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Modifying Food Texture
Novel Ingredients and Processing Techniques
Discusses texture as an important aspect of consumer food acceptance and preference, highlighting the need for specific food textures for different populations of consumers
Jianshe Chen (Edited by), Andrew Rosenthal (Edited by)
9781782423331, Elsevier Science
Hardback, published 10 June 2015
292 pages
22.9 x 15.1 x 2.3 cm, 0.58 kg
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.
Preface Part One Food texture: an overview 1 Introduction: an overview of the importance of food texture modification Jianshe Chen, University of Leeds, UK Part Two Novel use of food ingredients for food texture modification 2 Emulsifiers as food texture modifiers Lin Chen, Guangdong University of Technology, China 3 Proteins as food texture modifiers Christos Ritzoulis, ATEI of Thessaloniki, Greece 4 Enzymes as food texture modifiers Alan Kelly, University College Cork, Ireland 5 Oils, fats and fat replacers as food texture modifiers Bahareh Emadzadeh, Research Institute of Food Science and Technology (RIFST), Iran Part Three Novel processing techniques for food texture modification 6 Improved thermal processing for food texture modification Brijesh Tiwari, Teagasc Food Research Centre, Ireland 7 Emulsion and emulsification for structure and texture development David McClements, University of Massachusetts, USA 8 Phase behaviour of biopolymers and controlled phase separation for texture modification Hassan Firoozmand, Ryerson University, Canada 9 Food gels in texture-modified foods Magnus Hattrem, Norwegian University of Science and Technology, Norway Part Four Modifying the texture of specific food commodities 10 Texture of breakfast cereals and extruded products Frederic Robin, Nestlé 11 Texture modification of soy-based products Xiao-Quan Yang, South China University of Technology, China
Subject Areas: Food & beverage technology [TDCT]
