Bøker av Amos Nussinovitch

Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and NutritionA thoroughly up-to-date and forward-looking presentation of the use of hydrocolloids in foodIn 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 foodsPerfect 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.

This volume explores unique applications of hydrocolloids in the kitchen. Starting with a brief description of the chemical and physical nature of the hydrocolloid, its manufacture, and its biological/toxicological properties, the emphasis is on practical information for both the professional chef and amateur cook. Each chapter includes recipes demonstrating the particular hydrocolloid¿s unique abilities in cooking. Several formulations were chosen specifically for food technologists, who will be able to manipulate them for large-scale use or as a starting point for novel industrial formulations.

This book covers production of hydrocolloid (water-soluble polymer) beads, including techniques to change and to estimate their physical and chemical properties. Covers uses of beads in agriculture, biotechnology, environmental studies, medicine and food.