Norton / Fryer Formulation Engineering of Foods

1. Auflage 2013
ISBN: 978-1-118-59768-2
Verlag: John Wiley & Sons
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 328 Seiten, E-Book

Formulation Engineering of Foods provides an in-depthlook at formulation engineering approaches to food processing andproduct development of healthier, higher-performance foods.
Through the use of eye-catching examples, such as low fat and lowcalorie chocolate, and salt reduction strategies in products likecheese and sauces, the book is at once easy to relate to andinnovative. Presenting new methods and techniques for engineeringfood products, this book is cutting edge and as food formulation isa new method of food science, this is a timely publication in thefield.
All three editors are based in the University of Birmingham,base of the largest Chemical Engineering-based food research groupin the UK, incorporating research into structured foods, flavourdelivery and food hygiene. Research in food processing is carriedout in partnership with key companies such as Nestlé, Unileverand Cadbury, as well as through funding from research councils andDEFRA. Joint research and collaboration has been carried out withFood Science departments at Nottingham, Leeds and Reading.

Autoren/Hrsg.

Norton, Jennifer E.

Fryer, Peter

Norton, Ian T.

Inhaltsverzeichnis

List of Contributors vii
1. Introduction to Food Formulation Engineering 1
J.E. Norton, P.J. Fryer and I.T. Norton
2. Protein-Based Designs for Healthier Foods of the Future9
G. Keith Harris and E. Allen Foegeding
3. Design of Foods Using Naturally Structured Materials 44
T.J. Foster
4. Designed Food Structures Based on Hydrocolloids 59
B. Wolf
5. Formulation Engineering of Food Emulsions 82
A.K. Pawlik, P.J. Fryer and I.T. Norton
6. The Physics of Eating 107
P. Lillford
7. Design Structures for Controlled Manipulation of Flavour andTexture 136
B.J.D. Le Révérend, O. Gouseti and S. Bakalis
8. Salt Reduction in Food 163
T.B. Mills and I.T. Norton
9. Food Structures Designed for Oral Response/Flavour Release174
R. Linforth
10. The Colloidal State and its Relationship to Lipid Digestion196
M. Golding
11. Hydrocolloid Formulations Engineered for Properties in theGI Tract 233
F. Spyropoulos and E. Nowak
12. Design of Food Structures for Consumer Acceptability253
J.E. Norton
13. Formulation Design to Change Food Habits 281
J.A. Harrold and J.C.G. Halford
Index 309

Über Autor(innen)

About the Editors
Jennifer E. Norton is a Post Doctorate Research Fellow in the School of Chemical Engineering at the University of Birmingham.
Peter J. Fryer is Professor of Chemical Engineering at the University of Birmingham.
Ian T. Norton is Professor of Microstructural Engineering at the University of Birmingham.