More Cooking Innovations
DOWNLOAD eBooks
Download More Cooking Innovations PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get More Cooking Innovations book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
More Cooking Innovations
DOWNLOAD eBooks
Author : Amos Nussinovitch
language : en
Publisher: CRC Press
Release Date : 2018-09-03
More Cooking Innovations written by Amos Nussinovitch and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-09-03 with Technology & Engineering categories.
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 for Special Dishes completes the very demanding task begun with our previous book: "Cooking Innovations, Using Hydrocolloids for Thickening, Gelling and Emulsification" of covering all hydrocolloids that are or will be very useful and important in the kitchen. Together, these books provide a complete picture of hydrocolloid use in foods, both in the kitchen and for food technologists and academics. The book includes several very important hydrocolloids, among them: chitin and chitosan, gum karaya, gum tragacanth, and milk proteins. Additional chapters comprise unique hydrocolloids which, in our opinion, will not only be used in future cooking (by both amateur cooks and professional chefs), but can pave the way to new and fascinating recipes and cooking techniques. The book also discusses novel hydrocolloids—the "where, why, and when" as well as future ideas for hydrocolloid processing and cooking. This book therefore describes more cooking innovations, and completes the list of hydrocolloids that are now, or will be used in kitchens and cooking for years to come.
More Cooking Innovations
DOWNLOAD eBooks
Author : Amos Nussinovitch
language : en
Publisher: CRC Press
Release Date : 2018-09-03
More Cooking Innovations written by Amos Nussinovitch and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-09-03 with Technology & Engineering categories.
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 for Special Dishes completes the very demanding task begun with our previous book: "Cooking Innovations, Using Hydrocolloids for Thickening, Gelling and Emulsification" of covering all hydrocolloids that are or will be very useful and important in the kitchen. Together, these books provide a complete picture of hydrocolloid use in foods, both in the kitchen and for food technologists and academics. The book includes several very important hydrocolloids, among them: chitin and chitosan, gum karaya, gum tragacanth, and milk proteins. Additional chapters comprise unique hydrocolloids which, in our opinion, will not only be used in future cooking (by both amateur cooks and professional chefs), but can pave the way to new and fascinating recipes and cooking techniques. The book also discusses novel hydrocolloids—the "where, why, and when" as well as future ideas for hydrocolloid processing and cooking. This book therefore describes more cooking innovations, and completes the list of hydrocolloids that are now, or will be used in kitchens and cooking for years to come.
Cooking Innovations
DOWNLOAD eBooks
Author : Lesley Ward
language : en
Publisher: Teacher Created Materials
Release Date : 2019-05-15
Cooking Innovations written by Lesley Ward and has been published by Teacher Created Materials this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-05-15 with Juvenile Nonfiction categories.
To be a chef, you need to have a great palate, knife skills, and... science skills? It's true, cooking requires more "science" than you might think! Learn about the innovations and technology behind great cooking with this informative book. Created in collaboration with the Smithsonian Institution, this STEAM book will ignite a curiosity about STEAM topics through real-world examples. It features a hands-on STEAM challenge that is perfect for makerspaces and that guides students step-by-step through the engineering design process. Make STEAM career connections with career advice from Smithsonian employees working in STEAM fields. Ideal for school reports and projects, this informational text will appeal to reluctant readers and ages 6-8.
Cooking Innovations
DOWNLOAD eBooks
Author : Amos Nussinovitch
language : en
Publisher: CRC Press
Release Date : 2013-10-09
Cooking Innovations written by Amos Nussinovitch and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-09 with Technology & Engineering categories.
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 have applications in the areas of edible coatings and flavor release. Although there are many books describing hydrocolloids and their industrial uses, Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification is the first scientific book devoted to the unique applications of hydrocolloids in the kitchen, covering both past uses and future innovations. Each chapter addresses a particular hydrocolloid, protein hydrocolloid, or protein–polysaccharide complex. 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 and amateur cook. Each chapter includes recipes demonstrating the particular hydrocolloid’s unique abilities in cooking. Several formulations were chosen specifically for food technologists, who will be able to manipulate them for large-scale use or as a starting point for novel industrial formulations. The book covers the most commonly used hydrocolloids, namely, agar–agar, alginates, carrageenan and furcellaran, cellulose derivatives, curdlan, egg proteins, galactomannans, gelatin, gellan gum, gum arabic, konjac mannan, pectin, starch, and xanthan gum. It also discusses combining multiple hydrocolloids to obtain novel characteristics. This volume serves to inspire cooking students and introduce food technologists to the many uses of hydrocolloids. It is written so that chefs, food engineers, food science students, and other professionals will be able to cull ideas from the recipes and gain an understanding of the capabilities of each hydrocolloid.
Edible Inventions
DOWNLOAD eBooks
Author : Kathy Ceceri
language : en
Publisher: Maker Media, Inc.
Release Date : 2016-09-02
Edible Inventions written by Kathy Ceceri and has been published by Maker Media, Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-02 with Technology & Engineering categories.
Believe it or not, there's a lot of inventing going on in the kitchen. Unless you only eat fruits and veggies right off the plant, you are using tools and techniques invented by humans to make food more tasty and easier to digest. When you cook food, you start to break it down into a form your body can absorb. When you add chemicals to make it thicker, gooey-er, or puffy-er, you turn a bunch of boring ingredients into a mouth-watering snack. Edible Inventions: Cooking Hacks and Yummy Recipes You Can Build, Mix, Bake, and Grow will show you some unusual ways to create a meal, and help you invent some of your own. Projects include: 3D printing with food Chemical cuisine and molecular gastronomy Prepared foods like jellies and pickles at home Growing your own ingredients Cooking off the grid
Knickerbocker Glory
DOWNLOAD eBooks
Author : Matthew Robinson
language : en
Publisher: Culinary Exchange, LLC
Release Date : 2013-09-01
Knickerbocker Glory written by Matthew Robinson and has been published by Culinary Exchange, LLC this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-01 with categories.
Life is filled with wow moments; those moments when we see something new that really impresses us and gets our attention. These wow moments make our personal lives better and more interesting. The businesses that create these wow moments, or innovations, are typically more successful. But, what is the key to creating these innovations? How are innovations born? How can simple connections between various things be made so that something new is created? Are there steps to creating new innovations and wow moments? The answers to these questions are in this book. The Knickerbocker Glory: Tasty Innovation and Even Tastier Desserts is a book about learning to innovate using the culinary arts as inspiration. More specifically, using a little known dessert - The Knickerbocker Glory - as a model to teach a simple innovation process and guide the reader through the journey from stated purpose to wow moment. The text, infographics and insets explore how great ideas can be created, shows the importance of getting ideas off paper and into reality and discusses the importance of a team effort in innovation. The book rolls back the curtain on the specific steps to use when implementing any type of innovation program. The Knickerbocker Glory: Tasty Innovation and Even Tastier Desserts starts by introducing The Knickerbocker Glory, a tall, layered ice cream concoction eaten with a very long spoon. Although today it is seen as a classic British ice cream dessert, its origins may not be truly British but American. But what makes this dessert a great story and model for innovation? It is the story of a reinvention. The American sundae, call the Knickerbocker, reinvented for a British audience. And since the original recipe for The Knickerbocker Glory has not been recorded, it is an ideal model from which to explore innovation because of all the possibilities it represents. With a basic understanding of The Knickerbocker Glory, the book walks the reader through a process from which innovations can be born. The discussion starts with the simple steps a chef might take to create something new in the kitchen, covering the importance of having a goal, where inspiration for such a goal might come from and how experimentation is used to reach the goal. From there, a deeper definition of innovation is revealed and the six steps of innovation called the ..".ates" are defined. They are Contemplate and State; Stimulate; Formulate, Ideate, Create and Iterate. A description and instruction for each step is given in the book. The ..".ates" are then applied to The Knickerbocker Glory model; examples of how each step can be applied to create something new are provided. The journey to wow moments starts with stating the purpose. The book then details how a variety of sources of inspiration (both related and unrelated) can be found and applied to The Knickerbocker Glory model and makes the point that good stimulus and inspiration is the foundation for new and richer ideas. Examples discussed include how fusion cuisine, molecular gastronomy or the more far-fetched Apple Computer Company might be leveraged to make a new Knickerbocker Glory. Following this, the origin of The Knickerbocker Glory is used to show how inspiration can be turned into new ideas. The importance of making these ideas into real "products" and repeating them until they are perfected is also discussed. Finally, the book discusses the importance of innovating as a team and details a few insights about cooking that demonstrate that even small changes to a recipe can bring about big changes to a dish, illustrating that it might not have to be something big to bring about something that is very innovative.
Cooking Innovations Guided Reading 6 Pack
DOWNLOAD eBooks
Author :
language : en
Publisher: Teacher Created Materials
Release Date : 2019-07-01
Cooking Innovations Guided Reading 6 Pack written by and has been published by Teacher Created Materials this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-01 with Juvenile Nonfiction categories.
To be a chef, you need to have a great palate, knife skills, and... science skills? It's true, cooking requires more "science" than you may think! Learn about the innovations and technology behind great cooking with this informative book! Created in collaboration with the Smithsonian Institution, this title builds students' literacy skills while fostering curiosity, creativity, and innovation through real-world examples. Features include: A hands-on STEAM challenge guides students through each step of the engineering design process and is ideal for makerspace activities; Content that highlights every component of STEAM: science, technology, engineering, the arts, and mathematics; Dynamic images and text features enhance the reading experience and build visual literacy; Make career connections with career advice from Smithsonian employees working in STEAM fields. This 6-Pack includes six copies of this title and a lesson plan that specifically supports guided reading instruction.
Innovations In Food Processing
DOWNLOAD eBooks
Author : Grahame W. Gould
language : en
Publisher: CRC Press
Release Date : 2000-06-07
Innovations In Food Processing written by Grahame W. Gould and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-06-07 with Technology & Engineering categories.
The food world has a number of options available to make the food industry more diverse, competitive, and efficient. Innovations in Food Processing investigates some of these options, alternative technologies, and strategies for properly addressing new challenges facing the food industry. It also provides specific examples on how these alternatives
Cooking Technology
DOWNLOAD eBooks
Author : Steffan Igor Ayora-Diaz
language : en
Publisher: Bloomsbury Publishing
Release Date : 2015-12-17
Cooking Technology written by Steffan Igor Ayora-Diaz and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-17 with Cooking categories.
New scientific discoveries, technologies and techniques often find their way into the space and equipment of domestic and professional kitchens. Using approaches based on anthropology, archaeology and history, Cooking Technology reveals the impact these and the associated broader socio-cultural, political and economic changes have on everyday culinary practices, explaining why people transform – or, indeed, refuse to change – their kitchens and food habits. Focusing on Mexico and Latin America, the authors look at poor, rural households as well as the kitchens of the well-to-do and professional chefs. Topics range from state subsidies for traditional ingredients, to the promotion of fusion foods, and the meaning of kitchens and cooking in different localities, as a result of people taking their cooking technologies and ingredients with them to recreate their kitchens abroad. What emerges is an image of Latin American kitchens as places where 'traditional' and 'modern' culinary values are constantly being renegotiated. The thirteen chapters feature case studies of areas in Mexico, the American-Mexican border, Cuba, Guatemala, Costa Rica, Venezuela, Colombia, Peru, and Brazil. With contributions from an international range of leading experts, Cooking Technology fills an important gap in the literature and provides an excellent introduction to the topic for students and researchers working in food studies, anthropology, history, and Latin American studies.
Innovative Food Processing Technologies
DOWNLOAD eBooks
Author :
language : en
Publisher: Elsevier
Release Date : 2020-08-18
Innovative Food Processing Technologies written by and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-18 with Technology & Engineering categories.
Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.