Featuring unique hydrocolloids like arabinoxylan and mesquite meal, this book introduces innovative recipes and cooking techniques. It aims to advance the evolving use of hydrocolloids in culinary practices, showcasing how these ingredients can transform traditional cooking and inspire creativity in the kitchen.
Focusing on the production of hydrocolloid beads, the book details techniques for modifying and assessing their physical and chemical properties. It explores a wide range of applications for these beads in fields such as agriculture, biotechnology, environmental studies, medicine, and food, highlighting their versatility and significance in various industries.
Offers a collection of plant gum exudates. This title not only introduces an array of exudates, but also classifies gums according to their botanical taxonomy. It also offers color plates of exudates in their natural environment along with relevant botanical parts.