[amazon books] Ideas in Food by Aki Kamozawa, 0307717402

  • Full Title : Ideas in Food: Great Recipes and Why They Work
  • Autor: Aki Kamozawa
  • Print Length: 320 pages
  • Publisher: Clarkson Potter; 11/28/10 edition
  • Publication Date: December 28, 2010
  • Language: English
  • ISBN-10: 0307717402
  • ISBN-13: 978-0307717405
  • Download File Format: epub
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Directions
Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights.
 
This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly.
 
Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home. 

 

Editorial Reviews

Amazon.com Review

Amazon Best Books of the Month, December 2010 The husband-and-wife culinary team of H. Alexander Talbot and Aki Kamozawa use chemistry, biology, and a host of creative cooking techniques to produce the uniquely delicious recipes found in Ideas in Food: Great Recipes and Why They Work. Building their book around the science of food preparation, Kamozawa and Talbot cleverly explain why quickly freezing fruits and vegetables best preserves their texture, which woods produce the most flavorful smoke, and why folding dough, rather than kneading it, is the key to making easy artisan bread. The recipes encompass the traditional and the exotic–from Roast Chicken and Macaroni and Cheese, to Grilled Potato Ice Cream and Red Cabbage Kimchi Cracklings. Prefacing every section with a fascinating look at the science behind the scenes, Kamozawa and Talbot’s thoughtful and tantalizing book allows foodies, chefs, and home cooks of all skill levels to cook with intelligence and confidence. –Lynette Mong


Q&A with Authors Aki and Alex

What inspired you to write Ideas in Food?
Aki: We were out in a remote corner of Colorado opening a boutique hotel and restaurant and it was taking longer than expected to get things going. We were doing some cooking but lacked that inspiration that you get from cooking for a restaurant full of people. Our GM at the time introduced us to the idea of a blog and suggested it might be something we would be interested in exploring. I checked it out first and thought it would be fun. Six years later, here we are.

Who’s your favorite author? Chef?
Aki: That’s an impossible question because there are so many of both. Some of our favorite chefs are people we’ve been lucky enough to work with or get to know like Tony Maws, Spike Gjerde, Wylie Dufresne, David Chang, Johnny Iuzzini, Daniel Patterson, Michael Laiskonis, Bryan and Michael Voltaggio, Marco Canora, Tony Conte, I could go on and on. Beyond that we are inspired by chefs around the world, we are inspired by reading menus and websites, places we’ve eaten and so many different things. Frankly there’s no list we could put together that would be long enough to cover everyone who we find inspiring although the people listed above are incredibly generous and forthcoming with their knowledge and experience and that is always a gift.

As for writers, that list is equally long. I can say that in my youth, before I ever worked in a restaurant, the writers who I read first and stayed with me the longest include MFK Fisher, Laurie Colwin, John Thorne, James Villas, John T Edge, Roy Andries de Groot, Jane Grigson, Pierre Franey, James Beard, Nicholas Freeling, Madeleine Kamman, Calvin Trilling, Raymond Sokolov and Mimi Sheraton. I’ve always been a reader.

You can only cook from three cookbooks for the rest of your life. What are they and why?
Alex: Madeleine Kamman’s The New Making of a Chef, Shirley O. Corriher’s Cookwise, and to be totally immodest I would choose our book. We’ve actually been cooking from it since we got a copy of the galley.

What’s your favorite book? Why?
Alex: The latest edition of On Food and Cooking by Harold McGee.

Aki: It’s the one book to rule them all.

How do you come up with your recipes?
Alex: Recipes come together in a variety of ways and they are not always calculated. Our past, present and future are essential in directing the paths we take. Flavor memories and life experience guide our inspirations. Think about grilled lobster. I remember sea breezes and too much sun, the smell of seaweed and the aroma of drawn butter. All of these memories are touchstones in the creation of a new dish. Today we know about the different muscle fibers in a lobster and we can use this knowledge to cook each part to delicious succulence. So we combine our inspiration and technical knowledge to come up with something new and delicious.

What’s one food item or implement you couldn’t live without?
Alex: Since there are two of us we will take salt and a sharp knife. We share pretty well.

What does your kitchen look like?
Aki: It’s a traditional home kitchen with all the usual suspects from a great coffee maker to an electric range (can’t have gas where we live) but tucked away in what used to be our garage is our workshop and library stacked with books and more unusual cooking equipment from immersion circulators to nitrogen tanks and a CVap.

What’s your favorite childhood meal? Adult meal?
Alex: Childhood meal would be mac and cheese and my favorite adult meal would be macaroni and cheese with truffles.

Aki: I had a lot of favorite childhood meals and unsurprisingly there is a list in my head without one particular meal standing out in my mind. I was lucky to have a lot of good food in my life and for me the best meals were almost always occasions shared with people I loved and was very comfortable with so the company was as important as the food. That is equally true of my adult meals, great company can overcome bad food and the most amazing meal cannot triumph over an uncomfortable atmosphere at the table.

If you could cook for one person, who would it be?
Alex: Steve Jobs

What has been your biggest kitchen mishap?
Alex: Depends on the day.

Fill in the blank:

My guilty pleasure is ________

Alex: Starbucks Eggnog Latte

Aki: Haagen Daaz Chocolate Peanut Butter ice cream, straight from the carton with a spoon.

My superpower wish is: ________

Alex: I would not need any sleep. That would make me a heck of a lot more productive in my day.

Aki: The ability to motivate and inspire the people around me to stay on track and not lose focus because that only makes them stronger.

I need more: ________

Alex: Shelf Space in the kitchen to store all my junk.

Aki: Time to get things done.

From Publishers Weekly

Though it’s not an all-purpose cookbook, this volume by Kamozawa and Talbot, the Ideas in Food bloggers and “Kitchen Alchemy” columnists for Popular Science, could easily be an everyday reference tool and a source of go-to recipes for anyone who spends a lot of time in the kitchen. The authors break down the science behind correctly and deliciously preparing everything from bread, pasta, and eggs (including soft scrambled eggs; hard-boiled eggs, and brown butter hollandaise sauce) to homemade butter and yogurt. Most recipes fall into the “Ideas for Everyone” category, which composes about the first three-quarters of the book; the final section is “Ideas for Professionals,” which explores trendy molecular gastronomy topics like liquid nitrogen–used to make popcorn gelato–and carbon dioxide, a necessary tool for making coffee onion rings. Straightforward prose and anecdotes with personality keep this from being a dry food science tome. And accessible recipes for such dishes as a simple roast chicken, green beans almondine, and root beer-braised short ribs mean it never gets too lofty. (Dec.)
(c) Copyright PWxyz, LLC. All rights reserved.

 

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sh Recipe Book for the Ages

BY

Gordon Rock

Copyright 2018 Gordon Rock

Kindle Edition

License Notes

No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.

All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book

Table of Contents

Introduction

Skillet Butter Cod

Baked Tilapia and Spinach Casserole

Thai Coconut Curry Mahi Mahi

Blackened Catfish

Sicilian Salmon with Mushrooms

Country Oven Fried Fish

Broiled Sesame Salmon

Healthy Fish Tacos

Grilled Halibut

Pan Roasted Halibut with Corona Beans

Easy Fish Stew

Sea Bass with Sweet Salsa

Black Bass with Rosemary Vinaigrette

Salmon Burgers

Glazed Garlic and Honey Salmon

Seared Flounder with Spinach

Baked Swordfish Steaks

Cilantro and Garlic Shrimp

Chilean Sea Bass with Spinach Pesto

Wild Mackerel with Crushed Potatoes

Roasted Salmon with a Strawberry Salad

Sriracha and Butter Cod with Kale

Ginger and Lemon Cod with Broccoli and Rice

Buffalo Ranch Salmon

Ginger and Sesame Salmon Salad

Conclusion

About the author

Free Bonus Cookbooks

Author’s Afterthoughts

Introduction

Growing up, I was never one for fish. There was just something about the way fish smelled and tasted that never piqued my interest. It wasn’t until I grew older and tried sushi for the first time while I was living in Colorado that my taste buds started to broaden. Upon the first bite of salmon sushi, I became intrigued by the very idea of fish tasting delicious. It was then that I went on a journey to discover how to make dish that tasted even better than that piece of sushi and began to learn how to prepare different types of fish.

Throughout the pages of this book, I hope I can teach you everything I learned with my own fish making experiments. By the end of this cookbook, I hope that you too learn not only how to properly prepare fish within your home, but feel inspired to try making different types of fish, all that taste just as delicious as any meal that you prepare.

By the end of this cookbook, eat fish. Enjoy it and above all, respect the process of preparing it! I guarantee it will help you enhance your own culinary skills in the process.

Skillet Butter Cod

This is a delicious fish recipe that I am sure will become a family favorite. Even the pickiest of children will love this dish.

Makes: 2 to 4 servings

Total Prep Time: 10 minutes

Ingredients for the cod:

1 ½ pounds of cod fillets

6 Tbsp. of butter, thinly sliced

Ingredients for the seasoning:

¼ tsp. of powdered garlic

½ tsp. of salt

¼ tsp. of black pepper

¾ tsp. of smoked paprika

Lemon slices, juice only

Parsley, chopped and for garnish

Directions:

In a bowl, add in the chopped parsley, powdered garlic, dash of salt, smoked paprika and dash of black pepper. Stir well to mix.

Season both sides of the cod fillets with the seasoning mix.

In a skillet set over medium to high heat, add in 2 tablespoons of butter. Once melted, add in the cod fillets. Cook for 2 minutes.

Lower the heat to medium. Flip the cod and top off with the remaining butter. Continue to cook for an additional 3 to 4 minutes or until the cod begins to flake.

Drizzle lemon juice from the lemon slices over the fillets.

Remove from heat and serve immediately.

Baked Tilapia and Spinach Casserole

This is the perfect casserole dish you can make whenever you need to feed a large group of people. This tilapia dish is smothered in a creamy sauce that you won’t be able to resist.

Makes: 8 servings

Total Prep Time: 10 minutes

Ingredients:

1 pound of tilapia fillets

1, 8 ounce bag of spinach

3 Tbsp. of butter, thinly sliced

1 cup of Monterey jack cheese, shredded

Ingredients for the sauce:

½ cup of mayonnaise

½ cup of sour cream

½ cups of grated Parmesan cheese

2 cloves of garlic, crushed

1 tsp. of old bay seasoning

½ tsp. of adobo seasoning

¼ tsp. of black pepper

Dash of salt

Directions:

In a baking dish, add the spinach. Top off with the sliced butter.

Add a layer of the tilapia fillets over the top.

Prepare the sauce. In a bowl, add in the mayonnaise, sour cream, grated Parmesan cheese, crushed garlic, old bay seasoning, adobo, black pepper and dash of salt. Stir well to mix. Spread over the top of the tilapia fillets.

Sprinkle the shredded Monterey jack cheese over the to
baking a cake from scratch, food recipes, green tea ice cream, best cake recipes, fresh coffee beans,
ie Rezepte heran. Mit viel Spaß, verrückten Ideen und euren eigenen Vorlieben werden aus unseren Fun-Food-Rezepten eure ganz persönlichen Party-Kracher.

Wir wünschen euch bei der Umsetzung gutes Gelingen und natürlich viel Spaß, euer Chefkoch.de-Team!

Tierisch witzig

Schildkrötenkuchen

Chefkoch-User: Schildkroete574 Mitglied seit: 31.05.2013 Foto: Schildkroete574

Für 1 Torte

Für den Teig

250 g weiche Butter

300 g Zucker

4 Eier

2 Pck. Vanillezucker

2 geh. TL Kakaopulver

2 geh. TL Zimtpulver

1 Pck. Backpulver

300 g Mehl (Type 405)

150 g Schokostreusel

125 ml Vollmilch

Für das Frosting

200 g Frischkäse

50 g Puderzucker

Außerdem

300 g Marzipanrohmasse

etwas grüne Lebensmittelfarbe

etwas schwarze Lebensmittelfarbe

oder schwarze Zuckerschrift

Fett für die Form

Semmelbrösel für die Form

Arbeitszeit: ca. 40 Minuten

Koch-/Backzeit: ca. 50 Minuten

Ruhezeit: ca. 40 Minuten

Schwierigkeitsgrad: normal

Den Backofen auf 180 °C vorheizen. Nun die ersten 6 Zutaten mit einer Rührmaschine gut verrühren. In einer separaten Schüssel Mehl und Backpulver vermischen und dazugeben. Danach die Schokostreusel und die Milch unterrühren.

Eine Gugelhupfform mit Butter einreiben und mit Semmelbröseln ausstreuen. Nun den Teig in die Form geben und ca. 50 Minuten backen. Den Kuchen in der Form abkühlen lassen und frühestens wenn er lauwarm ist, weiterverarbeiten.

Den Kuchen aus der Form stürzen, erst mit den Händen zerkrümeln und dann noch mal mit der Rührmaschine zerkleinern. Nun den Frischkäse und den Puderzucker hinzugeben und wieder gut verrühren.

Wenn alles gleichmäßig verteilt ist, mit den Händen einen Panzer formen (am besten erst eine kompakte Kugel formen und dann auf der Platte etwas oval ziehen). Den Panzer für ca. 20 Minuten in den Kühlschrank stellen.

Für die Kuchenverkleidung 200 g Marzipan mit Lebensmittelfarbe grün färben und zwischen 2 Lagen Backpapier mit einem Nudelholz auswellen. Dann die Marzipandecke auf den Panzer stürzen und anmodellieren, überstehendes Marzipan abschneiden.

Aus den letzten 100 g Marzipan Kopf und Füße formen und anmodellieren. Mit einer Gabel auf die Füße drücken, um die Krallen darzustellen. Zuletzt die Augen und den Mund entweder mit schwarz gefärbtem Marzipan oder schwarzer Zuckerschrift bilden.

„Habe den Kuchen nachgebacken. Schmeckte echt super, aber ich habe keinen Puderzucker dazugetan. Es hat trotzdem super gehalten, da das ja dann nach dem Zerkrümeln mit dem Frischkäse schon wie eine Art Teig war. Ich habe noch Smarties reingetan, damit man dann was Crunchiges hat. Das nächste Mal mache ich Mini-Oreos rein, denke, das wär’ noch besser als Smarties.“

User-Kommentar: Spaghettieis

Eulen-Muffins

Chefkoch-User: vubub Mitglied seit: 19.06.2007 Foto: dobipower

Für 15 Stück

100 g Margarine oder Butter

200 g Zucker

3 Eier

250 g Mehl

1 EL Backpulver

2 Prisen Salz

100 g Kakaopulver

200 ml Milch

100 g Schokostreusel

15 dunkle Doppelkekse mit weißer Füllung (z. B. Oreo)

30 braune Schokolinsen (z. B. M & M’s)

Schokoglasur nach Belieben

15 orangefarbene Schokolinsen (z. B. M & M’s)

Papierförmchen

Arbeitszeit: ca. 45 Minuten

Koch-/Backzeit: ca. 20 Minuten

Schwierigkeitsgrad: simpel

Den Backofen auf ca. 180 °C (Ober-/Unterhitze, Heißluft: ca. 160 °C) vorheizen. Zuerst rührt man Margarine oder Butter in einer Rührschüssel schaumig. Danach fügt man den Zucker hinzu und rührt alles schaumig. Nun die Eier untermengen und weiterschlagen, bis eine cremige Masse entstanden ist.

Das Mehl mit dem Backpulver, Salz und Kakaopulver vermischen und abwechselnd mit der Milch unter die Masse heben. Zum Schluss die Schokostreusel unterrühren. Papier-Muffi nförmchen in die Mulden des Muffi nblechs setzen und den Schokoteig einfüllen.

Die Muffins im Ofen etwa 20–25 Minuten backen. Lasst die Muffi ns auskühlen und löst sie dann aus dem Muffi nblech.

Während der Backzeit teilt man die Kekse mit einem Messer in der Mitte. Tipp: Wenn man das Messer zuvor in heißes Wasser stellt, geht es einfacher. Dann drückt man mittig eine braune Schokolinse als Pupille hinein.

Wenn die Muffi ns ausgekühlt sind, bestreicht man diese mit Schokoguss und drückt die „Keksaugen“ darauf. Für die Eulennase ritzt man senkrecht einen Schlitz in den Muffi n und drückt eine orangefarbene Schokolinse hinein.

Diese Verzierung kann natürlich auch mit jedem anderen Muffi nrezept gemacht werden.

„Ich habe obendrauf keine Glasur gestrichen, sondern Schokosahne, so dass man die Smartiesschnäbel und die Kekse schön reindrücken kann. Nach etwas Kühlung halten sie dann perfekt. Ansonsten echt ein klasse Rezept. Super für ein Nachspeisenbüfett oder einen Geburtstag oder Halloween!!! 5 Sternchen für dich! ;-)“

User-Kommentar: bmwdeluxe

Kraken-Muffins

Chefkoch-User:
domino’s pizza, ice cream origin, gourmet bakery, how to make bbq sauce, keto diet list,
kim the curds from the whey using a finely slotted spoon, dropping the curds into the cheesecloth-lined colander. (Save the whey for another use, such as breadmaking.) Gather the cheesecloth around the curds and tie it with a 2-foot length of string. Gently squeeze to remove more, but not all, liquid from the cheese, and then hang over the sink or a bowl for 20 to 30 minutes to drain a bit more. (I use the string to tie the bag to my faucet.)

3 Remove the ricotta from the cheesecloth, spoon it into a container, and stir in the salt. Serve asap, preferably without refrigerating.

For this recipe, where the flavor of the milk is so important, use the highest quality you can find. Your best bet is a local dairy that is likely to pasteurize its milk more gently than a factory brand, and steer clear entirely of homogenization. For me in New York, that’s Ronnybrook, which is available at many farmers’ markets and better supermarkets, and hails from just a couple of hours north of the city.

Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It

Refrigerator Pickles: CAULIFLOWER, CARROTS, CUKES, YOU NAME IT

MAKES 2 QUARTS

I’M AS EXCITED about this recipe as anything else I’ve cooked in years. I love almost anything pickled!

A while back, I chose Brooklyn-based McClure’s Pickles for an episode of Food Network’s The Best Thing I Ever Ate, and I certainly stand by that call—McClure’s spears are big, crispy, and perfectly spiced. Unfortunately, they are also twelve dollars a jar. Now, I understand that costs are higher for small, artisanal food-makers, whom I will always love and support. But for pennies you can make great pickles at home—easily, satisfyingly, and, if you wish, organically—and you don’t have to do any canning or fermenting.

How? Fresh refrigerator pickles. No sterilizing, no precooking the veggies, no piping hot jars. And no need to make sixty-seven cases of the stuff; you’re not doing this under pressure to preserve a giant crop from the garden, as your granny was, but just because you want two jars of great pickles. This light brine works great with many foods: cucumbers, of course, but also carrots, turnips, onions, green beans, asparagus, jalapeños, watermelon rind, unripe green tomatoes, even apples. And your pickles will last for weeks in the fridge (where you must store them at all times).

BRINE

10 garlic cloves, peeled

2 cups white vinegar

6 teaspoons kosher salt

Several sprigs of fresh dill

1 teaspoon celery seed

1 teaspoon coriander seed

1 teaspoon mustard seed

½ teaspoon black peppercorns

½ teaspoon pink pepper-corns (if you have ’em)

VEGETABLES

6 Kirby cucumbers, quartered lengthwise

6 medium carrots, peeled and cut in half lengthwise

A handful of green beans

A few pieces of cauliflower to tuck wherever they’ll fit

4 small hot red chiles or 2 jalapeños

1 In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers, and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat, and bring to a boil, stirring until the salt dissolves. Remove from the heat.

2 In 2 clean, 1-quart mason jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, beans, cauliflower, and chiles. You want them to be tightly stuffed.

3 Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they’ll keep for about 3 months.

Simmering the garlic in water cooks out sulfur compounds that otherwise will cause the cloves to turn a harmless but very unappetizing blue-green color from the acid in the vinegar.

Keep the chiles whole for mild heat. Halve them for a spicier kick.

A canning funnel with a wide spout is helpful for pouring the hot brine into the jars; a regular funnel is your next-best option. Otherwise, transfer hot brine from the pan to a pitcher before attempting to pour. Trust me on this.

Fresh Goat Cheese Tartlets with Spicy Greens and Plums

Fresh Goat Cheese Tartlets WITH SPICY GREENS AND PLUMS

SERVES 4

WHEN YOU’RE COOKING for lunch or brunch, as opposed to dinner, the calculus is somehow different. Portions are smaller and entrées are often salad-based; yet it feels right to have rich elements, such as pastry, with quiches and tarts. You want the food to look a bit elegant, suggesting composed plates. Here’s your dish, which tames the tang of goat cheese just a little and brings out its sweetness with freshly grated nutmeg. Another nice thing about this recipe: because these little tarts are assembled and baked in a muffin tin, they’re beautifully portable as a “covered dish”; pack ’em up and bake them in your host’s oven (
gas grill sale, asian food store, dum dum, pancake fillings, gluten free cake recipe,
.1 Oral exposure studies for toxicity

371

15.4.2 In vitro studies for toxicity

372

15.4.3 Lack of an analytical method model to evaluate the safety of micro- and

nanoparticles

373

CONTENTS

xi

15.5

Risk assessment of micro- and nanomaterials in food applications

374

15.5.1 Risk assessment

375

15.6

Conclusion

377

References

377

16

Current Regulation of Nanomaterials Used as Food Ingredients

383

Hyun-Kyung Kim, Jong-Gu Lee, and Si-Young Lee

16.1

Introduction

383

16.2

The European Union (EU)

384

16.2.1 Definition

384

16.2.2 The EFSA Guidance

385

16.2.3 Regulation

386

16.3

The United Kingdom (UK)

388

16.4

France

389

16.5

The United States of America (USA)

389

16.6

Canada

391

16.7

Korea

392

16.8

Australia and New Zealand

393

References

393

Index

395

List of Contributors

Raid G. Alany

Department of Pharmaceutical Science, The School of Pharmacy, University of

Auckland, Auckland, New Zealand

Nurul Fadhilah Kamalul Aripin

Department of Biotechnology, School of Life Sciences and Biotechnology, Korea

University, Seoul, South Korea

Bhesh Bhandari

Food Processing Technology and Engineering, School of Agriculture and Food

Sciences, The University of Queensland, Brisbane, Australia

Guanyu Chen

The School of Pharmacy, Faculty of Medical and Health Sciences, University of

Auckland, Auckland, New Zealand

Xi G. Chen

College of Marine Life Science, Ocean University of China, Qingdao, People’s Republic

of China

Mi-Jung Choi

Department of Bioresources and Food Science, College of Life and Environmental Sci-

ence, Konkuk University, Seoul, South Korea

Soo-Jin Choi

Department of Food Science and Technology, Sejong Women’s University, Seoul,

South Korea

Palanivel Ganesan

Department of Food Technology, Universiti putra Malaysia, Serdang, Malaysia

Sundaram Gunasekaran

Department of Biological Systems Engineering and Food Science, University of

Wisconsin-Madison, Madison, WI, USA

xiv

LIST OF CONTRIBUTORS

Florentine M. Hilty

Laboratory for Human Nutrition, Swiss Federal Institute of Technology Zurich, Zurich,

Switzerland

Kasipathy Kailasapathy

School of Science and Health, University of Western Sydney, NSW, Australia and

School of Biosciences, Taylor’s University, Subang Jaya, Malaysia

Hyun-Kyung Kim

Korea Ministry of Food and Drug Administration, Chungcheongbuk-do, South Korea

Sanghoon Ko

Department of Food Science and Technology, Sejong University, Seoul, South Korea

Hae-Soo Kwak

Department of Food Science and Technology, Sejong University, Seoul, South Korea

Jong-Gu Lee

Korea Ministry of Food and Drug Administration, Chungcheongbuk-do, South Korea

Si-Young Lee

Korea Ministry of Food and Drug Administration, Chungcheongbuk-do, South Korea

Sung Je Lee

Institute of Food, Nutrition and Human Health, Massey University, Auckland,

New Zealand

Loong-Tak Lim

Department of Food Science, University of Guelph, Ontario, Canada

Mohammad Al Mijan

Department of Food Science and Technology, Sejong University, Seoul, South Korea

Kyuya Nakagawa

Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto

University, Kyoto, Japan

Minh-Hiep Nguyen

Department of Biotechnology, School of Life Sciences and Biotechnology, Korea

University, Seoul, South Korea

Hyun-Jin Park

Department of Biotechnology, School of Life Sciences and Biotechnology, Korea

University, Seoul, South Korea

LIST OF CONTRIBUTORS

xv

Ashok R. Patel

Vandemoortele Centre, Laboratory of Food Technology and Engineering, Faculty of

Bioscience Engineering, Gent University Gent, Belgium

Soon-Mi Shim

Department of Food Science and Technology, Sejong University, Seoul, South Korea

Jingyuan Wen

The School of Pharmacy, Faculty of Medical and Health Sciences, University of

Auckland, Auckland, New Zealand

Marie Wong

Institute of Food, Nutrition and Human Health, Massey University, Auckland,

New Zealand

Michael B. Zimmermann

Laboratory for Human Nutrition, Swiss Federal Institute of Technology Zurich,

Zurich, Switzerland

Preface

Nano- or microencapsulation technology is a very innovative and emerging technology

which will have a great impact on bioactive food product development in the coming

years. The technologies are already well known in the fields of medicinal, pharmaceu-

tical, and cosmetic product development. For the last 30 years, food science text books

have been written about chemistry or microbiology of food. Now nano and medical sci-

ence are joining with food science to increase the nano food market value and open up a

new focus on the delive

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