Cooking Innovations

Amos (The Hebrew University of Jerusalem, Rehovot, Israel) Nussinovitch, Madoka (Mie University, Japan) Hirashima

CRC Press 

Naturwissenschaften, Medizin, Informatik, Technik / Chemische Technik

Beschreibung

While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonly used ingredients in the food industry, functioning as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and

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