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Food Texture Design and Optimization
Yadunandan Lal Dar (Edited by), YL Dar (Author), Joseph M. Light (Edited by)
9780470672426, Wiley
Hardback, published 16 May 2014
464 pages
25.2 x 17.5 x 2.5 cm, 1.048 kg
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 application
segments, such as cheese, ice-cream, baked goods, gluten-free products, low-fat/non-fat dairy products and more. Challenges related to maintaining texture while optimizing nutritional content, cost, flavor and other attributes of the food product are investigated. The book also highlights the importance of texture design and optimization in several types of food products and demonstrates how experts have applied this knowledge in the industry.
Part two provides an overview of the latest advances in tools and techniques for food texture design and optimization, focusing on the use of instrumental techniques, the application of sensory techniques, and the use of marketing and consumer insight tools in the design and optimization of food products. The ability to use advanced characterization techniques in this field is critical for both new and established practitioners in tackling the problems they face. Food Texture Design and Optimization serves as an important reference for technical practitioners on how to adopt advanced techniques in food texture research. This information is invaluable in reviewing establish the state of the art in this field and providing a minimum recommended standard for food formulators.
Contributors ix 1 Introduction 1 Part I Product development challenges and texture solutions 19 2 People, products, texture: a personal retrospective 21 3 Optimizing textural properties of soft solid foods: replacing eggs 45 4 Low fat ice cream 74 5 Formulating gelatin free products 93 6 Modified whey proteins as texturizers in reduced and low-fat foods 108 7 Texture design for breaded and battered foods 128 8 Multi-textured foods 159 9 Textural attributes of wheat and gluten free pasta 222 10 A ddressing texture challenges in baked goods with fiber 245 Part II A dvances in texture measurements and consumer insights 281 11 Use of electromyography in measuring food texture 283 12 Texture design for creaminess: the role of lubrication 308 13 Descriptive analysis of food texture: advances in the sensory characterization of food textures 321 14 Mind genomics® and texture: the experimental science of everyday life 342 15 The use of advanced spectroscopic techniques to understand texture in dairy foods 378 16 A tomic force microscopy for determining surface interactions of relevance for food foams and emulsions 402 17 Importance of understanding mouth behavior when optimizing product texture now and in the future 423 Index 443
Yadunandan Lal Dar and Joseph M. Light
Howard R. Moskowitz
Xin Yang
Arun Kilara
P. L. Buwalda
Jeffrey Banes, Thomas Helm, and David Taylor
Chandani Perera and Milda E. Embuscado
Arun Kilara and Tapashi Sengupta
Alessandra Marti, Maria Ambrogina Pagani, and Koushik Seetharaman
Rajen S. Mehta
Takahiro Funami, Sayaka Ishihara, and Kaoru Kohyama
Fred van de Velde and Els de Hoog
Gail Vance Civille and Joanne Seltsam
Howard R. Moskowitz
Marcela Alexander and Milena Corredig
Marta Krasowska, Clive A. Prestidge, and David A. Beattie
Melissa Jeltema, Jacqueline H. Beckley, and Jennifer Vahalik
Subject Areas: Science: general issues [PD]
