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Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / / Amos Nussinovitch, Madoka Hirashima
| Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / / Amos Nussinovitch, Madoka Hirashima |
| Autore | Nussinovitch A. |
| Pubbl/distr/stampa | Boca Raton, [Florida] : , : Taylor & Francis/CRC Press, , [2014] |
| Descrizione fisica | 1 online resource (354 p.) |
| Disciplina | 664 |
| Soggetto topico |
Hydrocolloids
Cooking Gums and resins Stabilizing agents |
| ISBN |
0-429-10820-6
1-5231-0746-4 1-4398-7588-X |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front 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
Back Cover |
| Altri titoli varianti | Using hydrocolloids for thickening, gelling, and emulsification |
| Record Nr. | UNINA-9910787584303321 |
Nussinovitch A.
|
||
| Boca Raton, [Florida] : , : Taylor & Francis/CRC Press, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / / Amos Nussinovitch, Madoka Hirashima
| Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / / Amos Nussinovitch, Madoka Hirashima |
| Autore | Nussinovitch A. |
| Pubbl/distr/stampa | Boca Raton, [Florida] : , : Taylor & Francis/CRC Press, , [2014] |
| Descrizione fisica | 1 online resource (354 p.) |
| Disciplina | 664 |
| Soggetto topico |
Hydrocolloids
Cooking Gums and resins Stabilizing agents |
| ISBN |
0-429-10820-6
1-5231-0746-4 1-4398-7588-X |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front 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
Back Cover |
| Altri titoli varianti | Using hydrocolloids for thickening, gelling, and emulsification |
| Record Nr. | UNINA-9910800200603321 |
|
Nussinovitch A.
|
||
| Boca Raton, [Florida] : , : Taylor & Francis/CRC Press, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / / Amos Nussinovitch, Madoka Hirashima
| Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / / Amos Nussinovitch, Madoka Hirashima |
| Autore | Nussinovitch A. |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Boca Raton, [Florida] : , : Taylor & Francis/CRC Press, , [2014] |
| Descrizione fisica | 1 online resource (354 p.) |
| Disciplina | 664 |
| Soggetto topico |
Hydrocolloids
Cooking Gums and resins Stabilizing agents |
| ISBN |
1-04-005843-4
0-429-10820-6 1-5231-0746-4 1-4398-7588-X |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front 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
Back Cover |
| Altri titoli varianti | Using hydrocolloids for thickening, gelling, and emulsification |
| Record Nr. | UNINA-9910828897803321 |
|
Nussinovitch A.
|
||
| Boca Raton, [Florida] : , : Taylor & Francis/CRC Press, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Use of hydrocolloids to control food appearance, flavor, texture, and nutrition / / Amos Nussinovitch, Madoka Hirashima
| Use of hydrocolloids to control food appearance, flavor, texture, and nutrition / / Amos Nussinovitch, Madoka Hirashima |
| Autore | Nussinovitch A. |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley, , [2023] |
| Descrizione fisica | 1 online resource (318 pages) |
| Disciplina | 664.06 |
| Soggetto topico | Food additives |
| ISBN |
9781119700906
9781119700821 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover -- Title Page -- Copyright Page -- Contents -- Preface -- Acknowledgments -- About the Authors -- Chapter 1 Use of Hydrocolloids to Control Food Size and Shape -- 1.1 Introduction -- 1.2 The Attractive Shape of Foods -- 1.2.1 Triangular and Prism-Shaped Foods -- 1.2.2 Rectangular and Cube-Shaped Foods -- 1.2.3 Circular and Spherical-Shaped Foods -- 1.3 Selected Geometrical Properties of Foods -- 1.3.1 Size -- 1.3.2 Characterization of Size -- 1.3.3 Size Reduction -- 1.3.4 Energy Requirements for Size Reduction of Solid Materials -- 1.4 Size Enlargement and Reduction Processes -- 1.4.1 Definition of Forming and Its Aims -- 1.4.2 Confectionery Molders -- 1.4.3 Pie-Casing Formers -- 1.4.4 Hydrocolloids in Food Fillings -- 1.4.5 Cutting and Shaping Spherical Edible Products -- 1.5 Shape - Definition and Implications -- 1.5.1 Shape of a Food Commodity -- 1.5.2 Roundness and Sphericity -- 1.5.3 Average Projected Area and Sphericity of Hydrocolloid Beads -- 1.5.4 How Are Gels Shaped? -- 1.5.5 Silicone Molds to Modify Gel Shapes and Sizes -- 1.6 Miscellaneous Shapes and Sizes of Edible Hydrocolloid Products -- 1.6.1 Edible Hydrocolloid Gel Beads -- 1.6.2 Parameters to Be Considered Upon Formation of Beads Through Capillary Jet Breakage -- 1.6.3 Bead Shape and Its Improvement -- 1.6.4 Shape and Size of Hydrocolloid Beads and Their Estimation -- 1.7 Assorted Specially Shaped and Sized Hydrocolloid Foods -- 1.7.1 Ham Consommé with Alginate Melon Beads -- 1.7.2 Extruded Gel Noodles -- 1.7.3 Cold Gels -- 1.7.4 Knot Foie -- 1.7.5 Shapes of Gummy Worms -- 1.7.6 Gel Films -- 1.8 Foods for the Elderly -- 1.8.1 Effects of Hydrocolloid Addition on the Mastication of Minced Foods -- 1.8.2 Hydrocolloids for the Design of Food for the Elderly -- 1.9 Demonstrating the Use of Hydrocolloids in Controlling Food Size and Shape -- 1.9.1 Agar Spaghetti.
1.9.2 Commercial Experimental Set to Produce Artificial Salmon Roe -- References -- Chapter 2 Use of Hydrocolloids to Modulate Food Color and Gloss -- 2.1 Introduction -- 2.2 Appearance of Objects -- 2.3 Optical Properties -- 2.4 Color -- 2.4.1 Color of Food Commodities -- 2.4.2 Expressing Color Numerically -- 2.4.3 The Kubelka-Munk Concept -- 2.5 Gloss -- 2.5.1 General Approach -- 2.5.2 What Is Gloss and Why Is It Measured? -- 2.5.3 Gloss Units and What Differences in Gloss Can Be Detected by Humans -- 2.5.4 How Gloss Is Measured and Glossmeter Types -- 2.6 On the Psychological Impact of Food Color and Gloss -- 2.7 Where and When Are Hydrocolloids Utilized to Modulate Food Color and Gloss? -- 2.7.1 Color of Fruit Leathers and Bars -- 2.7.2 Gloss and Transparency of Edible Films -- 2.7.3 High-Gloss Edible Coating -- 2.7.4 Gloss and Transparency of HPMC Films Containing Surfactants as Affected by Their Microstructure -- 2.7.5 Hydrocolloids in Forming Properties of Cocoa Syrups -- 2.7.6 Color of Deep-Fat-Fried Products -- 2.7.7 Spray-Dried Products -- 2.7.8 Interaction of Anthocyanins with Food Hydrocolloids -- 2.8 Demonstrating the Use of Hydrocolloids to Prepare Colored and Glossy Products/Recipes -- 2.8.1 Teriyaki Fish with Pullulan (Figure 2.13) -- 2.8.2 Neutral Mirror Glaze (nappage neutre) -- References -- Chapter 3 Use of Hydrocolloids to Modify Food Taste and Odor -- 3.1 Introduction -- 3.2 Flavor Perception: Aroma, Taste, and Volatile Compounds -- 3.3 Flavor of Hydrocolloid-Supplemented Value-Added Foods -- 3.3.1 Low-Fat Cheddar Cheese -- 3.3.2 Wholegrain Sorghum Bread -- 3.3.3 Fish Fingers -- 3.3.4 Meat Analogs -- 3.3.5 Spreads -- 3.3.6 Protein Beverages -- 3.4 Interactions of Flavor Compounds with Different Food Ingredients -- 3.4.1 Interactions Between Proteins and Flavor Compounds -- 3.4.2 Interactions Between Starch and Flavor Compounds. 3.4.3 Interactions Between Hydrocolloids and Flavor Compounds -- 3.5 Effect of Hydrocolloids on Sensory Properties of Selected Model Systems and Beverages -- 3.6 Influence of Hydrocolloids on the Release of Volatile Flavor Compounds -- 3.7 Gels and Flavor -- 3.7.1 Hydrocolloid Gels and Flavor Release -- 3.7.2 Phase-Separated Gels and Aroma Release -- 3.8 The Influence of Flavor Molecules on the Behavior of Hydrocolloids -- 3.9 Demonstrating the Use of Hydrocolloids in Modifying Food Taste/Odor -- 3.9.1 Fried Chicken with Methylcellulose (MC) -- 3.9.2 Gluten-Free Bread with Hydroxypropyl Methylcellulose (HPMC) -- References -- Chapter 4 Use of Hydrocolloids to Control Food Viscosity -- 4.1 Viscosity of Fluids -- 4.1.1 The Field of Flow and Viscosity -- 4.1.2 Laminar Flow and Turbulent Flow -- 4.2 Important and Useful Definitions -- 4.2.1 Dynamic Viscosity and Fluidity -- 4.2.2 Kinematic Viscosity -- 4.2.3 Relative Viscosity -- 4.3 Flow Equations -- 4.3.1 Definitions of Apparent Viscosity, Shear Stress, and Shear Rate -- 4.3.2 The General Equation for Viscosity -- 4.3.3 The Power Equation -- 4.3.4 The Herschel-Bulkley Model -- 4.3.5 Casson Equation -- 4.4 Thickening and Viscosity-Forming Abilities of Hydrocolloids - A General Approach -- 4.5 Hydrocolloids as Viscosity Formers in Foods -- 4.6 Time Dependence of Hydrocolloid Solutions -- 4.7 Fluid Gels -- 4.8 Demonstrating the Use of Hydrocolloids to Control Viscosity in Foods -- 4.8.1 Creamy Italian Dressing -- 4.8.2 French Dressing -- References -- Chapter 5 Use of Hydrocolloids to Improve the Texture of Crispy, Crunchy, and Crackly Foods -- 5.1 Introduction -- 5.2 Definitions of Crispness and Crunchiness -- 5.3 Dependence of Crunchiness and Crispness on Moisture and Oil Content -- 5.4 Mechanical, Acoustical, and Temporal Aspects of Crunchiness and Crispness -- 5.5 Crackly Foods. 5.6 Methods for Improving the Texture of Crispy and Crunchy Foods Using Hydrocolloids -- 5.6.1 Vacuum Frying -- 5.6.2 Coating and Batter -- 5.7 Enhancement of Food Acoustic Properties Using Various Hydrocolloids -- 5.7.1 Contribution of Inulin to Crispness of Biscuits, Pizza, and Wafers -- 5.7.2 Crispness of Banana Chips -- 5.7.3 Specialty Starches as Functional Ingredients -- 5.7.4 Specialty Starches in Snack Foods -- 5.7.5 Protein-Rich Extruded Snack -- 5.8 Demonstrating the Preparation of Crunchy Products -- 5.8.1 Baked Tortilla Chips -- 5.8.2 Commercial Fabricated Potato Chips -- 5.8.3 Commercial Fabricated Fried Potato -- References -- Chapter 6 Use of Hydrocolloids to Improve the Texture of Hard and Chewy Foods -- 6.1 Texture Definitions -- 6.1.1 Hardness -- 6.1.2 Chewiness -- 6.1.3 Juiciness -- 6.2 Use of Hydrocolloids to Improve Bread Texture -- 6.3 Dairy Products -- 6.3.1 Dairy Foods -- 6.3.2 Cheeses -- 6.3.3 Functionality of Selected Hydrocolloids on Texture of Ice Cream -- 6.4 Fish Products -- 6.5 Further Contributions of Hydrocolloids to Textural Improvement -- 6.6 Other Miscellaneous Applications -- 6.6.1 Rice Starch Pastes -- 6.6.2 Rice Starch-Polysaccharide and Other Mixed Gels -- 6.6.3 Hydrocolloid Effects on Pea Starch -- 6.7 Demonstrating the Use of Hydrocolloids in Creating/Controlling Food Hardness and Chewiness -- 6.7.1 Agar Jelly, Seiryu -- 6.7.2 Low-Concentration Carrageenan Jelly, mizu-Shingen mochi -- References -- Chapter 7 Use of Hydrocolloids to Control the Texture of Multilayered Food Products -- 7.1 Introduction -- 7.2 Multilayered Hydrocolloid-Based Foodstuffs -- 7.2.1 Confectionery Products -- 7.2.2 Cream-Filled Multilayered Food Products -- 7.2.3 Gelled Multilayered Food Products -- 7.2.4 Multilayered Films -- 7.2.5 Nano-Multilayer Coatings -- 7.2.6 Multilayered Liposomes and Capsules -- 7.2.7 Multilayered Particles. 7.3 Methods to Estimate Properties of Multilayered Products -- 7.3.1 Assessment of Stiffness and Compressive Deformability of Multilayered Texturized Fruit and Gels -- 7.3.2 Calculating the Stress-Strain Relationships of a Layered Array of Cellular Solids -- 7.3.3 Other Techniques to Assess Multilayered Products -- 7.4 Current Systems and Methods to Prepare Multilayered Products -- 7.4.1 Extrusion and Coextrusion -- 7.4.2 Injection Molding -- 7.4.3 3D-Printing and Layered Products -- 7.4.4 Multilayered Emulsions -- 7.5 Further Matters Related to Multilayered Products -- 7.5.1 Natural Food-Grade Emulsifiers and Interfacial Layers -- 7.5.2 Multilayer Adsorption -- 7.5.3 Gelled Double-Layered Emulsions -- 7.6 Complications Related to Multilayered and Colored Products -- 7.7 Future Potential Biotechnological Uses of Multilayered Gels -- 7.8 Demonstrating the Use of Hydrocolloids to Prepare Multilayered Products/Recipes -- 7.8.1 Multilayered Gelatin Jelly -- 7.8.2 Beer-Like Jelly -- References -- Chapter 8 Hydrocolloids to Control the Texture of Three-Dimensional (3D)-Printed Foods -- 8.1 Introduction -- 8.2 A Brief History of 3D Printing -- 8.3 3D Printing of Foods -- 8.3.1 3D Options in Foods -- 8.3.2 Special Personalized Foods for the Elderly -- 8.4 3D-Printed Food Products -- 8.4.1 Printed Sugar Products -- 8.4.2 Chocolate -- 8.4.3 Pastes, Pizza, Cookies, and Meat -- 8.5 Production of Snacks -- 8.5.1 Cereal-Based 3D Snacks -- 8.5.2 Fruit Snacks -- 8.6 Printability of Food Additives -- 8.6.1 Issues Related to 3D Food Printing -- 8.6.2 Printability of Hydrocolloids -- 8.6.3 Protein Products Applicable for 3D Printing -- 8.6.4 The Effect of 3D Printing on Lipids -- 8.7 Infill Percentage and Pattern -- 8.8 Modifying Food Texture to Suit Personal and Other Requirements by 3D Printing Technology -- 8.9 Hydrocolloids in 3D Printing. 8.10 3D Printing of Hydrocolloid Foods Served in Restaurants. |
| Record Nr. | UNINA-9910677728903321 |
|
Nussinovitch A.
|
||
| Hoboken, New Jersey : , : Wiley, , [2023] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition / / Amos Nussinovitch, Madoka Hirashima
| Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition / / Amos Nussinovitch, Madoka Hirashima |
| Autore | Nussinovitch Amos |
| Pubbl/distr/stampa | Hoboken : , : Wiley-Blackwell, , 2023 |
| Descrizione fisica | 1 online resource (xxiv, 291 pages) : illustrations |
| Disciplina | 664.07 |
| Soggetto topico |
Food - Sensory evaluation
Food additives |
| ISBN |
1-119-70083-3
1-119-70090-6 1-119-70213-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Cover -- Title Page -- Copyright -- Contents -- List of Contributors -- Preface -- Acknowledgements -- About the Companion Website -- Part 1 Principles of Paediatric Dietetics -- Chapter 1 Nutritional Assessment, Dietary Requirements, Feed Supplementation -- Introduction -- Assessment of nutritional status -- Expected growth in childhood -- Dietary reference values -- Fluid requirements -- Supplementing feeds for infants with faltering growth or who are fluid restricted -- Prescribing products for paediatric use -- Useful links and further reading Chapter 2 Provision of Nutrition in a Hospital Setting -- Introduction -- Nutrition care planning -- Nutritionally well inpatients -- The nutritionally vulnerable and those requiring therapeutic diets -- Food for those at nutritional risk or requiring therapeutic diets -- Preparation of food for neutropenic patients -- Part 2 Nutrition Support and Intensive Care -- Chapter 3 Enteral Nutrition -- Introduction -- Choice of feeds -- Routes of feed administration -- Methods of feed administration -- Enteral feeding equipment -- Home enteral feeding -- Feed administration and tolerance Monitoring children on enteral feeds -- Useful links -- Chapter 4 Parenteral Nutrition -- Introduction -- Nutrition support teams -- Indications for parenteral nutrition in children -- Considerations in paediatric parenteral nutrition -- Nutrient requirements and solutions -- Administration of parenteral nutrition -- Delivery methods -- Weaning off parenteral nutrition -- Home parenteral nutrition -- Chapter 5 Nutrition in Critically Ill Children -- Introduction -- Inflammatory and metabolic responses that impact on nutritional requirements -- Nutritional assessment -- Nutritional requirements Nutritional management -- Complications -- Future research and unanswered questions -- Part 3 Clinical Dietetics -- Chapter 6 Preterm Infants -- Introduction -- Nutritional requirements -- Interpretation of requirements -- Parenteral nutrition -- Minimal enteral nutrition -- Enteral nutrition -- Nutritional assessment -- Growth -- Feeding issues in special conditions -- Post discharge nutrition -- Weaning onto solids -- Useful links -- Chapter 7 Gastroenterology -- Introduction -- Nutritional requirements -- Acute diarrhoea -- fluid and dietary therapy -- Food allergy in gastroenterology Coeliac disease -- Carbohydrate intolerances -- Fat malabsorption -- Neonatal enteropathies and protracted diarrhoea -- Modular feeds for intractable diarrhoea and short bowel syndrome -- Inflammatory bowel disease -- Disorders of altered gut motility -- Use of probiotics in gastrointestinal diseases -- Further reading and useful links -- Chapter 8 Surgery in the Gastrointestinal Tract -- Congenital Malformations -- Introduction -- Oesophageal atresia and tracheo-oesophageal fistula -- Duodenal atresia -- Hirschsprung's disease -- Abdominal wall defects -- Short Bowel Syndrome -- Introduction. |
| Record Nr. | UNINA-9910733799303321 |
|
Nussinovitch Amos
|
||
| Hoboken : , : Wiley-Blackwell, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||