Chen,
Jianshe Chen,
Andrew Rosenthal
Elsevier Science
e druk, 2015
9781782423331
Modifying Food Texture
Novel Ingredients and Processing Techniques
Specificaties
Gebonden, blz.
|
Engels
Elsevier Science |
e druk, 2015
ISBN13: 9781782423331
Rubricering
Onderdeel van serie
Woodhead Publishing Series in Food Science, Technology and Nutrition
Levertijd ongeveer 8 werkdagen
Samenvatting
Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods.
Topics covered include ingredients and processing techniques used in texture modification of foods, an overview of food texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods.
Specificaties
Inhoudsopgave
<p>Preface</p><U> <p>Part One Food texture: an overview</p></U> <p>1 Introduction: an overview of the importance of food texture modification </p> <p>Jianshe Chen, University of Leeds, UK</p> <U> <p>Part Two Novel use of food ingredients for food texture modification</p></U> <p>2 Emulsifiers as food texture modifiers </p> <p>Lin Chen, Guangdong University of Technology, China </p> <p>3 Proteins as food texture modifiers </p> <p>Christos Ritzoulis, ATEI of Thessaloniki, Greece</p> <p>4 Enzymes as food texture modifiers </p> <p>Alan Kelly, University College Cork, Ireland</p> <p>5 Oils, fats and fat replacers as food texture modifiers </p> <p>Bahareh Emadzadeh, Research Institute of Food Science and Technology (RIFST), Iran</p> <U> <p>Part Three Novel processing techniques for food texture modification</p></U> <p>6 Improved thermal processing for food texture modification </p> <p>Brijesh Tiwari, Teagasc Food Research Centre, Ireland</p> <p>7 Emulsion and emulsification for structure and texture development </p> <p>David McClements, University of Massachusetts, USA</p> <p>8 Phase behaviour of biopolymers and controlled phase separation for texture modification </p> <p>Hassan Firoozmand, Ryerson University, Canada</p> <p>9 Food gels in texture-modified foods </p> <p>Magnus Hattrem, Norwegian University of Science and Technology, Norway</p> <U> <p>Part Four Modifying the texture of specific food commodities</p></U> <p>10 Texture of breakfast cereals and extruded products </p> <p>Frederic Robin, Nestlé</p> <p>11 Texture modification of soy-based products</p> <p>Xiao-Quan Yang, South China University of Technology, China</p>