Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition - Hardcover

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Amos Nussinovitch leads a group of researchers working on the theoretical and practical aspects of hydrocolloids in the Biochemistry and Food Science Department of the Robert H. Smith Faculty of Agriculture, Food and Environment of the Hebrew University of Jerusalem, Israel.

Madoka Hirashima teaches cooking and cooking science in Home Economics Education in the Faculty of Education at Mie University in Tsu, Mie Prefecture, Japan.

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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 combines comprehensive and authoritative discussions on the conventional use of hydrocolloids to influence shape, structure and organoleptic properties of foods with exciting and emerging areas of innovation, such as texturing for 3D printing and enhancement of food nutrition.

The book explores the four principal quality factors of food: appearance, flavor, texture and nutrition, and introduces students and food technologists to the myriad uses of hydrocolloids. It also presents illustrations of relevant commercial food products that rely on hydrocolloids for their appeal, as well as recipes exemplifying the unique abilities of particular hydrocolloids.

Readers will also find:

• A thorough introduction to the use of hydrocolloids to control food size and shape, including the manipulation of select geometrical properties of foods
• A comprehensive exploration of the use of hydrocolloids to modulate food color and gloss, including the psychological impact of those properties
• Practical discussions pertaining to the modification of food taste and odor using hydrocolloids
• A thorough description of the ways in which hydrocolloids are used to improve crispy, crunchy and crackly foods

Perfect for food scientists working in product development and food engineers, Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition is sure to earn a place in the libraries of research chefs, as well as food chemists, food microbiologists and food technologists.