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More Cooking Innovations

Author : Amos Nussinovitch
Publisher : CRC Press
ISBN 13 : 1351620630
Total Pages : 314 pages
Book Rating : 4.3/5 (516 download)

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Book Synopsis More Cooking Innovations by : Amos Nussinovitch

Download or read book More Cooking Innovations written by Amos Nussinovitch and published by CRC Press. This book was released on 2018-09-03 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Author : Amos Nussinovitch
Publisher : CRC Press
ISBN 13 : 1351620649
Total Pages : 289 pages
Book Rating : 4.3/5 (516 download)

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Book Synopsis More Cooking Innovations by : Amos Nussinovitch

Download or read book More Cooking Innovations written by Amos Nussinovitch and published by CRC Press. This book was released on 2018-09-03 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Author : Amos Nussinovitch
Publisher : CRC Press
ISBN 13 : 143987588X
Total Pages : 380 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Cooking Innovations by : Amos Nussinovitch

Download or read book Cooking Innovations written by Amos Nussinovitch and published by CRC Press. This book was released on 2013-10-09 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Cooking Innovations

Author : Lesley Ward
Publisher : Teacher Created Materials
ISBN 13 : 1493866710
Total Pages : 35 pages
Book Rating : 4.4/5 (938 download)

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Book Synopsis Cooking Innovations by : Lesley Ward

Download or read book Cooking Innovations written by Lesley Ward and published by Teacher Created Materials. This book was released on 2019-05-15 with total page 35 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Reinventing Food Banks and Pantries

Author : Katie S. Martin
Publisher : Island Press
ISBN 13 : 1642831530
Total Pages : 282 pages
Book Rating : 4.6/5 (428 download)

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Book Synopsis Reinventing Food Banks and Pantries by : Katie S. Martin

Download or read book Reinventing Food Banks and Pantries written by Katie S. Martin and published by Island Press. This book was released on 2021-03-09 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the US, there is a wide-ranging network of at least 370 food banks, and more than 60,000 hunger-relief organizations such as food pantries and meal programs. These groups provide billions of meals a year to people in need. And yet hunger still affects one in nine Americans. What are we doing wrong? In Reinventing Food Banks and Pantries, Katie Martin argues that if handing out more and more food was the answer, we would have solved the problem of hunger decades ago. Martin instead presents a new model for charitable food, one where success is measured not by pounds of food distributed but by lives changed. The key is to focus on the root causes of hunger. When we shift our attention to strategies that build empathy, equity, and political will, we can implement real solutions. Martin shares those solutions in a warm, engaging style, with simple steps that anyone working or volunteering at a food bank or pantry can take today. Some are short-term strategies to create a more dignified experience for food pantry clients: providing client choice, where individuals select their own food, or redesigning a waiting room with better seating and a designated greeter. Some are longer-term: increasing the supply of healthy food, offering job training programs, or connecting clients to other social services. And some are big picture: joining the fight for living wages and a stronger social safety net. These strategies are illustrated through inspiring success stories and backed up by scientific research. Throughout, readers will find a wealth of proven ideas to make their charitable food organizations more empathetic and more effective. As Martin writes, it takes more than food to end hunger. Picking up this insightful, lively book is a great first step.

Cooking Innovations

Author : Amos Nussinovitch
Publisher : CRC Press
ISBN 13 : 1439875898
Total Pages : 354 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Cooking Innovations by : Amos Nussinovitch

Download or read book Cooking Innovations written by Amos Nussinovitch and published by CRC Press. This book was released on 2013-10-09 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 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.

something to food about

Author : Questlove
Publisher : Clarkson Potter
ISBN 13 : 0553459422
Total Pages : 242 pages
Book Rating : 4.5/5 (534 download)

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Book Synopsis something to food about by : Questlove

Download or read book something to food about written by Questlove and published by Clarkson Potter. This book was released on 2016-04-12 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: In somethingtofoodabout, drummer, producer, musical director, culinary entrepreneur, and New York Times bestselling author, Questlove, applies his boundless curiosity to the world of food. In conversations with ten innovative chefs in America, Questlove explores what makes their creativity tick, how they see the world through their cooking and how their cooking teaches them to see the world. The conversations begin with food but they end wherever food takes them. Food is fuel. Food is culture. Food is history. And food is food for thought. Featuring conversations with: Nathan Myhrvold, Modernist Cuisine Lab, Seattle; Daniel Humm, Eleven Madison Park, and NoMad, NYC; Michael Solomonov, Zahav, Philadelphia; Ludo Lefebvre, Trois Mec, L.A.; Dave Beran, Next, Chicago; Donald Link, Cochon, New Orleans; Dominque Crenn, Atelier Crenn, San Francisco; Daniel Patterson, Coi and Loco'l, San Francisco; Jesse Griffiths, Dai Due, Austin; and Ryan Roadhouse, Nodoguro, Portland

Innovations in Food Processing

Author : Grahame W. Gould
Publisher : CRC Press
ISBN 13 : 1482278863
Total Pages : 282 pages
Book Rating : 4.4/5 (822 download)

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Book Synopsis Innovations in Food Processing by : Grahame W. Gould

Download or read book Innovations in Food Processing written by Grahame W. Gould and published by CRC Press. This book was released on 2000-06-07 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Innovations in Food Packaging

Author : Jung H. Han
Publisher : Elsevier
ISBN 13 : 0080455174
Total Pages : 503 pages
Book Rating : 4.0/5 (84 download)

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Book Synopsis Innovations in Food Packaging by : Jung H. Han

Download or read book Innovations in Food Packaging written by Jung H. Han and published by Elsevier. This book was released on 2005-07-20 with total page 503 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovations in Food Packaging addresses selective topics of functions of food packaging to modify the traditional notion of this process. This book is organized into five parts. Part I focuses on the fundamental theories covering physical chemistry background and quality preservation of foods. Parts II and III discuss active packaging research and development and modified atmosphere packaging of fresh produce, meats, and ready-to-eat products, respectively. Part IV talks about edible and biodegradable coatings and films, whereas Part V discusses commercialization aspects of packaging technologies. Each part is divided into chapters of subject review and detailed technical information. This text will benefit those who are interested in innovative technology of food packaging in general, and experienced field packaging specialists and graduate-level food scientists in particular. This book will be useful as a textbook not only for extension programs of food packaging development in food industry, but also for advanced graduate-level food packaging courses. Covers four major food packaging topics: * Theories in food packaging * Active packaging * Modified atmosphere packaging * Edible films and coatings

The Uncertainty Mindset

Author : Vaughn Tan
Publisher : Columbia University Press
ISBN 13 : 0231551878
Total Pages : 296 pages
Book Rating : 4.2/5 (315 download)

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Book Synopsis The Uncertainty Mindset by : Vaughn Tan

Download or read book The Uncertainty Mindset written by Vaughn Tan and published by Columbia University Press. This book was released on 2020-07-28 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovation is how businesses stay ahead of the competition and adapt to market conditions that change in unpredictable and uncertain ways. In the first decade of the twenty-first century, high-end cuisine underwent a profound transformation. Once an industry that prioritized consistency and reliability, it turned into one where constant change was a competitive necessity. A top restaurant’s reputation and success have become so closely bound up with its ability to innovate that a new organizational form, the culinary research and development team, has emerged. The best of these R&D teams continually expand the frontiers of food—they invent a constant stream of new dishes, new cooking processes and methods, and even new ways of experiencing food. How do they achieve this nonstop novelty? And what can culinary research and development teach us about how organizations innovate? Vaughn Tan opens up the black box of elite culinary R&D to provide essential insights. Drawing on years of unprecedented access to the best and most influential culinary R&D teams in the world, he reveals how they exemplify what he calls the uncertainty mindset. Such a mindset intentionally incorporates uncertainty into organization design rather than simply trying to reduce risk. It changes how organizations hire, set goals, and motivate team members and leads organizations to work in highly unconventional ways. A revelatory look at the R&D kitchen, The Uncertainty Mindset upends conventional wisdom about how to organize for innovation and offers practical insights for businesses trying to become innovative and adaptable.

The Curious Cook

Author : Harold McGee
Publisher :
ISBN 13 : 9780865474529
Total Pages : 339 pages
Book Rating : 4.4/5 (745 download)

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Book Synopsis The Curious Cook by : Harold McGee

Download or read book The Curious Cook written by Harold McGee and published by . This book was released on 1990 with total page 339 pages. Available in PDF, EPUB and Kindle. Book excerpt: Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster

Cognitive Cooking with Chef Watson

Author : IBM
Publisher : Sourcebooks
ISBN 13 : 9781492625711
Total Pages : 0 pages
Book Rating : 4.6/5 (257 download)

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Book Synopsis Cognitive Cooking with Chef Watson by : IBM

Download or read book Cognitive Cooking with Chef Watson written by IBM and published by Sourcebooks. This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Inspiring innovation & culinary exploration. Outside the box. Creative. Whether in the fields of medicine, engineering or cooking, the ability to break the mold and imagine new concepts has long been considered a purely human ability. Until now. With Watson and the poer of cognitive computing, professionals and creators no longer need to rely on experience, intuition and elisive inspiration to make new discoveries. Chef Wtson is the result of purposeful innovation, a collaboration between the Institute of Culinary Education and IBM Watson, thty his produced a groundbreaking cookbook unlike any you've ever seen before.

Egg Innovations and Strategies for Improvements

Author : Patricia Hester
Publisher : Academic Press
ISBN 13 : 0128011513
Total Pages : 646 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Egg Innovations and Strategies for Improvements by : Patricia Hester

Download or read book Egg Innovations and Strategies for Improvements written by Patricia Hester and published by Academic Press. This book was released on 2016-12-19 with total page 646 pages. Available in PDF, EPUB and Kindle. Book excerpt: Egg Innovations and Strategies for Improvements examines the production of eggs from their development to human consumption. Chapters also address consumer acceptance, quality control, regulatory aspects, cost and risk analyses, and research trends. Eggs are a rich source of macro- and micronutrients which are consumed not only by themselves, but also within the matrix of food products, such as pastas, cakes, and pastries. A wholesome, versatile food with a balanced array of essential nutrients, eggs are a stable of the human diet. Emerging strategies entail improvements to the composition of eggs via fortification or biological enrichment of hen's feed with polyunsaturated fatty acids, antioxidants, vitamins, or minerals. Conversely, eggs can be a source of food-borne disease or pollutants that can have effects on not only human health, but also egg production and commercial viability. Written by an international team of experts, the book presents a unique overview of the biology and science of egg production, nutrient profiling, disease, and modes for increasing their production and quality. Designed for poultry and food scientists, technologists, microbiologists, and workers in public health and the food and egg industries, the book is valuable as an industrial reference and as a resource in academic libraries. Focuses on the production and food science aspects of eggs Includes a broad range of microbial contaminants, their risks, and prevention, as well as non-microbial contaminant risks Presents analytical techniques for practical application

Breakthrough Food Product Innovation Through Emotions Research

Author : David Lundahl
Publisher : Academic Press
ISBN 13 : 0123877148
Total Pages : 256 pages
Book Rating : 4.1/5 (238 download)

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Book Synopsis Breakthrough Food Product Innovation Through Emotions Research by : David Lundahl

Download or read book Breakthrough Food Product Innovation Through Emotions Research written by David Lundahl and published by Academic Press. This book was released on 2011-10-19 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than 95% of all consumer product launched in the packaged goods sector fail to achieve their goals for success. Breakthrough Food Product Innovation Through Emotions Research gives a clear answer for innovation teams seeking to increase product success rates by breaking through the clutter in an otherwise undifferentiated, commoditized marketplace. Through case studies, it lays out a practical approach for applying emotions research throughout the food innovation and product development process. The basic premise is that emotions are the chief motivation for why consumers sense, select, seek and share their food product experiences. With this novel framework, the science of consumer behavior is made operational for innovation teams. Emotions insight inspires innovation teams to create and helps guide decision making as they design sensory cues and other behavior drivers into products that make consumers want to consume. This book has implications for the whole innovation team - innovators such as product developers, designers, creative chiefs, and marketers; strategists such as line managers; and researchers such as sensory and marketing researchers. Presents a behaviour-driven approach to innovation for the development of breakthrough food products Illustrates a collaborative framework to inspire creativity and guide decision making through emotions insights Explores a research framework that gets to the "whys" of consumer behavior by distilling the science of emotions into research insights Defines design and development methods to build sensory cues into packaging and packaged foods that deliver emotional impact Explains research methods that get to the "so whats" of insights through emotions research Provides case studies and examples proving the value of the behavior-driven approach to food product innovation

Innovation in Food Engineering

Author : Maria Laura Passos
Publisher : CRC Press
ISBN 13 : 1420086073
Total Pages : 758 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Innovation in Food Engineering by : Maria Laura Passos

Download or read book Innovation in Food Engineering written by Maria Laura Passos and published by CRC Press. This book was released on 2016-04-19 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and quality is just one of the current issues driving the development of new products. An overview of a range of solutions for these challenges, Innovation in Food Engi

Innovations in Food Packaging

Author : Jung H. Han
Publisher : Academic Press
ISBN 13 : 0123948355
Total Pages : 624 pages
Book Rating : 4.1/5 (239 download)

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Book Synopsis Innovations in Food Packaging by : Jung H. Han

Download or read book Innovations in Food Packaging written by Jung H. Han and published by Academic Press. This book was released on 2013-10-03 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged. This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview. New to this edition: Over 60% updated content — including nine completely new chapters — with the latest developments in technology, processes and materials Now includes bioplastics, biopolymers, nanoparticles, and eco-design of packaging

Handbook of Innovation in the Food and Drink Industry

Author : Ruth Rama
Publisher : CRC Press
ISBN 13 : 1560222980
Total Pages : 105 pages
Book Rating : 4.5/5 (62 download)

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Book Synopsis Handbook of Innovation in the Food and Drink Industry by : Ruth Rama

Download or read book Handbook of Innovation in the Food and Drink Industry written by Ruth Rama and published by CRC Press. This book was released on 2008-03-26 with total page 105 pages. Available in PDF, EPUB and Kindle. Book excerpt: Forget the idea that the food and beverage (F&B) industry is low-tech and slow-changing. The Handbook of Innovation in the Food and Drink Industry goes beyond the traditional perspectives by exploring neglected aspects of technological change in this industry. Economic and managerial aspects of innovation, technological change, new product introduction, and research and development are discussed by leading international specialists in the food and drink industry. Food quality and society, dynamic innovations, the role of biotechnology, and future challenges in the industry are examined clearly in detail. Topics include: • Characteristics of production in the F&B firm • Managements of innovation and the effects on productivity in the F&B firm • Assessment of recent studies on innovation • Internal and external factors of innovation at the firm level • Role of the market and competition • Characteristics and determinates of product innovation • Productivity and innovation effects in the United States food processing industry • Management of knowledge • Innovations in food safety • Innovations in food quality • Biotechnology, information and communication technology (ICT), and the F&B industry • Analysis of the transformation of the Niagara wine cluster in Canada into a regional innovation system • Much more! The Handbook of Innovation in the Food and Drink Industry includes a review of industry literature on innovations, including the most debated topics. Chapters focus on study cases, analyses of large databases and other tools, economic analyses, and crucial survey results. This is a one-of-a-kind text that provides a well-rounded view of the entire industry and where it is heading. The book is carefully referenced and includes tables to clearly present data.