Food texture design and optimization /
"Due to the many problems that need to be solved to optimize food texture,the design and optimization of food texture is an ongoing challenge for the food industry. This unique 2-volume resource offers practical solutions to the complex and varied problems encountered in designing, measuring an...
| Other Authors: | , |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
Chichester, West Sussex, UK :
Wiley-Blackwell,
[2014]
|
| Edition: | First edition. |
| Series: | IFT Press series.
|
| Subjects: | |
| Online Access: | Full Text via HEAL-Link |
| Summary: | "Due to the many problems that need to be solved to optimize food texture,the design and optimization of food texture is an ongoing challenge for the food industry. This unique 2-volume resource offers practical solutions to the complex and varied problems encountered in designing, measuring and optimizing food texture. The first volume presents insightful case studies on formulating products from a broad variety of food segments, such as cheese, soups, chocolate, cookies, brownies, bread, gluten-free products, low-fat/non-fat dairy products and more. The second volume provides an overview of the latest advances in food texture design and optimization"-- |
|---|---|
| Physical Description: | 1 online resource. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781118766125 (ePub) 1118766121 (ePub) 9781118765999 (Adobe PDF) 1118765990 (Adobe PDF) 9781118765616 1118765613 0470672420 9780470672426 |
| DOI: | 10.1002/9781118765616 |
