£190.00
The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks.
From Alicia Foundation, the culinary research center driven by famed
Cooking Innovations
Food Stabilisers, Thickeners and Gelling Agents
More Cooking Innovations
Hydrocolloids in Food Product Development
Food Polymers, Gels and Colloids
Food Emulsifiers and Their Applications
Handbook of Hydrocolloids
Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition
Edible Food Packaging with Natural Hydrocolloids and Active Agents
Bioactive Seaweeds for Food Applications
Food Texture Design and Optimization
Colour Additives for Foods and Beverages