Download or read book A Chef s Guide to Gelling Thickening and Emulsifying Agents written by Alicia Foundation and published by CRC Press. This book was released on 2014-10-24 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. From Alícia Foundation, the culinary research center driven by famed chef Ferran Adrià, A Chef's Guide to Gelling, Thickening, and Emulsifying Agents provides a clear and practical guide for any chef who wants to work with these texturing agents. Collaboration between scientists, technicians, and chefs has resulted in unique and creative culinary uses for many commonly available food texturizing agents. The information in this book is a collection of years of culinary scientific research and the experiences of a diverse group of chefs who are eager to share their practical knowledge and recipes. The book discusses more than 20 carefully tested gelling, thickening, foaming, and emulsifying agents. This book presents each texturizing agent in a simple and practical format. For each agent, the book includes a description of its principal characteristics, easy-to-follow instructions for use, helpful handling tips, and a sample recipe. The Annex includes tables listing all of the texturizing agents, summarizing the relative effectiveness of their gelling, thickening, emulsifying, or foaming properties. These tables can be used to compare the agents by category and functionality.
Download or read book A Chef s Guide to Gelling Thickening and Emulsifying Agents written by Alicia Foundation and published by CRC Press. This book was released on 2014-10-24 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. From Alicia Foundation, the culinary research center driven by famed
Download or read book Thickening and Gelling Agents for Food written by Alan P. Imeson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 335 pages. Available in PDF, EPUB and Kindle. Book excerpt: The sucess of the first edition of Thickening and Gelling Agents for Food underlined the keen interest in functional food ingredients. In this second edition, the text has been completely revised and updated to reflect the current market trends. New chapters have been included to broaden the scope of materials used by the food technologist. Agar and konjac gum (flour), probably the most traditional gelling and thickening agents, but most widely utilised in the Far East, have been given greater prominence. Microcrystalline cellulose, a relatively new food stabiliser used widely in the USA, has been included. The preparation of traditional products using formulations suited to bulk food processings is described while new areas focus on low fat and low calorie foods where there is an even greater demand for controlling the stability, viscosity, gelation and mouthfeel using a broad range of thickening and gelling agents. Recent legislative changes in the USA and EC impact the use of additives including gellan gum, konjac flour, carrageenan, tara gum and microcrystal line cellulose: some changes have increased the number of additives ap proved for foods, while others allow a broader range of materials to be used in foods. The detailed information on products, properties and applications given in this second edition will enable these highly functional thickening and gelling agents to be used to full advantage.
Download or read book Thickening and Gelling Agents for Food written by A. Imeson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 269 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thickening and gelling agents are invaluable for providing high quality foods with consistent properties, shelf stability and good consumer appeal and acceptance. Modern lifestyles and consumer demands are expected to increase the requirements for these products. Traditionally, starch and gelatin have been used to provide the desired textural properties in foods. Large-scale processing technology places greater demands on the thickeners and gelling agents employed. Modified starches and specific qualities of gelatin are required, together with exudate and seed gums, seaweed extracts and, most recently, microbial polysaccharides, to improve product mouthfeel properties, handling, and stability characteristics. These hydrocolloids have been established as valuable food additives as a result of extensive practical experience with different products. Nevertheless, the last few years have produced much additional research data from sophisticated new analytical methods. Information on the fine structure of these complex molecules has given a tremendous insight into the three-dimensional conformation of hydro colloids and their behaviour in solution. Critical components within the biopolymer have been identified which provide particular thickening, suspending, stabilising, emulsifying and gelling properties. Contributions for this book have been provided by senior development managers and scientists from the major hydrocolloid suppliers in the US and Europe. The wealth of practical experience within this industry, together with chemical, structural and functional data, has been collated to provide an authoritative and balanced view of the commercially significant thickening and gelling agents in major existing and potential food applications.
Download or read book Thickening and Gelling Agents for Food written by Edvar Onsoyen and published by . This book was released on 1992-08-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Emulsifying Agents written by Ernest W. Flick and published by William Andrew. This book was released on 1990 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes some 1500 emulsifying agents which are currently available for industrial usage, compiled from information received from manufactures and distributors of these products. The product information includes company name and product category, trade name and product number, and product description including properties and applications. Annotation copyrighted by Book News, Inc., Portland, OR
Download or read book Thickening and Gelling Agents for Food written by Alan Imeson and published by . This book was released on 1992 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Professional Baking written by Wayne Gisslen and published by John Wiley & Sons. This book was released on 2004-04-06 with total page 735 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Download or read book 1000 Indian Recipe Cookbook written by Arcturus Publishing and published by Arcturus Publishing. This book was released on 2013-04-24 with total page 1109 pages. Available in PDF, EPUB and Kindle. Book excerpt: Indian food, like the country itself, varies enormously from region to region, and this book reflects this, with a wide variety of recipes, styles and ingredients to choose from. Organized into 12 chapters, including Snacks and Starters, Fish and Seafood, Vegetarian and Breads, this book provides a recipe for every occasion, from everyday eating to the finest cuisine. The inclusion of a glossary, conversion table and a basic equipment list makes this book appealing for the novice and experienced cook alike.
Download or read book On Food and Cooking written by Harold McGee and published by Simon and Schuster. This book was released on 2007-03-20 with total page 898 pages. Available in PDF, EPUB and Kindle. Book excerpt: A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Download or read book Formulas Ingredients and Production of Cosmetics written by Hiroshi Iwata and published by Springer Science & Business Media. This book was released on 2012-10-03 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt: Today, young cosmetics researchers who have completed their graduate studies and have entered a cosmetics company are put through several years of training before they become qualified to design cosmetics formulations themselves. They are trained so that they can design formulas not by a process of logic but by heart, like craftsmen, chefs, or carpenters. This kind of training seems a terrible waste of labor and time. To address this issue and allow young scientists to design novel cosmetics formulations, effectively bringing greater diversity of innovation to the industry, this book provides a key set of skills and the knowledge necessary for such pursuits. The volume provides the comprehensive knowledge and instruction necessary for researchers to design and create cosmetics products. The book’s chapters cover a comprehensive list of topics, which include, among others, the basics of cosmetics, such as the raw materials of cosmetics and their application; practical techniques and technologies for designing and manufacturing cosmetics, as well as theoretical knowledge; emulsification; sensory evaluations of cosmetic ingredients; and how to create products such as soap-based cleansers, shampoos, conditioners, creams, and others. The potential for innovation is great in Japan’s cosmetics industry. This book expresses the hope that the high level of dedicated research continues and proliferates, especially among those who are innovators at heart.
Download or read book Leung s Encyclopedia of Common Natural Ingredients written by Ikhlas A. Khan and published by John Wiley & Sons. This book was released on 2011-09-21 with total page 1079 pages. Available in PDF, EPUB and Kindle. Book excerpt: The third edition of the unparalleled reference on natural ingredients and their commercial use This new Third Edition of Leung's Encyclopedia of Common Natural Ingredients: Used in Food, Drugs, and Cosmetics arrives in the wake of the huge wave of interest in dietary supplements and herbal medicine resulting from both trends in health and the Dietary Supplement and Health Education Act of 1994 (DSHEA). This fully updated and revised text includes the most recent research findings on a wide variety of ingredients, giving readers a single source for understanding and working with natural ingredients. The Encyclopedia continues the successful format for entries listed in earlier editions (consisting of source, description, chemical composition, pharmacology, uses, commercial preparations, regulatory status, and references). The text also features an easily accessible alphabetical presentation of the entries according to common names, with the index cross-referencing entries according to scientific names. This Third Edition also features: More than 50 percent more information than the Second Edition, reflecting the greatly increased research activity in recent years A new section on traditional Indian medicine, with information on nine commonly used herbs More than 6,500 references Two new appendices explaining and illustrating the botanical terminology frequently encountered in the text A revised and expanded index Leung's Encyclopedia of Common Natural Ingredients: Used in Food, Drugs, and Cosmetics, Third Edition will continue to provide a comprehensive compilation of the existing literature and prominent findings on natural ingredients to readers with an interest in medicine, nutrition, and cosmetics.
Download or read book Essential Guide to Food Additives written by Leatherhead Food International and published by Royal Society of Chemistry. This book was released on 2008-02-19 with total page 351 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food additives are the cause of a great deal of discussion and suspicion. Now in its third edition, Essential Guide to Food Additives aims to inform this debate and bring the literature right up to date especially focussing on the changes in legislation since the last edition. Key topics include: * A basic introduction to the technology of food additives * Technical information on all food additives currently permitted in the European Union * Discussion covering the general issues surrounding the use of food additives, including the need for them * Coverage of the legal approval process for additives and the labelling of the finished product * Identification of sources or methods of production for each additive * Properties of individual additives and typical products they are used in This book will be an invaluable reference for researchers in the food and drink industry, undergraduates and graduates of courses in food science and technology and indeed all those who are interested in what they eat
Download or read book Principles of Food Sanitation written by Norman G. Marriott and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).
Download or read book Basic Food Preparation Third Edition written by Department Of Food And Nutrition and published by Orient Blackswan. This book was released on 2001 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms, nutritive value of foods, and methods of preparing highly nutritive meals.
Download or read book Ingredients in Meat Products written by Rodrigo Tarté and published by Springer Science & Business Media. This book was released on 2009-02-21 with total page 421 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to this, the present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal processing, and natural – to name a few – underscores yet a different dimension of the challenges faced by food processors today. On the other hand, however, the solutions of many of these challenges may, concurrently, present the food industry with unique and exciting opportunities. The processed meat industry, despite its long history and tradition, is certainly not exempt from having to face these modern challenges, nor excluded from realizing the promises of the opportunities that may lie ahead.
Download or read book Food Engineering Handbook written by Theodoros Varzakas and published by CRC Press. This book was released on 2014-11-24 with total page 676 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text: Discusses size reduction, mixing, emulsion, and encapsulation Provides case studies of solid–liquid and supercritical fluid extraction Explores fermentation, enzymes, fluidized-bed drying, and more Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.
