Use of hydrocolloids to control food appearance, flavor, texture, and nutrition / Amos Nussinovitch, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Israel, Madoka Hirashima, Faculty of Education, Mie University, Japan.
| Author/creator | Nussinovitch, A. |
| Other author | Hirashima, Madoka. |
| Format | Electronic |
| Publication Info | Hoboken, NJ, USA : Wiley, 2023. |
| Description | 1 online resource |
| Supplemental Content | Full text available from eBooks on EBSCOhost |
| Subjects |
| Abstract | "In 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 foods 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"-- Provided by publisher. |
| Bibliography note | Includes bibliographical references and index. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Source of description | Description based on print version record and CIP data provided by publisher; resource not viewed. |
| Issued in other form | Print version: Nussinovitch, A. Use of hydrocolloids to control food appearance, flavor, texture, and nutrition Hoboken, NJ, USA : Wiley, 2023 9781119700821 |
| Genre/form | Electronic books. |
| LCCN | 2022048787 |
| ISBN | 9781119700906 (epub) |
| ISBN | 9781119700838 (adobe pdf) |
| ISBN | (cloth) |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |