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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 | ||
| ||