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: | eBook |
| Language: | English |
| Published: |
Hoboken :
Wiley,
2014.
©2014 |
| Series: | Institute of Food Technologists Series.
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| Subjects: | |
| ISBN: | 9781118765999 1118765990 9781118766125 1118766121 9780470672426 0470672420 9781306639446 1306639441 |
| Physical Description: | 1 online resource (466 pages) |
Cover
Table of contents
| LEADER | 05659cam a2200529Mu 4500 | ||
|---|---|---|---|
| 001 | kn-ocn875820508 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 140405s2014 xx ob 001 0 eng d | ||
| 040 | |a EBLCP |b eng |e pn |c EBLCP |d IDEBK |d E7B |d CDX |d COO |d OCLCO |d OCLCQ |d OCLCO |d OCLCF |d DEBSZ |d OCLCQ |d CNNOR |d MOR |d Z5A |d CCO |d MERER |d OCLCQ |d PIFAG |d STF |d ZCU |d MERUC |d OCLCQ |d U3W |d OCLCQ |d CEF |d NRAMU |d RRP |d ICG |d VTS |d OCLCQ |d G3B |d TKN |d DKC |d ERL |d OCLCQ |d OL$ |d OCLCQ |d SFB |d LUN |d OCLCQ |d TUHNV |d OCLCO |d OCLCQ |d ESU |d OCLCO |d OCLCL |d SXB | ||
| 020 | |a 9781118765999 | ||
| 020 | |a 1118765990 | ||
| 020 | |a 9781118766125 | ||
| 020 | |a 1118766121 | ||
| 020 | |a 9780470672426 |q (hardback) | ||
| 020 | |a 0470672420 |q (hardback) | ||
| 020 | |a 9781306639446 |q (MyiLibrary) | ||
| 020 | |a 1306639441 |q (MyiLibrary) | ||
| 035 | |a (OCoLC)875820508 |z (OCoLC)1264915348 | ||
| 100 | 1 | |a Dar, Yadunandan Lal. | |
| 245 | 1 | 0 | |a Food Texture Design and Optimization. |
| 260 | |a Hoboken : |b Wiley, |c 2014. | ||
| 264 | 4 | |c ©2014 | |
| 300 | |a 1 online resource (466 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Institute of Food Technologists Series | |
| 505 | 0 | |a Food Texture Design and Optimization; Copyright; Contents; Contributors; 1 Introduction; 1.1 The Basics; 1.2 Defining food texture; 1.3 Measuring food texture; 1.4 The optimization of food texture; 1.5 A holistic approach to integrated food texture design; 1.6 Current market trends and future challenges in food texture design and optimization; References; I Product development challenges and texture solutions; 2 People, products, texture: a personal retrospective; 2.1 Introduction; 2.2 Part I -- Formation; 2.3 Part II -- Discovery; 2.4 Part III -- Application; References. | |
| 505 | 8 | |a 3 optimizing textural properties of soft solid foods: replacing eggs3.1 Introduction; 3.2 Egg composition and functionality; 3.3 Egg substitution in food products; 3.4 Commercial egg products and substitutes; References; 4 Low fat ice cream; 4.1 Introduction; 4.2 Role of components in an ice cream mix; 4.3 Processing; 4.4 Structural elements of ice cream; 4.5 Controlling ice cream structure; 4.6 Storage and distribution; 4.7 Summary; References; 5 Formulating gelatin free products; 5.1 Gelled foods; 5.2 Replacing gelatin by starch; 5.3 Yogurts; 5.4 Low fat margarine and butters. | |
| 505 | 8 | |a 5.5 Confections5.6 Miscellaneous products; 5.7 Concluding remarks; References; 6 Modified whey proteins as texturizers in reduced and low-fat foods; 6.1 Whey and whey proteins; 6.2 Food functional properties of whey proteins; 6.3 Using whey proteins as texture modifiers in foods; 6.4 Food application case studies; 6.5 Summary; References; 7 Texture design for breaded and battered foods; 7.1 Fundamentals of coating systems; 7.2 Traditional coating systems; 7.3 Ingredients in coating systems; 7.4 Principles of deep fat frying; 7.5 Frying oils. | |
| 505 | 8 | |a 7.6 Designing the texture of breaded and battered foodsAcknowledgment; References; 8 Multi-textured foods; 8.1 Introduction; 8.2 General problem, definition of multi-texture, role of water activity, glass transition and their effects on texture; 8.3 Kinetics of moisture migration; 8.4 Methods of preventing or delaying migration (film barriers, reduction of gradients); References; 9 Textural attributes of wheat and gluten free pasta; 9.1 Defining 'good' texture for pasta; 9.2 Measuring the texture of pasta; 9.3 Instrumental methods; 9.4 Sensory method; 9.5 Instrumental vs sensory texture. | |
| 505 | 8 | |a 9.6 Factors influencing the textural properties of pasta9.7 Gluten free pasta; 9.8 Conclusions and future trends; References; 10 Addressing texture challenges in baked goods with fiber; 10.1 Introduction; 10.2 Fiber's role in foods; 10.3 Total dietary fiber content; 10.4 Texture and functional benefits; 10.5 Pastas, meats, beverages, and pet food; 10.6 Healthy foods; 10.7 Application overview of fibers; References; II Advances in texture measurementsand consumer insights; 11 Use of electromyography in measuring food texture; 11.1 Introduction of Electromyography. | |
| 500 | |a 11.2 Advantages of gels and sols from hydrocolloids as model foods for EMG experiments. | ||
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty | ||
| 520 | |a 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. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 590 | |a Knovel |b Knovel (All titles) | ||
| 650 | 0 | |a Food texture. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Light, Joseph M. | |
| 776 | 0 | 8 | |i Print version: |a Dar, Yadunandan Lal. |t Food Texture Design and Optimization. |d Hoboken : Wiley, ©2014 |z 9780470672426 |
| 830 | 0 | |a Institute of Food Technologists Series. | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFTDO0001/food-texture-design?kpromoter=marc |y Full text |
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