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Showing 1 - 12 of 12 results for “s hirashima”
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  • Inclusiveness in India

    A Strategy for Growth and Equality

    Edited by S. Hirashima, H. Oda, Y. Tsujita ...
    Series series Economics and Finance (R0)
    This bookexamines inclusive growth in a range of social and economic areas in India, including physical infrastructure, vulnerable sections of the population and underdeveloped states. It provides a comprehensive study of disparity and deepens insight into understanding processes of economic and social development. ... Read more

    $64.99 CAD

  • Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition

    by Amos Nussinovitch, Madoka Hirashima ...
    Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and NutritionA thoroughly up-to-date and forward-looking presentation of the use of hydrocolloids in foodIn Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition, a team of distinguished food researchers combines comprehensive and authoritative discussions on the conventional use of hydrocolloids to ... Read more

    $209.99 CAD

  • More Cooking Innovations

    Novel Hydrocolloids for Special Dishes

    by Amos Nussinovitch, Madoka Hirashima ...
    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 ... Read more

    $394.99 CAD

  • Cooking Innovations

    Using Hydrocolloids for Thickening, Gelling, and Emulsification

    by Amos Nussinovitch, Madoka Hirashima ...
    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 ... Read more

    $109.99 CAD

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  • Batters and Breadings in Food Processing

    by Karel Kulp ...
    Series series American Association of Cereal Chemists International
    For the first major update of this topic in 21 years, editors Kulp, Loewe, Lorenz, and Gelroth have gathered an elite group of internationally recognized experts. This new edition examines the current market trends and applications for coated food products. It updates our knowledge of ingredient utilization in battered and breaded products using corn, wheat, rice, fats and oils, and flavorings and ... Read more

    $175.99 CAD

  • Handbook of Vegetables and Vegetable Processing

    by Y. H. Hui, Muhammad Siddiq, Jasim Ahmed, E. Özgül Evranuz, Nirmal K. Sinha ...
    Vegetables are an important article of commerce both in developed and developing economies. Many studies point to importance of vegetables in our diet. Handbook of Vegetables and Vegetable Processing serves as a reference handbook on vegetables and vegetable processing containing the latest developments and advances in this fast growing field. The book can be considered as a companion to Y. H. Hui ... Read more

    $434.99 CAD

  • Dairy Ingredients for Food Processing

    Edited by Ramesh C. Chandan, Arun Kilara ...
    The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of ... Read more

    $335.99 CAD

  • Ice Cream

    by H Douglas Goff, Richard W Hartel ...
    Series series Chemistry and Material Science (R0)
    Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and ... Read more

    $115.99 CAD

  • Handbook of Molecular Gastronomy

    Scientific Foundations, Educational Practices, and Culinary Applications

    Edited by Christophe Lavelle, Róisín Burke, Alan Kelly, Hervé This vo Kientza ...
    Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents ... Read more

    $329.99 CAD

  • Pulse Chemistry and Technology

    by Brijesh Tiwari, Narpinder Singh ...
    Like cereal, pulse processing is one of the oldest and most important of all food processing, which encompasses a diverse range of products. Pulses are widely grown throughout the world and their dietary and economic importance is globally appreciated and well recognized. Although cereal processing has several dedicated text books, no dedicated text on pulse processing is currently available for ... Read more

    $87.99 CAD

  • Pulse Foods

    Processing, Quality and Nutraceutical Applications

    Edited by Brijesh K. Tiwari, Aoife Gowen, Brian McKenna ...
    Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of ... Read more

    $132.79 CAD

  • Food Stabilisers, Thickeners and Gelling Agents

    Edited by Alan Imeson ...
    Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and ... Read more

    $259.99 CAD