, gelling, and emulsification.$$d©2014$$z9781439875889$$w(DLC)17803952
001400092 852__ $$bebk
001400092 85640 $$3ProQuest Ebook Central Academic Complete $$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=1378830$$zOnline Access
001400092 909CO $$ooai:library.usi.edu:1400092$$pGLOBAL_SET
001400092 980__ $$aBIB
001400092 980__ $$aEBOOK
001400092 982__ $$aEbook
001400092 983__ $$aOnline