LEADER 03775oam 2200637I 450 001 9910828897803321 005 20230803194845.0 010 $a0-429-10820-6 010 $a1-5231-0746-4 010 $a1-4398-7588-X 024 7 $a10.1201/b15547 035 $a(CKB)2670000000394959 035 $a(EBL)1378830 035 $a(SSID)ssj0000911427 035 $a(PQKBManifestationID)11490354 035 $a(PQKBTitleCode)TC0000911427 035 $a(PQKBWorkID)10994173 035 $a(PQKB)10412886 035 $a(MiAaPQ)EBC1378830 035 $a(OCoLC)858282013 035 $a(EXLCZ)992670000000394959 100 $a20180331h20142014 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aCooking innovations $eusing hydrocolloids for thickening, gelling, and emulsification /$fAmos Nussinovitch, Madoka Hirashima 210 1$aBoca Raton, [Florida] :$cTaylor & Francis/CRC Press,$d[2014] 210 4$dİ2014 215 $a1 online resource (354 p.) 300 $aDescription based upon print version of record. 311 $a1-4398-7589-8 320 $aIncludes bibliographical references and index. 327 $aFront Cover; Contents; Preface; Acknowledgments; The Authors; Chapter 1: Hydrocolloids-Where, Why, and When?; Chapter 2: Agar-Agar; Chapter 3: Alginates; Chapter 4: Carrageenan and Furcellaran; Chapter 5: Cellulose Derivatives; Chapter 6: Curdlan; Chapter 7: Egg Proteins; Chapter 8: Galactomannans; Chapter 9: Gelatin; Chapter 10: Gellan Gum; Chapter 11: Gum Arabic; Chapter 12: Konjac Mannan; Chapter 13: Pectin; Chapter 14: Starch; Chapter 15: Xanthan Gum; Chapter 16: The Use of Multiple Hydrocolloids in Recipes; Glossary; Alphabetical List of Hydrocolloid Manufacturers and Suppliers 327 $aBack Cover 330 $aHydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and flavor release. Thanks to molecular gastronomy, they have now been brought to the forefront of modern cuisine -- available in small quantities for everyday use. While there a number of books devoted to production scale use of hydrocolloids, no book has yet addressed the needs of the chef. This volume is fully devoted to the fascinating topic of hydrocolloids and their unique applications in the kitchen.Each chapter addresses a particular hydrocolloid, protein hydrocolloid, or protein-polysaccharide complex. Starting with a brief description of the chemical and physical nature of the item, the authors go on to explore its manufacture and biological/toxicological properties. Emphasizing practical information for the professional chef and amateur cook alike, each chapter includes recipes demonstrating that particular product's unique abilities in cooking. Several formulations have been chosen specifically for food technologists, who will be able to manipulate the product for large-scale use or as a starting point for novel industrial formulations. --$cProvided by publisher. 517 3 $aUsing hydrocolloids for thickening, gelling, and emulsification 606 $aHydrocolloids 606 $aCooking 606 $aGums and resins 606 $aStabilizing agents 615 0$aHydrocolloids. 615 0$aCooking. 615 0$aGums and resins. 615 0$aStabilizing agents. 676 $a664 686 $aTEC012000$2bisacsh 700 $aNussinovitch$b A.$0954939 702 $aHirashima$b Madoka 801 0$bFlBoTFG 801 1$bFlBoTFG 906 $aBOOK 912 $a9910828897803321 996 $aCooking innovations$94095541 997 $aUNINA