Food texture design and optimization / (Registro nro. 296600)
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| 000 -LEADER | |
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| fixed length control field | 04787cam a2200433 i 4500 |
| 001 - CONTROL NUMBER | |
| control field | 17803481 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20210915160056.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m |o d | |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr_||||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 130708s2014 enk ob 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2013027382 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118766125 (ePub) |
| International Standard Book Number | 9781118765999 (Adobe PDF) |
| Canceled/invalid ISBN | 9780470672426 (hardback) |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Transcribing agency | DLC |
| Description conventions | rda |
| Modifying agency | DLC |
| 042 ## - | |
| Authentication code | pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX546 |
| Item number | .F665 2014 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664/.072 |
| Edition number | 23 |
| 084 ## - | |
| Classification number | TEC012000 |
| Number source | bisacsh |
| 245 00 - TITLE STATEMENT | |
| Title | Food texture design and optimization / |
| Statement of responsibility, etc. | edited by Yadunandan Dar and Joseph Light. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | First edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Chichester, West Sussex, UK : |
| Name of publisher, distributor, etc. | Wiley-Blackwell, |
| Date of publication, distribution, etc. | [2014] |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource. |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Source | rdacarrier |
| 490 0# - SERIES STATEMENT | |
| Series statement | Institute of food technologists series |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Introduction -- THE BASICS -- DEFINING FOOD TEXTURE -- MEASURING FOOD TEXTURE -- THE OPTIMIZATION OF FOOD TEXTURE -- A HOLISTIC APPROACH TO INTEGRATED FOOD TEXTURE DESIGN -- CURRENT MARKET TRENDS AND FUTURE CHALLENGES IN FOOD TEXTURE DESIGN AND OPTIMIZATION -- Product development challenges and texture solutions -- People, products, texture: a personal retrospective -- Optimizing textural properties of soft solid foods: replacing eggs -- Low fat ice cream -- Formulating gelatin free products -- Modified whey proteins as texturizers in reduced and low-fat foods -- Texture design for breaded and battered foods -- Multi-textured foods -- Textural attributes of wheat and gluten free pasta -- Addressing texture challenges in baked goods with fiber -- Advances in texture measurements and consumer insights -- Use of electromyography in measuring food texture -- Texture design for creaminess: the role of lubrication -- Descriptive analysis of food texture: advances in the sensory characterization of food textures -- Mind genomics® and texture: the experimental science of everyday life -- The use of advanced spectroscopic techniques to understand texture in dairy foods -- Atomic force microscopy for determining surface interactions of relevance for food foams and emulsions -- Importance of understanding mouth behavior when optimizing product texture now and in the future -- Index. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | 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. |
| Assigning source | Provided by publisher. |
| 588 ## - | |
| Source of description note | Description based on print version record and CIP data provided by publisher; resource not viewed. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food texture. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Dar, Yadunandan. |
| Relator term | editor |
| Personal name | Light, Joseph. |
| Relator term | editor |
| 776 08 - | |
| Relationship information | Print version: |
| Title | Food texture design and optimization |
| Edition | First edition. |
| Place, publisher, and date of publication | Chichester, West Sussex : Wiley-Blackwell, [2014] |
| International Standard Book Number | 9780470672426 |
| Record control number | (DLC) 2013022910 |
| 856 ## - | |
| Uniform Resource Identifier | https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=1662763 |
| Link text | Oprime para acceder libro en línea |
| 942 ## - | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Libro mb |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Biblioteca de Mayagüez | Biblioteca de Mayagüez | Procesos Técnicos | 15/09/2021 | TX546 .F665 2014 | Ebook0001 | 15/09/2021 | Ebook c. 1 | 15/09/2021 | Libro electrónico |