Food Texture Design and Optimization.

• Main Author: Dar, Yadunandan Lal.
• Other Authors: Light, Joseph M.
• Format: eBook
• Language: English
• Published: Hoboken : Wiley, 2014.; ©2014
• Series: Institute of Food Technologists Series.
• Subjects: Food texture.; elektronické knihy; electronic books
• ISBN: 9781118765999; 1118765990; 9781118766125; 1118766121; 9780470672426; 0470672420; 9781306639446; 1306639441
• Physical Description: 1 online resource (466 pages)
• Item Description: 11.2 Advantages of gels and sols from hydrocolloids as model foods for EMG experiments.
• Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

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.