Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification

Автор: Amos Nussinovitch, Madoka Hirashima Название: Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification Издательство: CRC Press Год: 2013 Формат: PDF Страниц: 384 Размер: 58.4 MB Язык: Английский ISBN: 143987588X Для сайта: predskazat-sudbu.ru MirKnig.com 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. Скачать с uploaded.net Скачать с depositfiles.com