| 000 | 02837cam a22003978i 4500 | ||
|---|---|---|---|
| 005 | 20250919012904.0 | ||
| 008 | 160620s 2014flua b a001 0 eng | ||
| 020 |
_a9781439875889 _cRM272.42 |
||
| 039 | 9 |
_a201608301202 _bfadza _y06-20-2016 _zfashihah |
|
| 040 |
_dUKM _erda |
||
| 090 | _aTP453.C65N975 2014 9 | ||
| 090 |
_aTP453.C65 _bN975 2014 9 |
||
| 100 | 1 |
_aNussinovitch, A., _eauthor. |
|
| 245 | 1 | 0 |
_aCooking innovations : _busing hydrocolloids for thickening, gelling, and emulsification / _cAmos Nussinovitch, Madoka Hirashima. |
| 246 | 3 | 0 | _aUsing hydrocolloids for thickening, gelling, and emulsification. |
| 264 | 1 |
_aBoca Raton, Florida : _bCRC Press, _c[2014]. |
|
| 264 | 4 | _c©2014. | |
| 300 |
_axxxii, 344 pages : _billustrations (color) ; _c24 cm. |
||
| 336 |
_atext _2rdacontent. |
||
| 337 |
_aunmediated _2rdamedia. |
||
| 338 |
_avolume _2rdacarrier. |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 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. |
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| 650 | 0 | _aHydrocolloids. | |
| 650 | 0 | _aCooking. | |
| 650 | 0 | _aGums and resins. | |
| 650 | 0 | _aStabilizing agents. | |
| 700 | 1 |
_aHirashima, Madoka, _eauthor. |
|
| 907 |
_a.b16344571 _b2019-11-12 _c2019-11-12 |
||
| 942 |
_c01 _n0 _kTP453.C65N975 2014 9 |
||
| 914 | _avtls003608327 | ||
| 991 | _aProgram Sains Pemakanan,Pusat Pengajian Sains Jagaan Kesihatan,FSK,KKL | ||
| 998 |
_ad _b2016-07-06 _cm _da _feng _gflu _y0 _z.b16344571 |
||
| 999 |
_c611787 _d611787 |
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