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Author: Edmund McCormick, Jr.
Publisher:
Published: 2024-03
Total Pages: 0
ISBN-13: 9781736139141
DOWNLOAD EBOOK →An introductions to the world of food thickeners, emulsifiers, stabilizers and jellifiers in the food industry.
Author: Andrew C. Hoefler
Publisher:
Published: 2004
Total Pages: 0
ISBN-13: 9781891127380
DOWNLOAD EBOOK →Author: Clarence S. Hollingworth
Publisher:
Published: 2010
Total Pages: 309
ISBN-13: 9781617619151
DOWNLOAD EBOOK →Author: Katsuyoshi Nishinari
Publisher: Springer Science & Business Media
Published: 1993
Total Pages: 536
ISBN-13: 9780306445941
DOWNLOAD EBOOK →About 70 papers from an international conference in Tsukuba, Japan, in November 1992, discuss the various hydrocolloids that are widely used to control the viscoelasticity, emulsification, gelation, dispersion, thickening, and other textural qualities of food products. They consider the recent devel
Author: IBRAHIM AHMED MUHAMMED ELSHERBINI
Publisher: Ibrahim Elsherbini
Published: 2023-01-01
Total Pages: 461
ISBN-13:
DOWNLOAD EBOOK →- To ensure the correct assessment and management of patients with wounds -Starting a clinical audit is challenging for young physicians and interns, they always wonder what are the steps can we have an example. In that brief paper I will put a flexible, modifiable and easy frame to help them achieve an accurate and rewarding clinical audit.
Author: Katsuyoshi Nishinari
Publisher: Elsevier Science Limited
Published: 2000
Total Pages: 487
ISBN-13: 9780444501783
DOWNLOAD EBOOK →Pt. 1. Physical chemistry and industrial application of gels, polysaccharides, and proteins -- pt. 2. Fundamentals and applications in food, biology, and medicine.
Author: Simon Quellen Field
Publisher: Chicago Review Press
Published: 2011-11-01
Total Pages: 258
ISBN-13: 1569769605
DOWNLOAD EBOOK →When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for “clarified” butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including: &· Whipped Creamsicle Topping—a foam &· Cherry Dream Cheese—a protein gel &· Lemonade with Chameleon Eggs—an acid indicator
Author: Jose Sanchez
Publisher: John Wiley & Sons
Published: 2015-04-14
Total Pages: 320
ISBN-13: 111807386X
DOWNLOAD EBOOK →Uncover the science of cooking with this International Association of Culinary Professionals Cookbook Award finalist - Molecular Gastronomy: Scientific Cuisine Demystified Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or “Avangard Nueva Cocina”, as Ferran Adriá has called it. This book provides readers with crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided and is written to help readers expand their skills in the Molecular Gastronomy area. Written by a chef who has spent years cultivating his craft, Molecular Gastronomy: Scientific Cuisine Demystified focuses on introducing the subject to readers and future chefs who have minimal or no experience in the molecular gastronomy of various foods. With its scientific approach, Molecular Gastronomy: Scientific Cuisine Demystified provides a foundation and platform for experimentation, while delving into new and exciting cooking techniques. Stunningly illustrated with hundreds of full-color photos of finished dishes and the process along the way, this unique culinary offering breaks down the science of food while introducing future chefs to some of the most innovative techniques used in today's competitive kitchens.
Author: American Psychological Association
Publisher: American Psychological Association (APA)
Published: 2019-10
Total Pages: 428
ISBN-13: 9781433832161
DOWNLOAD EBOOK →The Publication Manual of the American Psychological Association is the style manual of choice for writers, editors, students, and educators in the social and behavioral sciences, nursing, education, business, and related disciplines.
