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05988nam a2200757 4500 |
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ocn852400064 |
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OCoLC |
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20170124070130.1 |
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m o d |
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130708s2014 enk ob 001 0 eng |
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|a 2013027382
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|a DLC
|b eng
|e rda
|c DLC
|d YDX
|d N$T
|d YDXCP
|d DG1
|d CUI
|d OCLCF
|d MEU
|d DEBSZ
|d INNDH
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|d GrThAP
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| 019 |
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|a 896828698
|a 914164647
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|a 9781118766125 (ePub)
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|a 1118766121 (ePub)
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|a 9781118765999 (Adobe PDF)
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|a 1118765990 (Adobe PDF)
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|z 9780470672426 (hardback)
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|a 9781118765616
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|a 1118765613
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|a (OCoLC)852400064
|z (OCoLC)896828698
|z (OCoLC)914164647
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|a pcc
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0 |
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|a TEC012000
|2 bisacsh
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|a MAIN
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|a Food texture design and optimization /
|c edited by Yadunandan Dar and Joseph Light.
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| 250 |
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|a First edition.
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| 264 |
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1 |
|a Chichester, West Sussex, UK :
|b Wiley-Blackwell,
|c [2014]
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| 300 |
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|a 1 online resource.
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| 336 |
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|a text
|2 rdacontent
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| 337 |
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|a computer
|2 rdamedia
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| 338 |
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|a online resource
|2 rdacarrier
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1 |
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|a IFT Press series
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|a "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"--
|c Provided by publisher.
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|a Includes bibliographical references and index.
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|a Description based on print version record and CIP data provided by publisher; resource not viewed.
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|a Text in English.
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0 |
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|a IFT Press; Title page; Copyright page; Titles in the IFT Press series; 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; 2.1 Introduction; 2.2 Part I -- Formation; 2.3 Part II -- Discovery; 2.4 Part III -- Application; References
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|a 3 Optimizing textural properties of soft solid foods3.1 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; 5.5 Confections
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|a 5.6 Miscellaneous products5.7 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; 7.6 Designing the texture of breaded and battered foods
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|a AcknowledgmentReferences; 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; 9.6 Factors influencing the textural properties of pasta
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|a 9.7 Gluten free pasta9.8 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 measurements and consumer insights; 11 Use of electromyography in measuring food texture; 11.1 Introduction of Electromyography
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| 650 |
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|a Food texture.
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| 650 |
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7 |
|a TECHNOLOGY & ENGINEERING / Food Science.
|2 bisacsh
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| 650 |
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7 |
|a Food texture.
|2 fast
|0 (OCoLC)fst00931243
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| 655 |
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4 |
|a Electronic books.
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| 700 |
1 |
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|a Dar, Yadunandan.
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| 700 |
1 |
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|a Light, Joseph.
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| 776 |
0 |
8 |
|i Print version:
|t Food texture design and optimization
|b First edition.
|d Chichester, West Sussex : Wiley-Blackwell, [2014]
|z 9780470672426
|w (DLC) 2013022910
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| 830 |
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0 |
|a IFT Press series.
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| 856 |
4 |
0 |
|u https://doi.org/10.1002/9781118765616
|z Full Text via HEAL-Link
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| 994 |
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|a 92
|b DG1
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