Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification

"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...

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Bibliographic Details
Main Authors: Nussinovitch, A., (Author), Hirashima, Madoka, (Author)
Format: eBook
Language: English
Published: Boca Raton, [Florida] : Taylor & Francis/CRC Press, [2014]
Subjects:
Hydrocolloids.
Cooking.
Gums and resins.
Stabilizing agents.
elektronické knihy
electronic books
ISBN: 9781439875896
Physical Description: 1 online zdroj : text file, PDF

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Table of contents

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999 |c 75728  |d 75728 
020 |a 9781439875896  |q (e-book :  |q PDF) 
040 |a FlBoTFG  |b eng  |c FlBoTFG  |e rda 
100 1 |a Nussinovitch, A.,  |e author. 
245 1 0 |a Cooking innovations :  |b using hydrocolloids for thickening, gelling, and emulsification /  |c Amos Nussinovitch, Madoka Hirashima. 
246 3 0 |a Using hydrocolloids for thickening, gelling, and emulsification 
264 1 |a Boca Raton, [Florida] :  |b Taylor & Francis/CRC Press,  |c [2014] 
264 4 |c ©2014 
300 |a 1 online zdroj :  |b text file, PDF 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
504 |a Includes bibliographical references and indexes. 
505 0 |a 1. Hydrocolloids : where, why, and when? -- 2. Agar-Agar -- 3. Alginates -- 4. Carrageenan and Furcellaran -- 5. Cellulose derivatives -- 6. Curdlan -- 7. Egg proteins -- 8. Galactomannans -- 9. Gelatin -- 10. Gellan gum -- 11. Gum Arabic -- 12. Konjac Mannan -- 13. Pectin -- 14. Starch -- 15. Xanthan gum -- 16. The use of multiple hydrocolloids in recipes. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
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. "--  |c Provided by publisher. 
650 0 |a Hydrocolloids. 
650 0 |a Cooking. 
650 0 |a Gums and resins. 
650 0 |a Stabilizing agents. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Hirashima, Madoka,  |e author. 
776 0 8 |i Print version:  |z 9781439875889 (hardback) 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/b15547  |y Plný text 
942 |2 udc 
992 |a BK  |c EBOOK-TN  |c FOODNB 
993 |x NEPOSILAT  |y EIZ 

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