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Titre :	Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification Ajouter au panier
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. Each chapter addresses a particular hydrocolloid, protein hydrocolloid, or protein–polysaccharide complex. Starting[...] 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.
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? Introduction Terminology Classification Economics Gum Constituents and Their Effects on Processing Functions of Hydrocolloids in Food Applications Regulatory Aspects References and Further Reading 2. Agar–Agar Historical Background Collection and Processing of Seaweed for Agar Types of Agar Products Regulatory Status and Toxicity Structure of Agar A[...] 1. Hydrocolloids—Where, Why, and When? Introduction Terminology Classification Economics Gum Constituents and Their Effects on Processing Functions of Hydrocolloids in Food Applications Regulatory Aspects References and Further Reading 2. Agar–Agar Historical Background Collection and Processing of Seaweed for Agar Types of Agar Products Regulatory Status and Toxicity Structure of Agar Agar–Agar Properties Commercial Food Applications Recipes with Agar–Agar Tips for the Amateur Cook and Professional Chef References and Further Reading 3. Alginates Historical Background Sources Structure Alginate Sources and Manufacture Commercial Characteristics Mechanism of Alginate Gelation Applications Recipes with Alginates Tips for the Amateur Cook and Professional Chef References and Further Reading 4. Carrageenan and Furcellaran Introduction and Historical Background Structure Sources and Production Accessible Types of Gum Regulatory Aspects Molecular Weight and Consistency Solutions and Gels Reactivity with Proteins Applications Recipes with Carrageenan and Furcellaran Tips for the Amateur Cook and Professional Chef References and Further Reading 5. Cellulose Derivatives Introduction Manufacture Properties of Methylcellulose (MC) and Methylhydroxypropylcellulose (MHPC) Hydroxypropylcellulose (HPC) Microcrystalline Cellulose (MCC) Carboxymethylcellulose (CMC) Food Applications Recipes with Cellulose Derivatives Tips for the Amateur Cook and Professional Chef References and Further Reading 6. Curdlan Historical Background Production Chemical Structure Regulatory Status and Toxicity Functional Properties Commercial Food Applications Recipes with Curdlan Tips for the Amateur Cook and Professional Chef References and Further Reading Egg Proteins Historical Background 7. The Structure of the Egg The Composition of the Egg Essential Nutrients and Value of Eggs Egg Yolk Emulsions Egg White Foams Gels Recipes with Eggs Tips for the Amateur Cook and Professional Chef References and Further Reading 8. Galactomannans Introduction Locust Bean Gum: Sources, Manufacturing, and Legislation Guar Gum: Sources, Processing, and Regulatory Status Tara Gum Fenugreek Gum Galactomannan Structure Gum Solution Properties Gelation and Interactions of Galactomannans Stability Food Applications Recipes with Galactomannans Tips for the Amateur Cook and Professional Chef References and Further Reading 9. Gelatin Historical Background Definitions Manufacture and Sources Physical Properties Technical Data Food Uses and Applications Regulations Recipes with Gelatin Tips for the Amateur Cook and Professional Chef References and Further Reading 10 Gellan Gum Historical Background Structure and Chemical Composition Source, Production Supply, and Regulatory Status Functional Properties Mechanism of Gelation and Gellan-Gum Gel Properties Comparison to Other Hydrocolloids Food and Other Applications Recipes with Gellan Gum Tips for the Amateur Cook and Professional Chef References and Further Reading 11. Gum Arabic Introduction Common Names, Economic Importance, and Distributional Range Gum Arabic Production Gum Arabic Properties Gum Chemical Characteristics Viscosity and Acid Stability Applications of Gum Arabic Recipes with Gum Arabic Tips for the Amateur Cook and Professional Chef References and Further Reading 12. Konjac Mannan Historical Background The Plant and the Tuber Manufacture Structure Technical Data Food Applications Recipes with Konjac Mannan Okara Konjac Recipes Regulatory Status Tips for the Amateur Cook and Professional Chef References and Further Reading 13. Pectin Introduction Nomenclature Structure Sources and Properties Pectin Manufacture Commercial Availability, Specifications, and Regulatory Status Solution Properties Viscosity Pectin Gel Types and Properties Applications Recipes with Pectin Tips for the Amateur Cook and Professional Chef References and Further Reading 14. Starch Introduction Varieties of Starch Structure and Composition Functional Properties of Starch Suspensions Starch Pastes and Gels Effect of Food Ingredients on Starch Functionality Properties of Available Starches Commercial Applications of Starches Recipes with Starch Tips for the Amateur Cook and Professional Chef References and Further Reading 15. Xanthan Gum Introduction Processing Chemical Structure Xanthan Gum Solutions Xanthan Gum Interactions Food Applications Toxicity Recipes with Xanthan Gum Tips for the Amateur Cook and Professional Chef References and Further Reading The Use of Multiple Hydrocolloids in Recipes Synergistic Combinations Protein–Polysaccharide Interactions: Conjugates and Complexes Applications Recipes with Multiple Hydrocolloids Tips for the Amateur Cook and Professional Chef References and Further Reading Glossary Alphabetical List of Hydrocolloid Manufacturers and Suppliers Index
Langue(s) :	Anglais
Identifiant :	978-1-4398-7588-9
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=170737

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