Food Texture Design and Optimization.
Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical i...
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| Main Author | |
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| Other Authors | |
| Format | Electronic eBook |
| Language | English |
| Published |
Hoboken :
Wiley,
2014.
©2014 |
| Series | Institute of Food Technologists Series.
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| Subjects | |
| Online Access | Full text |
| ISBN | 9781118765999 1118765990 9781118766125 1118766121 9780470672426 0470672420 9781306639446 1306639441 |
| Physical Description | 1 online resource (466 pages) |
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| Summary: | Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas. The first part of this book presents case studies on formulating products in a broad variety of applicationsegments, such as cheese, ice-cream. |
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| Item Description: | 11.2 Advantages of gels and sols from hydrocolloids as model foods for EMG experiments. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781118765999 1118765990 9781118766125 1118766121 9780470672426 0470672420 9781306639446 1306639441 |
| Access: | Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty |
| Physical Description: | 1 online resource (466 pages) |