Aquafaba

Aquafaba
Author: Zsu Dever
Publsiher: Unknown
Total Pages: 176
Release: 2016-10-04
ISBN 10: 9781941252277
ISBN 13: 1941252273
Language: EN, FR, DE, ES & NL

Aquafaba Book Review:

Fabulous recipes using the miraculous plant-based egg replacer made from simple bean liquid. The bean liquid we used to throw away turns out to be one of the most astonishing culinary discoveries of the decade. With its amazing egg-replacement abilities, miraculous "aquafaba" can be used as an egg-replacer to make everything from French toast to lemon meringue pie. This groundbreaking cookbook is the first to explore the many uses for aquafaba in cooking and baking. Aquafaba can be used as a binder in both sweet and savory recipes and is a boon to vegans, people with egg allergies, as well as anyone interested in innovative cooking with a magical new ingredient. Aquafaba includes the story of how the bean liquid properties were discovered, how to use it, and how to make fabulous recipes, including: waffles crepes quiche burgers macarons marshmallows Aquafaba can even be used to make dairy-free cheese, ice cream, butter, and so much more. The book also includes a chapter filled with recipes that use the chickpeas and beans that remain after using their liquid to make aquafaba. The latest title by San-Diego-based author Zsu Dever (author of Vegan Bowls and Everday Vegan Eats), Aquafaba features Zsu's signature photography, her easy-to-follow instructions, and metric conversion charts.

Baking Magic with Aquafaba

Baking Magic with Aquafaba
Author: Kelsey Kinser
Publsiher: Simon and Schuster
Total Pages: 144
Release: 2017-09-05
ISBN 10: 1612437419
ISBN 13: 9781612437415
Language: EN, FR, DE, ES & NL

Baking Magic with Aquafaba Book Review:

Delicious egg-free baked goods using aquafaba Move over tofu, there’s a miraculous new egg replacement in town! With baking properties so amazing it can create fluffy quiche and light meringue, aquafaba is the breakthrough ingredient that will revolutionize your vegan baking. Baking Magic with Aquafaba offers up recipes for creamy sweet treats and rich savory dishes, such as: • Key Lime Mousse • Chocolate Pirouette Cookies • Lemon Meringue Pie • Birthday Cake Waffles • Pistachio Macarons • Sponge Cake • Rocky Road Ice Cream • Cranberry Orange Scones • Pesto Flatbread • Baked “Mozzarella” Sticks • Hollandaise Sauce • Garlic Aioli This cruelty-free ingredient is as versatile as it is tasty. It can be whipped into cakes, pie fillings, delicious icings and used as a fat substitute for butters, aiolis and cheeses, without sacrificing texture or flavor.

Aquafaba

Aquafaba
Author: Zsu Dever
Publsiher: Andrews McMeel Publishing
Total Pages: 192
Release: 2016-10-04
ISBN 10: 1941252281
ISBN 13: 9781941252284
Language: EN, FR, DE, ES & NL

Aquafaba Book Review:

The bean liquid we used to throw away turns out to be one of the most astonishing culinary discoveries of the decade. With its amazing egg-replacement abilities, miraculous "aquafaba" can be used as an egg-replacer to make everything from French toast to lemon meringue pie. Aquafaba can be used as a binder in both sweet and savory recipes and is a boon to vegans, people with egg allergies, as well as anyone interested in innovative cooking with a magical new ingredient. Aquafaba includes the story of how the bean liquid properties were discovered, how to use it, and how to make fabulous recipes, including: waffles crepes quiche burgers macarons marshmallows Aquafaba can even be used to make dairy-free cheese, ice cream, butter, and so much more. The book also includes a chapter filled with recipes that use the chickpeas and beans that remain after using their liquid to make aquafaba. The latest title by San-Diego-based author Zsu Dever (author of Vegan Bowls and Everday Vegan Eats), Aquafaba features Zsu's signature photography, her easy-to-follow instructions, and metric conversion charts.

Aquafaba

Aquafaba
Author: Sébastien Kardinal,Laura VeganPower
Publsiher: Grub Street Cookery
Total Pages: 72
Release: 2018-06-25
ISBN 10: 1911667572
ISBN 13: 9781911667575
Language: EN, FR, DE, ES & NL

Aquafaba Book Review:

From the Latin aqua (water) and faba (beans), aquafaba is the cooking liquid found in tinned beans and other legumes like chickpeas or the liquid left over from cooking your own. It can be used to replace egg whites in many sweet and savory recipes. Its unique mix of starches, proteins, fiber and sugars, which are left in the water after cooking, gives aquafaba a wide range of emulsifying, foaming, binding and thickening properties, making it the perfect ingredient in vegan cooking or recipes for those who have egg allergies. It’s amazing to think that this precious liquid that we all threw down the sink could have such incredible properties? This is a real culinary revolution. The authors give all the secrets of aquafaba; how to make your own at home with just chickpeas and water and then how to use it in a dazzling array of recipes. Aquafaba beaten with a whisk produces a mountain of snowy white, giving volume to your muffins, and binding in your pasta. At last for vegans, lemon meringue pie, mousses, mayonnaise, macaroons and meringues are on the menu. Sébastien and Laura have thought of everything. Having created your aquafaba there are even a collection of recipes at the end of the book which use those cooked chickpeas to make hummus, falafels and curries.

Aquafabulous

Aquafabulous
Author: Rebecca Coleman
Publsiher: Robert Rose
Total Pages: 208
Release: 2017-04-01
ISBN 10: 9780778805649
ISBN 13: 0778805646
Language: EN, FR, DE, ES & NL

Aquafabulous Book Review:

Aquafaba literally means bean water -- the water that's drained off neutral-colored beans like chickpeas, white beans and cannellini beans. Vegans have had limited choices when it came to baked goods. The existing substitutes did not have the chemical properties of eggs which made them integral for binding and leavening. But now there is the perfect substitute and it's aquafaba. And it's blown open the world of vegan baking. This collection of recipes, however, is not only for vegans. It is great for anyone who has an allergy to dairy and eggs. It's proof that you can go egg-free and still enjoy delicious recipes. You will never miss eggs again. The general rule of thumb is 3 tbsp of aquafaba equals one egg. The protein in aquafaba, when mixed with some sugar and a pinch of cream of tartar, perfectly simulates egg whites. Neutral in taste, you don't have to worry about your dishes tasting beany. All your breakfast and brunch favorites are here from omelettes, French Toast and pancakes to scones and crepes. You'll enjoy satisfying and sumptuous Vegan Shepherds Pie, Vegan Mac and Cheese and Manicotti for lunch or dinner. And you can once again enjoy Alfredo Sauce over your pasta. And the meringue desserts are not to be missed -- Fruit Pavlova and Sweet Potato Pie to Lemon Meringue Pie. Chocolate Chip Cookies, S'mores Bars, Snickerdoodles and Chocolate Ice Cream are perfect for those children's birthday parties where allergies are now a prevailing concern. Now you no longer have to live without the culinary wonders that eggs and egg whites produce. All you need to do is open up a can of chickpeas, drain the water and you're ready to go.

Minimalist Baker s Everyday Cooking

Minimalist Baker s Everyday Cooking
Author: Dana Shultz
Publsiher: Penguin
Total Pages: 304
Release: 2016-04-26
ISBN 10: 0735210977
ISBN 13: 9780735210974
Language: EN, FR, DE, ES & NL

Minimalist Baker s Everyday Cooking Book Review:

The highly anticipated cookbook from the immensely popular food blog Minimalist Baker, featuring 101 all-new simple, vegan recipes that all require 10 ingredients or less, 1 bowl or 1 pot, or 30 minutes or less to prepare Dana Shultz founded the Minimalist Baker blog in 2012 to share her passion for simple cooking and quickly gained a devoted worldwide following. Now, in this long-awaited debut cookbook, Dana shares 101 vibrant, simple recipes that are entirely plant-based, mostly gluten-free, and 100% delicious. Packed with gorgeous photography, this practical but inspiring cookbook includes: • Recipes that each require 10 ingredients or less, can be made in one bowl, or require 30 minutes or less to prepare. • Delicious options for hearty entrées, easy sides, nourishing breakfasts, and decadent desserts—all on the table in a snap • Essential plant-based pantry and equipment tips • Easy-to-follow, step-by-step recipes with standard and metric ingredient measurements Minimalist Baker’s Everyday Cooking is a totally no-fuss approach to cooking for anyone who loves delicious food that happens to be healthy too.

Food Wastes and By products

Food Wastes and By products
Author: Rocio Campos-Vega,B. Dave Oomah,Hayde Azeneth Vergara-Castaneda
Publsiher: John Wiley & Sons
Total Pages: 480
Release: 2020-01-21
ISBN 10: 1119534100
ISBN 13: 9781119534105
Language: EN, FR, DE, ES & NL

Food Wastes and By products Book Review:

A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.

Vegan for Everybody

Vegan for Everybody
Author: America's Test Kitchen (Firm)
Publsiher: America's Test Kitchen
Total Pages: 328
Release: 2017
ISBN 10: 194035286X
ISBN 13: 9781940352862
Language: EN, FR, DE, ES & NL

Vegan for Everybody Book Review:

Veganism is going mainstream. The benefits of consuming fewer animal products appear frequently in the news, and public figures and celebrities have openly embraced the tenets of a vegan diet, bringing it further into the food consciences of baby boomers, millennials, and postmillennials alike. Whether exploring a vegan diet for health, environmental, or political reasons, more and more people are looking to get hearty, plant-based meals onto their table. But eating vegan can seem overwhelming- Will it be flavorful? Satisfying? Easy to make? And it's easy to rely on processed foods. America's Test Kitchen addresses head-on what intimidates people- finding great-tasting and filling vegan protein options, cooking without dairy, preparing different whole grains and vegetables, and even baking. With more than 200 vibrant, foolproof recipes including proper day-starters, "cheesy" pizza you'll actually want to eat, filling vegetable-and-grain bowls, new dinner favorites, appetizers, DIY staples, and the ultimate birthday cake, this cookbook has something satisfying for everyone--the committed vegan or simply those looking to freshen up their cooking.

Aquafaba

Aquafaba
Author: Katya Johansson
Publsiher: Createspace Independent Publishing Platform
Total Pages: 46
Release: 2016-08-16
ISBN 10: 9781537102436
ISBN 13: 1537102435
Language: EN, FR, DE, ES & NL

Aquafaba Book Review:

The name "Aquafaba:: was coined by American founder, Goose Wohlt. Wohlt, a vegan baker, discovered that chickpea liquid alone can be used as an egg substitute to make vegan meringues that are identical in taste and texture to traditional egg-white meringues. Aquafaba literally means "bean water" - the water that beans are soaked and boiled in. Aquafaba is found in cans of chickpeas, but can easily be made by soaking and boiling dried chickpeas, and collecting the bean water. REPLACING EGGS IN RECIPES HAS NEVER BEEN THIS EASY! You only need three tablespoons of Aquafaba to replace one egg in most recipes. It works best in recipes where eggs are used as binders, such as cookies, brownies and cakes, such as cheesecake. For optimal results, Aquafaba should not be used to replace more than three eggs in a recipe. With Aquafaba (Bean Water) You Can Learn To Make Wonderful, Egg Free Recipes, Such As: Egg-Free Mayonnaise Soy-Free Vegan Cheese Breakfast Burritos Middle Eastern Hummus Seitan Piccata Aquafaba Butter Aquafaba Omelette Aquafaba French Toast Lemon Meringue Pie Pancakes With Aquafaba and MANY more! If you are into egg free baking and have been looking for a real way to replace eggs in your favorite recipes, then this egg free cookbook is EXACTLY what you need. Click the orange button to Buy Now!

Vegan Food for the Rest of Us

Vegan Food for the Rest of Us
Author: Ann Hodgman
Publsiher: Houghton Mifflin Harcourt
Total Pages: 256
Release: 2017-06-06
ISBN 10: 054752210X
ISBN 13: 9780547522104
Language: EN, FR, DE, ES & NL

Vegan Food for the Rest of Us Book Review:

Recipes for regular people who love great food by "a humorist and cookbook author whose recipes really work." To create her very best recipes for Beat This!, a cult favorite and a hilarious book full of seriously delicious recipes, Ann’s formula was simple: "Double the chocolate and add bacon." But when she decided to go vegan, what in the world was she going to put in her pound cake—buttons? For a while, her kitchen resembled a molecular gastronomy lab. After a hellish incident with seitan, she made a decision: No more foods that made her hungry for her former life. No recipe would make the cut in her new life unless her husband liked it enough to beg for second helpings. More than 100 Hodgman-family-tested recipes later, Vegan Food for the Rest of Us was born, full of brilliantly original culinary discoveries, honest and funny writing, and yes, the very, very best recipes.

Cooking with Scraps

Cooking with Scraps
Author: Lindsay-Jean Hard
Publsiher: Workman Publishing
Total Pages: 208
Release: 2018-10-30
ISBN 10: 1523505168
ISBN 13: 9781523505166
Language: EN, FR, DE, ES & NL

Cooking with Scraps Book Review:

“A whole new way to celebrate ingredients that have long been wasted. Lindsay-Jean is a master of efficiency and we’re inspired to follow her lead!” —Amanda Hesser and Merrill Stubbs, cofounders of Food52 In 85 innovative recipes, Lindsay-Jean Hard—who writes the “Cooking with Scraps” column for Food52—shows just how delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure. Here’s how to put those seeds, stems, tops, rinds to good use for more delicious (and more frugal) cooking: Carrot greens—bright, fresh, and packed with flavor—make a zesty pesto. Water from canned beans behaves just like egg whites, perfect for vegan mayonnaise that even non-vegans will love. And serve broccoli stems olive-oil poached on lemony ricotta toast. It’s pure food genius, all the while critically reducing waste one dish at a time. “I love this book because the recipes matter...show[ing] us how to utilize the whole plant, to the betterment of our palate, our pocketbook, and our place.” —Eugenia Bone, author of The Kitchen Ecosystem “Packed with smart, approachable recipes for beautiful food made with ingredients that you used to throw in the compost bin!” —Cara Mangini, author of The Vegetable Butcher

Upcycling Legume Water from wastewater to food ingredients

Upcycling Legume Water  from wastewater to food ingredients
Author: Luca Serventi
Publsiher: Springer Nature
Total Pages: 174
Release: 2020-04-16
ISBN 10: 3030424685
ISBN 13: 9783030424688
Language: EN, FR, DE, ES & NL

Upcycling Legume Water from wastewater to food ingredients Book Review:

Food manufacturing generates an incredibly high volume of wastewater. The legume industry is one of the top contributors to this environmental issue, as soaking and boiling are necessary to transform dried legumes into cooked canned products and other legume-based products, such as soymilk, tofu, hummus and flours. Wastewater must be treated prior to disposal into the environment, thus raising production costs for the food industry. In addition, wastewater contains nutrients that are lost from the food chain after disposal. As water and soluble nutrients are becoming a limited resource, it is critical to optimize food manufacturing at all levels. Recycling Legume Wastewater Into Food Ingredients presents a sustainable solution to this increasing demand for food and water. The text analyses the composition of legume wastewater and its physicochemical properties, including its potential applications in emulsifiers, foaming agents, gelling agents and antistaling ingredients. Early chapters discuss the processing of legumes and the wastewater generation involved. Further sections focus on wastewater generated by soaking and cooking, including the composition, functional properties, and food applications involved in each. Sprouting water, bioactives and applications in edible packaging are also discussed. In presenting a sustainable solution for legume wastewater use, this text is an important key to sustainability in food processing and the reduction of waste.

Green

Green
Author: Elly Pear (Curshen)
Publsiher: Random House
Total Pages: 272
Release: 2019-05-23
ISBN 10: 1473567408
ISBN 13: 9781473567405
Language: EN, FR, DE, ES & NL

Green Book Review:

In GREEN, bestselling cookery author Elly Pear shows you how to easily vary veggie and vegan dishes to suit your fancy, with ingenious options to make a meal speedy and simple or a bit more special. For those wanting to eat more plant-focused meals, GREEN offers over 100 easy recipes developed for either weekdays or weekends, so you’re covered for all days and occasions. The weekday recipes target speed and ease, and the weekend recipes are for when you have a bit more time and fancy something a bit special. Weekday offerings include freezable food, no-fuss traybakes and one-pot dishes for when you can’t face washing up or hands-on cooking. A meal prep section will have you sorted for the week ahead. Plus a whole load of meals you can make in 20 minutes for those nights you need great food fast. A whole host of weekend recipes offer sumptuous brunches and seasonal suppers for family and friends. Tuck into: Harissa chickpeas with za’atar, and baked feta OR with gremolata on toast Peanut spicy slaw wraps Stir fried kimchi grains with fried egg Whipped feta on toast with roasted tomatoes, basil and savoury granola Rarebit baked baby potatoes with watercress Vegan BLAT sandwich with umami mayo Jalapeño brine French toast crumpets Whether you are already vegetarian or vegan, or just want to eat a bit less meat, GREEN serves up tasty, flexible fare, all of which is meat-free, and half is vegan.

Plants Taste Better

Plants Taste Better
Author: Richard Buckley
Publsiher: Jacqui Small
Total Pages: 224
Release: 2018-03-15
ISBN 10: 1911127810
ISBN 13: 9781911127819
Language: EN, FR, DE, ES & NL

Plants Taste Better Book Review:

You will truly push the envelope on what you can accomplish in the kitchen with Plants Taste Better. This plant-based recipe book puts vegetables on center-stage, and gives you a deeper understanding of the techniques which make them shine. Cooking plants is an art form completely different from cooking meat or fish. It requires not only a solid grounding in traditional cooking techniques, but also a deeper understanding of new techniques specific to working with plants. Current vegan cookbooks rarely address finer cuisine the way traditional cookbooks present preparing meats. Plants Taste Better presents you with stunning recipes that take vegetable cooking to a new level and highlights specific techniques in each recipe to enhance your skills in the kitchen.

100 Techniques

100 Techniques
Author: America's Test Kitchen
Publsiher: America's Test Kitchen
Total Pages: 448
Release: 2020-04-07
ISBN 10: 1948703165
ISBN 13: 9781948703161
Language: EN, FR, DE, ES & NL

100 Techniques Book Review:

The Absolute Best Way to Do Almost Anything in the Kitchen The first book on technique from America's Test Kitchen showcases 100 groundbreaking techniques that will transform your cooking life, paired with more than 200 creative, modern recipes that put the techniques into real-world, home-kitchen practice. From making the most tender burger patties to grill-roasting a leg of lamb, from making pan sauces for cutlets to simmering homemade duck confit, from griddling the fluffiest pancakes to tempering chocolate, making caramel, and baking French pastry, the test cooks of ATK shine their spotlight on simpler, smarter, foolproof strategies. The first section, Essentials Every Home Cook Should Know, covers core techniques. Learn why it's crucial to season with salt properly before and during cooking for the best Roasted Bone-In Chicken Breasts and Crispy Salt and Pepper Shrimp. Cook any piece of salmon to silky perfection through our high-low roasting technique. The middle section, Techniques You Didn't Know You Couldn't Live Without, includes techniques we developed from an unexpected angle of discovery. Bake crusty, golden, bubbly-topped pizza by using a skillet. Fry easy, restaurant-quality homemade French fries by starting the potatoes in room-temperature oil. The final section, The Bucket List, gives you the know-how to make dreamed-about projects come true. Barbecue true Texas beef ribs in a standard kettle grill. Cure your own bacon or gravlax in your refrigerator. Bake, assemble, and decorate a show-stopping layer cake for any special occasion.

The Complete Vegan Cookbook

The Complete Vegan Cookbook
Author: Natural Gourmet
Publsiher: Clarkson Potter
Total Pages: 352
Release: 2019-04-02
ISBN 10: 1524759821
ISBN 13: 9781524759827
Language: EN, FR, DE, ES & NL

The Complete Vegan Cookbook Book Review:

From the leading health-focused culinary school comes a comprehensive natural foods bible that shares forty years' worth of tools and techniques for more than 150 health-supportive recipes. In its forty-year history, Natural Gourmet has trained many natural food chefs in the art of healthy cooking. Their curriculum emphasizes local ingredients and the philosophy of using food as medicine. Now, in their very first cookbook, Natural Gourmet reveals how to utilize whole seasonal ingredients in creative and delicious ways. You'll learn about methods for sourcing sustainable ingredients, principles of nutrition, and much more. Every recipe is perfect for anybody wanting to eat a little healthier, whether to adhere to a specific diet, to do better for the earth, or just to feel better.

No Waste Save the Planet Vegan Cookbook

No Waste Save the Planet Vegan Cookbook
Author: Celine Steen
Publsiher: Harvard Common Press
Total Pages: 184
Release: 2021-06-08
ISBN 10: 1631599798
ISBN 13: 9781631599798
Language: EN, FR, DE, ES & NL

No Waste Save the Planet Vegan Cookbook Book Review:

You can eat incredibly well and make a significant contribution to saving the planet. Celine Steen's uplifting No-Waste Save-the-Planet Vegan Cookbook shows you how with delicious recipes and practical advice. Plant-based foods have a dramatically lower negative impact on the environment than meats and animal products, as hundreds of studies have revealed. If you are a vegan and eat plant-based foods only, chances are you know this already. If you are a vegetarian or an omnivore, you probably have heard that this is one of the many reasons—quite aside from the ample health benefits of eating more plants and plant products—for adding more plant-based meals to your weekly routine. In the pages of this inspiring and eminently practical book you will discover: More than 100 earth-friendly, utterly delectable recipes, from splendid soups, substantial sides, and glorious salads to vibrant main courses and even sweet desserts, that leave no unusable waste behind and use all the parts of the produce we have grown or bought Practical guidance on how to shop for and eat local produce whenever possible, even when you live in a cold climate with limited crops nearby Surefire tips on how to save, store, and cook the parts of plants that you might be throwing out now Advice on how to buy and store food with little to no packaging—and zero non-recyclable, non-biodegradable packaging Imagine how good you will feel by upping your game at dinnertime and at the same time reducing your food-related carbon footprint as far as it will go.

Enhancement of Chickpea and Aquafaba Quality by High Pressure Processing

Enhancement of Chickpea and Aquafaba Quality by High Pressure Processing
Author: Fatemah ALSalman
Publsiher: Unknown
Total Pages: 329
Release: 2020
ISBN 10:
ISBN 13: OCLC:1199006977
Language: EN, FR, DE, ES & NL

Enhancement of Chickpea and Aquafaba Quality by High Pressure Processing Book Review:

"The first part of the research is focused on the effect of high pressure treatment on reduction of chickpea soaking and cooking time through effective hydration. HP treatment allowed to reach the desired hydration percentage (≈ 90-93%) in less than an hour where similar results could be reached with overnight soaking without HP processing. HP-soaking with multiple cycles resulted in higher hydration rate and softer texture, 48N for pre-soaked HP treated samples and 70N for HP treated samples without pre-soaking compared to 368N of untreated samples. High-pressure-treated samples improved chickpeas quality by reducing tannin content to around 26.7% and phytic acid content to around 16.7% from initial levels in addition to enhancing their textural properties. FTIR supported the effect of HP on chickpea hydration. Using pressure cooker gave desired textural properties in 20min that could not be reached within 60min in conventional cooking.With the second part, the focus was on aquafaba, its characterization, evaluation and optimization of its functional and antinutritional properties. The results showed that chickpea to water ratio and cooking time had significant effects on most of the responses. Optimal conditions were 1.5: 3.5 chickpea to water ratio cooked for 60 min in a pressure cooker. Regarding comparing aquafaba optimized condition with aquafaba from cans, results showed that aquafaba from cans had higher phytates content, protein content on a dry basis, foaming properties, oil holding capacity compared to our optimized conditions, principle reason being the long thermal processing times at much higher temperatures.The third part of research was to evaluate the factors affecting aquafaba rheological and thermal properties. The optimal conditions were 2:3 chickpea to water ratio cooked for 60 min where viscosity and elasticity were the maximum at that point confirming network formation. Regarding aquafaba thermal properties, higher temperature of denaturation (Td) was for samples cooked for 60 min which is an indication that more than 50% of the protein has already denatured so the protein is more stable. The fourth part of research focused on the influence of high-pressure processing (HPP) on aquafaba proteins. HPP improved aquafaba emulsion capacity and stability compared to the control sample. DSC results supports the results of high hydrophobicity through the increase in the degree of denaturation where both played a role for enhancing emulsion properties. HPP could also reduce protein aggregates by 33.3%, while [beta]- sheets decreased by 4.2- 87.6% in which both are correlated to increased protein digestibility. [alpha]-helices dropped by 50%.The fifth and last chapter focused on improving carbohydrates fraction in aquafaba by HPP. HPP with different pressure levels and aquafaba concentration increased viscosity as well as strengthened gel structure by increasing elasticity (G'). By comparing HP-treated samples to the control, we found that starch digestibility was enhanced from 24.3 to 26.9% (RDS), 0.8 to 4.1% (SDS), 25.1 to 31.5% (TDS), and 3.8 to 4.4% (RS). Crystallinity increased by FTIR and XRD measurement"--

Hummus

Hummus
Author: Harriet Nussbaum
Publsiher: Reaktion Books
Total Pages: 176
Release: 2021-11-11
ISBN 10: 1789144612
ISBN 13: 9781789144611
Language: EN, FR, DE, ES & NL

Hummus Book Review:

Complete with recipes, a mouthwatering look at the complicated origins and rise of the world’s favorite garbanzo bean spread and dip. This is a global history of hummus bi-tahina, the delicious combination of chickpeas, tahini, lemon, and garlic that we know and love as hummus. The story begins in the medieval kitchens of the Near and Middle East and culminates with hummus’s rise in popularity in the Western world at the end of the twentieth century. This book also addresses the international controversy over ownership of the dish and illustrates the extent to which hummus has been embraced by Western food culture today. Though other Mediterranean dishes have become popular in the West, none can be compared to hummus, which can be found in any supermarket and in vast numbers of eating establishments. Hummus has become a global phenomenon and our very favorite dip.

Epic Vegan

Epic Vegan
Author: Dustin Harder
Publsiher: Fair Winds Press
Total Pages: 192
Release: 2019-07-02
ISBN 10: 1631596969
ISBN 13: 9781631596964
Language: EN, FR, DE, ES & NL

Epic Vegan Book Review:

Not Your Granny's Home Cookin'! Epic Vegan offers a step-by-step guide to creating timeless comfort foods that are over-the-top delicious, and always plant based. Think classic and nostalgic, yet messy, juicy, and Instagram-worthy at the same time. Are you into playing with your food? Epic Vegan does just that, encouraging home cooks to think outside of the box. Author Dustin Harder, host and creator of the original vegan travel culinary series, The Vegan Roadie, is your culinary coordinator for the adventure ahead, sharing recipes that everyone from beginner cooks to experienced chefs can create at home. How does it work? Recipes are built from the ground up, so you can stop at just the biscuit, or go beyond to the Deep Dish Brunch Pizza with Garlicky Cheddar Biscuit Crust—the choice is yours! Also included are recreations of fast-food classics, like Norito’s Los Tacos and Cray Cray Bread (you know you can’t resist). Every creation is a flavor sensation guaranteed to wow your friends and your taste buds. The level of indulgence is up to you to decide! What does an Epic Vegan recipe sound like? Here are just a few examples: Festive Cheesy Spinach Bread Savory Cheddar Fondu Waffle Bowl Monte Cristo Rolls Crab Rangoon Pizza Double Stacked Cookie Dough Cake Bacon Macaroni and Cheese Blue Burger Hushpuppy Phish Filet Sandwich Pumpkin Cream Cheese Latte Shake Cheesesteak Baked Potato Bowl Fried Chicken n Waffle Benedict Sandwich Stuffed Crust Meatball Parm Pizza Almost Famous Buffalo Chicken Lasagna Churro Cup Sundaes Epic Vegan offers a choose-your-own-adventure approach for you to become a kitchen warrior in your own home, your own way. Playing with your food has never been more fun, or more epic!