Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition (eng)
Language: English
Published by Wiley, 2023
- Hardcover
- New
Seller: Brook Bookstore On Demand, Napoli, NA, ItalyBrook Bookstore On Demand
AbeBooks seller since October 11, 2022
Condition: New
£ 151.46
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- Title
- Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition (eng)
- Author
- Hirashima, Madoka
- Publisher
- Wiley
- Publication year
- 2023
- Condition
- new
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1119700825
- ISBN 13
- 9781119700821
- Item weight
- 0.76 kilograms
A thoroughly up-to-date and forward-looking presentation of the use of hydrocolloids in food
In Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition, a team of distinguished food researchers combines comprehensive and authoritative discussions on the conventional use of hydrocolloids to influence shape, structure and organoleptic properties of foods with exciting and emerging areas of innovation, such as texturing for 3D printing and enhancement of food nutrition.
The book explores the four principal quality factors of food: appearance, flavor, texture and nutrition, and introduces students and food technologists to the myriad uses of hydrocolloids. It also presents illustrations of relevant commercial food products that rely on hydrocolloids for their appeal, as well as recipes exemplifying the unique abilities of particular hydrocolloids.
Readers will also find:
- A thorough introduction to the use of hydrocolloids to control food size and shape, including the manipulation of select geometrical properties of foods
- A comprehensive exploration of the use of hydrocolloids to modulate food color and gloss, including the psychological impact of those properties
- Practical discussions pertaining to the modification of food taste and odor using hydrocolloids
- A thorough description of the ways in which hydrocolloids are used to improve crispy, crunchy and crackly foods
Perfect for food scientists working in product development and food engineers, Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition is sure to earn a place in the libraries of research chefs, as well as food chemists, food microbiologists and food technologists.
"Synopsis" may belong to another edition of this title.
About the Author
Amos Nussinovitch leads a group of researchers working on the theoretical and practical aspects of hydrocolloids in the Biochemistry and Food Science Department of the Robert H. Smith Faculty of Agriculture, Food and Environment of the Hebrew University of Jerusalem, Israel.
Madoka Hirashima teaches cooking and cooking science in Home Economics Education in the Faculty of Education at Mie University in Tsu, Mie Prefecture, Japan.
"About the title" may belong to another edition of this title.
Brook Bookstore On Demand
Napoli, NA, Italy
AbeBooks seller since October 11, 2022
Shipping rates from Italy to U.S.A.
| Item | 25 to 40 business days | 60 to 60 business days |
|---|---|---|
| First item | £ 6.70 | £ 427.97 |
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Brook Bookstore On Demand offers a wide selection of books with a continuously updated catalog and fast shipments all over the world. We hold distribution rights with all of the publishers we promote and are in continuous search of new interesting titles to propose to our customers. We are part of Brandon Group SRL (an Italian company) and all of the orders are shipped from Europe. Depending on availability orders will be picked from our different warehouses.
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