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More Cooking Innovations: Novel Hydrocolloids for Special Dishes [Hardback]

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eBay item number:167088262261
Last updated on 17 Apr, 2025 16:51:44 BSTView all revisionsView all revisions

Item specifics

Condition
New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the ...
EAN
9781138084094
UPC
9781138084094
ISBN
9781138084094
MPN
N/A
Book Title
More Cooking Innovations: Novel Hydrocolloids for
Item Length
23.1 cm
Subject Area
Hotel Management
Publication Name
More Cooking Innovations: Novel Hydrocolloids for Special Dishes
Publisher
Taylor & Francis LTD
Subject
Engineering & Technology
Publication Year
2018
Type
Textbook
Format
Hardcover
Language
English
Item Height
229 mm
Author
Madoka Hirashima, Amos Nussinovitch
Item Weight
653 g
Item Width
152 mm
Number of Pages
289 Pages

About this product

Product Information

Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. This book More Cooking Innovations: Novel Hydrocolloids for Special Dishes completes the very demanding task begun with our previous book: Cooking Innovations, Using Hydrocolloids for Thickening, Gelling and Emulsification of covering all hydrocolloids that are or will be very useful and important in the kitchen. Together, these books provide a complete picture of hydrocolloid use in foods, both in the kitchen and for food technologists and academics. The book includes several very important hydrocolloids, among them: chitin and chitosan, gum karaya, gum tragacanth, and milk proteins. Additional chapters comprise unique hydrocolloids which, in our opinion, will not only be used in future cooking (by both amateur cooks and professional chefs), but can pave the way to new and fascinating recipes and cooking techniques. The book also discusses novel hydrocolloids-the where, why, and when as well as future ideas for hydrocolloid processing and cooking. This book therefore describes more cooking innovations, and completes the list of hydrocolloids that are now, or will be used in kitchens and cooking for years to come.

Product Identifiers

Publisher
Taylor & Francis LTD
ISBN-13
9781138084094
eBay Product ID (ePID)
24046576667

Product Key Features

Number of Pages
289 Pages
Publication Name
More Cooking Innovations: Novel Hydrocolloids for Special Dishes
Language
English
Subject
Engineering & Technology
Publication Year
2018
Type
Textbook
Subject Area
Hotel Management
Author
Madoka Hirashima, Amos Nussinovitch
Format
Hardcover

Dimensions

Item Height
229 mm
Item Weight
653 g
Item Width
152 mm

Additional Product Features

Country/Region of Manufacture
United Kingdom
Title_Author
Amos Nussinovitch, Madoka Hirashima

Item description from the seller

Seller business information

I certify that all my selling activities will comply with all EU laws and regulations.
VAT number: GB 118119922
CRN: 07652358
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loveourprices2

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  • n***w (3)- Feedback left by buyer.
    Past 6 months
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    Item arrived on time and was packaged well. The item was exactly as advertised and was amazing value compared to other places. The seller was also incredibly speedy at replying to my enquiries. Although it was not the fault of the seller (the packaging used to send the item was more than sufficient), my figure did have a manufacturing defect (the left hand was broken off). Thankfully superglue put it back in place and no one can tell it was broken.
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    Item as described, well packaged, great price, unfortunately it took 9 days to arrive from stated dispatch date and seller didn’t respond to my request to investigate why tracking was still showing it as awaiting dispatch for a number of days.
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    Past 6 months
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    Item came perfectly described with good packaging. Only issue is dispatch time and communication takes a while, thankfully came in time for what it was intended. Price is really good and super informative tutorials inside.