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![Cooking innovations](https://infodoc.agroparistech.fr/img_cache/pmb_agroparistech_record_170737.webp)
Titre : |
Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification
|
Auteur(s) : |
Amos Nussinovitch
Madoka Hirashima |
Type de document : | Livre |
Sujets : | AGAR ; ALGINATE ; CARRAGHENATE ; DERIVE DE LA CELLULOSE ; GELATINE ; GOMME NATURELLE ; XANTHANE ; PECTINE ; AMIDON ; PROTEINE ; COLLOIDE ; OEUF ; FORMULATION |
Résumé : |
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.
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.
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Editeur(s) : | Boca Raton : CRC Press |
Date de publication : | 2014 |
Collection : | Food science and technology |
Format : | 1 vol. (XXXIII-344 p.) / ill. en noir et en coul., couv. ill. en coul. / 25 cm |
Note(s) : |
Bibliogr. Index |
Table des matières : |
1. Hydrocolloids—Where, Why, and When?
1. Hydrocolloids—Where, Why, and When? |
Langue(s) : | Anglais |
Identifiant : | 978-1-4398-7588-9 |
Lien vers la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=170737 |
Exemplaires (2)
Localisation | Emplacement | Pôle | Section | Cote | Support | Disponibilité |
---|---|---|---|---|---|---|
Palaiseau | Vert | TU Aliments - Cosmétiques - Biomatériaux | TU1.304 NUS | Papier | Empruntable Disponible | |
Palaiseau | Vert | TU Aliments - Cosmétiques - Biomatériaux | TU1.304 NUS | Papier | Empruntable Disponible |