Amos Nussinovitch – författare
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20 produkter
Water-Soluble Polymer Applications in Foods
Inbunden, 2003
2607 kr
Lägg i varukorg
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 important new book provides a comprehensive overview of novel aspects of their use in food products. Interest in the …
Cooking Innovations
Using Hydrocolloids for Thickening, Gelling, and Emulsification
Av Madoka Hirashima, Amos Nussinovitch
E-bok, 2013
1022 kr
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This volume explores unique applications of hydrocolloids in the kitchen. Starting with a brief description of the chemical and physical nature of the hydrocolloid, its manufacture, and its biological/toxicological properties, the emphasis is on practical information for both the professional chef …
Plant Gum Exudates of the World
Sources, Distribution, Properties, and Applications
E-bok, 2009
4066 kr
Lägg i varukorg
Considered magicians of the ingredient world, gums (hydrocolloids) are used in a variety of food applications. They possess excellent thickening, binding, emulsifying, suspension, and viscosity properties. The first comprehensive reference produced on gums in 60 years, this work is organized by …
Adhesion in Foods
Fundamental Principles and Applications
E-bok, 2016
2199 kr
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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 them. However, a more detailed look at adhesion shows that it is a very important feature of food throughout its …
Adhesion in Foods
Fundamental Principles and Applications
E-bok, 2016
2199 kr
Lägg i varukorg
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 them. However, a more detailed look at adhesion shows that it is a very important feature of food throughout its …
Adhesion in Foods
Fundamental Principles and Applications
Inbunden, 2017
1874 kr
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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 them. However, a more detailed look at adhesion shows that it is a very important feature of food throughout its …
Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition
Av Amos Nussinovitch, Madoka Hirashima
Inbunden, 2023
2300 kr
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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 of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition, a team of distinguished food researchers …
Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition
Av Madoka Hirashima, Amos Nussinovitch
E-bok, 2023
2688 kr
Lägg i varukorg
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 of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition , a team of distinguished food researchers …
Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition
Av Madoka Hirashima, Amos Nussinovitch
E-bok, 2023
2630 kr
Lägg i varukorg
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 of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition , a team of distinguished food researchers …
More Cooking Innovations
Novel Hydrocolloids for Special Dishes
Av Amos Nussinovitch, Madoka Hirashima
Inbunden, 2018
3063 kr
Lägg i varukorg
Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. This book More Cooking Innovations: Novel Hydrocolloids …
More Cooking Innovations
Novel Hydrocolloids for Special Dishes
Av Madoka Hirashima, Amos Nussinovitch
E-bok, 2018
3636 kr
Lägg i varukorg
Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. This book More Cooking Innovations: Novel Hydrocolloids …
More Cooking Innovations
Novel Hydrocolloids for Special Dishes
Av Madoka Hirashima, Amos Nussinovitch
E-bok, 2018
3558 kr
Lägg i varukorg
Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. This book More Cooking Innovations: Novel Hydrocolloids …
Water-Soluble Polymer Applications in Foods
E-bok, 2008
2965 kr
Lägg i varukorg
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 important new book provides a comprehensive overview of novel aspects of their use in food products. Interest in the …
Plant Gum Exudates of the World
Sources, Distribution, Properties, and Applications
E-bok, 2009
4156 kr
Lägg i varukorg
Considered magicians of the ingredient world, gums (hydrocolloids) are used in a variety of food applications. They possess excellent thickening, binding, emulsifying, suspension, and viscosity properties. The first comprehensive reference produced on gums in 60 years, this work is organized by …
Cooking Innovations
Using Hydrocolloids for Thickening, Gelling, and Emulsification
Av Amos Nussinovitch, Madoka Hirashima
Inbunden, 2013
1826 kr
Lägg i varukorg
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 …
Cooking Innovations
Using Hydrocolloids for Thickening, Gelling, and Emulsification
Av Madoka Hirashima, Amos Nussinovitch
E-bok, 2013
992 kr
Lägg i varukorg
This volume explores unique applications of hydrocolloids in the kitchen. Starting with a brief description of the chemical and physical nature of the hydrocolloid, its manufacture, and its biological/toxicological properties, the emphasis is on practical information for both the professional chef …
Polymer Macro- and Micro-Gel Beads: Fundamentals and Applications
Inbunden, 2010
2244 kr
Lägg i varukorg
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 turquoise, carnelian, quartz, and lapis lazuli. Information on these and many more ancient beads used for ornaments and …
Polymer Macro- and Micro-Gel Beads: Fundamentals and Applications
E-bok, 2010
3013 kr
Lägg i varukorg
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 turquoise, carnelian, quartz, and lapis lazuli. Information on these and many more ancient beads used for ornaments and …
Polymer Macro- and Micro-Gel Beads: Fundamentals and Applications
Häftad, 2014
2244 kr
Lägg i varukorg
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 turquoise, carnelian, quartz, and lapis lazuli. Information on these and many more ancient beads used for ornaments and …
Plant Gum Exudates of the World
Sources, Distribution, Properties, and Applications
Inbunden, 2009
2383 kr
Tillfälligt slut
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 both well-established exudates and newer ones. It not only introduces an array of exudates never before described or …
