Books by Amos Nussinovitch

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.

This book covers production of hydrocolloid (water-soluble polymer) beads, including techniques to change and to estimate their physical and chemical properties. Covers uses of beads in agriculture, biotechnology, environmental studies, medicine and food.