|
Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
|
Buy Now
Cooking Innovations - Using Hydrocolloids for Thickening, Gelling, and Emulsification (Hardcover)
Loot Price: R3,215
Discovery Miles 32 150
|
|
|
Cooking Innovations - Using Hydrocolloids for Thickening, Gelling, and Emulsification (Hardcover)
Expected to ship within 12 - 17 working days
|
While hydrocolloids have been used for centuries, it took molecular
gastronomy to bring them to the forefront of modern cuisine. They
are among the most commonly used ingredients in the food industry,
functioning as thickeners, gelling agents, texturizers,
stabilizers, and emulsifiers. They also have applications in the
areas of edible coatings and flavor release. Although there are
many books describing hydrocolloids and their industrial uses,
Cooking Innovations: Using Hydrocolloids for Thickening, Gelling,
and Emulsification is the first scientific book devoted to the
unique applications of hydrocolloids in the kitchen, covering both
past uses and future innovations. 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 hydrocolloid, its
manufacture, and its biological/toxicological properties, the
emphasis is on practical information for both the professional chef
and amateur cook. Each chapter includes recipes demonstrating the
particular hydrocolloid's unique abilities in cooking. Several
formulations were chosen specifically for food technologists, who
will be able to manipulate them for large-scale use or as a
starting point for novel industrial formulations. The book covers
the most commonly used hydrocolloids, namely, agar-agar, alginates,
carrageenan and furcellaran, cellulose derivatives, curdlan, egg
proteins, galactomannans, gelatin, gellan gum, gum arabic, konjac
mannan, pectin, starch, and xanthan gum. It also discusses
combining multiple hydrocolloids to obtain novel characteristics.
This volume serves to inspire cooking students and introduce food
technologists to the many uses of hydrocolloids. It is written so
that chefs, food engineers, food science students, and other
professionals will be able to cull ideas from the recipes and gain
an understanding of the capabilities of each hydrocolloid.
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!
|
You might also like..
|
Welcome to Loot.co.za!
Sign in / Register |Wishlists & Gift Vouchers |Help | Advanced search
