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More Cooking Innovations: Novel Hydrocolloids for Special Dishes [Hardback]
£166.00
RRP £189.99
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Located in: Hillsdale, NSW, Australia
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eBay item number:167088262261
Item specifics
- Condition
- 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
- 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
Format
Hardcover
Dimensions
Item Height
229 mm
Item Weight
653 g
Item Width
152 mm
Additional Product Features
Country/Region of Manufacture
United Kingdom
Item description from the seller
Seller business information
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