04787cam a2200433 i 4500 17803481 OSt 20210915160056.0 m |o d | cr_||||||||||| 130708s2014 enk ob 001 0 eng 2013027382 9781118766125 (ePub) 9781118765999 (Adobe PDF) 9780470672426 (hardback) DLC eng DLC rda DLC pcc TX546 .F665 2014 664/.072 23 TEC012000 bisacsh Food texture design and optimization / edited by Yadunandan Dar and Joseph Light. First edition. Chichester, West Sussex, UK : Wiley-Blackwell, [2014] 1 online resource. text rdacontent computer rdamedia online resource rdacarrier Institute of food technologists series Includes bibliographical references and index. 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. 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. Provided by publisher. Description based on print version record and CIP data provided by publisher; resource not viewed. Food texture. Dar, Yadunandan. editor Light, Joseph. editor Print version: Food texture design and optimization First edition. Chichester, West Sussex : Wiley-Blackwell, [2014] 9780470672426 (DLC) 2013022910 https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=1662763 Oprime para acceder libro en línea lcc 29 296600 296600 0 0 lcc 0 0 12 12 24 2021-09-15 0 TX546 .F665 2014 Ebook0001 2021-09-15 00:00:00 Ebook c. 1 2021-09-15 7