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Food Texture Design and Optimization.
Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical i...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
Wiley,
2014.
©2014 |
| Colección: | Institute of Food Technologists Series.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Dar, Yadunandan Lal. | |
| 245 | 1 | 0 | |a Food Texture Design and Optimization. |
| 260 | |a Hoboken : |b Wiley, |c 2014. | ||
| 264 | 4 | |c ©2014 | |
| 300 | |a 1 online resource (466 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Institute of Food Technologists Series | |
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Food Texture Design and Optimization; Copyright; Contents; Contributors; 1 Introduction; 1.1 The Basics; 1.2 Defining food texture; 1.3 Measuring food texture; 1.4 The optimization of food texture; 1.5 A holistic approach to integrated food texture design; 1.6 Current market trends and future challenges in food texture design and optimization; References; I Product development challenges and texture solutions; 2 People, products, texture: a personal retrospective; 2.1 Introduction; 2.2 Part I -- Formation; 2.3 Part II -- Discovery; 2.4 Part III -- Application; References. | |
| 505 | 8 | |a 3 optimizing textural properties of soft solid foods: replacing eggs3.1 Introduction; 3.2 Egg composition and functionality; 3.3 Egg substitution in food products; 3.4 Commercial egg products and substitutes; References; 4 Low fat ice cream; 4.1 Introduction; 4.2 Role of components in an ice cream mix; 4.3 Processing; 4.4 Structural elements of ice cream; 4.5 Controlling ice cream structure; 4.6 Storage and distribution; 4.7 Summary; References; 5 Formulating gelatin free products; 5.1 Gelled foods; 5.2 Replacing gelatin by starch; 5.3 Yogurts; 5.4 Low fat margarine and butters. | |
| 505 | 8 | |a 5.5 Confections5.6 Miscellaneous products; 5.7 Concluding remarks; References; 6 Modified whey proteins as texturizers in reduced and low-fat foods; 6.1 Whey and whey proteins; 6.2 Food functional properties of whey proteins; 6.3 Using whey proteins as texture modifiers in foods; 6.4 Food application case studies; 6.5 Summary; References; 7 Texture design for breaded and battered foods; 7.1 Fundamentals of coating systems; 7.2 Traditional coating systems; 7.3 Ingredients in coating systems; 7.4 Principles of deep fat frying; 7.5 Frying oils. | |
| 505 | 8 | |a 7.6 Designing the texture of breaded and battered foodsAcknowledgment; References; 8 Multi-textured foods; 8.1 Introduction; 8.2 General problem, definition of multi-texture, role of water activity, glass transition and their effects on texture; 8.3 Kinetics of moisture migration; 8.4 Methods of preventing or delaying migration (film barriers, reduction of gradients); References; 9 Textural attributes of wheat and gluten free pasta; 9.1 Defining 'good' texture for pasta; 9.2 Measuring the texture of pasta; 9.3 Instrumental methods; 9.4 Sensory method; 9.5 Instrumental vs sensory texture. | |
| 505 | 8 | |a 9.6 Factors influencing the textural properties of pasta9.7 Gluten free pasta; 9.8 Conclusions and future trends; References; 10 Addressing texture challenges in baked goods with fiber; 10.1 Introduction; 10.2 Fiber's role in foods; 10.3 Total dietary fiber content; 10.4 Texture and functional benefits; 10.5 Pastas, meats, beverages, and pet food; 10.6 Healthy foods; 10.7 Application overview of fibers; References; II Advances in texture measurementsand consumer insights; 11 Use of electromyography in measuring food texture; 11.1 Introduction of Electromyography. | |
| 500 | |a 11.2 Advantages of gels and sols from hydrocolloids as model foods for EMG experiments. | ||
| 520 | |a Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas. The first part of this book presents case studies on formulating products in a broad variety of applicationsegments, such as cheese, ice-cream. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Food texture. | |
| 650 | 6 | |a Aliments |x Texture. | |
| 650 | 7 | |a Food texture |2 fast | |
| 700 | 1 | |a Light, Joseph M. | |
| 776 | 0 | 8 | |i Print version: |a Dar, Yadunandan Lal. |t Food Texture Design and Optimization. |d Hoboken : Wiley, ©2014 |z 9780470672426 |
| 830 | 0 | |a Institute of Food Technologists Series. | |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpFTDO0001/toc |z Texto completo |
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