Texture in food

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 contributor...

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Bibliographic Details
Other Authors: McKenna, B. M., Kilcast, David.
Format: eBook
Language: English
Published: Cambridge : Boca Raton : [Veendam] : Woodhead Pub. ; CRC Press ; AVEBE, 2003-2004.
Series: Woodhead Publishing in food science and technology.
Subjects:
Food texture.
Food > Analysis.
elektronické knihy
electronic books
ISBN: 9781855737082
9781613444092
9781613444108
9781855737242
9781855736733
9780849317606
Physical Description: 1 online zdroj (2 volumes) : illustrations.

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Table of contents

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020 |a 9781855737082  |q (ebook) 
020 |z 9781613444092 
020 |z 9781613444108 
020 |z 9781855737242  |q (v. 2) 
020 |z 9781855736733  |q (v. 1) 
020 |z 9780849317606 
035 |a (OCoLC)62863122 
040 |a IWA  |b eng  |e pn  |c IWA  |d BAKER  |d LGG  |d KNOVL  |d CUS  |d BUF  |d OCLCQ  |d ZCU  |d KNOVL  |d OCLCF  |d KNOVL  |d OPELS  |d KNOVL  |d OCLCQ  |d YDXCP  |d CRCPR 
245 0 0 |a Texture in food  |h [elektronický zdroj] /  |c edited by Brian M. McKenna. 
260 |a Cambridge :  |b Woodhead Pub. ;  |a Boca Raton :  |b CRC Press ;  |a [Veendam] :  |b AVEBE,  |c 2003-2004. 
300 |a 1 online zdroj (2 volumes) :  |b illustrations. 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing in food science and technology 
505 1 |a v. 1. Semi-solid foods -- v. 2. Solid foods / edited by David Kilcast. 
504 |a Includes bibliographical references and index. 
520 |a 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. 
590 |a Knovel Library  |b ACADEMIC - Food Science 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Food texture. 
650 0 |a Food  |x Analysis. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a McKenna, B. M. 
700 1 |a Kilcast, David. 
776 0 8 |i Print version:  |t Texture in food.  |d Cambridge : Woodhead Pub. ; Boca Raton : CRC Press ; [Veendam] : AVEBE, 2003-  |z 185573673X  |w (DLC) 2004304921  |w (OCoLC)52866441 
830 0 |a Woodhead Publishing in food science and technology. 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://app.knovel.com/hotlink/toc/id:kpTFVSSF0E/texture_in_food_volume_1__semisolid_foods  |y Plný text 
992 |a BK  |c KNOVEL 
999 |c 79375  |d 79375 

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