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Titre :	More cooking innovations : novel hydrocolloids for special dishes Ajouter au panier
Auteur(s) :	Amos Nussinovitch Madoka Hirashima
Type de document :	Livre
Sujets :	Colloïdes ; Gommes et résines ; Cellulose ; Bactéries ; Chitine ; Chitosane ; Protéines du lait ; Polysaccharides ; Soja ; Légumes ; Protéines ; Céréales ; Protéines végétales DEXTRANE ; GLUCANE
Résumé :	Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. The current book More Cooking Innovations: Novel Hydrocolloids for Special Dishes completes the very demanding task begun with our previous book: "Cooking Innovations, Using Hydrocolloids for Thickening, Gelling and Emulsification" of covering all hydrocolloids that are or will be very useful and important in the kitchen. Together, these books provide a complete picture of hydrocolloid use in foods, both in the kitchen and for food technologists and academics. The book includes several very important hydrocolloids, among them: chitin and chitosa[...] Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. The current book More Cooking Innovations: Novel Hydrocolloids for Special Dishes completes the very demanding task begun with our previous book: "Cooking Innovations, Using Hydrocolloids for Thickening, Gelling and Emulsification" of covering all hydrocolloids that are or will be very useful and important in the kitchen. Together, these books provide a complete picture of hydrocolloid use in foods, both in the kitchen and for food technologists and academics. The book includes several very important hydrocolloids, among them: chitin and chitosan, gum karaya, gum tragacanth, and milk proteins. Additional chapters comprise unique hydrocolloids which, in our opinion, will not only be used in future cooking (by both amateur cooks and professional chefs), but can pave the way to new and fascinating recipes and cooking techniques. The book also discusses novel hydrocolloids—the "where, why, and when" as well as future ideas for hydrocolloid processing and cooking. This book therefore describes more cooking innovations, and completes the list of hydrocolloids that are now, or will be used in kitchens and cooking for years to come.
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	2019
Collection :	Food science and technology
Format :	1 vol. (XXXIV-289 p.) / ill. en coul., couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. Index
Table des matières :	1 Novel Hydrocolloids—Where, Why, and When? 1.1 Introduction 1.2 Terminology 1.3 Classification 1.4 Economics 1.5 Gum Constituents and Their Effects on Processing 1.6 Functions of Hydrocolloids in Food Applications 1.6.1 Functions in Food Products 1.6.2 Viscosity Formation and Its Typical Food Applications 1.6.3 Gelation, Gel Types, and Linkages 1.6.4 Gel Textures 1.6.5 Gel-Enhancing Effects of Other Gums 1.[...] 1 Novel Hydrocolloids—Where, Why, and When? 1.1 Introduction 1.2 Terminology 1.3 Classification 1.4 Economics 1.5 Gum Constituents and Their Effects on Processing 1.6 Functions of Hydrocolloids in Food Applications 1.6.1 Functions in Food Products 1.6.2 Viscosity Formation and Its Typical Food Applications 1.6.3 Gelation, Gel Types, and Linkages 1.6.4 Gel Textures 1.6.5 Gel-Enhancing Effects of Other Gums 1.6.6 Hydrocolloids in Emulsions, Suspensions, and Foams and in Crystallization Control 1.6.7 Other Unique Food Applications 1.7 Regulatory Aspects References and Further Reading 2 Arabinoxylans 2.1 Historical Background 2.2 Occurrence and Content 2.3 Structure 2.4 Sources and Manufacture 2.5 Physicochemical Properties 2.6 Functional Characteristics 2.7 Applications 2.8 Recipes 2.8.1 Soda Bread 2.8.2 Cake Muffins 2.8.3 Chocolate Cookies 2.9 Tips for the Amateur Cook and Professional Chef 3 Bacterial Cellulose 3.1 Introduction 3.2 Manufacture and Regulatory Status 3.3 Structure 3.4 Technical Data 3.5 Uses and Applications 3.6 Recipes 3.6.1 Introduction 3.6.2 Commercial “Nata de coco” Preparation 3.6.3 Nata de coco Recipes 3.6.3.1 Nata de coco and Fruit 3.6.3.2 Nata de coco in Fruit Jelly 3.6.3.3 Milk Jelly with Nata de coco 3.6.4 How to Make “Kombucha” 3.6.5 Russian Salad Dressing 3.7 Tips for the Amateur Cook and Professional Chef 4 Cereal β-Glucans 4.1 Introduction 4.2 Structure 4.3 Extractionand Purification 4.4 Health Claims 4.5 Marketable Products 4.6 Food Applications and Regulatory Status 4.7 Recipes 4.7.1 Lassi 4.7.2 Basque Omelet 4.7.3 Boiled Mackerel with Vinegar 4.8 Tips for the Amateur Cook and Professional Chef 5 Chitin and Chitosan 5.1 Introduction 5.2 Source 5.3 Preparation and Amount Available 5.4 Structure 5.5 Properties of Chitosans and Derivatives 5.6 Applications 5.6.1 Food Applications 5.6.2 Nutritional and Health Aspects 5.7 Recipes 5.7.1 Tempeh 5.7.2 Croquettes 5.7.3 Fried tofu 5.7.4 Carrot and Apple Juice 5.8 Tips for the Amateur Cook and Professional Chef 6 Dextrans 6.1 Introduction 6.2 Manufacture and Structure 6.3 Properties, Food Applications, and Regulatory Status 6.4 Recipes 6.4.1 Dinner Rolls 6.4.2 Ice Cream Cones 6.5 Tips for the Amateur Cook and Professional Chef 7 Gum Ghatti 7.1 Historical Background 7.2 Common Names, Distributional Range, and Economic Importance 7.3 Exudate Appearance 7.4 Exudate Color and Solubility 7.5 Chemical Characteristics 7.6 Physical Properties 7.7 Commercial Availability of the Gum and Applications 7.8 Recipes 7.8.1 Mayonnaise-Type Dressing 7.8.2 Table Syrup 7.9 Tips for the Amateur Cook and Professional Chef 7.10 Regulatory Status 8 Gum Karaya 8.1 Introduction 8.2 Geographical Distribution 8.3 Exudate Appearance 8.4 Water Solubility 8.5 Chemical Characteristics 8.6 Commercial Availability and Food Applications 8.7 Recipes 8.7.1 Fruit Sherbet 8.8 Tips for the Amateur Cook and Professional Chef 9 Gum Tragacanth 9.1 Introduction 9.2 Distribution and Economic Importance 9.3 Water Solubility 9.4 Chemical Characteristics 9.5 Physical Properties 9.6 Food Applications 9.7 Recipes 9.7.1 Blue Cheese Dressing 9.7.2 Sweet and Sour Sauce 9.8 Tips for the Amateur Cook and Professional Chef 10 Inulin 10.1 Introduction 10.2 Production 10.3 Physical and Chemical Properties 10.4 Nutritional and Health Aspects 10.5 Food Applications and Regulatory Status 10.6 Recipes 10.6.1 Ketchup 10.6.2 Low-Fat Chocolate Mousse 10.6.3 Pa-jun (Korean Pancake with Green Onion) 10.7 Tips for the Amateur Cook and Professional Chef 11 Larchwood Arabinogalactan 11.1 Introduction 11.2 Exudate Appearance and Distribution 11.3 Gum Water Solubility 11.4 Gum Chemical Characteristics and Physical Properties 11.5 Commercial Availability of the Gum and Applications 11.6 Recipes 11.6.1 Sugar Snap Cookies 11.7 Tips for the Amateur Cook and Professional Chef 12 Levan 12.1 Introduction 12.2 Manufacture and Structure 12.3 Properties 12.4 Food Applications 12.4.1 General Approach 12.4.2 Prebiotic Effects 12.4.3 Beverages and Colloid Systems 12.4.4 Edible Coatings and Films 12.5 Recipes 12.5.1 Walnut Meringue 12.6 Tips for the Amateur Cook and Professional Chef 13 Mesquite Gum 13.1 Introduction 13.2 Exudate Common Names and Distributional Range 13.3 Exudate Appearance 13.4 Gum Water Solubility 13.5 Gum Chemical Characteristics 13.6 Commercial Availability of the Gum and Applications 13.7 Recipes 13.7.1 Cooking with Mesquite Meal 13.7.2 Cornbread 13.7.3 Healthy Cornbread 13.8 Tips for the Amateur Cook and Professional Chef 14 Milk Proteins 14.1 Introduction 14.2 The Milk Protein System 14.3 Milk Protein Products 14.4 Functional Properties of Milk Protein Products 14.5 Food Applications 14.6 Recipes 14.6.1 Cottage Cheese and Whey 14.6.2 Vanilla Ice Cream 14.6.3 Bread 14.6.4 Egg Pasta 14.6.5 Cocoa Cookies 14.7 Tips for the Amateur Cook and Professional Chef 15 Other Microbial Polysaccharides: Alternan, Elsinan, and Scleroglucan 15.1 Introduction 15.2 Alternan 15.2.1 Manufacture and Structure 15.2.2 Properties 15.2.3 Food Applications and Regulatory Status 15.3 Elsinan 15.3.1 Manufacture and Structure 15.3.2 Properties 15.3.3 Food Applications and Regulatory Status 15.4 Scleroglucan 15.4.1 Manufacture and Structure 15.4.2 Properties 15.4.3 Possible Food Applications and Regulatory Status 15.5 Recipes 15.5.1 General 15.5.2 Gluten-Free Bread 15.6 Tips for the Amateur Cook and Professional Chef 16 Pullulan 16.1 Introduction 16.2 Sources and Manufacture 16.3 Structure and Properties 16.4 Food applications and Regulatory Status 16.5 Recipes 16.5.1 Almond Cookies 16.5.2 Teriyaki Sauce 16.5.3 Teriyaki Chicken 16.6 Tips for the Amateur Cook and Professional Chef 17 Soluble Soybean Polysaccharide 17.1 Introduction 17.2 Manufacture and Structure 17.3 Characteristics 17.4 Functional Properties 17.5 Food Applications and Regulatory Status 17.6 Recipes 17.6.1 Yogurt Drink 17.6.2 Boiled Pasta 17.6.3 Steamed Rice 17.6.4 Fried Rice 17.7 Tips for the Amateur Cook and Professional Chef 18 Vegetable Protein Isolates 18.1 Introduction 18.2 Main Sources 18.2.1 Legumes 18.2.2 Oilseeds 18.2.3 Root Vegetables 18.2.4 Green Leaves and Fruits 18.3 Chemical Composition of Vegetable Proteins 18.4 Protein Composition 18.5 Manufacture 18.6 Functional Properties 18.7 Required Functional Properties for Food Applications 18.8 Food Applications in Food Products 18.9 Regulatory Status 18.10 Recipes 18.10.1 Momen tofu (Soybean Curd) 18.10.2 Soybean Milk and Black Sesame Seed Pudding 18.10.3 Unohana (Seasoned Okara) 18.10.4 Okara Pound Cake 18.10.5 Basil and Sunflower Seed Sauce 18.10.6 Lotus Root Balls 18.10.7 Alfalfa Stew 18.10.8 Fruit Juice with Alfalfa 18.11 Tips for the Amateur Cook and Professional Chef 19 Xyloglucan 19.1 Introduction 19.2 Origin, Distribution, and Preparation 19.3 Properties 19.4 TSX Interactions 19.5 Food Applications in the Food Industry and Regulatory Status 19.6 Recipes 19.6.1 Sponge Cake 19.6.2 Tsukudani (Laver Preserves) 19.6.3 Kudzu-mochi ( Japanese Arrowroot Jelly) 19.6.4 Sweet Red Bean Soup (Shiruko) 19.7 Tips for the Amateur Cook and Professional Chef 20 Future Ideas for Hydrocolloid Processing and Cooking 20.1 Introduction 20.2 Future Trends for Several Gelling Agents and Viscosity Formers 20.3 Future Trends in Protein Hydrocolloids 20.4 Unique Nutritional and Future Health Claims of Hydrocolloids 20.4.1 Dietary Fibers 20.4.2 Health Claims and Related Issues 20.4.3 Alternatives to Hydrocolloids 20.5 Conclusion
Langue(s) :	Anglais
Identifiant :	978-1-138-08409-4
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195816

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