| Description |
<2> volumes : illustrations ; 24 cm |
| Series |
Woodhead Publishing in food science and technology |
|
Woodhead Publishing in food science and technology.
|
| Contents |
v. 1. Semi-solid foods / edited by Brian M. McKenna -- v. 2. Solid foods / edited by David Kilcast |
|
Part I Food structure and texture -- Ch.1. The rheology of emulsion based food products -- ch.2. Phase stransitions, food texture and structure -- Ch.3. Phase separation in foods -- Ch.4. The structure and texture of starch-based foods -- Ch.5. Biopolymer systems for low-fat foods -- Ch.6. Introduction to food rheology and its measurement -- Ch.7.In-lin and on-line rheology measurement of food -- Part II Product Development -- Ch.8. Engineering food emulstions -- Ch.9. The creation of new food structures and textures by processing -- Ch.10. Using emulsifiers to improve food texture -- Ch.11. How to use hydrocolloids to improve food texture -- Ch.12. Developing new polysaccharides -- Ch.13. The rheology and textural properties of yoghurt -- Ch.14. Controlling the texture of spreads -- Ch.15. Factors affecting texture of ice cream -- Ch.16. Controlling textures in soups, sauces and dressings |
| Summary |
Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality. 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. Summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product qualityReviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurementConsiders key aspects of product development and enhancement and includes chapters on engineering emulsions and gels and the use of emulsifiers and hydrocolloids |
| Notes |
"AVEBE"--V. 1, t.p |
| Bibliography |
Includes bibliographical references and indexes |
| Notes |
Also available via the World Wide Web |
|
Mode of access: World Wide Web |
| SUBJECT |
Food science and technology (Academic Press) http://id.loc.gov/authorities/names/n42011620
|
| Subject |
Food -- Analysis.
|
|
Food texture.
|
| Author |
Kilcast, David.
|
|
McKenna, B. M.
|
|
AVEBE
|
| LC no. |
2004304921 |
| ISBN |
1855737086 e-book |
|
185573673X v. 1 Woodhead |
|
1855737248 v. 2 Woodhead |
|
0849325374 v. 2 CRC Press |
|
0849317606 v. 1 CRC Press |
|
1855738368 e-book v. 2 |
|
