£174.29

CRC Press More Cooking Innovations: Novel Hydrocolloids Book

Name: CRC Press More Cooking Innovations: Novel Hydrocolloids Book
Brand: CRC Press
Price: 165.85 GBP
Availability: InStock

Bioengineering

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Description

Explore the science of food texture with More Cooking Innovations: Novel Hydrocolloids for Special Dishes. Published by CRC Press, this professional resource expands upon the foundational knowledge established in Cooking Innovations, Using Hydrocolloids for Thickening, Gelling and Emulsification. Hydrocolloids serve as essential components in the food industry, acting as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. This book focuses on the application of novel hydrocolloids that are useful for creating special dishes. It also covers their roles in edible coatings and flavor release. Whether you are studying bioengineering or looking to understand the technical side of food science, this volume completes a comprehensive collection. Together with its predecessor, these books offer a full overview of the hydrocolloids that are important in modern kitchens and food production. This is a vital addition for those interested in the technical properties and practical uses of these versatile ingredients.

Key Features

Covers novel hydrocolloids used as thickeners, gelling agents, and emulsifiers for special culinary applications.

Provides technical knowledge on the use of hydrocolloids for edible coatings and flavor release.

Acts as a companion volume to complete the study of hydrocolloids started in the previous CRC Press publication.

Explores the diverse functions of hydrocolloids including stabilization and texturization in food science.

Offers a comprehensive resource for understanding ingredients that are currently or will be important in the kitchen.

Product Specifications

Brand: CRC Press
Format: Hardcover
ASIN: 1138084093
Category: Books > Subjects > Science, Nature & Maths > Engineering & Technology > Bioengineering
Domain: Amazon UK
Release Date: 08 October 2018
Listed Since: 20 June 2018

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CRC Press More Cooking Innovations: Novel Hydrocolloids Book

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