Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification /: using hydrocolloids for thickening, gelling, and emulsification. ([2014])

• Record Type: Book
• Other Titles: Using hydrocolloids for thickening, gelling, and emulsification
• Further Information: Note: Amos Nussinovitch, Madoka Hirashima.
• Other Names: Nussinovitch, A; Hirashima, Madoka
• Contents: 1. Hydrocolloids : where, why, and when? -- 2. Agar-Agar -- 3. Alginates -- 4. Carrageenan and Furcellaran -- 5. Cellulose derivatives -- 6. Curdlan -- 7. Egg proteins -- 8. Galactomannans -- 9. Gelatin -- 10. Gellan gum -- 11. Gum Arabic -- 12. Konjac Mannan -- 13. Pectin -- 14. Starch -- 15. Xanthan gum -- 16. The use of multiple hydrocolloids in recipes.
• Publisher Details: Boca Raton [Florida] : Taylor & Francis/CRC Press
• Publication Date: 2014
• Extent: 1 online resource
• Subjects: 664; Hydrocolloids; Cooking; Gums and resins; Stabilizing agents; TECHNOLOGY & ENGINEERING -- Food Science; Cooking; Gums and resins; Hydrocolloids; Stabilizing agents; Cooking; Gums and resins; Hydrocolloids; Stabilizing agents; Cookbooks; Electronic books; Cookbooks; Electronic books
• Languages: English
• ISBNs: 9781439875896; 1439875898; 9781523107469; 1523107464
• Related ISBNs: 9781439875889; 143987588X
• Notes: Note: Includes bibliographical references and index.; Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.