{"product_id":"use-of-hydrocolloids-to-control-food-appearance-flavor-texture-and-nutrition","title":"Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition","description":"\u003cb\u003eUse of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition\u003c\/b\u003e \u003cp\u003e\u003cb\u003eA thoroughly up-to-date and forward-looking presentation of the use of hydrocolloids in food\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eIn \u003ci\u003eUse of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition\u003c\/i\u003e, 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. \u003c\/p\u003e\u003cp\u003eThe 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. \u003c\/p\u003e\u003cp\u003eReaders will also find: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eA thorough introduction to the use of hydrocolloids to control food size and shape, including the manipulation of select geometrical properties of foods\u003c\/li\u003e\n\u003cli\u003e A comprehensive exploration of the use of hydrocolloids to modulate food color and gloss, including the psychological impact of those properties\u003c\/li\u003e\n\u003cli\u003e Practical discussions pertaining to the modification of food taste and odor using hydrocolloids\u003c\/li\u003e\n\u003cli\u003e A thorough description of the ways in which hydrocolloids are used to improve crispy, crunchy and crackly foods \u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003ePerfect for food scientists working in product development and food engineers, \u003ci\u003eUse of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition \u003c\/i\u003eis sure to earn a place in the libraries of research chefs, as well as food chemists, food microbiologists and food technologists.\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":54025061564760,"sku":null,"price":198.4,"currency_code":"EUR","in_stock":true}],"url":"https:\/\/agendabookshop.com\/products\/use-of-hydrocolloids-to-control-food-appearance-flavor-texture-and-nutrition","provider":"Agenda Bookshop","version":"1.0","type":"link"}