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More cooking innovations : novel hydrocolloids for special dishes

Author: A Nussinovitch; Madoka Hirashima
Publisher: Boca Raton : CRC, Taylor & Francis Group, [2018]
Edition/Format:   eBook : Document : EnglishView all editions and formats
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Genre/Form: Electronic books
Cookbooks
Additional Physical Format: Print version:
Nussinovitch, Amos.
More Cooking Innovations : Novel Hydrocolloids for Special Dishes.
Milton : Chapman and Hall/CRC, ©2018
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: A Nussinovitch; Madoka Hirashima
ISBN: 9781351620635 1351620630 9781315111971 1315111977 9781351620628 1351620622 9781351620642 1351620649
OCLC Number: 1054021567
Notes: 7.8.1 Mayonnaise-Type Dressing.
Description: 1 online resource (325 pages)
Contents: Cover; Half Title; Title Page; Copyright Page; Dedication; Contents; Preface; Acknowledgment; Authors; 1 Novel Hydrocolloids-Where, Why, and When?; 1.1 Introduction; 1.2 Terminology; 1.3 Classification; 1.4 Economics; 1.5 Gum Constituents and Their Effects on Processing; 1.6 Functions of Hydrocolloids in Food Applications; 1.6.1 Functions in Food Products; 1.6.2 Viscosity Formation and Its Typical Food Applications; 1.6.3 Gelation, Gel Types, and Linkages; 1.6.4 Gel Textures; 1.6.5 Gel-Enhancing Effects of Other Gums. 1.6.6 Hydrocolloids in Emulsions, Suspensions, and Foams and in Crystallization Control1.6.7 Other Unique Food Applications; 1.7 Regulatory Aspects; References and Further Reading; 2 Arabinoxylans; 2.1 Historical Background; 2.2 Occurrence and Content; 2.3 Structure; 2.4 Sources and Manufacture; 2.5 Physicochemical Properties; 2.6 Functional Characteristics; 2.7 Applications; 2.8 Recipes; 2.8.1 Soda Bread; 2.8.2 Cake Muffins; 2.8.3 Chocolate Cookies; 2.9 Tips for the Amateur Cook and Professional Chef; References and Further Reading; 3 Bacterial Cellulose; 3.1 Introduction. 3.2 Manufacture and Regulatory Status3.3 Structure; 3.4 Technical Data; 3.5 Uses and Applications; 3.6 Recipes; 3.6.1 Introduction; 3.6.2 Commercial "Nata de coco" Preparation; 3.6.3 Nata de coco Recipes; 3.6.3.1 Nata de coco and Fruit; 3.6.3.2 Nata de coco in Fruit Jelly; 3.6.3.3 Milk Jelly with Nata de coco; 3.6.4 How to Make "Kombucha"; 3.6.5 Russian Salad Dressing; 3.7 Tips for the Amateur Cook and Professional Chef; References and Further Reading; 4 Cereal ß-Glucans; 4.1 Introduction; 4.2 Structure; 4.3 Extraction and Purification; 4.4 Health Claims; 4.5 Marketable Products. 4.6 Food Applications and Regulatory Status4.7 Recipes; 4.7.1 Lassi; 4.7.2 Basque Omelet; 4.7.3 Boiled Mackerel with Vinegar; 4.8 Tips for the Amateur Cook and Professional Chef; References and Further Reading; 5 Chitin and Chitosan; 5.1 Introduction; 5.2 Source; 5.3 Preparation and Amount Available; 5.4 Structure; 5.5 Properties of Chitosans and Derivatives; 5.6 Applications; 5.6.1 Food Applications; 5.6.2 Nutritional and Health Aspects; 5.7 Recipes; 5.7.1 Tempeh; 5.7.2 Croquettes; 5.7.3 Fried tofu; 5.7.4 Carrot and Apple Juice; 5.8 Tips for the Amateur Cook and Professional Chef.
Responsibility: Amos Nussinovitch and Madoka Hirashima.

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