Cargando…
Modifying food texture. Volume 1, Novel ingredients and processing techniques /
Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods. Topics...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Woodhead Publishing is an imprint of Elsevier,
[2015]
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
no. 283. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Modifying Food Texture: Volume 1: Novel Ingredients and Processing Techniques; Copyright; Contents; Contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part One: Food texture: an overview; Chapter 1: Food texture and structure; 1.1. Introduction; 1.1.1. Food texture, definition and classification; 1.2. Mapping food structure; 1.3. Textural changes during preparation; 1.3.1. Domestic food preparation; 1.3.1.1. Fruits and vegetables; Boiling and steaming; Dry cooking; 1.3.1.2. Flesh foods.
- 1.3.2. Construction and reconstruction of foods from food ingredients1.3.2.1. Lapalace excess pressure; 1.3.2.2. Crystals and glasses; 1.4. Structure of specific texture-modified food; 1.4.1. Expanded, low-water, high-carbohydrate foods; 1.4.2. Hydrocolloid thickened and gelled foods; 1.4.3. Mousses and whipped desserts; 1.4.4. Chocolate and sugar confectionary; 1.5. Texture properties of different types of food; 1.5.1. Textural properties of solid food; 1.5.2. Texture of soft solid food; 1.5.3. Texture of fluid food; 1.6. Sensation and appreciation of food texture.
- 1.6.1. Physiological principles of texture sensation1.6.2. Psychophysical principles of texture sensation and perception; 1.7. Conclusions; Part Two: Novel use of food ingredients for food texture modification; Chapter 2: Emulsifiers as food texture modifiers; 2.1. Introduction; 2.2. Types of emulsifiers; 2.2.1. Small-molecule surfactants; 2.2.1.1. Monoglycerides; 2.2.1.2. Organic acid esters of monoglycerides; 2.2.1.3. Polyol esters of fatty acids; 2.2.1.4. Sodium stearoyl lactylate and calcium stearoyl lactylate; 2.2.1.5. Lecithin; 2.2.2. Protein emulsifiers; 2.2.2.1. Milk proteins.
- 2.2.2.2. Meat and fish proteins2.2.2.3. Egg proteins; 2.2.2.4. Plant proteins; 2.2.3. Polysaccharide emulsifiers; 2.2.3.1. Gum arabic; 2.2.3.2. Modified starches; 2.2.4. Protein-polysaccharide complexes as emulsifiers; 2.3. Interfacial properties of emulsifiers; 2.3.1. Interfacial properties of surfactants; 2.3.2. Interfacial properties of amphiphilic biopolymer; 2.4. Interaction between surfactants and biopolymers; 2.5. Mouthfeel characteristics of emulsifiers; Chapter 3: Proteins as texture modifiers; 3.1. Proteins as modifiers of the mechanical properties of foods.
- 3.2. Mechanistic aspects of textural modification by proteins3.2.1. Influence of temperature, pH, ionic strength to the structure of proteins aggregates and gels; 3.2.2. Maillard reaction-induced textural modification; 3.2.3. Enzymes in texture modification; 3.3. Texture-modifying proteins; 3.3.1. Caseinate; 3.3.2. Mucins; 3.3.3. Muscle proteins; 3.3.4. Gelatin; 3.3.5. Microparticulated proteins; 3.3.6. Antifreeze proteins; 3.4. Challenges and perspectives; Chapter 4: Enzymatic modification of dairy product texture; 4.1. Introduction; 4.2. The texture of dairy products.