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 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 Alicia Foundation, the culinary research center driven by famed

Download or read book Emulsifying Agents written by L. F. Hoyt and published by . This book was released on 1948 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Remington written by David B. Troy and published by Lippincott Williams & Wilkins. This book was released on 2006 with total page 2452 pages. Available in PDF, EPUB and Kindle. Book excerpt: For over 100 years, Remington has been the definitive textbook and reference on the science and practice of pharmacy. This Twenty-First Edition keeps pace with recent changes in the pharmacy curriculum and professional pharmacy practice. More than 95 new contributors and 5 new section editors provide fresh perspectives on the field. New chapters include pharmacogenomics, application of ethical principles to practice dilemmas, technology and automation, professional communication, medication errors, re-engineering pharmacy practice, management of special risk medicines, specialization in pharmacy practice, disease state management, emergency patient care, and wound care. Purchasers of this textbook are entitled to a new, fully indexed Bonus CD-ROM, affording instant access to the full content of Remington in a convenient and portable format.

Download or read book Food Emulsifiers and Their Applications written by Gerard L. Hasenhuettl and published by Springer Science & Business Media. This book was released on 2008-04-01 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: The improved second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as a highly significant reference on the applications of emulsifiers in food systems. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. The book is written for food technologists as well as R&D and product development personnel.

Download or read book Solubility of Carbon Dioxide and Nitrous Oxide in Some Emulsifying Agents and Emulsions written by James Howard Peterson and published by . This book was released on 1928 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Excel HSC Preliminary Senior Science written by Jennifer Hill and published by Pascal Press. This book was released on 2011 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive study guide covers the complete HSC Preliminary Se nior Science course and has been specifically created to maximise exam s uccess. This guide has been designed to meet all study needs, providing up-to-date information in an easy-to-use format. The sample HSC Exam has been updated for the new format. Excel HSC Preliminary Senior Science contains: an introductory section including how to use the book and an explanation of the new course helpfu l study and exam techniques comprehensive coverage of the entir e Preliminary and HSC courses hundreds of diagrams to aid under standing icons and boxes to highlight key concepts and assessme nt skills including laboratory and field work checklists of key terms end of chapter revision questions with fully explained a nswers a trial HSC-style exam with answers and explanations a glossary of key terms useful websites highlighted throu ghout

Download or read book Source Book of Flavors written by Henry B. Heath and published by Springer Science & Business Media. This book was released on 1981-09-15 with total page 896 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: Basic information is provided for food technologists, flavor chemists, and other food-related professionals, covering major flavor-allied topics; these include: the flavor industry; the flavor chemist; flavor research; flavor chemistry; food colorants; flavor manufacturing methods; application of flavor quality assurance; flavor legislation in the US and abroad; worldwide labeling regulations; and toxicology and consumer safety. Available data are provided on: natural flavoring materials (e.g., alliaceous and fruit flavors, herbs, spices, essential oils); 325 plant materials, principal essential oils, and organic chemicals used in flavorings; synthetic flavors; aromatics; GRAS flavorings; and 350 flavor formulations. A bibliography on flavoring materials which occur naturally or as a result of processing is included. The legalized exemption of certain food additives (including flavoring additives) from US tolerance requirements is highlighted separately. Over 3000 literaturereferences are provided throughout the material. (wz).

Download or read book Pharmaceutical Emulsions and Emulsifying Agents written by Lawrence M. Spalton and published by . This book was released on 1953 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Art of compounding written by Wilbur Lincoln Scoville and published by . This book was released on 1914 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Mechanochemistry and the Colloid Mill written by Pierce Mason Travis and published by . This book was released on 1928 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt: The colloidal state of matter from the physical-chemical viewpoint. The elementary structure of matter. Adsorption. Electrical concepts and their importance in colloidal dispersion. The meaning of hydrogen-ion concentration and its importance in colloidal dispersion. Orientation. Gel structure and the donnan theory of membrane equilibrium. The protective action of colloids in dispersion. The dispersion of solids and liquids in gas. The theory of emulsions and emulsification. Dispersion of solids and liquids in liquids. The colloid mill and some of its applications. Laboratory methods and physical testing of properties.

Download or read book Remington s Practice of Pharmacy written by Joseph Price Remington and published by . This book was released on 1926 with total page 2128 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Colloid Symposium Monograph written by Joseph Howard Mathews and published by . This book was released on 1925 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Colloid Symposium Monograph written by Harry Nicholls Holmes and published by . This book was released on 1925 with total page 384 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 Publishing. This book was released on 1990-01-01 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes more than 1500 emulsifying agents currently available for industrial use. It has been compiled from information received from manufacturers and distributors of these products. Emulsifiers find use in industries such as food processing, drilling fluids, cosmetics, pharmaceuticals, heavy duty cleaners, textile manufacture, pulp and paper processing, adhesives, sealants, and agricultural products. The book lists the following information for each product, as available in the manufacturer's own words: Company Name, Product Category, Trade Name, Product Number, Product Description. Forty-six companies are represented. Also included are Chemical and Trade Name Indices and Suppliers' Addresses.

Download or read book Pharmaceutical Dosage Forms and Drug Delivery written by Ram I. Mahato and published by CRC Press. This book was released on 2007-06-07 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: Integrating aspects of physical pharmacy, biopharmaceuticals, drug delivery, and biotechnology, Pharmaceutical Dosage Forms and Drug Delivery elucidates basic physicochemical principles and their application in the design of dosage forms. The author addresses the relevance of these principles to the biopharmaceutical aspects of drugs. He explores the latest developments in the application of biomaterials, including polymers and biotechnology-based agents, to the development of novel dosage forms. The book covers physicochemical principles of dosage design, biopharmaceutical and physiological considerations, types of commonly used pharmaceutical dosage forms, introduction to polymeric biomaterials, protein and nucleic acid-based dosage forms, and novel and targeted drug delivery systems. It highlights the physicochemical parameters used for the design, development, and evaluation of biotechnological dosage forms and describes the biological barriers to drug absorption. Containing the right blend of mathematics, equations, diagrams, pictorials, and other pertinent information, this book provides a unified perspective that creates a greater overall understanding of basic science and cutting-edge technology.

Download or read book Pharmaceutical Compounding and Dispensing written by John F. Marriott and published by Pharmaceutical Press. This book was released on 2010 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: Supplementary videos demonstrating various dispensing procedures can be viewed online at www.pharmpress.com/PCDvideos. --Book Jacket.