{"product_id":"formulation-engineering-of-foods-hardback-9780470672907","title":"Formulation Engineering of Foods (Hardback) 9780470672907","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eFormulation Engineering of Foods\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eJennifer E. Norton (Edited by), JE Norton (Author), Peter Fryer (Edited by), Ian T. Norton (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780470672907, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 16 August 2013\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e328 pages\u003cbr\u003e25.2 x 17.6 x 1.9 cm, 0.78 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eFormulation Engineering of Foods\u003c\/i\u003e provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThrough the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field.\u003c\/p\u003e \u003cp\u003eAll three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestlé, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eList of Contributors vii  \u003cp\u003e1. Introduction to Food Formulation Engineering 1\u003cbr\u003e \u003ci\u003eJ.E. Norton, P.J. Fryer and I.T. Norton\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2. Protein-Based Designs for Healthier Foods of the Future 9\u003cbr\u003e \u003ci\u003eG. Keith Harris and E. Allen Foegeding\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3. Design of Foods Using Naturally Structured Materials 44\u003cbr\u003e \u003ci\u003eT.J. Foster\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4. Designed Food Structures Based on Hydrocolloids 59\u003cbr\u003e \u003ci\u003eB. Wolf\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5. Formulation Engineering of Food Emulsions 82\u003cbr\u003e \u003ci\u003eA.K. Pawlik, P.J. Fryer and I.T. Norton\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6. The Physics of Eating 107\u003cbr\u003e \u003ci\u003eP. Lillford\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7. Design Structures for Controlled Manipulation of Flavour and Texture 136\u003cbr\u003e \u003ci\u003eB.J.D. Le Révérend, O. Gouseti and S. Bakalis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8. Salt Reduction in Food 163\u003cbr\u003e \u003ci\u003eT.B. Mills and I.T. Norton\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9. Food Structures Designed for Oral Response\/Flavour Release 174\u003cbr\u003e \u003ci\u003eR. Linforth\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10. The Colloidal State and its Relationship to Lipid Digestion 196\u003cbr\u003e \u003ci\u003eM. Golding\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11. Hydrocolloid Formulations Engineered for Properties in the GI Tract 233\u003cbr\u003e \u003ci\u003eF. Spyropoulos and E. Nowak\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12. Design of Food Structures for Consumer Acceptability 253\u003cbr\u003e \u003ci\u003eJ.E. Norton\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13. Formulation Design to Change Food Habits 281\u003cbr\u003e \u003ci\u003eJ.A. Harrold and J.C.G. Halford\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 309\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Science: general issues [\u003ca title=\"See our other books on Science: general issues\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Science:%20general%20issues%20%5BPD%5D%22\"\u003ePD\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Brand New","offer_id":52276381712664,"sku":"9780470672907","price":131.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780470672907.jpg?v=1781369003","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/formulation-engineering-of-foods-hardback-9780470672907","provider":"Freshly Printed Books","version":"1.0","type":"link"}