Hakutulokset: Kirjoja kirjailijalta Amos Nussinovitch
yhteensä 14 hakutulosta
Adhesion in Foods
To the layman, adhesion is a simple matter of how well two different materials stick together, and adhesion measurements provide some indication of the force required to separate …
More Cooking Innovations
Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have …
Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition
Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition A thoroughly up-to-date and forward-looking presentation of the use of hydrocolloids in food In Use …
Plant Gum Exudates of the World
Plant Gum Exudates of the World: Sources, Distributions, Properties, and Applications is the most extensive collection of plant gum exudates in print, containing information on …
Water-Soluble Polymer Applications in Foods
Water-soluble polymers or hydrocolloids are widely used in many fields, including food, agriculture, ceramics, paper and ink technology, explosives and the textile industry. This …
Polymer Macro- and Micro-Gel Beads: Fundamentals and Applications
Beads made from Egyptian faience have been excavated from grave deposits (c. 4000-3100 BC), together with beads of glazed steatite (a soft rock) and of se- precious stones such as …
Plant Gum Exudates of the World
Plant Gum Exudates of the World: Sources, Distributions, Properties, and Applications is the most extensive collection of plant gum exudates in print, containing information on …
Adhesion in Foods
To the layman, adhesion is a simple matter of how well two different materials stick together, and adhesion measurements provide some indication of the force required to separate …
Cooking Innovations
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 …
Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition
Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition A thoroughly up-to-date and forward-looking presentation of the use of hydrocolloids in food In Use …
More Cooking Innovations
Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have …
Cooking Innovations
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 …