| Description |
1 online resource (333 p.) |
| Series |
IFST Advances in Food Science Ser |
|
IFST Advances in Food Science Ser
|
| Contents |
Cover -- Title Page -- Copyright Page -- Contents -- List of Contributors -- Preface -- Chapter 1 Food Formulation and Product Development -- Summary -- 1.1 Introduction -- 1.2 New Product Development -- 1.3 Challenges in Food Formulations -- 1.4 Relevance of the Book and Objectives -- 1.5 Conclusions -- Chapter 2 Smart Functional Ingredients -- Summary -- 2.1 Introduction -- 2.2 Smart Protein Ingredients -- 2.2.1 Novel Sources of Proteins of Plant Origin -- 2.2.2 Aquatic Photosynthetic Organisms as Novel Sources of Protein -- 2.2.3 By-products of Plant Origin as Renewable Protein Sources |
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2.2.4 Novel Sources of Protein of Animal Origin: Insects -- 2.2.5 Novel Sources of Proteins of Microbiological Origin: Single-cell Protein -- 2.3 Smart Carbohydrate Ingredients -- 2.3.1 Alternative Plants as Novel Sources of Polysaccharides -- 2.3.2 By-products as a Renewable Polysaccharide Source -- 2.3.3 Edible Mushrooms as a Source of Polysaccharides -- 2.4 Conclusion and Future Considerations -- Acknowledgement -- References -- Chapter 3 Healthy Ingredients -- Summary -- 3.1 Introduction -- 3.2 Need for Healthy Ingredients -- 3.3 Salt Replacers -- 3.4 Sugar Replacers |
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3.5 Phosphate Replacers -- 3.6 Bioactives -- 3.7 Peptides -- 3.8 Conclusions and Future Trends -- References -- Chapter 4 Macromolecules Interactions in Food Formulations -- Summary -- 4.1 Introduction -- 4.2 Role of Macromolecular Interactions -- 4.3 Types of Macromolecular Interactions -- 4.3.1 Protein-Protein Interactions -- 4.3.2 Protein-Polysaccharide Interactions -- 4.3.3 Protein-Lipid Interactions -- 4.3.4 Protein-Water Interactions -- 4.3.5 Polysaccharide-Lipid Interactions -- 4.3.6 Polysaccharide-Protein-Lipid Interactions |
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4.4 Role of Macromolecular Interactions in Various Food Products -- 4.4.1 Cereal Products -- 4.4.2 Meat Products -- 4.4.3 Dairy Products -- 4.5 Conclusions -- References -- Chapter 5 Effect of Ingredient Interactions on Techno-Functional Properties -- Summary -- 5.1 Introduction -- 5.2 Effect of Food Formulation on Structural Properties -- 5.2.1 Effect on Microstructure -- 5.2.2 Effect on Particle Size Distribution -- 5.2.3 Effect on Textural Attributes -- 5.3 Effect of Food Formulation on Functional Properties -- 5.3.1 Emulsification Behaviour -- 5.3.2 Water Absorption Behaviour |
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5.3.3 Solubility -- 5.3.4 Water Holding Capacity -- 5.3.5 Viscosity -- 5.3.6 Gelation -- 5.3.7 Foaming and Foam Stability -- 5.4 Effect of Food Formulation on Flavour -- 5.5 Conclusions -- References -- Chapter 6 3D Printing -- 6.1 Introduction -- 6.2 A Brief History of 3D Food Printing -- 6.3 Principle and Application -- 6.4 3D Printed Food Products -- 6.4.1 Fruits, Vegetables, and Legumes -- 6.4.2 Cereals and Grains -- 6.4.3 Meat, Fish, and Seafood Products -- 6.4.4 Dairy Products and Derivatives -- 6.4.5 Confectionery and Desserts -- 6.4.6 Alternative Ingredients and End-Products |
| Notes |
Description based upon print version of record |
|
6.5 Scalability and Future Outlook |
| Form |
Electronic book
|
| Author |
Tiwari, Brijesh K
|
| ISBN |
9781119615248 |
|
1119615240 |
|
