Buch, Englisch, 448 Seiten, Format (B × H): 163 mm x 240 mm, Gewicht: 798 g
Buch, Englisch, 448 Seiten, Format (B × H): 163 mm x 240 mm, Gewicht: 798 g
Reihe: Woodhead Publishing Food Scien
ISBN: 978-1-85573-673-3
Verlag: WOODHEAD PUB
Part one reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Part two considers key aspects of product development and enhancement. It includes chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final part of the book discusses improving the texture of particular products, with chapters on yoghurt, spreads, ice cream, sauces and dressings.
With its summary of key research trends and their practical implications in improving product quality, Texture in food Volume 1: semi-solid foods is a standard reference for the food industry. It is complemented by a second volume on the texture of solid foods.
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Weitere Infos & Material
Part 1 Food structure and texture: The rheology of emulsion-based food products; Phase transitions, food texture and structure; Phase separation in foods; The structure and texture of starch-based foods; Biopolymer systems for low-fat foods; Introduction to food rheology and its measurement; In-line and on-line rheological measurement of food. Part 2 Product development: Engineering food emulsions; The creation of new food structures and textures by processing; Using emulsifiers to improve food texture; The use of hydrocolloids to improve food texture; Developing new polysaccharides; The rheology and textural properties of yoghurt; Controlling the texture of spreads; Factors affecting the texture of ice cream. Controlling textures in soups, sauces and dressings.