Use of hydrocolloids to control food appearance, flavor, texture, and nutrition

"In Use of Hydrocolloids to Control Food Appearance, Flavor, Texture and Nutrition, a team of distinguished food researchers combines comprehensive and authoritative discussions on the conventional use of hydrocolloids to influence shape, structure and organoleptic properties of foods with exci...

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Bibliographic Details
Main Authors Nussinovitch, A. (Author), Hirashima, Madoka (Author)
Format Electronic eBook
LanguageEnglish
Published Hoboken, NJ, USA : Wiley, 2023.
Subjects
Food additives.
Food > Sensory evaluation.
Hydrocolloids > Industrial applications.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781119702139
9781119700838
9781119700906
9781119700821
Physical Description1 online zdroj

Cover

Table of Contents:
  • Cover
  • Title Page
  • Copyright Page
  • Contents
  • Preface
  • Acknowledgments
  • About the Authors
  • Chapter 1 Use of Hydrocolloids to Control Food Size and Shape
  • 1.1 Introduction
  • 1.2 The Attractive Shape of Foods
  • 1.2.1 Triangular and Prism-Shaped Foods
  • 1.2.2 Rectangular and Cube-Shaped Foods
  • 1.2.3 Circular and Spherical-Shaped Foods
  • 1.3 Selected Geometrical Properties of Foods
  • 1.3.1 Size
  • 1.3.2 Characterization of Size
  • 1.3.3 Size Reduction
  • 1.3.4 Energy Requirements for Size Reduction of Solid Materials
  • 1.4 Size Enlargement and Reduction Processes
  • 1.4.1 Definition of Forming and Its Aims
  • 1.4.2 Confectionery Molders
  • 1.4.3 Pie-Casing Formers
  • 1.4.4 Hydrocolloids in Food Fillings
  • 1.4.5 Cutting and Shaping Spherical Edible Products
  • 1.5 Shape - Definition and Implications
  • 1.5.1 Shape of a Food Commodity
  • 1.5.2 Roundness and Sphericity
  • 1.5.3 Average Projected Area and Sphericity of Hydrocolloid Beads
  • 1.5.4 How Are Gels Shaped?
  • 1.5.5 Silicone Molds to Modify Gel Shapes and Sizes
  • 1.6 Miscellaneous Shapes and Sizes of Edible Hydrocolloid Products
  • 1.6.1 Edible Hydrocolloid Gel Beads
  • 1.6.2 Parameters to Be Considered Upon Formation of Beads Through Capillary Jet Breakage
  • 1.6.3 Bead Shape and Its Improvement
  • 1.6.4 Shape and Size of Hydrocolloid Beads and Their Estimation
  • 1.7 Assorted Specially Shaped and Sized Hydrocolloid Foods
  • 1.7.1 Ham Consommé with Alginate Melon Beads
  • 1.7.2 Extruded Gel Noodles
  • 1.7.3 Cold Gels
  • 1.7.4 Knot Foie
  • 1.7.5 Shapes of Gummy Worms
  • 1.7.6 Gel Films
  • 1.8 Foods for the Elderly
  • 1.8.1 Effects of Hydrocolloid Addition on the Mastication of Minced Foods
  • 1.8.2 Hydrocolloids for the Design of Food for the Elderly
  • 1.9 Demonstrating the Use of Hydrocolloids in Controlling Food Size and Shape
  • 1.9.1 Agar Spaghetti.
  • 1.9.2 Commercial Experimental Set to Produce Artificial Salmon Roe
  • References
  • Chapter 2 Use of Hydrocolloids to Modulate Food Color and Gloss
  • 2.1 Introduction
  • 2.2 Appearance of Objects
  • 2.3 Optical Properties
  • 2.4 Color
  • 2.4.1 Color of Food Commodities
  • 2.4.2 Expressing Color Numerically
  • 2.4.3 The Kubelka-Munk Concept
  • 2.5 Gloss
  • 2.5.1 General Approach
  • 2.5.2 What Is Gloss and Why Is It Measured?
  • 2.5.3 Gloss Units and What Differences in Gloss Can Be Detected by Humans
  • 2.5.4 How Gloss Is Measured and Glossmeter Types
  • 2.6 On the Psychological Impact of Food Color and Gloss
  • 2.7 Where and When Are Hydrocolloids Utilized to Modulate Food Color and Gloss?
  • 2.7.1 Color of Fruit Leathers and Bars
  • 2.7.2 Gloss and Transparency of Edible Films
  • 2.7.3 High-Gloss Edible Coating
  • 2.7.4 Gloss and Transparency of HPMC Films Containing Surfactants as Affected by Their Microstructure
  • 2.7.5 Hydrocolloids in Forming Properties of Cocoa Syrups
  • 2.7.6 Color of Deep-Fat-Fried Products
  • 2.7.7 Spray-Dried Products
  • 2.7.8 Interaction of Anthocyanins with Food Hydrocolloids
  • 2.8 Demonstrating the Use of Hydrocolloids to Prepare Colored and Glossy Products/Recipes
  • 2.8.1 Teriyaki Fish with Pullulan (Figure 2.13)
  • 2.8.2 Neutral Mirror Glaze (nappage neutre)
  • References
  • Chapter 3 Use of Hydrocolloids to Modify Food Taste and Odor
  • 3.1 Introduction
  • 3.2 Flavor Perception: Aroma, Taste, and Volatile Compounds
  • 3.3 Flavor of Hydrocolloid-Supplemented Value-Added Foods
  • 3.3.1 Low-Fat Cheddar Cheese
  • 3.3.2 Wholegrain Sorghum Bread
  • 3.3.3 Fish Fingers
  • 3.3.4 Meat Analogs
  • 3.3.5 Spreads
  • 3.3.6 Protein Beverages
  • 3.4 Interactions of Flavor Compounds with Different Food Ingredients
  • 3.4.1 Interactions Between Proteins and Flavor Compounds
  • 3.4.2 Interactions Between Starch and Flavor Compounds.
  • 3.4.3 Interactions Between Hydrocolloids and Flavor Compounds
  • 3.5 Effect of Hydrocolloids on Sensory Properties of Selected Model Systems and Beverages
  • 3.6 Influence of Hydrocolloids on the Release of Volatile Flavor Compounds
  • 3.7 Gels and Flavor
  • 3.7.1 Hydrocolloid Gels and Flavor Release
  • 3.7.2 Phase-Separated Gels and Aroma Release
  • 3.8 The Influence of Flavor Molecules on the Behavior of Hydrocolloids
  • 3.9 Demonstrating the Use of Hydrocolloids in Modifying Food Taste/Odor
  • 3.9.1 Fried Chicken with Methylcellulose (MC)
  • 3.9.2 Gluten-Free Bread with Hydroxypropyl Methylcellulose (HPMC)
  • References
  • Chapter 4 Use of Hydrocolloids to Control Food Viscosity
  • 4.1 Viscosity of Fluids
  • 4.1.1 The Field of Flow and Viscosity
  • 4.1.2 Laminar Flow and Turbulent Flow
  • 4.2 Important and Useful Definitions
  • 4.2.1 Dynamic Viscosity and Fluidity
  • 4.2.2 Kinematic Viscosity
  • 4.2.3 Relative Viscosity
  • 4.3 Flow Equations
  • 4.3.1 Definitions of Apparent Viscosity, Shear Stress, and Shear Rate
  • 4.3.2 The General Equation for Viscosity
  • 4.3.3 The Power Equation
  • 4.3.4 The Herschel-Bulkley Model
  • 4.3.5 Casson Equation
  • 4.4 Thickening and Viscosity-Forming Abilities of Hydrocolloids - A General Approach
  • 4.5 Hydrocolloids as Viscosity Formers in Foods
  • 4.6 Time Dependence of Hydrocolloid Solutions
  • 4.7 Fluid Gels
  • 4.8 Demonstrating the Use of Hydrocolloids to Control Viscosity in Foods
  • 4.8.1 Creamy Italian Dressing
  • 4.8.2 French Dressing
  • References
  • Chapter 5 Use of Hydrocolloids to Improve the Texture of Crispy, Crunchy, and Crackly Foods
  • 5.1 Introduction
  • 5.2 Definitions of Crispness and Crunchiness
  • 5.3 Dependence of Crunchiness and Crispness on Moisture and Oil Content
  • 5.4 Mechanical, Acoustical, and Temporal Aspects of Crunchiness and Crispness
  • 5.5 Crackly Foods.
  • 5.6 Methods for Improving the Texture of Crispy and Crunchy Foods Using Hydrocolloids
  • 5.6.1 Vacuum Frying
  • 5.6.2 Coating and Batter
  • 5.7 Enhancement of Food Acoustic Properties Using Various Hydrocolloids
  • 5.7.1 Contribution of Inulin to Crispness of Biscuits, Pizza, and Wafers
  • 5.7.2 Crispness of Banana Chips
  • 5.7.3 Specialty Starches as Functional Ingredients
  • 5.7.4 Specialty Starches in Snack Foods
  • 5.7.5 Protein-Rich Extruded Snack
  • 5.8 Demonstrating the Preparation of Crunchy Products
  • 5.8.1 Baked Tortilla Chips
  • 5.8.2 Commercial Fabricated Potato Chips
  • 5.8.3 Commercial Fabricated Fried Potato
  • References
  • Chapter 6 Use of Hydrocolloids to Improve the Texture of Hard and Chewy Foods
  • 6.1 Texture Definitions
  • 6.1.1 Hardness
  • 6.1.2 Chewiness
  • 6.1.3 Juiciness
  • 6.2 Use of Hydrocolloids to Improve Bread Texture
  • 6.3 Dairy Products
  • 6.3.1 Dairy Foods
  • 6.3.2 Cheeses
  • 6.3.3 Functionality of Selected Hydrocolloids on Texture of Ice Cream
  • 6.4 Fish Products
  • 6.5 Further Contributions of Hydrocolloids to Textural Improvement
  • 6.6 Other Miscellaneous Applications
  • 6.6.1 Rice Starch Pastes
  • 6.6.2 Rice Starch-Polysaccharide and Other Mixed Gels
  • 6.6.3 Hydrocolloid Effects on Pea Starch
  • 6.7 Demonstrating the Use of Hydrocolloids in Creating/Controlling Food Hardness and Chewiness
  • 6.7.1 Agar Jelly, Seiryu
  • 6.7.2 Low-Concentration Carrageenan Jelly, mizu-Shingen mochi
  • References
  • Chapter 7 Use of Hydrocolloids to Control the Texture of Multilayered Food Products
  • 7.1 Introduction
  • 7.2 Multilayered Hydrocolloid-Based Foodstuffs
  • 7.2.1 Confectionery Products
  • 7.2.2 Cream-Filled Multilayered Food Products
  • 7.2.3 Gelled Multilayered Food Products
  • 7.2.4 Multilayered Films
  • 7.2.5 Nano-Multilayer Coatings
  • 7.2.6 Multilayered Liposomes and Capsules
  • 7.2.7 Multilayered Particles.
  • 7.3 Methods to Estimate Properties of Multilayered Products
  • 7.3.1 Assessment of Stiffness and Compressive Deformability of Multilayered Texturized Fruit and Gels
  • 7.3.2 Calculating the Stress-Strain Relationships of a Layered Array of Cellular Solids
  • 7.3.3 Other Techniques to Assess Multilayered Products
  • 7.4 Current Systems and Methods to Prepare Multilayered Products
  • 7.4.1 Extrusion and Coextrusion
  • 7.4.2 Injection Molding
  • 7.4.3 3D-Printing and Layered Products
  • 7.4.4 Multilayered Emulsions
  • 7.5 Further Matters Related to Multilayered Products
  • 7.5.1 Natural Food-Grade Emulsifiers and Interfacial Layers
  • 7.5.2 Multilayer Adsorption
  • 7.5.3 Gelled Double-Layered Emulsions
  • 7.6 Complications Related to Multilayered and Colored Products
  • 7.7 Future Potential Biotechnological Uses of Multilayered Gels
  • 7.8 Demonstrating the Use of Hydrocolloids to Prepare Multilayered Products/Recipes
  • 7.8.1 Multilayered Gelatin Jelly
  • 7.8.2 Beer-Like Jelly
  • References
  • Chapter 8 Hydrocolloids to Control the Texture of Three-Dimensional (3D)-Printed Foods
  • 8.1 Introduction
  • 8.2 A Brief History of 3D Printing
  • 8.3 3D Printing of Foods
  • 8.3.1 3D Options in Foods
  • 8.3.2 Special Personalized Foods for the Elderly
  • 8.4 3D-Printed Food Products
  • 8.4.1 Printed Sugar Products
  • 8.4.2 Chocolate
  • 8.4.3 Pastes, Pizza, Cookies, and Meat
  • 8.5 Production of Snacks
  • 8.5.1 Cereal-Based 3D Snacks
  • 8.5.2 Fruit Snacks
  • 8.6 Printability of Food Additives
  • 8.6.1 Issues Related to 3D Food Printing
  • 8.6.2 Printability of Hydrocolloids
  • 8.6.3 Protein Products Applicable for 3D Printing
  • 8.6.4 The Effect of 3D Printing on Lipids
  • 8.7 Infill Percentage and Pattern
  • 8.8 Modifying Food Texture to Suit Personal and Other Requirements by 3D Printing Technology
  • 8.9 Hydrocolloids in 3D Printing.

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