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

• Main Authors: Nussinovitch, A. (Author), Hirashima, Madoka (Author)
• Format: Electronic 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
• DOI: 10.1201/b15547
• Physical Description: 1 online zdroj : text file, PDF

"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...